Mumbai is spilling with such different kinds of new restaurants, cafés and food experiences. While there are many, some of them are unique in their own way, as they not only include new cocktails to try but also food festivals, and even supper clubs – all of which are showcasing global to regional Indian cuisine at its best.
Food festival
Crab and Wine festival
The city’s popular seafood restaurant Mahesh Lunch Home is hosting it’s 24th annual ‘Crab and Wine festival’. With over 20 crab delicacies including Butter Pepper Garlic Crab, Roast Crab & Mustard Pepper Crab, it may get difficult to choose from, but they have 17 new additions to choose from. If you ask us, there are many choices for Indian flavours of crabs but how about trying crabs with global flavours? We stopped by and tried the Malaysian Egg Crab and were immediately impressed because not only was it a no-fuss de-shelled crab preparation that explores the subtle flavours of Malaysian cuisine, a delicious change from the strong flavours of Indian cuisine. Tossed in fried eggs, and mixed with curry powder and gochujang paste, it is your ideal introduction into global flavours.
However, if you really love the local flavours, then the Tandoori Crab is an interesting choice. Prepare get digging in them because the seafood crackers to help you crack the shell come in good use, if you are adventurous. On the other hand, you can explore regional flavours with the Crab Vartal as it is tossed in a delicious mix of onions, oyster sauce, soya sauce and spices like black pepper. It is an interesting combination of salt and spice in crabs. While the crabs keep you busy, you can also choose from three types of Sula wines – white, red and rose, which can be paired to your liking.
Where: Mahesh Lunch Home, Juhu
When: On till October 17
Price: Rs 1075 onwards (excluding wine pairings)
New Bar
Asian flavours
After launching the restaurant some time ago, Two Michelin-starred chef Garima Arora and restaurateur Riyaaz Amlani launched BANGG Bar in Bandra, just down the road from Kari Apla. While the restaurant is already getting its visitors, the bar below has an interesting mix of cocktails exploring different flavours. We tried the Pomelo-Maa is an interesting mix of mezcal, tequila, pomelo and lemongrass nectar with some fizz, a potent mix that isn’t too strong for the palate and helps you start your evening nice and easy. It only gets better with the others like Raya, Yellow and Andaman that make use of coconut in different forms, as they experiment with other fruity yet heady mixes. If you love your classic cocktails, then the Phi Phi Colada is an interesting mix of chilli infused rum, pineapple, passion fruit, honey and salted egg cream – that is sweet, delicious and refreshing.
If you don’t want to try the cocktails, the menu has also included zero-proof cocktails that is surely due to the growing trend of people sipping on them. The food pairs perfectly and is almost no-fuss because you can simply order a cup noodle too but if you are looking to explore more than there’s a Tom Kha Pani Puri, Pattaya Nachos and even a Khao Man Gai Chicken Wings that are a burst of flavours.
Where: BANNG Bar, Bandra West
Call: 091520 84422
Regional supper club
In a city bursting with all kinds of global flavours, Chef Rajshri Gupta’s The Supper Club Mumbai is table that feels like it is set for a family meal. Only that this starts with strangers, who end up becoming closer than they were at the start because of how her food brings out stories and experiences from all the diners. Exploring flavours from regional India like Karnataka and Maharashtra, expect fresh local produce with a twist on the classic meal.
Having experienced a once-a-month meal ourselves, it was a tribute to chef’s Karnataka roots through a five course meal that makes you experience local cuisine that starts with tengina niru (fresh coconut water with basil leaves), banana chips, kori rotti (rice wafer with chicken) for the non-vegetarians, and halasu kori rotti, which was made with jackfruit for the non-vegetarians, but not without the pani puri with rasam, and the penultimate course of the classic thali that had a vegetable curry, beans and coconut, beetroot, served with rice, jackfruit chips, spice mangoes, two types of pickle, and banana too. We ended the meal with a delicious coconut-based dessert made from coconut milk and water, along with the inclusion of jackfruit and litchi – celebrating seasonal fruits.
Where: Andheri West (Address upon confirmation)
Call: 7045097558
