'Farrokh Khambata’s Izaya', with offerings centred on the '3-tiered Robatayaki Grill' used in Thai and Malay dishes, has been wowing the palates of diners for a few months now. Fresh, seasonal produce is the highlight of their menu and naturally then, embarking upon a Yokka Kan Circle or a cyclic four-day menu each Thursday, seemed the perfect thing to do.
I was fortunate to experience one of these menus which were a medley of flavours created from the best seasonal, local and international ingredients. Farrokh’s culinary experiences have shaped this menu which is otherwise honest in its approach to the seasonal food it is meant to serve.
The curated menu includes specials like - a Japanese inspired Chawanmushi with eggs and crab, Sa Khoo - prawn and Thai chives, Malay Minced Lamb On Sugarcane Skewers, Shibu Shonen Spargel - a globally acclaimed German asparagus cooked in river herbs and spur chilli mozzarella, claypot rice with broccoli and water chestnuts.
Each bite offered an explosion of flavours. The ingredients shone through effortlessly. Keeping the ingredients as the hero, each small plate oozes flavours, surprisingly not overpowered with sauces. The presentation is equally eye-catching and entices you from the moment it arrives on the table. Some of the dishes are a skilful combination of seasonal ingredients and inventiveness.
The Pandanus Wrapped Chicken With White Pepper And Coriander Stem boasted of subtle flavours and yet offered a toothsome bite. Vegetarians could opt for the Pankho Tofu With Sepang Sauce, equally flavourful and light. Frilly Eggs, one of their signature dishes is an all-time favourite. Tangy and crunchy, it teases one’s taste buds from word go, as the runny fried egg, suffuses the palate and the sweet-sour palm sugar dressing adds zest.
Meat lovers must not miss the succulent Baby Back Tender Aburi Pork Ribs. Grilled to perfection, the pork ribs are tender and falling off the bone. The smoky flavour with a hint of coffee, leaves you satiated.
For dessert, try the Levitating Dacquoise - which is airy, light and creamy. Seemingly complicated, here, it is executed to perfection and bears ample testimony to the chef’s mastery over his craft. Carpaccio Of Strawberries With Pea Shoots was equally innovative and delightful.
With peppy live music, free-flowing Sangria, wines and cocktails, the Yokka Kan Circle experience is something you may not want to miss.
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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