text:
|Publication number
|Publication type
|Application number
|Publication date
|Feb 8, 2000
|Filing date
|Aug 3, 1998
|Priority date
|Jun 6, 1997
|Fee status
|Also published as
|Publication number
|Jeffrey Nicholas Bremmer, Kyuha Chung, Chandan Kumar Saha, Michael John Spaulding
|Original Assignee
|Dow Corning Corporation
|Export Citation
|BiBTeX, EndNote, RefMan
|Patent Citations (32), Non-Patent Citations (4), Referenced by (10), Classifications (11), Legal Events (3)
|External Links: USPTO, USPTO Assignment, Espacenet
This application is a divisional of U.S. patent application Ser. No. 08/870,563 filed on Jun. 6, 1997, now U.S. Pat. No. 5,866,197.
This invention pertains to a method for producing crack-free coatings from a hydrogen silsesquioxane resin on a substrate, preferably a semiconductor substrate. The coatings have a thickness of greater than 1.25 μm and are useful as interlevel dielectrics in the manufacture of semiconductor devices.
The use of hydrogen silsesquioxane resins in the formation of interlevel dielectrics and passivation coatings in the manufacture of semiconductor devices is known in the art. Under the current application method the hydrogen silsesquioxane resin is spun onto the semiconductor device, and any solvent is removed to produce a hydrogen silsesquioxane film on the device. The hydrogen silsesquioxane film is heated by placing the semiconductor device on hot plates (150° C. to 350° C.) to soften and flow the hydrogen silsesquioxane resin and finally the hydrogen silsesquioxane film is cured by heating in an oven at about 400° C. to 450° C. for 1 hour. However, under current application methods, a thin layer (<1.2 μm) of hydrogen silsesquioxane resin ceramic is produced. The thin layers do not adequately cover the metal layer and therefore it is required to apply over the hydrogen silsesquioxane resin ceramic a thick CVD SiO2 layer to produce the interlevel dielectric.
U.S. Pat. No. 4,756,977 to Haluska et al. discloses the use of hydrogen silsesquioxane resin in the production of mono- or multi-layer coatings on integrated circuits. According to '977 a solvent solution of hydrogen silsesquioxane resin is applied to the device, the solvent is removed and the coating is ceramified by heating to a temperature of between 150 and 1000° C. The mono-layer coatings produced by the method described in '977 have a thickness of approximately 3,000 to 5,000 angstroms (0.3 to 0.5 μm).
Various other methods for curing hydrogen silsesquioxane resin are also known in the art. However, these methods all result in thin (<1.25 μm) coatings. For example, U.S. Pat. Nos. 5,380,567, 5,370,904 and 5,370,903 describe curing of hydrogen silsesquioxane resin in an inert atmosphere. U.S. Pat. No. 5,380,567 to Haluska et al. discloses the cure of hydrogen silsesquioxane resin in an inert atmosphere at temperatures of 500° C. to 1000° C. (coating thickness 0.2 μm). U.S. Pat. No. 5,370,904 to Mine et al. discloses a method for the formation of thick silicon oxide films wherein the method comprises forming a hydrogen silsesquioxane resin film on the surface and thereafter heating the film in an inert atmosphere at a temperature of from 250° C. to 500° C. until the content of the SiH in the silicon oxide product has reached ≦80% of the content of SiH in the hydrogen silsesquioxane (coating thickness 1.0-1.23 μm). U.S. Pat. No. 5,370,903 to Mine et al. discloses a method for the formation of thick silicon oxide films wherein the method comprises forming a hydrogen silsesquioxane resin film on the surface and thereafter heating the film in a mixed gas atmosphere (≦20% vol. O2) at a temperature of from 250° C. to 500° C. until the content of the SiH in the silicon oxide product has reached ≦80% of the content of SiH in the hydrogen silsesquioxane (coating thickness 1.02-1.10 μm).
Additionally, U.S. Pat. No. 5,059,448 to Chandra et al. discloses the use of rapid thermal processing to produce coatings of 1 μm or less (0.13 to 0.945 μm). In '448 the hydrogen silsesquioxane resin film is exposed to a high intensity radiation to quickly heat the film at a temperature of 50° C. to 1000° C.
Thicker coatings have been produced by adding fillers to hydrogen silsesquioxane resin. However, because of the presence of the filler and the effect of the filler on the properties of the coating, these coatings are not necessarily suitable as interlevel dielectrics. For Example, U.S. Pat. No. 5,458,912 to Camilletti et al. discloses a method for forming tamper-proof coatings on electronic devices by applying to the device a coating comprising a silica precursor and a filler and thereafter heating at a temperature sufficient to convert the silica precursor to a silica containing ceramic matrix. The coatings produced have thicknesses of 20 to 48 μm.
It is desirable to have thicker coatings produced from hydrogen silsesquioxane to adequately cover the metallization. However, when thick coatings are produced using the current processing methods, they contain undesirable cracks.
It has now been found that when the cure conditions (time, temperature and environment) are controlled, a crack-free insoluble coating having a thickness of greater than 1.25 μm can be produced from hydrogen silsesquioxane resins. These thick coatings have properties equal to or better than the thin coatings produced in the prior art and are suitable as interlevel dielectrics.
This invention pertains to a method for producing crack free insoluble coatings having a thickness of greater than 1.25 μm from hydrogen silsesquioxane resin. The method for producing the coating comprises applying a fillerless hydrogen silsesquioxane resin composition onto a substrate and thereafter heating the hydrogen silsesquioxane resin at a temperature of 150° C. to 500° C. for a sufficient period of time to produce the crack-free coating having a thickness of greater than 1.25 μm. The resins may be cured in an inert or oxygen containing environment.
FIG. 1 represents a crack-free envelope of 2 μm coating on a 1000 Å liner (single cycle).
FIG. 2 represents a single thermal cycle--1.5 micron cracking threshhold.
The coatings of the instant invention are produced by applying a fillerless composition comprising hydrogen silsesquioxane resin onto a substrate. The hydrogen silsesquioxane resin includes hydridosiloxane resins consisting of units of the formula HSi(OH)x (OR)y Oz/2, in which each R is independently an organic group or a substituted organic group which, when bonded to silicon through the oxygen atom, forms a hydrolyzable substituent, x=0 to 2, y=0 to 2, z=1 to 3, x+y+z=3. Examples of R include alkyls such as methyl, ethyl, propyl, butyl, and others, aryls such as phenyl, and alkenyls such as allyl or vinyl. These resins may be essentially fully condensed (HSiO3/2)n wherein n is 8 or greater or they may be only partially hydrolyzed (i.e., containing some Si-OR) and/or partially condensed (i.e., containing some Si-OH). Although not represented by this structure, these resins may also contain a small number (e.g., less than about 10%) of silicon atoms which have either 0 or 2 hydrogen atoms attached thereto or a small number of SiC bonds due to various factors involved in their formation or handling.
The above H-resins and methods for their production are known in the art. For example, Collins et al. in U.S. Pat. No. 3,615,272, which is incorporated herein by reference, teach the production of a nearly fully condensed H-resin (which may contain up to 100-300 ppm silanol) by a process comprising hydrolyzing trichlorosilane in a benzenesulfonic acid hydrate hydrolysis medium and then washing the resultant resin with water or aqueous sulfuric acid. Similarly, Bank et al. in U.S. Pat. No. 5,010,159, which is hereby incorporated by reference, teach an alternative method comprising hydrolyzing hydridosilanes in an arylsulfonic acid hydrate hydrolysis medium to form a resin which is then contacted with a neutralizing agent.
Other hydridosiloxane resins, such as those described by Frye et al. in U.S. Pat. No. 4,999,397, hereby incorporated by reference; those produced by hydrolyzing an alkoxy or acyloxy silane in an acidic, alcoholic hydrolysis medium; those described in Kokai Patent Nos. 59-178749, 60-86017 and 63-107122; or any other equivalent hydridosiloxane, will also function herein.
Specific molecular weight fractions of the above H-resins may also be used in this process. Such fractions and methods for their preparation are taught in U.S. Pat. No. 5,063,267 to Hanneman et al. and in U.S. Pat. No. 5,416,190 to Mine et al., which are hereby incorporated by reference. A preferred fraction comprises material wherein at least 75% of the polymeric species have a molecular weight above about 1200 and a more preferred fraction comprises material wherein at least 75% of the polymeric species have a number average molecular weight between about 1200 and about 100,000.
The hydrogen silsesquioxane resin may contain a platinum, rhodium or copper catalyst to increase the rate and extent of cure of the hydrogen silsesquioxane resin. Generally, any platinum, rhodium or copper compound or complex which can be solubilized will be useful herein. For instance, platinum acetylacetonate, rhodium catalyst RhCl3 [S(CH2 CH2 CH2 CH3)2 ]3, obtained from Dow Corning Corporation, Midland, Mich., or cupric naphthenate are all within the scope of this invention. These catalysts are generally added in an amount of between about 5 to 1000 ppm platinum, rhodium or copper based on the weight of hydrogen silsesqujoxane resin. Platinum and rhodium catalysts useful herein are described in U.S. Pat. No. 4,822,697 to Haluska et al., herein incorporated by reference.
Ceramic oxide precursors may also be used in combination with the hydrogen silsesquioxane resin. The ceramic oxide precursors specifically contemplated herein include compounds of various metals such as aluminum, titanium, zirconium, tantalum, niobium and/or vanadium as well as various non-metallic compounds such as those of boron or phosphorous which may be dissolved in solution, hydrolyzed, and subsequently pyrolyzed at relatively low temperatures to form ceramic oxides.
The above ceramic oxide precursors generally have one or more hydrolyzable groups bonded to the above metal or non-metal, depending on the valence of the metal. The number of hydrolyzable groups to be included in these compounds is not critical as long as the compound is soluble or can be dispersed in the solvent. Likewise, selection of the exact hydrolyzable substituent is not critical since the substituents are either hydrolyzed or pyrolyzed out of the system. Typical hydrolyzable groups include, but are not limited to, alkoxy, such as methoxy, propoxy, butoxy and hexoxy, acyloxy, such as acetoxy, other organic groups bonded to said metal or non-metal through an oxygen such as acetylacetonate or an amino groups. Specific compounds, therefore, include zirconium tetracetylacetonate, titanium dibutoxy diacetylacetonate, aluminum triacetylacetonate, tetraisobutoxy titanium and Ti(N(CH3)2)4. The ceramic oxide precursors useful herein are described in U.S. Pat. Nos. 4,808,653, 5,008,320 and 5,290,354, herein incorporated by reference.
When a ceramic oxide precursors is combined with the hydrogen silsesquioxane resin, generally it is used in an amount such that the final coating contains 0.1 to 30 percent by weight ceramic oxide precursor.
The hydrogen silsesquioxane resin is typically applied to the substrate as a solvent dispersion. Solvents which may be used include any agent or mixture of agents which will dissolve the hydrogen silsesquioxane resin to form a homogeneous liquid mixture without affecting the resulting coating. These solvents can include alcohols such as ethyl alcohol or isopropyl alcohol; aromatic hydrocarbons such as benzene or toluene; alkanes such as n-heptane, dodecane or nonane; ketones such as methyl iso-butyl ketone; esters; glycol ethers; siloxanes such as cyclic dimethylpolysiloxanes and linear dimethylpolysiloxanes (e.g. hexamethyldisiloxane, octamethyltrisiloxane and mixtures thereof); and others. The solvent is present in an amount sufficient to dissolve the hydrogen silsesquioxane resin to the concentration desired for application. Typically the solvent is present in an amount of 20 to 99 wt %, preferably from 50 to 80 wt %, and most preferably at about 55 to 75 wt %.
Specific methods for application of the hydrogen silsesquioxane include, but are not limited to spin coating, dip coating, spray coating, flow coating, screen printing or others. The preferred method for application is spin coating. When a solvent is used, the solvent is allowed to evaporate from the coated substrate resulting in the deposition of a hydrogen silsesquioxane resin film. Any suitable means for evaporation may be used such as simple air drying by exposure to an ambient environment, by the application of a vacuum, or mild heat (≦50°) or during the early stages of the curing process. It should be noted that when spin coating is used, the additional drying method is minimized as the spinning drives off the solvent.
Following application to the substrate the hydrogen silsesquioxane resin film is cured to a crack-free insoluble coating by heating the hydrogen silsesquioxane film for a sufficient time at a temperature of 150° C. to 500° C., preferably 200° C. to 400° C., and more preferably 300° C. to 380° C. By "insoluble coating" it is meant a coating that is essentially not soluble in the solvent from which the hydrogen silsesquioxane resin was deposited to form the hydrogen silsesquioxane film or any solvent delineated above herein as being useful for the application of the hydrogen silsesquioxane resin. By "crack-free" it is meant a coating that does not contain any cracks visible to the human eye when examined under an optical microscope at 1000× magnification.
Any method of heating such as the use of a convection oven, rapid thermal processing, hot plate, or radiant of microwave energy may be used herein, preferably hot plates. The method used should be capable of rapidly heating the film to the desired temperature.
The duration of time that the coating is heated to cure will depend on the environment during the heating, the temperature at which it is heated (soak temperature), the rate at which it is heated and the thickness of the hydrogen silsesquioxane resin film. At higher soak temperatures and/or higher concentrations of oxygen in the cure environment the cure time will be shorter. Typically the coatings are heated from 1 second to 2 hours, preferably from 5 seconds to 30 minutes.
If the coating is not heated long enough or is heated too long at the soak temperature then cracking will result. Essentially there is a window of time at a given soak temperature and environment for a given coating thickness that will produce a crack free coating. At lower soak temperatures, this window is larger. As the temperature increases, this window decreases. Further as the amount of oxygen present in the environment increases, this window decreases. For example, for a film thickness of approximately 2 μm, when the film is cured in an inert atmosphere (<50 ppm O2) at 320° C. the window for cure is from about 2 minutes to about 120 minutes (See FIG. 1). At 380° C. the window for cure is from about 0.01 minute to about 5 minutes.
When the coatings are not heated long enough, cracks develop when the coatings are cooled to room temperature. It is beleived that it is possible to repair/heal the cracks by further heating the coating for the sufficient period of time. When coatings are heated too long, again cracks will develope when the coatings are cooled to room temperature. However, it is not possible to repair these cracks.
The environment in which the hydrogen silsesquioxane resin film is cured is typically an inert environment such as nitrogen, argon or helium or an environment containing oxygen (e.g. air). As the oxygen content in the environment increases, the minimum time required to cure the hydrogen silsesquioxane resin to a crack-free coating will be reduced. Further, the window of time during which a crack-free coating will be produced will be narrowed. When heating at lower temperatures (e.g. ≦330° C.) it is preferred to have oxygen present to accelerate the cure. However, when heating at higher temperatures (e.g. ≧340° C.) it is preferred to use an inert environment.
The curing may take place at atmospheric, superatmospheric or subatmospheric pressures, preferably atmospheric pressure. At lower temperatures higher pressures may be used to accelerate the cure. Vacuum may be used at any temperature.
The rate at which the coatings are heated to the soak temperature plays a role to produce crack-free coatings. If the heating rate is fast, then the window of time in which a crack-free coating can be produced will be longer or higher soak temperatures and/or higher coating thicknesses may be achieved without cracking. On the contrary, if the heating rate is slow, then the window of time in which a crack-free coatings can be produced will be shorter or lower soak temperatures and/or reduced coating thicknesses will be necessary to achieve the crack-free coating.
Thick coatings may be produced herein by forming a single thick hydrogen silsesquioxane film and thereafter curing under the controlled conditions. Thick coatings may also be produced herein by forming a thin hydrogen silsesquioxane film, thereafter curing under the controlled conditions and repeating the process until the desired thickness is achieved.
The coatings of this invention have a thickness of at least 1.25 μm, preferably of 1.25 to 10 μm, and most preferably of 1.5 to 2.2 μm.
The coatings produced by the method herein are useful on any substrate such as metals or ceramics but are particularly useful on electronic substrates. By "electronic substrate" it is meant to include silicon based devices and gallium arsenide based devices intended for use in the manufacture of a semiconductor component including focal plane arrays, opto-electronic devices, photovoltaic cells, optical devices, transistor-like devices, 3-D devices, silicon-on-insulator devices, super lattice devices and the like.
The chemical composition and molecular structure of the insoluble coating produced herein is not fully understood. However, it is believed that the composition is different from insoluble coatings produced using known cure methods based on the unique properties (thickness, crack-free, etc.) that are achieved using the instant cure process.
The coatings produced herein may be applied to a wafer prior to the application of any metallization. They may be applied over metallization as an interlevel dielectric or they may be applied as a top passivation coating to complete the formation of the device.
Additionally, the electronic substrate can be bare (i.e. no passivation) or the substrate can have a primary passivation. Such primary passivation can be ceramic coatings such as silica, silicon nitride, silicon carbide, silicon oxynitride, silicon oxycarbide, PSG, BPSG and others deposited by CVD, PVD, PECVD or sol-gel approaches. Primary passivation and methods of depositing are known to those skilled in the art. The primary passivation, when present can have a thickness of 30 nm to 300 nm.
Additional coatings may be applied over the insoluble coating if desired. These can include, for example SiO2 coatings, SiO2 /ceramic oxide layers, silicon containing coatings, silicon carbon containing coatings, silicon nitrogen containing coatings, silicon oxygen nitrogen containing coatings, silicon nitrogen carbon containing coatings and/or diamond like coatings produced from deposition (i.e. CVD, PECVD, etc.) of amorphous SiC:H, diamond, silicon nitride. Methods for the application of such coatings are known in the art and are described, for example in U.S. Pat. No. 4,756,977 and U.S. Pat. No. 5,011,706, both of which are herein incorporated by reference.
The method of applying an additional coating such as silicon carbide is not critical, and such coatings can be applied by any chemical vapor deposition technique such as thermal chemical vapor deposition (TCVD), photochemical vapor deposition, plasma enhanced chemical vapor deposition (PECVD), electron cyclotron resonance (ECR), and jet vapor deposition. It could also be applied by physical vapor deposition techniques such as sputtering or electron beam evaporation. These processes involve either the addition of energy in the form of heat or plasma to a vaporized species to cause the desired reaction, or they focus energy on a solid sample of the material to cause its deposition.
So that those skilled in the art can understand and appreciate the invention taught herein, the following examples are presented, it being understood that these examples should not be used to limit the scope of this invention found in the claims.
A hydrogen silsesquioxane resin composition comprising 40 wt % hydrogen silsesquioxane resin (HSiO3/2)n prepared according to U.S. Pat. No. 3,615,272 to Collins et al. having an average molecular weight of between 9,800 and 13,900 dissolved in a low molecular weight polydimethylsiloxane was used in the following examples. Four inch (4") diameter sample wafers were coated with the hydrogen silsesquioxane resin using a Headway spin coater at 2000 rpm for 40 seconds. The wafers used for the experiments were either bare wafers, wafers having a layer of PECVD SiOx deposited thereon or thermally oxidized silicon wafers ("Thermal SiOx ").
The cure system used consisted of a hotplate, culture petri dish, and modified glass funnel with nitrogen inlets and an infrared temperature reader. The hotplate was preheated to a temperature of 20 to 30° C. higher than the temperature listed in the Tables. The spun wafer was introduced in the petri dish by lifting up the glass funnel during which time the nitrogen flow is 2-3 times that used during the cure process. The surface temperature of the wafer was raised to the desired temperature (typically this took 40 to 60 seconds), the nitrogen flow was reduced and the wafer was heated for the desired time at the desired temperature (see tables).
Following cure the petri dish containing the wafer and the funnel were removed from the hotplate surface and cooled rapidly. The nitrogen flow was maintained until the coating surface temperature was below 30° C. The coated wafer was taken out of the system and the coated surface was examined for cracks by optical microscope at 1000× magnification using both a dark and bright field. Several wafers were also broken and the cross-section was viewed using a scanning electron microscope to verify that the coatings were free of cracks and had not delaminated.
When the coating was cured in air the cure process was carried out as described above except that the nitrogen purge was not used.
Results and specific processing conditions are shown in Tables 1-3 and are shown in FIGS. 1 and 2.
As can be seen from the results, when the coatings are heated for an insufficient period of time (too long or not long enough) then the coating cracks when it is cooled to room temperature. However, when the coating is heated for a sufficient period of time, the coating does not crack when cooled to room temperature.
A hydrogen silsesquioxane resin composition comprising 40 wt % hydrogen silsesquioxane resin (HSiO3/2)n prepared according to U.S. Pat. No. 3,615,272 to Collins et al. having an average molecular weight of between 9,800 and 13,900 dissolved in a low molecular weight polydimethylsiloxane (75% hexamethyldisiloxane, 25% octamethyltrisiloxane) was used in this example. A 100 mm diameter sample wafer with a 100 nm PECVD SiOx liner was coated with the hydrogen silsesquioxane resin using a Headway spin coater at 2100 rpm for 40 seconds. The coating had a thickness of 2 μm. The coated wafer was placed on hotplates at 150° C., 250° C. and 350° C. for 1 minute, respectively under nitrogen atmosphere. The coated wafer was then placed in a quartz tube furnace and cured at 400° C. for 1 hour under a nitrogen flow (O2 content was kept to less than 10 ppm). The resulting coating was cracked and delaminated severely.
TABLE 1______________________________________Cure in a nitrogen atmosphere on bare Si waferswith a 2 μm coating (See FIG. 1)Cure Cracked No Crack CrackedTemp Time Cracked(° C.) (min) (min) (min) (Y/N)______________________________________320 2 Y340 1.25 Y350 0.33 Y360 0.167 Y380 0.017 Y320 5 N320 10 N320 15 N320 30 N340 1.5 N340 4 N340 8 N340 10 N340 11.5 N350 0.42 N350 0.5 N350 0.75 N350 1 N350 2 N350 10 N350 10.42 N360 1 N360 4 N360 5 N380 0.083 N320 Y340 Y350 Y0.833360 Y380 Y______________________________________
TABLE 2______________________________________Cure in a nitrogen atmosphere on bare Si waferswith a 1.5 μm coating (See FIG. 2)Cure Cracked No Crack CrackedTemp Time Cracked(° C.) (min) (min) (min) (Y/N)______________________________________340 1 Y350 0.167 Y360 0.0833 Y340 1.5 N340 5 N340 9 N340 13 N340 14 N350 0.17 N350 0.33 N350 3 N350 5 N350 9 N360 1 N360 3 N360 7 N340 Y4.25350 Y.5360 Y______________________________________
TABLE 3______________________________________Cure in an air atmosphere No Crackked CrackedWafer Temp Time Time Time Cracked ThicknessType (° C.) (min) (min) (min) (Y/N) (μm)______________________________________PECVD 250 1.5 N 2.00PECVD 250 2.0 2.03PECVD 320 0.167 2.12PECVD 320 0.5 2.2PECVD 320 1 Y 2.41Bare 300 2.10Bare 300 3 Y 2.03Bare 320 1 2.27Bare 320 2.07Bare 320 10 Y 2.28Bare 300 10 Y 2.11PECVD 250 1.5 1.52PECVD 250 2.0 1.55______________________________________
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|Lapse for failure to pay maintenance fees
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|Expired due to failure to pay maintenance fee
Effective date: 20040208


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text: Personally, I don't look at the XDM as a carry weapon. The size wouldn't be an improvement over your M&P either, in my opinion. If the regular XD feels good in your hands, than I don't see the benefit of the XDM over the XDSC for a carry weapon. The "Match Grade" barrel isn't necessary and neither is the improved trigger for a carry weapon, IMO. Since you already have an M&P, why aren't you considering the M&Pc?


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MTA: Rising Sea Levels Are Damaging The Subway
(Jorteh Senah -- New York, NY, WNYC) One of the city's newest subway station is already showing cracks.
The South Ferry subway terminal is sprouting leaks that are causing water damage to the newly tiled walls of the renovated station that underwent a $530 million facelift three years ago.
MTA CEO Joseph Lhota said rising sea levels coupled with poorly sealed walls led to leaks in the station, which opened in 2009.
"As part of the renovations there is some leakage coming through and you can see it on the tiles," Lhota said. "What's happening is that it was not properly sealed and what's also happening is that the water table is rising."
Lhota said the waters of New York Harbor have risen since the project started in 2005, and the MTA is working with the station's contractor to make repairs.


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Helping Homeowners Understand The Fire Assessment Fee
As City of Gainesville Commissioners wrestle with tough decisions on whether or not to implement a fire assessment fee, they want to make sure homeowners understand the implications of the proposal and what's at risk if it does not pass.
City Manager Russ Blackburn says, without the fee the city would be short 3.79 million dollars and would have to cut as many as fifty jobs to balance the budget.
The commission will vote on the measure Thursday at their weekly meeting, but ahead of that, the city is holding a public information meeting tonight at 6pm at GRU's public multipurpose room.
If you can't make it to that meeting, but still have questions you can call the city's informational hotline at 352-334-5088 or visit Fire Assessment Fee
Related Stories
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- Assessing Fire Fees
- Fire Assessment Fee Voted Down
- Waste and Fire Assessment Fees Marion County
- Gainesville City Commissioners Consider Fire Assessment Fee
- County Commissioners To Vote On Fire Assessment Fee
- Gainesville City Leaders Debate Implementing Fire Assessment Fees
- Alachua County Commissioners Vote Down Fire Assessment Fee


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Winning tip: the new Birmingham Library
Europe's biggest and most beautiful civic library opened earlier this month. Iniside it is so bright and open, inviting you to explore every corner – the huge cushions in the kids' area, the reading pods and pianos. And wandering through the roof gardens upstairs, you can take full stock of Birmingham's truly inspired/mad architecture all around. I'm so proud to have this place in my hometown.
Richard P J Lambert
Natural History Museum at Tring, in London and Hertfordshire
The wonderful galleries of this beautiful Victorian museum is home to everything from tiny dressed circus fleas to a grinning polar bear and array of domestic dogs. The exhibits were collected by Lionel Walter Rothschild, a remarkable character who kept an astonishing variety of live animals in the grounds around the museum and in Tring Park. Lionel Walter was a familiar sight in Tring, riding around town in his zebra-drawn carriage. Enjoy the experience of coming nose-to-nose with some really impressive specimens in this much-loved museum. And its better-known branch, in London's Kensington, opens late on the last Friday of the month. There is live music and you get to wander around the exhibits with refreshment in hand (the latter are not free, but not that expensive).
MaryTebje, Fi_Bee
Hull's Museum quarter
Forget The Deep. Hull has an abundance of excellent free museums. On High Street there's the Hull and East Riding Museum for archaeology and local history; the Streetlife Museum, with reconstructed streets, businesses and an old signal box; Wilberforce House, charting the history of slavery and its eventual abolition, detailing William Wilberforce's role in this. There's also a renovated trawler, the Arctic Corsair, to visit, not forgetting the excellent Ferens Art Gallery (www.hullcc.gov.uk/ferens), the Maritime Museum and Hands-on History Museum in the old Grammar School. You'll need more than a day to visit them all!
The People's History Museum, Manchester
As Parliament debates measures which could restrict the right to free speech, what better time to visit the fascinating (and free) People's History Museum in Manchester? Housed in the Pump House, which used to supply the hydraulic power that ran the lifts in warehouses across Manchester, the museum charts the struggle for democracy from Peterloo to the present day – showing how far we have come, and what we stand to lose. Interesting for all ages, no matter how well you think you know your British history.
Bridge Street, Spinningfields, phm.org.uk
Cliffe Castle museum, Keighley, West Yorkshire
Cliffe Castle is a neo-gothic Victorian hall with gardens, aviary and play area. There's Victoriana galore, early William Morris stained glass, Egyptian artefacts, a Henpeck'd Club "peace box" (claiming to be the cure for a cross wife), archaeology and natural history exhibits. There are also bees: their faint drone fills the air and the display case allows you to observe them at work. Recently refurbished, it is a remarkable, family-friendly local museum.
Spring Gardens Lane, bradfordmuseums.org
Coldstones Cut, Nidderdale, North Yorkshire
The Coldstones Cut is a landscape sculpture overlooking a huge quarry. You approach it on a tarmac footpath with double yellow lines and bollards, and go up a curly path to the spectacular vantage point. You don't know that a quarry is here until it suddenly appears, and you don't know what the artwork depicts – a phallus harking back to the Cerne Abbas giant – until you see it the aerial shots. You will be discussing your interpretations of the sculpture all the way home – via the tea rooms of picturesque Pateley Bridge.
Paul Kirkwood
Bold Street presents the One World Festival, Liverpool
The historic, community-spirited Bold Street will come alive with Japanese dance, Colombian theatre and Tanzanian acrobatics as it hosts this year's annual free festival (on 29 September), with the theme of One World.
Family fun includes co-operative games, seed-sowing activities, communal poem-making, puppet walkabouts and street stalls from the eclectic shops and cafes. There's a Hobo Bazaar, Bolshie Bargain Bookstall and music from five continents.
citycentralbid.com, 11.30am-6.30pm
The Photographers' Gallery, London
The Photographers' Gallery reopened in a redeveloped space in Ramillies Street, Soho, just over a year ago. There are original, innovative exhibitions, and a fab cafe and bookshop. It is a great place to see works by contemporary photographers such as Mark Neville, or contribute to citizens' photography project This is your Photo, which runs until 9 October 2013. It is also home to the annual Deutsche Börse Photography Prize.
This Rhino is a Work of Art, Southampton
A herd of 97 wonderfully painted rhino has stampeded through Southampton. This mass public sculptures exhibition is sprinkled across the city. Decorated by local schoolchildren, artists and community groups, each one is unique, and the little babies are adorable. Download a map or an app to find them while exploring the city. Many are near popular landmarks. Nautical, floral, animal or abstract, there's sure to be a rhino you'll love. The exhibition ends on 22 September and the sculptures will be auctioned in October.
Art Across the City 2013, Swansea
Visual arts charity Locws International has curated a new series of public commissions, including works from Juneau Projects and Matthew Houlding. On until 6 October, it is an ambitious programme bringing contemporary, site-specific art to Swansea – it's a culturally rich excuse to explore Swansea and its seafront.


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This new production at The Warehouse Theatre offers way more to chew on than the sad little Seder meal that the play's three characters share – a sorry supper of hard tack (matzo); bitter herbs (raw collards); and some shank bone from the horse that one of them rode in on. Matthew Lopez's script tells […]View Post
New Orleans Music
I hope you all enjoyed my article about how to find a little NOLA in the DTGVL. So now you know where to look, here's a little info on what to look for …in my opinion, anyway. In New Orleans, this "bonus" article would be called a "lagniappe" – which means "a little something extra" […]View Post downtown Greenville, Downtown Greenville Girl, fete, fete greenville, fete magazine, fete mobile music, greenville, Greenville Magazine, greenville SC, joy west, live music, New Orleans Music
Oh, Beautiful
For parents, the holidays could be summed up in a two words: "Controlled chaos." It's a double-edged sword – Christmas is that special time meant to enjoy family, but quite honestly, mom and pop are walking in this winter wonderland with one question: 'how many days until school starts again?' No doubt, parents need a […]View Post downtown Greenville, fete, fete greenville, fete magazine, fete mobile music, greenville SC, Liz Morris, Oh Beautiful, SC children's theater, South Carolina Children's Theatre, Tails On The Swamp Rabbit, Tell Me A Story Theatre, Traysie Amick
A Celebration of Independent Artists "I want to do a cabaret," Kris said, one November evening. This was not a new idea to him, as he'd been working to put the pieces together for months, but when he said it, I could hear a newfound determination that had not revealed itself previously. I replied resolutely, […]View Post downtown Greenville, fete, fete greenville, fete magazine, fete mobile music, Gravity, greenville, greenville SC, Jonathan Reid Gealt, Kroc Center Greenville, Leah Thomas, live music, music
Talija (Ta lee a) is an AMAZING international dance art company from Belgrade, Serbia and has over 300 dance members. These professional dancers have performed though out the world. They have performed in France, Dubai, China, Peru, Mexico, Spain, Italy, Greece, Ukraine, Canada and USA. This AMAZING dance ensemble has already have performed in major […]View Post fete, fete magazine, fete mobile music, International Folk Dancing, Serbia, spartanburg, Spartanburg SC, Talija, Yana Kosic Allen
Look Who's Evil Now
Four horny college students (& the bookworm sister of one) spend Spring Break in an abandoned cabin in the woods & discover a book bound in human skin. What could possibly go wrong? Well, when the cabin belongs to a mysterious & recently vanished professor of the occult and the book is the Naturon Demento…madness, […]View Post downtown Greenville, Evil Dead, Evil Dead The Musical, fete, fete greenville, fete magazine, greenville, greenville SC, joy west, The Warehouse Theatre
Art On Record1
The records I chose to design for Earshot's Art On Record exhibit were the blast from the past 80's band, the Hooters "Nervous Nights" album and "52nd Street" by Billy Joel. I researched the artists, studied the lyrics and covers which influenced my sketches and artistic direction. For the Hooter's album, I used muted monochromatic […]View Post Art On Record, downtown Greenville, Earshot, entrepreneur, fete, fete greenville, fete magazine, fete mobile music, greenville, greenville SC, Leigh Wood, live music, lynne holcombe, Marcus King
fête gets lit
Write around the corner School's back. Let the classes begin. Or continue, anyway. Since opening just before Memorial Day – that is, at the putative beginning of summer – The Write Place has offered a variety of classes. And the ones coming up will keep you writing until the cows come home – or maybe […]View Post Arthur McMaster, downtown Greenville, emrys, entrepreneur, fete, fete greenville, fete magazine, greenville, Greenville Creative Writers, greenville SC, john jeter, Nan Lundeen, Polly Gaillard, the write place
Heather's Isle of Skye
The Pass of Glencoe, the one of Campbell/MacDonald massacre fame, just beyond Loch Lomond and Rannoch Moor. I've crossed this terrain many times, beginning in childhood —with my Dad, with my grandparents with my brother and our then-partners, alone. I've witnessed it with the purple heather of summer, dead and ice-crusted in February, snow-covered in […]View Post entrepreneur, fete, fete greenville, fete magazine, Glasgow, greenville, greenville SC, Heather Marshall, Isle of Skye, metropolitan arts council, Scotland, The Thorn Tree
Boring Sundays?
Continued from Joy West's article in the August 2014 issue of fête magazine! If the evening finds you with the urge to be in air-conditioned comfort, then look no further than Coffee Underground. For some sick rhymes taken with some medicinal caffeine, join other wordsmiths for the Wit's End Poetry Slam. Regional […]View Post downtown Greenville, entrepreneur, fete, fete greenville, fete magazine, fete mobile music, food, greenville, greenville SC, joy west, live music, the peace center, The Warehouse Theatre


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Nov. 27, 2013
The No. 23-ranked University of Michigan volleyball team closes out regular-season play with a pair of matches this week. The Maize and Blue hosts No. 19 Michigan State for its final match in Cliff Keen Arena on Wednesday night (Nov. 27) at 7 p.m. After the match, U-M will honor seniors Jennifer Cross, Lexi Erwin, Brittany Lee, Ally Sabol and Molly Toon on Senior and Parent's Night. The Wolverines then wrap up the regular season on Friday night (Nov. 29) at Indiana. First serve is set for 7 p.m. This week, senior Cross talks about what it's like to play in Cliff Keen Arena, her blocks record and the family atmosphere of the program.
Q: How does it feel to play in Cliff Keen Arena?
A: I love playing here. It's a really cool atmosphere. It's kind of different from the other venues in the Big Ten, which I really like. It gets really, really loud in here for a smaller venue. I don't know, I've just enjoyed playing here for the last four years and it's home. It's scary that this will be my last time playing here.
Q: It's your fourth year with this class. Describe the closeness that the senior class has built from freshman year to now?
A: I definitely think we've grown as friends and as people. We've really kind of learned how each person functions and we've grown as people over the last four years so it's so cool to see after four years our relationship has just changed and become so much better.
Q: You have the blocks record at U-M. Was that a goal from the beginning or something you wanted to achieve and how special of an honor is it for you?
A: It was definitely not something I thought I would achieve. I didn't know until this year I was anywhere close. It's definitely really cool. As I said before when I broke the record, there are so many people that go into that like Claire McElheny and Courtney Fletcher. They all taught me so much. It may be my name in the record book but there are so many other people that helped. It means a lot to me that those people reached out to me and said congrats. It was a great moment.
Q: If you had to describe this year's team in one word, what would it be and why?
A: I'd have to say family. We've gone through so much together; the highs and lows, and we've all stuck together and genuinely care about each other. When you have 16 girls together, not everyone is going to get along all the time but like sisters you love each other and care about each other and move on and grow as people. Especially with Mark and Leisa having a family dynamic really has made my college experience amazing and I couldn't imagine playing in a different program with other people. This is really my family.
Q:How special has your four years been at Michigan?
A: It's been crazy. When I think back to my freshman year, I didn't really have any idea what I was getting myself into. I look back and say "Wow". I really lucked out being in such a great program. Personally, I've just changed so much as a person over four years and that's what I'm most proud of that I've grown up while I've been here and I got to play volleyball at the highest level and gone to a Final Four, had some big upsets and kind of made a name for myself. The thing I'm most proud of is all of the people I've met here and the relationships I've made here. It couldn't have gone better and I'll be sad when it's over but I'll always remember being at Michigan.
Previous Q&A: Molly Toon
» Learn about Michigan volleyball ticket opportunities for the 2017 season.


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Anasha's Camping Pad
Anasha still needs to upload a photo of this so you can check it out.
Description: I have two camping/backpacking pads. They are not very thick but they do the job if you are packing light.
Have a question about this item? Contact the owner.
Join NeighborGoods or login to your account to borrow this item.
Condition: Slightly Dented
Original Price: $20
Location: Troy, NY


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Winter ends and we all collectively look forward to one thing during summer: fun in the sun. People flock to the beach to take advantage of the warm weather while others hang out poolside with a drink beside them. Whatever your summer activity may be, if you're of the fairer sex it will more than likely involve a swimsuit at some point.
Vintage looks from the 60s and 70s have made a significant comeback of late, and Hanna Bloch's summer 2013 takes its cue from this trend. Vibrant colours, extravagant prints and an overall hippie vibe dominate the styling of Bloch's look book and much of the collection itself.
For those with a penchant for vintage bikinis and hippie luxe, Hanna Bloch's summer 2013 is certainly worth a once over. Whether you're a beach type of person or just attending a summer luau, there ought to be a Hanna Bloch piece that catches your eye.


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recently called GK calls to get a custom call made for my anniversary in the military. I told glenn to do something crazy he hasnt done before. I was highly surprised with what he came up with. Great customer service and very helpful along the way.
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Vile Parle East
Western Suburbs
(+5 other places)
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RADHAKrishna 9393
March 22,2015
This one of the best outlet amongst all its Mumbai branches..The stewards help you get our luggage if you have arrived from airport and are very polite. They have a tray of the days fresh catch- wherein you can choose for any fish/crab/lobster for a meal.
The Bombay Duck, fish curry and rice are their top notch serves. Lobster curry was very soothing and creamy. Prawns special curry , the fish tikkas in red or green sauce are simply luscious. Must admit that though they are a seafood restaurant their Mutton dishes are awesome. Interiors kept clean and neat. Prices are reasonable. Starters and juices are recommended.
Mouth watering dishes ,excellent taste ,good ambience ,good service .
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Lillian Mendes
January 15,2015
A Seafood Story!
This place is rated as one of the best seafood places in mumbai. Everytime i go there i'm completely satisfied with my yearning for seafood! The stuffed bombil and prawns in garlic sauce is my all time favourite..The biryani is also worth the taste! You cannot go wrong with anything on the menu.Slightly overpriced but worth the food!
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March 30,2014
Great food....Greater prices
Very good place to bring your date or family...Tasty and fresh sea food dishes...Ate clams and squid....Both were lip smacking...Try this place when you've got big wallet
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February 12,2014
awesome sauce
loved the basa fish.also had the solkadi and a full meal and enjoyed the food,the service.have been with my two childrenand on special ocasions.the terrace dining place at vile parle outlet was very enjoyable,though the lighting was a bit poor.everything in general was good.except the lighting. better to go with a table reservation.
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Trishang Shetty
January 16,2014
Best food
Can this place be any better? The food was delicious ,service was good and totally worth the money.
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January 02,2014
Average Experience with Service but Food is good
We had visited this place for my mothers birthday and our experience was not that great. The food was good but not upto the standards of Gajalee, I have eaten earlier at Juhu and Andheri and my experience was good. The Waiters were not attentive and resulted in some wrong orders as well. Overall we did like our experience but was not a Gajalee experience.
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December 28,2013
best fish food in mumbai
You get the best bombil fry and grilled pomfret ever here - the bombil is served fresh and hot - it just melts in the mouth . Love the butter garlic pomfret - go little early if you don't want to wait the in queue as the waiting is long on weekends after 9 pm...
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Nishith Mehta
December 02,2013
Too Good..
This place is awesome has the positive energy which develops appetite automatically.. the ambience is good.. the staff is at there best.. Food is awesome over here.. Go for everything to any thing in the menu.. I think every dish is specially made by the chef for us.. I have been here 3 times and still need time to complete the menu and satisfy my craving..
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November 30,2013
seafood at its best
where do I start. everything here is remarkable good. sol kadi to begin with is as tasty as it can get. the Bombay duck fry is to die for. the prawns koliwada is a must try. crab tandoori is here where I started and continued my live affair with crabs. the basa fry and basa stir fry is unmatched by any other restaurant. its our of this world. the wade ghavne and onion garlic kukcha is mouth watering. the prawnbiryani is fabulous. the mutton dum biryani is sealed with amazing flavours. it just can't get better then this. its a expensive place for seafood but food is great. to end it malai kulfi and caramel custard you shouldnt miss.
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November 17,2013
Amazing experience
We had a great experience, the food was very, very good and the service was also excellent. The staff spends time in explaining the dishes and guide you with the menu items to suit the taste you need. Authentic taste, true flavours of Konkan, great seafood, our compliments to the Chef. Wow, will go back again soon.
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Vidyadheesh Upadhye
November 09,2013
Insanely amazing
A birthday treat from a friend was pending. After much contemplation over the venue, we reached the old guardian of sea-food, GAJALEE at Vile Parle. Its the best amongst its entire chain.
The place was crowded but we got a place to sit and immediately proceeded to place our orders.
Sol Kadhi Its a favourite with some of my friends but I personally dont prefer it from here. Its too pungent for my liking.
Bombil Fry The best bombil fry, I have ever had, amongst all the places I have eaten at; fresh, crisply fried. Better than the fish is the chutney which accompanies it, we wipe off at least 3-4 bowls of the chutney during our entire meal.
Surmai Fry Its a rarity that I dont like Surmai here in whatever form; tikka, fry, curry. Though others relished it, I found it a bit too hard that day.
Crab Tandoori Ever watched Dhoni build his innings in a T20 match, he plays the initial overs carefully and then hits the daylights out of the opposition, hitting strokes that only he is capable of generating.
The crab tandoori was that gastronomic assault on our taste buds by Gajalee. They built up the fervour through Sol Kadhi, Bombil Fry and Surmai.
From the time the crab was placed on our tables till the time we had polished off every shred of meat that we could find, nobody uttered a word except asking for the cutter or some cutlery, such was the effect on us.
The aroma of the spices was spell-binding, the meat was nicely cooked, making it tender and succulent.
Amazing Crab Tandoori, hats off to the chef!
Main Course:
Prawns Masala Fresh prawns cooked to perfection in their trademark spices. A taste they have retained for many years now.
Palak Khichdi Nicely cooked with right flavour of palak.
Mutton Biryani Though this place is renowned for its sea-food, the mutton biryani is equally famous which is pretty surprising.
Caramel Custard Good in taste but I have had better ones.
The standards of service are very high and very exemplary. If you need anything or have to be served anything, any steward who is around or is free will come forward to serve you irrespective of whether the table is allotted to him or not. A friend of mine was not ease with breaking the crabs, even without asking she was offered help with it.
The damages for the above came to Rs.4400 for 4 people which is decent for the quality of food offered.
Food 5/5
Service 5/5
Price 5/5
Overall 5/5
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Jatin K
August 20,2013
The best seafood in mumbai is what i believe they serve. to start with sol kadhi & bolbil fry.. they give you the perfect taste one could enjoy for a starter. added advantage of eating here is that they let you choose your own crab for their harvest. very friendly staff along with extensive menu to choose from, one would not surely go dissappointed or dissatisfied from here. in all the best place for sea food lovers.
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August 12,2013
great seafood.
have been to gajalee many times. I simply love their tandoori ravas. Not to mention the crab in green chilli sauce although it costs a bomb!! The eternal favourite of almost everyone is their bombil fry- simply awesome! I dont think their Sol kadhi is of course must with every meal,
The atmosphere is nice -simple yet inviting. It seems to be very popular with sea food lovers. The food critics are full of praise for their food- especially recommend the Vile parle outlet over their other restaurants.
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July 27,2013
Fish fun!
We have a running joke in our family of five. Gajalees fish might be the only thing we agree on. My absolute favourites at the Parle haunt is the grilled basa, stuffed pomfret and fried prawns are beyond delicious. Though Ive been to the one at Phoenix, Id still recommend visiting the one where it all began, in Parle.
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Pranay Warke
June 13,2013
Best Place For Sea-Food
Undoubtedly the best place in the western suburbs for sea food. Was there with family last week and thoroughly enjoyed the food. A must go for every foodie.
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Puja Chakravarty
June 13,2013
Excellent Seafood Eatery
My family and I had visited this place on my parents' wedding anniversary. We chose this place after getting high recommendations from our family and friends. Well, it definitely lived up to the hype. The seafood options are gorgeously delicious. I tried lobster for the first time here - fantabulous! Also, the butter garlic tiger prawns were heavenly. And, yes, the famous Bombil Fry is a must have! It literally melts in your mouth. Overall, we had a terrific experience here. Would love to go back again someday. I highly recommend this place to all seafood lovers :)
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Vidyadheesh Upadhye
April 20,2013
Dil Maange More
You sure need a reservation if you have to come here for satiating your taste buds. More so if you are dining here on week-ends and in a group of more than 4. The minimum wait period is 20-30 mins, but its worth every minute.
This is the oldest and BEST outlet in the Gajalee chain. The ambience is very simple and clean, with a small air-conditioned dining area.
Our Order:
1] Sol Kadi Its on the spicy side but not the best Ive had
2] Bombil Fry / Tandoori Ravas / Golden Fried Prawns / Aloo Cheese Roll Supposedly the Bombil Fry is their invention. Tandoori Ravas was marinated in a red masala; Awesome Taste. Try the Aloo Cheese Roll, its nice.
3] Dahi Bhindi This is a Gajalee speciality. Crisp fried Bhindi sautéed with onions and served with tempered curd.
4] Sp. Surmai Curry Boneless Surmai in Spicy Red Coconut Curry.
5] Pomfret Koshimbir Another invention from the house of Gajalee, Boneless fish with fresh coconut and green masala. You have the option of opting for another variety of fish. It is mildly spicy and tastes best with Vade / Chapati.
6] Mutton Biryani Though this place is known for Sea-Food, the regulars here swear by the Mutton Biryani. It cooked in a clay pot and is enough for 3 people. If you are late to arrive here, you may not get to taste it as the Biryani vanishes soon.
7] Lobster Butter Garlic Pepper Although the preparation was nice, we opted for a very bland version in spite of being warned by the Steward and didnt like it.
Damages for the above Rs.7000 for 8 people.
We ate with a lot of gusto and relished every morsel.
The service is very quick, efficient and always with a smiling face. They do give valuable suggestions while ordering.
Ambience 3/5
Service 4/5
Food 5/5
Price 4/5
Overall Rating 4/5
This place is among the Top 3 MUST VISIT joints for Sea Food lovers.
We were told later that their Crabs are to die-for. Lets save it for the next time. Gajalee, we are coming back for more.
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Pranav Kubade
February 15,2013
Never Again....
Steeply priced..... No alcohol served at Vile Parle outlet. Average quality..... Overall a big NO....
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December 11,2012
Just awesome
A 'Shetty' friend of mine introduced me to Gajalee a couple of years back and as they, rest is History!
My regular feast: Tandoori Crab, Clams Koshimbir, Bhakri and Solkadi...
Very intuitive and informative staff being excellent with their recommendations
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November 12,2012
cant ask for better
your search for good coastal cuisine ends here. Just order anything from the menu and enjooooy.
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Melvin DAlmeida
July 11,2012
Best for Seafood!!!
This place is defnitely one of the best in Mumbai for seafood. The staff is courteous and polite. There is a fish named seabass or BasaIt tastes amazing especially crisp fried one must try it at least once. Also the bomay duck fry is very good and fish fingers too. I like to enjoy their fish over a dal rice plate or a thali.
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March 04,2012
Awesome place!
I visited Gajalees at Phoenix Mills, Lower Parel with a friend. Heres what I think of it-.
The Ambience- Whilst not comparable to five star restaurants, the ambience is comfortable enough. The place is large and well-decorated; the table linen clean and white. My only complaint- the tables are so close together you can actually hear the conversation at the next table. I give four out of five for the ambience.
The Food- Gajalees is mainly known for its coastal sea-food preparations. The fish, prawns and crabs are fresh and prepared well. If you have trouble choosing from the menu, go for the veg/fish/chicken/mutton thali. Vegetarians- beware- the vegetarian menu is not extensive but the dishes in it are tasty.
We ordered the mushroom soup and it turned out to be a Chinese style Manchow soup with mushrooms in it. Never mind that, it was delicious. For starters, we had mushroom tikka- excellent and hara bara kababs- very good.
I was in the mood for prawns and so we ordered prawns ambothik (a Goan prawn preparation) for the main course. We had it along with jeera rice, dal fry and vegetable kadai. Everything was extremely well prepared. For drinks, I recommend the sol kadi. It is the best I have ever tasted. However, the dessert menu disappoints just kulfi and caramel custard. Whatever happened to good old phirni or rabdi? I give four out of five for the food.
The Service- While the waiters are extremely polite and helpful in suggesting dishes, the dishes look about twenty five minutes to arrive- a tad long. I give four out of five for the service.
The Price- Moderately priced. A meal for two should cost around Rs. 1600/-.
Overall, a great experience. I would recommend Gajalees to anyone who is a lover of seafood. I would definitely visit again.
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March 02,2012
We ordered from here last weekend (Feb 2012) and were very happy with what came...
The order included 2 portions of prawn biryani, 1 rawas curry (white gravy), i portion of surmai masala (king fish) and a portion of smaller sized prawns (than Tiger) in a green chilly masala....Total Damages - 1800/-
I think I liked the prawns in Green Chilli Sauce the most.. It isnt nepali food (i mean, not the Indian Chinese variant) but succulent prawns in a thick green chilli based sauce... Super stuff... the biryani was well done (more like a pulav than a biryani). the two fish currys were good.... the surmai masala being having more character than the rawas curry...
All in all a nice experience.... 4 of us ate this meal and no complaints on quantity.......
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February 03,2012
makes me love sea-food
i hated sea food till i was taken to gajalee - mindblowing and i salute the chef !! the bombil fry and fish curry is sumptuous - its so simple and yet so amazing!
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Deepa Khaladkarr
October 16,2011
Coz' of Gajalee,ive started eating fish :)
Yes, I should admit that, since childhood, i totally disliked fish, coz of the "smell", but ever since I have started visiting Gajalee, that notion has gone out of my head, as Gajalee serves real fresh fish, which doesnt smell at all. I am in total love with the Crispy bombay duck fillets (bombil fry). They are just simply awesome and the taste is so consistent. Last time tried the BASA fish, that was exceptional too. Chicken my fav is always the best, that too, thali with the vade. Not to forget the "sol kadhi" and Malai kulfi which follows. All in all, I love to go to Gajalee, again & again
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September 11,2011
If I were a fish, I would wish being cooked here!
If you are looking for the most authentic Konkani seafood in Mumbai, Gajalee is the place to be. This restaurant proves that you do not need to dine in 5 star locales to savour a good fish.
There are AC as well as non-AC dining areas, but as theres a huge rush after 9, I suggest not being choosy. The non-AC section is spic and span as well and the patrons are mostly local families, owing to the non-alcoholic menu.
Let the aerated drinks (Rs 30) be spared. Try the Solkadi (Rs 25) a slightly sour juice made with kokum and bright pink in colour. You might find it pungent at first, but it goes best with the spicy seafood fare. The most common dish here is the seafood thali (Rs 285) Bombay Duck fries, fish curry, couple of other appetizers and roti/rice. But if you want to be amazed and dont mind losing some cash, go for something more exotic.
This time, we tried the Fish Tikka starter (Rs 450) made with Surmai. It was cooked to perfection! Quantity was okay for two persons. We wanted to have a crab and were treated to choosing between two live ones. Having a crab without the shell is no fun. You want to wear a bib, get both your hands dirty and use the shell cracker and the tweaking forks to the fullest. We asked the crab to be prepared in Schezwan sauce (Rs 1881). Wed earlier tried crab tandoor and lobster Schezwan and wanted to have the best of both worlds this time. The tandoor preparation is a little dry. Schezwan has more gravy and is spicier. This was accompanied with Ghavne (Rs 25 each) thin dosas. We unanimously declared the meal as the best crab we've ever had! The total damage was Rs 2566.
Some other dishes worthy of being mentioned here include the prawn biriyani, crab soup and stuffed pomfret tandoor.
Do not be deceived by the modest ambience. This is a popular celebrity spot. The staff is excellent, with suggestions as per the likes of the patrons, helpful when you need a shell to be cracked and has a good fleet of valet parking attendants.
I think I was born an omnivore just to dine at Gajalee.
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Nishant Nair
August 31,2011
Crab Tandoori Really Good
It was the first time that i had crab tandoori and the experience was really good.
Had a crab masala too and though the portions were generous the masala was not as per my taste.
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January 28,2011
nothing out of the ordinary
Well, the restaurant definitely lacked space, and the tables were placed so very close together that you could practically hear what the folks next to you were talking about... and sometimes... even hear them joyously munching away at their food..
Ordered a starter (i cant remember what it was coz it was a while back) ,prawn biriyani and a prawn curry to go with it, and i just wasn't overly pleased or impressed.. The food was thick and heavy with masala, and there was a LOT of oil.. too much for my liking i guess..
Service was okay all in all.. But i was disappointed with the food after hearing good stuff about Gajalee dishes.
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January 15,2011
Absolutely the BEST!
It's the MOST amazing food in any restaurant I've ever eaten. Love their tandoori crab, pomfret tandoori, stuffed or fried, bombil fry, tisrya koshimbir, prawn fry, stuffed bangda, butter garlic crab... each and every dish on their menu is simply superb! the restaurant is also extremely VFM and a good place to spot celebs... I've seen Jaya Bachchan, Madhu Sapre and Aditya Chopra there, a true testimony that even a low frills place can attract anyone, if the food is so great! My favourite restaurant in the city!
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hitesh udeshi
September 01,2010
swear by the food once it come 2 eating sea food in mumbai
the best prawn biryani anywhere in town
and the same goes for the spl masala prawns
the fired surmai and seasonal bombil is also simply too good
all in all great food and amongst the best food quality food and reasonable prices once when u compare with restaurants of similar nature
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Vibhav Kamat
August 08,2010
Mere Average food
Well firstly let me clear i am a Goan and a fish lover;
actually we had ordered food from gajalee to our place cz we wanted homely atmosphere :D we got the delivery in about 45 minutes which was quite satisfactory ( i stay jus a minute away walkin distance from gajalee)
We ordered surmai curry, stuffed bombil, oysters and fried surmai oh n prawn coliwada the bill came abv 1.5k and the food was just satisfactory not as high as its been rated before..
what i loved the most- Stuffed Bombil Fry :) (an extra star Just for that)
Quantity - very less
Quality- Average
Verdict- Go in if u are planning to shell out a lot of cash without a worry..
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Arjun Engineer
January 07,2010
Average food
People go all gaga over the food..coz they aint eaten real coastal cuisine. the food is average...& definately overpriced
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mini s
November 28,2009
temptation taste
the best is the bombil fry especially here,with solkadi.its yummy. The tangy fish curry is excellent as well as the qty. good for ssea fooood not mutton or chicken but a bit hard on the pocket
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Jasper Daniel
October 29,2009
Yummy Food and Friendly Service
This is THE place for seafood. The waiters do a good job of guiding you through the menu. The chapatis here are awesome. Very soft with a hint of ghee in them. Goes perfect with their tangy fish gravies. In the In the non AC section you get the thali and it's value for money. Don't forget to ask for their yummy solkadi when you are there.
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ramesh sathu
October 26,2009
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Flavs D Foodieee'
August 19,2009
been to this place umpteen number of times before.. but tried out a very diff menu this time. I tried the reg bombay ducks (dats somethin my meals incomplete without) then had chapati & pomfret koshimbhir - a green prep wit boneless cubes of pomfret. A very nice subtle not too spicy prep. we then ordered for a prawn biryani... which was absolutely amazing. A perfect blend of spices. a little spicy, but u dont mind it coz of the amazing succulent prawns. D drinks on d table were sol kadi & masala butttermilk which was just fine. For desserts we had the lovely caramel custard & malai kulfi.
Not mentionin any other details.. coz gajalee is always a pleasure to eat at...
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January 17,2009
excellent VFM
Outstanding food, Extremely courteous staff, VFM pricing and good portions make me want to visit this place over and over again. The surmai curry is heaven! Keep it up guys!
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January 02,2009
So Fishy & Yummy !!!!!
And I mean it! Absolutely love the place.... To avoid "crowd and sorry its over scene... reached there for lunch at around 12.30pm...on the 31st Dec..
Began with soothing Sol Kadhi.. an appetizer drink made of Kokum juice and coconut milk garnished with fresh coriander leaves..
Tandoori Pomfret :- Fish was FRESH , grilled perfectly, the masala is so tasty and chatpata that u cant stop from coming back for more...
1 serving is good for two pl (excluding the head of the fish, which i personally dont like. ...)
Chapatti: - Soft, almost homemade taste.
Mutton Chaap: - Its a Gravy dish with 2 huge Mutton Chaaps ... have the gravy with steam rice...... YUMMMMM
DUM GOSHT BIRYANI: - Arrived in a covered sealed clay pot..... Out of the world taste... Fragrant basmati rice....with potato pcs and soft, succulent, tender mutton pcs.. and not too spicy masala , covered with plain rice and fried onion ( birist) ...
Accompanied with green color sweet & sour onion tomato raita . {If u order takeaway it comes along with the clay pot ..which can be reused for making some nice thick kool dahi .}
Malai Kulfi :- is good but not lke the Parsi Dairy Kulfi what they used to serve earlier
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October 14,2008
Everything is awesome in this eatery. The food, the service, the seating and the location.
The Mutton Masala needs a special mention. Also the full fried Kapari Pompfret!!!
Its a place frequented by celebrities. I have bumped into Lata Mangeshkar, Kajol, Sohail Khan, Suresh Wadkar so far!!!
Go for it.
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Anaggh Desai
April 26,2008
Fish every time
After a long gap of nearly 8 years visited the place again. Nothing has changed, the same lovely personalized service, fantastic bombil, other fish varieties & whatever you can eat......
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Riz Shaikh
December 18,2007
Absolutely A1
I can honestly say that this place has made me a seafood lover! The food is absolutely mouth watering.
Try the tisriya koshumbir, surmai fry and the special prawns curry.
The service is absolutely perfect.
In fact the service at gajalee is a benchmark for other restaurants.
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Ash Deshpande
November 12,2007
Jhakaas Tiger Prawns
I have been to this much frequented place twice in the last 3 weeks and both the times i tried the Tiger Prawns.
The price is as per catch and can be in the range of 300 to 500 per piece as per the size. Order them to be Tandoor roasted and they come out on the table ina nice golden brown colour. The marinated spcies rubbed genrously on the prawns has already seeped in to the prawn and each bite is a bliss.
Sol kadhi is as good as home made. Fish is the only item I recommend here. If you are ganged up with a meat lover then offer him soem chicken, but I am sure he has eaten better chicken or Mutton in many other places. So heas to content with only filling up his stomach while you all will die for the coastal ffod to be offered.
Service is good. And if you know the Manager there (Like I do) then getting a nice place will be easy.
So next time you crave for a Prawn or some good pomphret, head to Gajalee.
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Karan Karayi
June 09,2007
i hate bombil, i'd die for theirs
i sometimes wander in just for the bombil...feast for the gods it is! the place is mid-range to slightly above average when it comes to burning a hole in your pocket but the food makes for it. the thalis are great, and i always loved thali's so that figures. their tandoori pomfret is apparently very popular but i don't get what the fuss is about. it's good, but if i had to pick a signature dish for them, their bombil is it.
i'll put my money where my mouth is and say they serve some of the best sea-food in town at the price. my favorite for seafood
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Nidhee kekre
January 16,2007
Paradisus for Fish lover's.
A simple place, without too many frills and fancy, serving excellent fish.
They basically serve manglorean cuisine based yummy dishes and their fried fish is excellent. The place is neither too expensive and cannot be labeled as competitive. One who loves to eat fish cooked the indian way should visit this place once.
Look out for their fired Bombay Ducks....crisp and simply superb.
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Hardik Furiya
November 19,2014
Grt Food
Great Food!
Amazing Service!
Loved it!
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text:
So, we're back.
And I'm trying to pretend we aren't.
It was an amazing week and I will share recaps of all the awesomeness we had over the past week with you soon, but for now, I'm wallowing in denial. But even that can only last so long. Tomorrow I go back to work and that will be one heck of a wakeup call. Especially considering I haven't set an alarm clock in almost 10 days.
Insert moan and groan here.
To attempt to starve off reality for a little bit longer, let me share a recipe for my lightened up version of a smooth and creamy piña colada. I pretty much lived on piña coladas and margaritas while on the island, because, well, there is no such thing as a calorie on vacation. But now that I'm back in the land-locked, calorie-counting world, I figured I'd try my hand at a lightened up, less sugar-y and creamy version of my favorite tropical cocktail.
There are a lot of recipes for "skinny" piña coladas out there, and I love them! But most of them are missing the smooth, creamy factor that makes a piña colada so decadent. I used coconut milk to help add some of that to my version.
Happy Monday to you, and happy last day of vacation to me!
Light and Creamy Piña Colada
Prep Time: 5 minutes
Cook Time: None
Makes: 2 servings
- 4 ounces coconut rum
- 3 ounces light coconut milk
- 4 ounces coconut water
- 3 ounces pineapple juice
- 2 cups crushed ice
- 2 maraschino cherries
- In the carafe of a blender, combine all ingredients minus the cherries. Blend on high until smooth and frothy. Pour into two glasses and garnish with cherries.


text:
Avast by Jesse Loesberg
Welcome! You are browsing as a guestWould you like to see 409 projects made from this pattern and much more? create a free account What am I missing?
This pattern is available for free.
Description from Knitty.com:
Neither all-cable nor all-stockinette, this rugged cardigan seeks to go where other men's sweaters do not. Take stock, consider well, and cast on!
For more information, see: http://knitty.com/ISSUEfall06/PATTavast.html


text:
This blog is written by a Christian living in the Middle East. My desire is to discuss Islam and Christianity in ways that will be helpful for people of the other religion.
Saturday, April 28, 2007
Modern Muslima on Christian Missionaries
The article starts off with some interesting information about the acculturation chart. It is explained fairly well and the folks at Modern Muslima seem particularly alarmed about C5 missionaries, and perhaps C4 missionaries as well.
Last night I hung out with three friends of mine and we played Risk (I won, alhamdulillah, with a last minute sweep through Asia) and we discussed these questions. Not one of us thought that C5 was appropriate or healthy, or, as this article mentions, honest. So there we are in agreement.
I will take issue with one of the topics raised: Muslims are told that when engaged with questions about the Quran or Islam to send the person to a local imam. I am sorry but that just seems like intellectual and spiritual laziness to me. If Muslims really believe that the Quran is word-for-word from God, then they should be able to answer basic questions about the book and the religion. I believe that this approach is in fact one of the most negative aspects of Islam: Muslims are neither encouraged to scrutinize their religion nor to ask difficult questions.
Second note: in different sections of the article, it is stated that most Muslim states prohibit evangelism, and then that missionaries often refer to the "sorry" state of Muslim women throughout Islamdom. Is there any attempt to link the two concepts by Modern Muslima? Nope. In fact the two things are inextricably related: evangelism is prohibited because Islam teaches that religious freedom is blasphemous; Islam teaches that women must be treated as a form of property for men. Denying religious freedom (evangelism and conversion) and denying women freedom (education, civil liberties, work) flow from the same intolerant civilization.
One wonders if the Muslim women at Modern Muslima have ever considered what would happen to their publication if secular government built on a Judeo-Christian heritage were to cede to an Islamic government. A better solution than sending your kids to an Islamic school or not allowing them to go to sleep-overs might be to actually start asking some hard questions about Islam, rather than just assuming that the religious men (and all imams are men) will figure it out. Sloth is a capital sin. The one who overcomes slothfulness will ask hard questions; the one who asks hard questions is one who searches; one who searches will find.
Here is the link: Secret War
4 comments:
- SocietyVs said...
I would say in Canada the Muslim women have it pretty good and two that I know have begun to challenge the system right back - most notably - Irshad Manji (whom I am taking a liking to for her call of change to this faith system). Again the context I am discussing is Canada and is vastly different (on a violent level) than Turkey and most of the Middle East. I think Muslims need to be all for questioning their faith - it actually helps build someone's foundation.
- Sharon M said...
I agree with your comment, societyvs, when you state "I think Muslims need to be all for questioning their faith - it actually helps build someone's foundation." However, my observation from living in the ME has been the exact opposite. This idea of questioning your faith to strengthen your belief is an incredibly Western concept and seems to be an exception rather than a rule over here, especially where Muslim women are concerned. They are taught to always defer to the man (father, husband, imam etc), so it's no surprise to me that most of them have not looked deeper into religious questions -- and those that have, in general, don't like the answers they find.
Also want to make a comment on Irshad Manji (who seems to be the West's "poster girl" for Muslim feminism). No one buys into her propaganda over here; most women that I've talked to don't even consider her to be a true Muslim. So don't put your faith in her, because she is not the voice that is going to change Islam in the Islamic countries.
This is an old post and I apologize but I found it on some random search. I'm not Christian or Muslim but I think you are being ridiculous.
I have been fed more crap by Christians who have no training in the ministry whatsoever, no background in Hebrew or Latin or Greek or Aramaic and yet they think they are the be-all, end-all experts on the Bible--and yet they continually lead people astray. Did it ever occur to you that perhaps these Muslims who refer you to their imam wish to avoid making the same mistake? Unlike you, they take their faith seriously (as in, you do not take their faith seriously). The well-being of their souls in the afterlife hangs in the balance if they lead anyone else astray. Don't you think that counts for something, or are you a just-pretend Christian? Wouldn't you take it pretty seriously if you realized you gave someone bad information about your faith? If not, why bother following your particular religion?
As for religious tolerance, don't make me laugh; I've spent most of my adult life as a Neopagan and if you think you're tolerant I have a bridge in Brooklyn to sell you. In Christianity, Jesus told his followers to preach the gospel and he told them that "no man cometh unto the Father but by me." In Judaism there are stories of the ancient Hebrews slaughtering Pagan peoples living in their "promised land" for worshiping the wrong deities. (Great shades of what's happening today.) In the Qur'an the early Muslims responded in kind when attacked, but there are verses to the effect that no one can make anyone else believe anything, and "to you your religion and to me my religion." (Yes, there are also passages about killing Pagans, but those refer to Pagan Arabs who were attacking the early Muslims.)
All I have to do is look at the Iberian Peninsula under the Moors versus Spain under the Catholics to know where I would rather be living as long as the religious government in question is actually following the dictates of said religion rather than making it up as they go along.
The Moors didn't burn people at the stake, you know.
And this whole notion that Muslims should change their faith to suit Christians is just appallingly arrogant. Do you want them telling you how to believe? No, you take offense that they don't like you sending missionaries among them, even if you agree that certain types of missions do more harm than good. You wouldn't want them telling you to give up seeing Jesus as part of the Trinity. Do them similar courtesy. At least they haven't abandoned half the tenets of their faith just so they can feel hip and modern. You know Paul tells Christian women to cover their heads and submit to their husbands, right? Twist his words all you like, but unless someone mistranslated the original texts, as the commercial says, "It's in there!" And as an ex-Christian I'm well aware of the idea that all you have to do is believe in Jesus and you'll be saved, but Paul also said that faith without works is dead, Jesus repeatedly admonished his followers to behave in certain ways, and I am not going to take someone at their word that they follow X religion if they don't act like it. So... if you're just like secular unbelieving Westerners who do whatever they want with no thought to consequence, why should I believe you're Christian? So you might want to reconsider all those "old-fashioned" admonitions that "don't fit modern times" anymore. You might learn something.
- I.J. Abdul Hakeem said...
----Muslims are told that when engaged with questions about the Quran or Islam to send the person to a local imam. I am sorry but that just seems like intellectual and spiritual laziness to me. ----
I couldn't agree more. While some issues should be reffered to an Imam, there are some basic things which Most muslims are unfortunately unaware of.
----I believe that this approach is in fact one of the most negative aspects of Islam: Muslims are neither encouraged to scrutinize their religion nor to ask difficult questions.---
I don't think Islam has encouraged people to remain ignorant.
The famous scholar, Shiekh Abdullah Al Faqih mentions on his website:
----1) Fard 'Ayn (individual obligation). It is every Muslim's duty to acquire such knowledge. One who neglects such knowledge is sinful. This kind includes: learning the sound essentials of Islamic creed and pillars of Islam such as prayer, Zakaah, fasting and Hajj.
2) Fard Kifaayah (collective duty). It means that if some people have acquired such knowledge, the others will be exempt of responsibility. This kind includes: worldly sciences such as medicine, accounting and other sciences that the Muslim society needs.----
Thanks for the heads up! :)