FASHION FORWARD
HOME COOKING, INDIANSTYLE
The Buzz
FASHION FORWARD
During its 14 years at the corner of Millburn Avenue and Main Street, the women’ s boutique GITO was known as a place for trend-conscious one-stop shopping. This past February, co-owner Renée Mayronne movedGito into abigger space
Millburn
GITO 346 Millburn Ave. 973-921-9797 gitostores. com across the street.“ Our new spaceis larger, but it feels moreintimate because it’ sontwo floors,” Mayronne says.“ My customers love it; the consensus isthat it’ smore cozy and boutique-y.”
The locationhas changed, but the shop stillcarries the same wide array of merchandise:“ We sell everything from T-shirts and jeans to cocktail and black-tie dresses.” Mayronne adds thatGitoalso carries business suits and dresses, as well as shoes, handbags and accessories.
Customers clearly appreciate Gito’ spersonalized serviceasmuch as its always on-trend selection. Mayronne notes proudly thatshe is now seeing asecond generation of her clientele:“ Many of my batmitzvah and prom customers from 15 years ago are now married and bringing in their own daughters to shop here.”
HOME COOKING, INDIANSTYLE
Short Hills
CURRY
TUB 40 Chatham Road currytub. com
When Poonam Rai first moved to the United States 19 years ago, shemissed the food of her native India. She found plenty of Indian restaurants inNew Jersey, but none served the simple home-style cooking she craved. Sensing that she was not alone, she established TiffinBlog, acatering and home-delivery service featuring the simply-preparedPunjabi dishes she knew.
So successful was TiffinBlog(“ tiffin” isanAnglo-Indian word originally referring to lunch) that inMay, Rai is opening CURRYTUB, a quick-serve restaurant offering many ofthe same dishes and housed under the same roof. Rai explains,“ Because the food typically served in Indian restaurants is generally spicy, heavy and very caloric, there isastereotype that all Indian food is this way. But Indian home cooking ismuch healthier, and that is what Iamoffering.”
Curry Tub customers will find classic dishes such as curried lamb, chicken tikka and sag paneer, but they will probably tastea difference. Rai notes,“ Weuse less oil and fewer spices than typical Indian restaurants, and none of our ingredients are canned or frozen. All of our food is cooked fresh every dayin-house.” ■
GITO: COURTESY OF RENEÉ MAYRONNE; CURRY TUB: LAURA ZINN FROMM
14 MAY 2017 MILLBURN & SHORT HILLS MAGAZINE