Indian food always finds favour with the Indian palate and yet, a contemporary twist with a global dimension is something diners today welcome. Chefs are going all out to unleash their creativity and create avant-garde dishes which add the wow factor to a meal. Be it through the presentation, a unique cooking method or simply using global ingredients, chefs are doing it all. Several Mumbai restaurants serve Indian dishes where the flavour quotient has been elevated by virtue of an interesting spin given to them and there is truly a lot to choose from.
Who can resist a deep-fried flaky kachori stuffed with a delectable filling? Normally eaten as a snack with chutneys, Farzi Café enhances the flavour profile of this quintessential Rajasthani dish by adding a dash of smoked bacon to the onion filling and serving it with a potato reduction. The flavours and textures are perfectly juxtaposed and this delicacy acquires a whole new meaning.
Biryani Risotto at Glocal Junction, Worli
The popular spicy Indian biryani gets a makeover at Glocal Junction as it is skilfully cooked with an Italian risotto and the resultant dish is a medley of textures. The creamy textures of the risotto complement the well-spiced biryani wholeheartedly leading to a burst of unusual flavours.
Butter Chicken With San Marzano Tomatoes, Masala Library, BKC
No Indian meal for a carnivore is complete without a butter chicken. And if the pulpy and sweetish Italian San Marzano tomatoes are used to cook this creamy dish, the flavours are naturally outstanding, albeit mellow. Masala Library offers a unique twist to butter chicken lending it a sweet and tangy flavour and making this dish tastier than ever.
Chukandar Ki Galouti, Vedge, Andheri West
One of the signature dishes at Vedge, this beetroot kabab is a twist to the original North-Indian kabab from Lucknow, with Italian Cheese, Balsamic drizzle and Green Mango zing. The cheese uplifts the flavours and imparts a smooth texture, while the balsamic drizzle adds the requisite zest teasing the palate.
Burrata Kadak Roomali at A Bar Called Life, Juhu
Normal is boring today. Instead of the usual papad chutney at the beginning of an Indian meal, Chef Amninder Sandhu at A Bar Called Life, serves a crispy Roomali almost reminiscent of a Khakhra with the creamy burrata, which simply melts in the mouth, thus taking diners on a roller-coaster ride.
Food critic, features writer and columnist, Mini Ribeiro is a qualified Journalist, from IIMC New Delhi. She specialises in the Food & Beverage and Hospitality space. As an established food & beverage writer, Mini currently contributes to several leading English publications across the country – Asian Age, Hindustan Times, Sunday Financial Express, Hotelier India, Go Getter and Vistara inflight magazines and Rediff.com. She also has her own You Tube channel called Mini’s Food Fundas. Fond of cooking, Mini enjoys experimenting in the kitchen with various cuisines, with Indian regional food, being her favourite. She has recently started, a platform for home talent, called 'Flavours from Home', an initiative which aims to make women who are passionate about cooking, entrepreneurs.
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