Gaylord - Purani Dilli Ki Chaat - Churchgate, Mumbai.

Chaat which is a colloquial term for Savory snacks, is known at every nook and cranny of India. It usually consists of Potato based or Fried dough based snacks with local variations. North Indian Chaat and Mumbai Chaat are two famous variants that are known by any gastronome today. Being a resident of Mumbai, I am well acquainted with the Mumbai version. Due to my North Indian origins, I often visit the Northern side and thus I am initiated to the Northern Chaat. But I have not had enough of it to call myself a connoisseur.

Delhi is well known as a hot pot of Northern food culture and like Mumbai, its a metro with its own culture of Chaat. However, I cannot fly to Delhi just for snacks. This is where one of my famous restaurants Gaylords came in to the rescue. The "Purani Dilli ki chaat" festival was another one of the seasonal events at Gaylords. Translating to Old Delhi's Chaat, this festival brought the North to Gaylord's Tables.

The prices may feel a bit high for chaat but its better than flying to Delhi. Additionally, Gaylords excellent hygienic standards make the chaat fit for everyone. Gaylord has found repute on Trip Advisor and many other portals. All for good reason. On that note, the prices feel actually easy to me.

Ram Ladoo is the Northern version of Moong dal fritters or Dal Wadi as we call it Mumbai. This had a very basic moong lentil flavor as its meant to be complemented with chutneys. It was served with batter coated pepper stuffed with veggies. The flavor was subtle and easy on the palate.

The Matra Kulcha may confuse even Hindi speakers. "Matra" is the same as "Matar" or peas. The Kulcha bread paired well with a savory snack made out of peas. This was the best dish on the menu. Good Visuals, lip smacking flavor and very filling on its own. More than a snack, this would qualify as a full meal.

Ask anyone who knows me and they will tell you that I am not a fan of Pani Puri. In the North this is called "Gol Gappas". Don't get me wrong, this is delicious. My reasons for disliking it mostly have to deal with the unhygienic way with which its made at street shops. That problem is removed at Gaylord with these deconstructed Gol Gappas.

Instead of having a shoddy street vendor making this with his bare hands, I am safe with making these on my own. One must fill the hollow crusts with a chick pea based stuffing, fill it up with some chutney and quickly gobble it in one bite. Its actually fun doing the whole thing yourself. Gaylord served us three chutneys. I found myself liking the Tamarind chutney as opposed to the other two.

Dilli Ki Papdi Chaat - This one is based from North India though it is possible to find it in Mumbai. Gaylord's version was sweet and savory with a cooling after flavor from the addition of mint. Made of crisp dough wafers, these were loaded with sev, potatoes, chickpeas and pomegranate. It is a dish widely enjoyed by us Indians and one not to be missed by any tourist visiting India.

Purani Dilli Kil Aloo Ki Tikki. Literally translating to Old Delhi's Potato cutlets, these are minced potato cutlets immersed in curd and chutneys. A mix of sweet, savory and spicy this was one of the best things on the small menu.

Fresh Jalebis with Rabdi (Condensed Milk based North Indian dessert) were served as desserts. The Jalebis were to be dunked in the Rabdi like oreos in Milk. I preferred having both separately. These two are commonly found in Mumbai so these were flavors that I am well acquainted to. While these did not feel special, these were certainly delicious.

This concluded my tasting of the Purani Dilli ki chaat at Gaylords. The service was a bit slow and I had to remind them to provide me cutlery and drinking water but otherwise it was a good experience.

The Captain's Score : 7/10

Map Co-Ordinates
Gaylord,
Mayfair Building,
VN Road,
Churchgate, Mumbai


-I was invited to be a part of the event by the Restaurant's PR. My review however remains objective.-

Christmas menu at Gaylord's - Churchgate, Mumbai.

Mumbai's vibrant and diverse social environment often reflects well in the city's food culture too. Like all major festivals, Christmas also brings its own unique festive cheer and food. This is also a time for many a restaurants to feature limited time Christmas menus.

Gaylord which happens to be one of my regular places also had a limited time Christmas menu which featured a mix of North Indian winter favorites and Western dishes. In an era of foodporn and Instagram - It is easy to miss out on a lot of delicious food just because Instagram did not deem it pretty enough to discuss.

The offerings on Gaylord's Christmas menu were among some of the best food that I have had, but it wasn't very camera friendly. So I took it upon myself as a mission. Words shall achieve what the camera couldn't. I shall chronicle my delicious voyage at Gaylord and my encounter with their Christmas menu.

(This menu stays till the 4th of January, 2017 so do make sure not to miss it.)

In Gaylord's own words Eat, Drink and be Merry. The menu may not completely follow the Christmas theme but be rest assured that the food is enough to bring the festive cheer.

Choco Flakes Colada was a bitter sweet drink inspired from the Pinacolada. It had a lot of tangy flavor from the Malibu and Pineapple. The drink felt like I was on the beach at sunset with partly clouded skies and a party vibe. It had a tropical feel to it and reminded me of my time at the pristine Sri Lankan beaches. The chocolate flakes did not feel necessary but complement well with the Kahlua.

The Xmas Fig and fruit Salad was a lighter option to the appetizers. This one in particular felt clean and healthy. There were sweet, salty and mildly spicy flavors in there.

Boti Parathe Pe. It would not be Gaylord without their trademark North Indian dishes. This was a special edition dish with paneer stuffed parathas topped with lamb nuggets. The parathas were soft and the paneer stuffing was spicy and aromatic. The meat topping was tender, savory, succulent and just the right rare. It exuded a pleasantly smokey flavor owing to it being coal grilled. This is definitely something that I would recommend.

Roast Turkey reminded me of Thanksgiving but there is Christmas Turkey as well. This was a slice of stuffed turkey with sausages styled like flowers. It also had a pleasantly sweet undertone thanks to the usage of cranberry sauce. Served with Broccoli, carrots and potato mashing - this was a complete meal in itself.

The pricing is on par with Gaylord's general pricing structure. I would say that its a good buy for the money. Gaylord does not believe in presentation theatrics and serves only good food.

I have skipped ambiance, general information and service from this review but if you have been following me - I have covered these in an earlier post about Gaylord. You can read it here.
Gaylord's earlier Review

Do note that you too can savour this menu. It stays on till 4th of January, 2017. 

The Captain's Score : 8/10
 

Map Co-Ordinates
Gaylord,
Mayfair Building,
VN Road,
Churchgate, Mumbai


-I was invited to sample the Christmas menu but I have been here enough on my own. My post is objective and free from any biases.-

Happy 60, Gaylord.

In 1956, Kwality group opened an eatery in Churchgate which grew on to become a legend in the passage of time. November has been a bittersweet month for Indians following the chaos caused by the overnight demonetization. However, there are still some things which brighten up the darkest night. Gaylord's sixtieth anniversary party was one of them.

This be the season of weddings and Gaylord looked prettier than most marriage venues. Its sixtieth birthday party had a lot of big names on the invite list. Celebrities, journalists, Social luminaries and even some bloggers like yours truly.

Ask anyone who has lived or has even been to this part of Mumbai and everyone shall agree that Gaylord is an icon among eateries. Its ever evolving menu has attracted people from all walks of life to it. Whether one is a struggling actor, a big film producer, a decorated army man, a celebrated adventurer, a renowned journalist, a tired office goer or even a humble blogger - everyone loves good food. Gaylord's rich Indian food and its famous bakery are two highlights of our fair city. Started by the Lambas in the 1940s, The Kwality group has been nurtured by three generations of the Lamba family. And Gaylord Mumbai is one of their finest crafts.

Like good wine, Gaylord has only grown better with time.

This restaurant introduced fine dining to old Bombayites and new Mumbaikars alike. From fine food to snacks and ice creams - Kwality group has been a pioneer in the Indian restaurant industry. Though the parent group is headquartered in Delhi, its Mumbai's establishment is arguably its most popular outlet. And it can charm even the most travelled of people as was seen in this very party with invitees going gaga over the lavish cheese and biscuit spread.

Several kinds of cheese and biscuit platters adorned the fancy spread in the centre. One could pick a drink of their choice and grab the exotica on the platters. Live music provided the perfect backdrop as a singer dished out popular pop and rock numbers from the 80s Billboard.

What Birthday party is complete without a cake? This regal delight was undoubtedly the centrepiece of the party. This classy cake embodied the spirit of "Yeh hai Bombay meri Jaan" with a print of Marine drive on it.

And here is a picture of the Lamba family. Dhruv Lamba, a third generation member of the family uncorks the ceremonial champagne and brightens the scene with festive cheer.

This fabled restaurant finds mention in many global guidebooks including the Lonely Planet. No trip to Mumbai can be complete without a visit to Gaylord. Be a part of History, savor classy North Indian dishes and have a grand time at Gaylord. Sixty gone and the restaurant is still in its prime.

Gaylord - Churchgate, Mumbai.

The deep chasm in the sea could hide an entire world below. How can one not go down and explore things? It was very risky of course. If the crack were to close above us, we will be trapped in there. Much against the crew's wishes, a few of us decided to go down there. Firsty decided to stay up and assume command if we were to get stuck down there. 

Nina decided to come along as well. Nina has been lucky for us so far. With a rope, we descended down the colossal waterfall that went deep into the chasm. Another surprise awaited us down here.

Gaylord is an iconic restaurant that has stood near the sea at Churchgate since 1956. The world around it has changed but yet it still stands there, popular as ever. Men and women have eaten here followed by their children and their children's children. The restaurant has seen struggling artists who later became big producers and directors. It has seen luminaries and much more. I have myself been to Gaylord a few times in the past and the place continues to awe me.

The only thing that has changed in all these decades has been the decor and the menu. But yet the restaurant retains its old world charm. Gaylord which is derived from French Gaillard means high spirited and boisterous. That is true in some sense since the restaurant does instill its patrons with high spirits.

The restaurant decor feels like a mix of Royal Indian and Victorian. It has inspired many restaurants who have unsuccessfully tried to emulate its interiors. The restaurant has both an indoor dining and an al fresco exterior. The exterior area though can be a bit harsh in the summers. One can host their wedding party here, a corporate dinner or just have a fun time with old friends. The place seems to suit all occasions. I was here as part of a blogger's table to witness the launch of a new Menu by the restaurant's executive chef, Zaheer. Do note that Gaylord has a very large and diverse menu, what I sampled was but a small part of the menu.

Bartenders Special Cocktail. The summers are chaotic and one could always use a pacifying drink. I started with this drink which was a customized cocktail made of gin and vodka. It had a strong kick and citric notes. It resembled the mojito a lot and could have done with lesser leaves but it had a great flavor and a potent kick.

Kulhar ki Tangdi were chicken drumsticks served in faux mini earthen pots. This was a neat way of presenting Tangdi kebabs, I assume we will see copycat versions in other restaurants soon. The flavor of tandoori barbecue was strong in these and the taste was very rustic. Combined with the minty chutney at the bottom of the pot and soaked onions, these provided a great kebab experience.

Chaamp Taajdar are classical North Indian Mutton ribs. Gaylord's version was marinated in a mix made of yoghurt and Indian spices. Those flavors could be felt in every bite. There was plenty of meat on the ribs which came right off the bone. The smoky flavor combined with the smoothness from the yoghurt and the explosion of spices made the Taajdar a treat for the tongue.

Captain : What is this? A town at the bottom of the pit in the middle of the sea?

Quartermaster : I am as amazed as you are. 

Captain : How the hell do they even live in here? Doesn't this place go underwater when the chasm closes?

Townsman(eavesdrops) : You fellows seem to have descended down for the first time. Look above you.

Dahi Cheese Rolls were vegetarian kebabs which oozed a cheesy curdy flavor. These kebabs were a mix of savory and tangy. It was something that was bound to leave one smacking their lips. These also had a pleasant aroma and were well presented.

Kulfi Ke Kebab used an atypical spice mix which may not please the palates of some. I am aware of this flavor as I have had it before. The chutney and pickle mixture was made of onion and strong spices and these flavors were very sharp. This is not to say that this flavor is bad but I am one of those who is not particularly fond of it.


Captain : The sky is made of...Geode?

Townsman : That's right, the entire town is inside a gigantic geode. When the chasm above closes, the geode's two halves seal tight blocking the water out completely.

Captain : How do you get air?

Townsman : We get enough for a month when the chasm opens up.

Lasooni Fish Tikka was made of Surmai or King Mackerel. There is something truly magical about sea fish being cooked with Indian spices. These barbecued fish kebabs had a garlicky spicy flavor down to the very core of the morsel and these were seasoned with coriander and other spices on the crispy crust. One of the highlights of the appetizers section, I would recommend these to the reader.

Prawn and Bell Pepper Salad was made of fresh prawns, salad dressings, eggs, olives and a lot of mayonnaise. The salad was really tasty but I suppose the excess Mayo takes away the healthy element. The salad makes a nice accompaniment to the mains.

The Cooker ka Kukkad had a very homemade flavor but unlike its name which sounded Punjabi, the flavor felt closer to chicken made in homes in Uttar Pradesh. The flavor was rustic and comforting. Nothing fancy other than its plating method. It was served in a little red cooker.

Captain : I do not get it, where does the ocean's water go to then? Should the town not flood when the Geode opens up. 

Townsman : It takes the outward currents back to the ocean. The sea water constantly leaves as it enters and hence does not flood. At most portions of our town are hidden by curtains of gigantic waterfalls.

Captain : This is beyond comprehension.

Engineer : I agree but lets leave that for a novel length book.

Mutton Dum Biryani was made using the traditional Awadhi style. The flavor was packed and enhanced by the use of a roti seal on top of the pot. The meat was tender and succulent. The rice was aromatic and delectable. This was the kind of Biryani one serves to impress their guests. Tough deal? Serve the client Dum Biryani. Opposition parties disagreeing on a bill? Serve them Dum Biryani. Girlfriend playing hard to get? Serve her Dum Biryani.

Hanky Shanky Korma chicken. Its queer naming aside, this tasted much like the delectable Chicken Amritsari Tariwala made in most North Indian homes. It had a soul pleasing tomato based curry with a delectable and strong aroma. Like most home cooked dishes, it evoked a feeling of simplicity and peace. Best enjoyed with Butter Naan or the humble Chapati.

Khumani Ka Meetha (Apricot's sweetness) is also known as Qubani Ka meetha in Hyderabad. This was a variant of the famed Hyderabadi dessert. It was made of moderately aged and dried apricots, other dry fruits and a treasure trove of sweet spices. Sugar, Spice and everything nice may not give the Powerpuff girls but would surely give a good Khumani ka Meetha. A nice all-Indian dessert for the summers, this makes a tongue pleasing end to a lavish meal.

The service was very professional and the older servers seemed to have the experience of time to their side. Chef Zaheer himself visited the table to take feedback on the dishes. I also met Mr. AN Malhotra, the 87 year old CEO of the restaurant who is said to visit the restaurant every day.

The pricing seems apt for the quality and the restaurant's location. It may feel on the higher side but the food and the experience is guaranteed to be worth the moolah.

This isn't my first trip and would certainly not be my last trip to Gaylord. I would hope to continue visiting it in the future till if I have sampled everything from the menu. If one is in Mumbai and loves good food then Gaylord is definitely one of the places that one must visit.

 The Captain's Score : 9/10

" 
Captain : We should leave before the Geode closes up. Its probably due to some weird seismic activity or sea magic.

Townsman : Don't worry. Even if the ceiling closes, we have a network of cave passages that lead us to the surface island. We actively trade with the people above.

Captain : That explains a lot of things. Hey where did Nina go?
"

Map Co-Ordinates
Gaylord,
Mayfair Building,
VN Road,
Churchgate, Mumbai


-I was invited to be a part of the event by the Restaurant's PR. My review however remains objective.-