PC: Soft Shell Crab (Yazu - Pan Asian Supper Club, Andheri West, Western Suburbs
Devouring new dishes is always exciting for a foodie. Every time a new season comes round, a new menu from a chef is something diners look forward to. Chefs today ensure, they serve you the season’s best. Menus are reinvented and revamped, with a view to infusing a
freshness. Make the most of this season’s bounty. My top 5 picks.
El Mundo perfectly encapsulates Toast & Tonic’s philosophy of creating innovative dishes that are inspired by the world.
The new menu includes signature G&T’s, cocktails, a selection of delicious small plates and interesting flatbreads along with a selection of generous and wholesome big plates and inventive desserts.
Ragi and Peanut Chocolate Bar
The earthy Seafood Sausage Stew with clams, mussels and white fish sausage in a light tomato broth, Charred Corn Chowder, a soul-satisfying, creamy soup with black beans sourced from Uttarakhand, served with house-made fresh Ricotta and Black Sesame Crackers, is a must-try. The Juniper Cured Salmon on Toast, is a perfect accompaniment to one of the fresh gin cocktails.
The exhaustive new menu of Yazu offers an interesting array of food combinations. Eggplant Bao, Salt and Pepper Calamari, Hamachi Carpaccio, Vegetable Potsticker, are enticing new offerings. The Black Treasure Dumplings, Soft Shell, Pork Shoyu Ramen Bowl, are a must-try. Round off your meal with Chef's Mess. Among cocktails, Bloody Mary, Green Jade Garden, Yazu Spiced Gin and Tonic, are well-made.
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The new set lunch menu at Meshi is affordable and will wow your palate. From an Asparagus Tempura Maki Roll to Curry Leaf Tempered Chicken, Salt and Pepper and Tangra style Hakka Chowmein, you can experience it all. The delectable in-house ice creams - Japanese Matcha or Black Sesame, are unusual flavours, which make for a great dessert.
The new Detox menu here is exciting and entices you sufficiently. The healthy shots made with turmeric, honey and lime, kefir yogurt and lime, activated charcoal, honey and lime, are an attraction. That’s not all. Creamy green soups and shiitake-ginger broths make way for healthy and crunchy fruit salads. Even the beverages and desserts are full of goodness and healthy ingredients.
Indulge guilt-free with the ‘All Good Inside’ menu at The Irish House. The new menu has different, yet familiar flavour palettes centred on ‘preference inclusivity’. There are extended grilled and baked options for clean eaters, diet-friendly food as well as cocktail options for keto, vegan and paleo diet followers. The food menu brings a whole new range of house-made dips, sauces and cooking techniques to add unique, yet identifiable flavours combined with the use of new ingredients like the Caribbean Party Pizza, Pita Pan, Greek Gyros and more, each with its own International inspiration.
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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