Flavors of the sea come to life with a drink called Nothing Fishy, a lip-smacking cocktail made from vodka, shrimp paste, a pinch of salt and tangy spice, while the notes mountains are found in Old Foraged, which is based on bourbon. , morel wine, Kashmiri kahwa and chrysanthemum bitters. Our favorite drink, the Mirage, is a cocktail made from gin mixed with homemade grog, a liqueur made from stone flowers, Dahasamani (a blend of Ayurvedic herbs from Himalayan cherry, sandalwood, ginger and more) and jasmine flower. The fresh notes of herbs and flowers sang and are flavors we have never tasted before in a cocktail.
Act 2: The sector
We suggest that you leave with an open mind and an empty stomach to do justice to the 10-course tasting menu (to be reserved 24 hours in advance), where you leave it to the chef. Omakase, as we say in Japanese. And sit back and watch Rao pull out all the stops. For those who want to play more carefully, there is also an a la carte menu.
From the tasting menu, the chef’s interpretation of the Japanese dish Hiyashi Chuka looks like a garden. Noodles, crabmeat straight from Sassoon docks, seaweed from Tamil Nadu and strawberry caviar bask in a shallow cold broth of kimchi and cucumber water and every bite is an explosion of flavors.
A few dishes on the menu delve deeply into Rao’s childhood memories. “Tomato, tomato” is an ode to the tomato and breadsticks soup served aboard the Rajdhani Express, we are told. The chef’s version arrived as a crumbling Rubic’s cube shaped bread. Pull out the blocks and dip them in a delicious tomato tapenade.
“Do you remember watching The Road Runner?” Rao asks us with a smile as she announces in a dish called “Duck and Popcorn.” The flambé duck breast (sourced from Nashik) is filled with chermoula (a marinade of cilantro, spices and lemon juice) and an aerial soufflé whipped with duck eggs, herbs and spices. Still wondering what the cartoon had to do with all of this, we had a bite of polenta and corn crackers on the side. Ugh! There is dust all around, as are the feathers left in the trail of the Road Runner falling off a cliff.
We end our meal with a dessert called “fried milk” – condensed high-fat buffalo milk fried in a crispy cinnamon coating.
Is the theater getting exhausting? Not really. The food is undoubtedly excellent and at the same time, in the skillful hands of Chef Rao, there is a flavor cuddled from unexpected ingredients like arbi and leeks, simply and without ostentation. “We want to change the narrative around gastronomy. The minute you talk about food, people think it’s going to be tense and intimidating. We want to present good quality and well researched food, but with warmth, ”explains Neve.
Just when we think our meal is done, we find out that there is an eleventh course – Air India imli candy comes wrapped in edible wrapper that dissolves in our mouth, chocolate coated marshmallows that guests can. roast and pocky sticks dipped in lavender chocolate. .
It’s a beautiful end to a great dinner show
Meal for two with alcohol: Rs1,800; The 10-course tasting menu starts from Rs 3,750. Kitab Mahal, 1st floor, D Sukhadwala Rd, Azad Maidan, Fort. Contact: 99876 57989