Wine & Dine
Textual content by means of Sadaf Shaikh
Seafood enthusiasts now have a brand new vacation spot to flock to and it launches at Palladium within the subsequent 4 days, simply in time for when monsoon can have optimistically arrived in Mumbai in earnest. Restaurateur Zorawar Kalra and his spouse Dildeep, who’s director at Huge Meals, are all set to open the doorways in their newest challenge to the general public however no longer sooner than they invited us over for a dekko on the menu. Remember the fact that, we had the time of our lives.
Curiously, the elements are sourced from far and wide the arena — scampi from Andhra Pradesh, Hamachi from the Pacific Ocean in Japan, Salmon from the Atlantic Ocean in Norway, southern blue fin tuna from Australia, trout from Himachal Pradesh, Black Cod from the gulf of Alaska and so forth. With the focal point on delicacies slightly than atmosphere, the Kalras spent months globetrotting, securing partnerships with world and native providers to verify they’d have the hottest produce. That’s to not say that the atmosphere leaves one thing to be desired as a result of it’s tastefully ostentatious whilst being unpretentious — you gained’t see any grandiose decor parts that allude to the meals you might be about to be served, however what you’ll be completely positive of is that you just’re in for a deal with.
As our eyes absorb the remainder of the interiors, the spherical bar counter simply instructions our consideration and we’re quiet astounded to be told that it options 15 kinds of Champagnes — most likely the most important curation within the nation. Quickly, Chef Varun Kinger is strolling in opposition to our desk to familiarise us with the menu and know about our personal tastes and it’s no longer lengthy sooner than our first dish is served to us — Scampi tartare and puffed amaranth in mandarin dressing — which is basically half-cooked prawns and gentle coconut accompanied by means of a zesty dressing, plated with pickled cucumber and crimson radish. It’s extra of a palate cleanser and bodes neatly for the 2 foodies who’ve nearly starved themselves all day in anticipation of this meal. The pay-off is beautiful as we get ready to pattern an elaborate 15-course meal this is divided into 5 sections – chilly bar, hawker’s side road, small plates, giant plates and dessert, each and every department being paired with a special champagne.
Subsequent up is the modernist salad nicoise which comes with seared strips of tuna slathered with anchovy butter, eggs with contemporary tomato concasse and olive mud. We’re most effective getting aware of the explosion of flavours in our mouth after we realize the fantastically formed cutlery that the dishes are being served to us in, our favourites being a sea urchin-inspired bowl, a mother-of-pearl plate and spoon and a platter within the symbol of a cod. The home made Corzetti — hand-made flat pasta tossed with butter and morels, served with wild mushroom cream — is any other winner that we indisputably suggest to people who want to take a short lived pause from the seafood sooner than plunging headlong into it with the following dish. The leek and crab soup that incorporates an aspect of buttery bread sticks and and sliced rolls of fried crab actually make us shut our eyes in sheer ecstasy and we’re so enchanted by means of it that we sheepishly referred to as for seconds regardless of our filled stomachs screaming in protest.
Even so, we controlled to make position for dessert as a result of we stick by means of our trust that there’s a 2d abdomen within the human frame for all issues candy. Blending dairy and seafood is usually a sticky proposition however Rivers 2 Oceans excels right here in addition to they provide us with their black truffle ice cream — a vanilla ice cream encased in a black truffle and gold leaf shell whole with a tasty darkish chocolate sauce. We left after paying our compliments to the Kalras and the chef with a solemn promise that we had been going to be again with an entourage the following time to do justice to the a l. a. carte.