Say ‘V’ che with Pisco 

I assure you this is not a new language I’m making one learn. Though, the pronunciation has got my goat as much as the grape that almost went down my wind pipe in the quest to get it right. It’s a quirk, I tell you. After all, one can never really digest a good meal if it ain’t articulated well enough. Right? 

Ever played tongue twister? Try these two words ‘Ceviche’ & ‘Pisco’ in a single sentence and you get where I’m headed with this. Enough about words and moving over to the food at hand. The lovely Palms, set with multi-elevated deck-spheres, the décor is rustic and minimalist while capturing the essence of the picturesque tropical surroundings and the spectacular view of the pristine shores of Arossim beach @ the Park Hyatt Goa recently inaugurated a Peruvian menu at the hands of Chef extraordinaire-Bruno Andres Santa Cruz from the Hyatt Regency, Istanbul. As much as i wanted to concentrate on the food we got on like a house on fire during the meal, and were liking each other’s Instagram posts. Such a fun lovable character. 

Capitan  Pic courtesy: Nolan Mascarenhas Photography

Have you tried Pisco? It is a colourless or yellowish-to-amber coloured brandy produced in winemaking regions of Peru and Chile, and is bloody potent. Made by distilling grape wine into a high-proof spirit, it was developed by 16th century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain. I had it neat as well as this deadly concoction aptly called Capitan, being distilled fruitiness at its best. The Capitan is a potent refreshing cocktail with a pisco base, mixed with an infusion of grape juice and lemon with loads of crushed ice. Now, while the crushed ice dilutes the potency eventually, I was nursing a irritable throat hence sans ice made me reach a lot closer to the moon and stars that evening than intended.

Ceviche (pronounced “seh-VEE-chay”) is a Latin American recipe for raw fish and seafood marinated in citrus juice, mainly lime and lemon juice. The acid in the citrus juice coagulates the proteins in the fish, effectively cooking it. It is a seafood dish popular in the coastal regions of Latin America. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. Because the protein is cooked by the acid, ceviche isn’t heated, so it’s served cold or at room temperature.Other ingredients in ceviche typically include tomatoes, onions, chiles and cilantro.  As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning. It is light, citrusy, succulent and piquant in all the right proportions.

Mussels & sweet corn on a bed of shaved ice 
 Pic courtesy: Nolan Mascarenhas Photography

There’s no single recipe for ceviche, and many different fish and shellfish can be used in preparing it. Snapper, sea bass, halibut, mah-mahi and tilapia are popular fish for making ceviche. Other seafood components can include shrimp, scallops, squid and octopus.

Did you know? Along with an archaeological record suggesting the consumption of a food similar to ceviche nearly 2,000 years ago, historians believe the predecessor to the dish was brought to Peru by Moorish women from Granada, who accompanied the Spanish conquistadors and colonizers, and this dish eventually evolved into what now is considered ceviche. In Peru, ceviche has been declared to be part of Peru’snational heritage” and has even had a holiday declared in its honor. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn-on-the-cob, and slices of cooked sweet potato. 

The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. It was developed in the 1970s by Peruvian-Japanese chefs including Dario Matsufuji and Humberto Sato. Many Peruvian cevicherías serve a small glass of the marinade (as an appetizer) along with the fish, which is called leche de tigre (tigers milk). 

So while we reveal in the art juggling delightful consumption and pronunciation I shall have the Capitan keep me company on this crescent moon light night and I bid thee well.


Locked & Loaded 

I find myself in familiar territory in the lanes of Bandra and am taken to this quaint little dessert bistro- Loaded, an amalgamation of an eclectic mix of a variety of things, thanks to the ever imaginative thoughts of its creator and owner Tripti Singh- an affable and almost instantly loveable soul.

The first thing that stands out about the persona of Loaded is –good things do come in small packages. That being said with Tripti at the helm, it’s quite the loaded affair. The essence behind the name was genuine and heartfelt in conversation with Tripti. Mumbai is definitely NOT cheap and the parallel equation of quantity to price is normally quite skewed across the city. Some serving a lot less for a lot more. Tripti wanted her clientele to enter hungry and leave consumed and satisfied. The pricing is a guffaw especially for the  quantity served in my honest opinion.

I was told of her famous –Red velvet crepe with chocolate brownie which does make the cut to be mentioned on my blog- it’s an instant crowd favorite and oozes with decadence. However I left myself entirely to the dessert madness that engulfs Tripti’s mind and her insistence of having to try her recommendation- the Kitkat Brownie Sandwich with chocolate ganache.
Before I head on to describe this orgasmic monster- a simple ‘thank you’ to the lady who stood her ground and was adamant we try the same. As they say, never argue with the chef as chef knows best. Mind you the image showcased is only ‘half’ a portion and that was enough to send me into a sugar rush and food coma instantaneously.

The sandwich satiated the appetites of my fellow foodies Shveta @hoppingfoodie and Ayesha @ayeshabarretto, who I personally carted from Goa to help me consume this madness. Thank you both for the help. X

Deconstructed, it’s as simple as something one could make in their kitchen at home. It’s an orgy of bread, loads of Kitkat, gooey chocolate brownie with hints of ganache and caramel -toasted. Salivating yet?

The Red velvet crepe with chocolate brownie and white chocolate shavings is an instant hit in Mumbai and with good reason. Ticks off all the boxes in terms of uniqueness, creativity and taste construct. It’s got perfect texture and is hysterically balanced to let your senses fight for taste when consumed and is served with a dollop of vanilla ice cream.

Red Velvet crepe with chocolate brownie   Pic courtesy: Nolan Mascarenhas Photography 

We entered with an appetite for a meal and tucked in the corner of the menu is Tripti’s famous and overshadowed Mac n Cheese pasta. Try it before you indulge yourself into ‘dessert madness’.

Reveal in the maniacal world of desserts and leave Loaded. Over and out.

The Legend of the duck 

I admit- this experience has got to be one for the books, for a multitude of reasons. For one, I have never really had a fascination for duck (even when I visited China way back in 2007 and dined at the famous Bianyifang -the first restaurant specializing in Peking duck, having being established in the Xianyukou, Qianmen area of Beijing in 1416. But as time progressed, this dish grew on me having enhanced and expanded my palate over various cuisines on my numerous travels. Peking duck is a famous dish from Bejing that has been prepared since the Imperial era, and is considered a national dish of a China.

The ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, scallion, and hoisin sauce or sweet bean sauce. Having said this and being witness to the meticulous process observed by Chef Yang at China House- a restaurant designed to exude the warmth of a typical chinese home, that offers a casual dining experience with a modern approach, it was a treat in store for me. One of the popular restaurants at the Grand Hyatt Mumbai, the design integrates interactive glass show kitchens into a multiple-seating layout accompanied by surrounding table booths and lounge areas. And with Chef Yang at the helm, who I believe has spent the last 10 years perfecting the art of the Peking duck, it was an opportunity to be seized.

The Duck being roasted for 45mins @ 270 degrees centigradePic courtesy: Nolan Mascarenhas Photography 

While I was trying to be obscure in my curiosity towards the hand crafted progress of the meal, it eventually did get the better of me. I sneaked into the interactive kitchen keenly trying to observe what Chef Yang was hard at work on. He was kind enough to take me through a few nuances of the process- especially the special ‘herb water’ used to fill the duck with, to moisten it during the roasting process. This comprised of a mixture of celery sticks, wolf berries, schuan pepper, spring onions, cinnamon sticks & star anise. The uniqueness of this dish is the attention to detail the duck endures before it reaches ones table. For e.g., the ‘7’ times the duck is dipped in sugar water. Why so? To give it that crisp caramel texture showcased on the skin. And of course, the ‘herb water’ mixture described above, which is poured into the duck and corked at the base with a dry bamboo shoot comprising of mango wood, to ensure it is cooked with all the herbs within over a 45-50 minute process in a wood fired oven. Peking duck is traditionally roasted in either a closed oven or hung oven. The hung oven was developed in the imperial kitchens during the Qing Dynasty. It is designed to roast up to 20 ducks at the same time with an open fire fueled by hardwood from peach or pear trees. The ducks are hung on hooks above the fire and roasted at a temperature of 270 °C for 30–45 minutes. While the ducks are cooking, the chef uses a pole to dangle each duck closer to the fire for 30 second intervals. And whats interesting, is almost every part of a duck can be cooked. Each aspect is carefully monitored and is taken with pride and gusto by the chef in charge.

Left to Right: Crispy duck skin & breast  Pic courtesy: Nolan Mascarenhas Photography

The art of educating the customer is a must see at China House- the way the duck is served and consumed is something that excited my senses.To the quick carvings- a step process starting with the skin being a delicacy, is normally consumed by dipping the skin in a bowl of refined sugar, to give it a crunch to ones pancake. The meat is slivered in three stages- the skin is one serving. The breast is laid out perfectly and is succulent and tender and the third carving has a mixture of the thigh and skin to give it that coarse and crunch to the moist pancake. The meat is then served with steamed pancakes, spring onions and sweet bean sauce. Cucumber sticks and chopped spring onions are provided for accompaniments. The sauce is evenly concentrically spread, and optional sugar is sprinkled, over the pancake. The pancake is wrapped around the meat with the vegetables and eaten by hand.

Mind you the duck can feed a table of 4 with ease. So do order carefully.

In 2012,The Huffington Post ranked Peking duck 1st in list of “10 Foods Around The World To Try Before You Die”.

The #legendoftheduck awaits you. What are you waiting for?

The Devil is ‘always’ in the details

Flashback to another life – of stress, anxiety, corporate mayhem and looming deadlines that stretched 10-12 hours a day. I had a heckler of a boss (I’m guessing the Devil wears Prada was an apt description and inspiration of the persona), never content with anything on offer be it in the workspace or out. A task master. I was always constantly reminded of the devil being in the details and that stuck to me like flypaper through the remainder of my career as well as today. My girlfriend at the time, decided to introduce, a routine weekend body massage to ensure I was ready for the weeks action ahead. That grew on me and I got quite addicted especially to my home masseur who would religiously twist,turn,bend and rejuvenate my senses every weekend- for the madness at work that lay ahead of me. I even indulged in a few overseas sessions whenever i travelled henceforth.

It was great news to hear of Warren Tricomi setting up shop in Goa at the Grand Mercure Shrem Goa Resort in Candolim. Now you maybe thinking- Goa, may already be a place filled with relaxing atmospheres and inviting spas. However with Warren Tricomi, it is more than a place to get stress free and beautiful. It’s an international experience encapsulated in a natural holistic ambience.

I was invited to experience one of their body massage packages- The Signature serene massage what was described by Dr.Sajith Chand, the Spa manager – as a calming & healing body massage, aimed to promote relaxation and release physical and mental tensions by soothing the nervous system. (Yes, I get nervous at new places. I guess he sensed it and suggested the same accordingly). After checking on the usage of oils (I’m a worry wart and i have sampled some oils overseas which have had allergic reactions to my skin), I was rest assured of Jasmine and Mogra being used to restore circulation and bring tranquility to the mind in the process restoring my bodies rebalance. To ensure that guests receive Earth’s finest offerings, the spa in Goa uses products by Forest Essentials, an authentic skincare brand that uses holistic, natural and wholesome ingredients sourced by intensive research to bring together a wide range of handmade, organic products for every therapy.

This is the place that introduces you to a form of yourself you’ve never known before, through the enmeshing of traditional and modern techniques with contemporary luxury and nearby, not to forget the azure pool laps calmly only a furlong from the entrance of the spa, while the treatment rooms find themselves tucked away among palm fronds and fresh leaves. Kinda left me in quite the conundrum indeed- which to sample first?

My masseuse for the evening was attentive at my beck and call. Be it asking the duration of my steam (5 or 10 mins) to a small bottle of water given post (to rehydrate), to the warmth of the water and the pressure exerted on my body with every rub. I enrolled for the 60 minute massage which had me steamed first, feet rubbed & massaged then washed with herb infused water to a nice cup of hot herb mint tea- I was in seventh heaven. I was asked about the temperature of the room to the music selection and even the lighting, if they were to my satisfaction. Adjustments (if any) were made promptly. The last time I felt this waited upon was for an international conference overseas where I was given the Royal Butler treatment. And yes his name was Alfred (not by design), so I was quite chuffed. Mr Wayne indeed.

Detailing to the smallest degree to ensure my experience was to my liking and ease.

The Reception AreaWT Goa (4)

About the spa:

Warren Tricomi salons are gems born of a business union between master colorist Joel Warren and master stylist Edward Tricomi, both unrivaled in their particular fields. Their insistence on expertise, technique and quality filters to every Warren Tricomi Salon and Spa in the world, with Goa being no exception. International and national locations follow the same high standards of unmatched customer service and top quality offerings. In Goa, Warren Tricomi runs one of the biggest spas in the state, stretching over 20,000 square feet with services extending from wellness to beauty. Built using treated wood and spruced with tasteful antique décor that diffuse a certain sense of warmth throughout, the spa feels very interactive with the outdoors with open-to-nature walkways, decks and patios.

The seven individual and single couple treatment rooms are reminiscent of Balinese cottages hidden away among tropical rainforest foliage. Some individual rooms can be joined together to create couple rooms if the situation so requires. Each is spacious, air-conditioned and contains an en-suite bathroom, changing room and outdoor showers. Even the soothing music in each room is adjusted to the guest’s tastes, and staff are very sensitive to needs and requests. The main couple’s room has a Jacuzzi and private outdoor relaxation area that takes the spa experience to whole new level of ‘laidback’.

Balinese styled cottagesWT Goa (2)

This isn’t all there is to offer. The spa hosts Goa’s only couple’s hammam ritual room, a luxurious treatment inspired by ancient holistic Turkish traditions. Muted lighting highlights the heated stone hammam tables, offering guests an exclusive experience like no other. The Signature Hammam Ritual is an exclusive intimate retreat involving a soothing scrub on the heated bed, a relaxing massage, a nourishing wrap and the gentle wash of a Vichy shower easing away all negativity and stress. This is something I eagerly look forward too on my next visit.

Till the next time, here’s signing off for my next adventure.

Gatecrashing a smoked Mackeral 

The best laid plans at times aren’t really the ‘best’. At times, one needs a bit of an odd connection sans a map for direction to get lost in order to find oneself. A rather mundane day with not much accomplished had me wander the streets of Panjim only to be rescued by my bestie -Ayesha and her niece, to have us all go and bake cupcakes. Trust me if one ever needs a pick-me-upper, Anaaya is the perfect candidate. She’s a live-wire and I’m her Rockstar baby!!! So we shopped and shopped and finally got to their kitchen only to realize they were invited for an impromptu barbecue to the neighbors next door- the De Souza’s.  

Being away from home for the longest time-the concept of gate crashing ones home is NOT alien to me. After all in a city like Mumbai no one comes alone. There’s an entourage of at least a couple of folks to your invited guest. However this found me at the deep end of the pond having never gate crashed a party before. 

The beauty of food in its various forms always has solace and comfort attached. Introductions made at the dinner table with a nice glass of wine has us dig into the meal at hand. The awkwardness of meeting new folk, unexpected, flew out the window the minute I dug into this whopper of a tiger prawn placed in front of me by the hostess of the evening Shaila. It so happened I had gate crashed on a family reunion of sorts with Rohit coming down from the U.S of A. 

At this juncture I am going to deviate (ever so slightly) from my conventional format. The dish, believe it or not which blew me away was the Smoked Mackeral. I’m still in awe and am definitely going to try my hands at it in my smoker for the simplicity in which it was prepared. Talking to the chef of this fantastic preparation, Mr. Nasci, it is as simple as a fillet of Mackeral washed, set in salt rather caked (loads of it) for the moisture of the fish to dissipate and then washed again and smoked for 15-20 mins over sawdust and wood chips. Mackeral being a fatty fish eventually cooks in its own oils and salt for company and with the flavor of the wood chips in the smoker, Voila! 

The result is something that’s rather hard to explain considering I have often been harsh on even a few restaurants for the way they prepare the fish. It’s an acquired taste and I believe after last night I have acquired that preparation as the best way to have it so far. 

Smoked Mackeral Pic courtesy: Nolan Mascarenhas Photography 

Nasci- the head of the family has a presence and personality which is well ‘old school’ and quite honestly the best school in my opinion. You know what they say- ‘there ain’t no school like old school’. So much so I felt rather chuffed at the end of the evening knowing we had the same belt buckle which he wore that night gifted to my dad by his dad and passed onto me. (The little things I tell you
Table conversations over families and rejoicing memories of near and far, it was definitely a trip down ‘their’ memory lane. Back in Goa, it’s these ‘little’ things that make the big picture called LIFE. Like the table mats we ate on- being a recycled calendar of all the grandkids photographs growing up (yes, Nasci and his lovely wife Thelma have 12 grand children) so that’s one for every month of the year. Wonder if that was planned or by design. Two of them were present at the table with us, Taran and Ananya- Shaila’s and Pronob’s kin.Ananya was in conversation with me about body fat and her swimming 3-4 hours a day. She’s a competitive swimmer. That certainly made me feel feeble and over weight just as I dug into the Mackeral in front of me. Nice timing Ananya. 

Taran had a few notes in his hand at the far end of the table which I later realized was his notes from one of his study subjects. Someone’s sure gonna be the next Stephen Hawking from that family. Ameeta a friend of the family was there too and her love for prawn heads was paramount, not to mention her plate eventually looked like Vlad the Impaler minus the spikes. 

So that’s just about it. A family impromptu evening with the pitter patter of rain for melodious company. Love, peace and laughter to you all. 

Thank you De Souza’s. 

Oktoberfest in Goa 

Flashback, circa 2011 when I was at the beer garden in Munich and a fresh yet breezy air sent a chill down my spine. I thought to myself a chilled beer in chilly climate wasn’t something that rocked my boat as much as I thought it would. Thank god for small mercies in the piping hot Frankie’s that were dished out to keep me from keeling over. This was a moment that had me fall in love with Oktoberfest and wish for a sunnier setup sometime in the not so distant future.

 Fast forward Four years hence, I believe I enjoyed my first ‘ideal’ Oktoberfest right here with the ‘perfect’setting. No, I could never take anything away from the original. I mean it’s a bucket list kind of thing. A must try for every beer and non beer lover and ones just gotta head over there to feel the atmosphere and of course sample some kick ass beer. However me being a tropical kinda bloke, kicking back in my Skivvies on an infinity pool deck with bright sunshine for company and beer and meat served on my pool BarcaLounger – that was my calling this year at Alila Diwa for their Oktoberfest celebrations. They netted this one spot on, with a selection of some classic brews – Leffe, Hoegaarden, Heineken and the official beer of Oktoberfest Paulaner Munchner Hell to wet my palate. You were literally spoilt for choice. Not to mention some of the classics Stella Artois & Corona for company. This along with their wide array of meats from the Bratwurst, Wurstel or Bavarian sausage, Vienna frankfurter and chicken sausage made me feel like I reached the pearly white gates of Valhalla. 

A ‘meat feast’ would be an understatement. And this being Goa with their seafood live grill counter by the pool was the makings of a sinful event indeed. Calamari, Fish steaks, ribs, khowsuey a live chaat counter- need I elaborate? 

Some great contests and lovely live acoustic music belted out by the band Grace hit all the checkboxes on a hot sunny afternoon. That was not all of course. There were beer based cocktails afloat which hit the right notes for a few of the lady and gent folk alike. But what did amaze me was the abundance to choose from. The staff at the resort ensured ones plate was full at all times. 

Even with slim tastings as I fondly call them- a filmmaker pal of mine from ‘Delhi’ and I must have clocked over 550 grams of meat individually. He loves being known as a delhi boy (quite a reaction when asked. Try it) but technically he’s all heart from Chandigarh. He was on a diet you see but even that couldn’t keep him away from the selection at hand. And just when we thought it was over and offered ourselves a thought for a check in to sleep it off we were ushered to the buffet for a scrumptious spread and a sinful dessert counter which was made scarce thanks to my bestie who invented the art of a ‘brownie bird dropping’, soon to be indicted as a serving concept in the Michelin hall of fame. The choux and the gooey chocolate brownie was sinful and that with a beer in tow just added the gift wrap to my perfect afternoon.  

And right when I rose from my slumber in time for the FC Goa football match it made the end of the week perfect with the home team winning against Delhi. Ahhh this is what stories are made off. 

Salut, to the entire Alila Diwa team for making this Oktoberfest brilliant and outdoing oneself. Will circle back next year for round two. 


The Beer Garden   Pic courtesy: Nolan Mascarenhas Photography 

My first Birdcage Threesome 

Wicked thoughts scurrying thy mind? I assure you of nothing scandalous, I plan on keeping this post PG rated for my younger followers (though I assure you some of them could teach you and I a thing or two.)

Happy to be back in Mumbai once again and excited to know I’m meeting guests who I haven’t seen in over a few years. It’s funny how being left to host the evening the place falls upon my choosing every now and then. Well when suggested the dining option many of them chuckled knowing only I could have thought of something so – exciting. 

I wait patiently at Cafe Threesome in Versova. The vibe is fabulous. The DJ spinning some deep house tunes and the service of the barman prompt to keep my spirits ‘high’. It’s a very chic sublime concept of a restobar with a unique twist to a much enticed exotic menu. The bathroom catches my fancy given the soap dispenser being a Jack Daniel bottle with a selfie booth (I’m sure it’s seen some mayhem and action three ways to Sunday in its time) with the lovely folk visiting for a powder pucker. 

It’s always great meeting old friends. So much catching up to do well in this case thanks to a multitude of Whatsapp chats were in touch though far away and life carried on. A gentle reminiscence of ‘wild days gone past’ and a somber melancholy sets in to a time not so long ago that is hard to come by these days. Thank god for change and the stagnation of us all to pick up where we left off unfettered. A few of the usual lot couldn’t make it and their presence was missed. But we were at Cafe Threesome and I had heard a lot about some of the wild preparations. 

Now before the morale police come to task let me assure you after being in the food fraternity a while and travelled far and wide there’s not much that shocks me anymore. But a good preparation or the culinary skill and concept of chefs these days could arouse much curiosity to ensure I am left gasping for more. Yes, there is a hashtag circulating these days to the effect #foodporn and yes I totally understand why. After all good food = porn these days? 

Let’s call ourselves back to the showcase at hand. I am gently ushered aside to allow me to let go of the menu to the chefs imagination and only asked my preference being vegetarian or not. I go for the non vegetarian route this time. Having detoxed myself in Goa I feel alive and fresh for more. Sadistic much? Read on. 

The Italian Chicken makes its way like a caged animal to our table. For a moment, in the dim lit ambience I thought we would have a live chicken up for slaughter given the cage that accompanied it. There is a restaurant in Mexico that does that I’m told. Don’t want to divulge more details here but as I said things are bizarre in the world of food excitement these days. Fresh from the farm onto the table in a matter of speaking – literally! 

On the lighter side, what did chicken say to server upon arriving at my table? Cage meeeeeee. (I’m not known for my jokes. Thank god for small mercies.) 

 The Italian Chicken   Pic courtesy: Nolan Mascarenhas Photography

Our up and about waiter with a hop to his step further elucidates; ‘Sir. This dish is an Italian flavoured burger patty with salad leaves, Roma tomatoes, pickled cucumber with a serving of grilled onion chutney, jalapeños & salsa served with thousand island dressings and fries.’  The waiter had me at pickled cucumber. The rest was just the icing and a orgasmic blur emitted from his iteration of the condiments. I smiled in glee thanking him like a satiated kid in a consumed candy shop. 

The meat was tender and well marinated. Perfect char and succulent and juicy inside. The fries fresh and crispy. The presentation reminded me of Mr Williams character in the movie the Birdcage. The cage round and red made of firm wrought iron was produced and kept aside. Ladies this piece of jewellery could do well to husbands who don’t behave themselves on the dinner table or elsewhere- if you catch my drift. Come now, your probably thinking 50 shades darker yes? 

While your at this place do dig into a few exotics such as the Silken mutton galauti and the wasabi fish fingers. One of my recommendations for the vegetarians is the cute Cupcake Shrooms. Now it’s not illegal so your safe. More on my Instagram post shortly about that in the coming week. Stay tuned. 

All in all I better let your mind play havoc and run a little wild. The next time in the mood for roll cage might I suggest some with a threesome. Guaranteed to excite.