Global Chaos - Fort, Mumbai

There are restaurants which have multiple cuisines on their menu but end up making things taste similar. Won't it be a luxury if one could eat a Kebab Appetizer, a Chinese main, an African second course and an Italian dessert? Won't it be even better if all of these tasted authentic? Well this gets taken care of at a great extent in Global Chaos.

Though the name says Chaos, it does not literally mean that. The menus are easy to navigate through and you can form an opinion quickly. The only chaos exists in the form of choice. With so many delights on the offering, what does one choose?

Located in the crowded but posh locality of Kala Ghoda in fort, the place could initially be a little hard to spot. The ambiance is reminiscent of a typical fine dine restaurant. It has a formal vibe to it and most of the patrons seem to be office folks from nearby places. Judging by the large number of six or more seater tables, I assume that they get lots of large groups at prime time. The place feels more lounge like at night when the lights become more prominent.

Shellfish Bisque soup is based off Creamy French soups. This had a smoky, creamy and savory flavor to it. The Shellfish added umame to the mix as well. It wasn't salty and its flavors felt like the deep sea. It also a had a sweet undertone due to the usage of brandy in the preparation but this can only be felt at the start. It was a proper French soup if you ask me, a good way to kick off the meal.

Cheesy Chicken Tikka had a lot of chatpata powder and chaat spices. The onion was also coated in a bit of pickle adding a bit of an "achari" flavor. Though the cheese wasn't perceivable, this kebab was creamy, spicy and felt like a fusion of chaat and Tikka kebabs. An interesting flavor, but the chaat masala suppressed the tikka spices and the cheese.

The Burnt garlic chilli noodles was a good main with the flavor of burnt garlic and basil acting as an earthy base. The Chili however was not properly married to the dish with the chef simply peppering it with paprika flakes. Powdered red chili would have worked better, paprika simply add a different kind of flavor.

Sichuan Chili Chicken curry was spicy, loaded with sauces and had a delectable aroma. This was on par with the curry served at other Chinese Fine dine restaurants. Barring the paprika flakes, the other elements worked well for the curry and noodles. The two complemented each other well as a main. I would recommend this combination to the reader.

Blueberry Panna Cotta was absolutely the best panna cotta that I have had in Mumbai. It beats all previous favorites easily. It had a thick consistency, was creamy and boy did it jiggle like a jelly. The flavor was appropriately sweet and it pampered my taste buds gently. My compliments to the chef for this. Note that The panna cotta was a regular vanilla panna cotta, the blueberry compote was just added for aesthetics.

The service was a bit problematic - while the Captain level staff was professional and displayed proper etiquette, my server made a lot of mess ups. Instead of getting noodles, he got rice. His sleeves touched the curry while serving. He did not ask for nor recommend any drink. He was not informed that the restaurant was out of stock on pork, took him twenty minutes to find out and relay it to me.
So I suppose this area can be improved a bit.

The pricing is similar to most casual diners in the area. The foods quality justifies the prices for most cases in my opinion.


The multiple cuisine offering seems to work well for Global chaos for now. One hopes that they will maintain food standards and only improve in times to come. Would I visit again? Most definitely, I would hope though that the service is better and that they have pork next time.

The Captain's Score : 8/10

Map Co-Ordinates
Global chaos,
Mistry Mansion,
Opposite Mumbai University, M G Road,
Fort, Mumbai



-I was invited to sample the grub. My review however remains objective.-


 

Vedge - Andheri Lokhandwala, Mumbai.

My navigator was studying Arianna Silvers' antique charts carefully. Nina was running around his legs like the adorable furball she was. He looked up and said that we were not just facing any wall of ice but something called as the mirror of memories. Arianna must've been a romantic lass coming up with names like that. However, something strange began to transpire. Suddenly the mist was gone and I was standing inside a restaurant. I could not spot the rest of my crew save one person and Nina. 

Crewmate : Captain, we have been here before.

Captain : Holy Arianna Silvers. I know this place, I was here before. Its Vedge.


Vedge would always be special to me. Almost two years ago when I was a struggling blogger, a nice lady by the name of Chandni Tolani invited me to this place. And that is how Grubzone came into existence. Now, both Vedge and me have grown from what we were back then. I used to feel that Vedge would cave in to the contest of the eateries in Andheri Lokhandwala and I used to feel that I won't survive long as a blogger either. Jeez, I sure was a poor sod back then.

Flash forward to present, Vedge has not only survived but it has got multiple awards and has recently upgraded its menu to bring a truly vegetarian fine dine experience to the table. As for me, I would love to tell my tale over a cup of hot chocolate another day.

Vedge still looks the same as far as ambiance is concerned. Beautiful lamps hang from the ceiling. An eclectic mix of modern art design adorns the wall. And then there are the antiques. At this point, I would request you to have a glance at the first blog post I ever made. Ok actually the second.

There is a new chef in town so a new menu was apt. Vedge simplified its menu, removed some "not so favorites" and added a whole lot of new things encompassing Indian, Italian, Chinese and Mexican.

Here is what I tried from this diverse menu.

Paan Mocktail was refreshing, minty and sweet. It did not actually contain Tobacco or betel nut. A simple drink that was delectable. It reminded me of the Paan shots that I had in my last Vedge trip. I had longed for a full drink rather than shots.

Captain : Did this memory get upgraded or something? I don't remember this the last time.

Crewmate : It was there as a shot last time, Cappy.

Nina : Nya :3

Captain : If this is a memory being replayed then only me and you have to be in here. Why are you in here Nina?

Chili Honey Potato emulated the Honey Chili chicken that I love so much. This wok tossed potato did not make me miss my favorite protein. An emulation well done. It was juicy with flavor oozing out of every bite. The flavor felt like a mix of spicy, sweet and had a bit of tang.

Laksa Soup was a simple affair. The flavor was earthy and spicy. It had a lovely aroma as well. They do offer the option of making it less spicy but that would kill the flavor. This soup is very appetizing so expect yourself to be quite ravenous after eating this.

Tex Mex Lasagna was the piece de resistance of the Vedge experience. Initially I was disappointed to see that it was not a classical Lasagna. Pasta sheets were replaced with Tortillas, Italian veggies and spices with Mexican beans, rice and spices. But the flavor was quite something. The crunchy sheets with spicy savory mex beans tasted amazingly food. It got over and I didn't even realize it, it was that good. I wouldn't call it a Lasagna, preferring to call it a Nacho sandwich. But semantics aside, it tasted great.

Captain : This is too good. And this was definitely not there last time.

Crewmate : Maybe this memory is getting updated from the real Vedge somewhere in the world. 

Captain : I like this memory, its tasty. Fine food in the middle of nowhere. Thats magic.

Massaman Curry was pungent, savory and tasted similar to Thai green curry minus the color and Kaffir lime. While it tasted well to me due to its similarity to Thai green curry, its important to note that this dish is difficult to replicate in a vegetarian environment. Without the seafood's inherent flavors, this curry tastes closer to Green curry or Khao Suey as coconut milk becomes dominant.

Magic Chocolate Pot was reminiscent of the popular chocolate bomb that I am seeing at many places. This contained praline, hazelnut mousse, chocolate, brownie and caramel sauce. It was a tasty dessert but a heavy one at that.

Captain : Cannot afford to go high within a trance. What would that make it? A trance within a trance.

Crewmate : Ince..

Captain : Don't say it. 

Crewmate : ception.

The service was fine and the servers even accommodated my constant shifting of the dishes to a table with daylight( for food photography). This bit is always annoying for the serving staff.

The pricing felt a bit on the higher side. But seemed to be on par with premium vegetarian eateries like cream centre or the like.

Vedge has definitely come a long way since it opened shop. They do seem to have a good menu on the table. All that remains is consistency. I enjoyed my meal experience despite being a carnivore and I think that itself speaks a lot about the place's caliber. Vedge is a must try if you are a vegetarian.

The Captain's Score : 8/10

"
Captain eats the dessert and wakes up back on his ship. The crew is staring at him in shock.

Captain : My head hurts. Did I pass out?

First mate : No, you had completely disappeared. Along with the deck sweeper and your furball.

Captain : The dessert woke us up, apparently the mirror of memories doesn't support inception yet. 

Crewmate : But why did only that memory play? Could have been anything else. Is there a reason?

Captain : Huh who cares. I am tired of waiting. Row the ship backwards if you have to and blow this damn wall up.

Navigator : That won't be necessary.

"

Map Co-Ordinates
Vedge
Fun Republic Mall, Ground Floor,
New Link Road, Andheri Lokhandwala,
Andheri West, Mumbai.


-I was invited to sample the menu by the Restaurant's PR. My review however remains objective.-

Old Wild West - Lower Parel, Mumbai

Let me tell you the tale of when we were sailing around an industrial island and discovered a small food district nestled in between. The local port looked like something straight out of a steampunk comic book - Ya know pipes, steam outlets, valves, meters and gears. There were also people in strange cowboy hats. I was told that these folks were from a nearby Western themed tavern. Steampunk, westerns and promise of good food. Here begins another adventure.

Old Wild West is a new Tex Mex restaurant that plays on Western themes. It has opened shop in the brutal Kamala Mills area. Brutal for business owners, fun for connoisseurs. The rents are high, the competition intense and people are spoiled for choice. A slight thing out of place means losing your patron to a dozen other high end eateries nearby.

The dim lit golden lighting provides a genuine Southern states appearance to the restaurant. Though the restaurant plays it safe with a lot of stereotyped fine dine themes.

In the picture is a mechanical bull which is functional and can be used by brave patrons before meal. See if ya folks can last more than ten seconds. I will advise against riding post meal.

After whiling almost thirty minutes in a near empty restaurant wondering where the service was, I finally found someone to take my order.

South West style Pork Ribs. The ribs were slightly above pedestrian in flavor. The meat was well cooked and came right off the bones. But somehow the ribs lacked the traditional smokey BBQ flavor that I have grown used to. Using my layman knowledge of the culinary arts, I assumed that this may be due to lesser BBQ sauce but it could have been something else. The billed slaw accompaniment was lacking both mayo and vinaigrette hence it was not a slaw.

South West Chicken Tacos were far better than their South Western neighbor above. The flower cup like tortilla shells added a nice novelty. The chicken was juicy and tasted great with the bean mix deep inside. The spice content could have been a little higher but I won't complain about that. The shells were generously filled and were far better than most Taco's I have had elsewhere.

Captain : Yep, this be a fine cup of grub. 

Crewmate : Cheesy.

Captain : Yes there is a lot of cheese in the tortilla cups too.

Crewmate : I meant your lines, Captain.

Mexico Chili cilantro burger. Not as much of a looker as the things above, I felt that a slaw accompaniment could have made the plate appear a little less empty(As is the case in Indigo restaurants). The fries were far too subtle in flavor for traditional ranch seasoned fries. The burger itself was great. It was messy, juicy and well seasoned with spices. The patty was well cooked. The only downside to the burger was that the bun bottoms were a little thick and crisp.

Classic American Cheesecake was a baked Philadelphia cheesecake coated with sour cream glaze and honey. Strawberry coulis was artistically used as a topping as well. Though it doesn't seem to use a traditional Graham cracker crust, the base still tasted well. The package looked a bit messy and unfriendly to the camera(since the glaze reflects light) but it satiated the palate well. As a cheesecake lover I enjoyed OWW's version.

Captain : Creamy above, Creamy below. Just the way I like it.

Crewmate : Do you think they overdid the sour cream bit?

Captain : It smells nice, it taste nice. I take it that you don't like it.

Crewmate : No-no, that is not what I meant Cappy. Please save me some.

OWW's Chocolate Mousse was a great dessert made out of cream, chocolate and delightful things of all sort but a mousse it is not. Since it does not contain egg, the taste feels very creamy. It lacks the airy lightness and the richness of a true mousse. I enjoyed this as a dessert but I cannot call it a mousse.

The service was poor. It took them ages to even note my presence and this was during a time when there were hardly three parties(myself included) in the restaurant's premises. I was slightly annoyed by the time the grub finally made it to my table. This kind of state can easily make one overlook the merits of the food though I tried my best to remain objective. The staff needs to be trained better. If there is a person inside your restaurant, have someone interact with them as soon as possible. I had to ask for service, I had to ask for water, I had to ask for cutlery and I had to ask for a menu.

The Pricing is on the higher side though its on par with other establishments in Kamala mills.

Old Wild West has its theme working for it but it needs to iron out issues and tighten the screws to exploit its full potential. The food is decent but it can be better. The ambiance is great for an evening binge. The service needs major improvement and some standard operating procedures. A table cannot be left unattended for over thirty minutes.

The Captain's Score : 7/10

"Shame, we have to leave this island. There is so much left to explore. Mark it on the map lads. We will be back, soon."

Map Co-Ordinates
Old Wild West
1st Floor, Trade View Building,
Kamala Mills Compound,
Lower Parel, Mumbai

 -I was invited by the restaurants PR to sample the grub.-


 

The New Menu at Loco Chino - Fort, Mumbai

Me ship was sailing through a canal that I was familiar with. In fact, I remember seeing a crazy Chinese guy dressed up as a Mexican carnival singer and yelling random Spanish phrases the last time I was here. I spotted the place where he stood at but it was conspicuous by his absence. 

My curiosity got the better of me and I decided to dock here once again for another meal at Loco Chino. When I entered this little restaurant, I saw the guy with an even more flamboyant Mexican attire. And he was eating Sushi. I think the sea has some strange sights.

For my older post regarding this place(For Ambiance, Service, Pricing), Please read :
Loco Chino First Run

Loco Chino has added a few new items to their existing menu. This included more signature dimsums, Tostadas and even some Sushi options. I was sent a request by their PR to come sample their new grub. Since I had intended to travel to Fort for the colorful Kala Ghoda arts festival, I thought that I would combine the two trips. Lunch at Locos and then a long walk at the festival.

Sea food dimsum tasted like a mixture of minced crab and shrimp meat packed in a soft cover. It was styled like a chilli on the plate though the spice content was not high.

Clockwise from Top right, this dim sum platter had Burnt Garlic Basil Chicken, Roasted chicken, Lemon Grass Chicken and Spicy black pepper chicken dim sums. The colored dim sums tasted really great.

The red colored roasted Chicken dim sum had a soft filling inside. The chicken was mildly spiced and sprinkled with herbs.

The green colored black pepper chicken was a great package. The soft green wrapper and the melt in mouth pepper chicken were quite divine.

Captain : Red Mine. Green Mine.

Crewmate : Yay, I get the other two right?

Captain : Nina, look I saved you two white dim sums.

Cat : Nya~ :3

Crewmate : T_T

Vegetarian Taco is not a part of their new menu but its something that experiences a different variation every day. So it would be fair to say that this item is reborn every day. This soft Taco had a rich filling of greens, beans and spicy sauces inside. It was quite appealing even to a carnivore like the Captain. It is easily superior to the likes that are served at food court installations.

California Rolls were a surprise addition to the menu. One doesn't expect Japanese in a Chinese-Spanish place but Sushi is really catching on to the general restaurant eating populace these days. And while I am not particularly fond of Makizushi(I prefer my sea weed outside), Loco Chino's creation was a decent work. The obvious improvements would be a better sushi rice, better aesthetics and perhaps more meat in the sushi to impart that typical umame. More wasabi would be welcome too.

Black pepper Chicken was actually a part of their old menu. However, I was told that they added some new variations to it thus making it part of their new menu. I am no culinary expert so I could not track the said variations. But I still enjoyed Black pepper chicken just the same, it is after all one of me favorite dishes.

Chicken Serrano Tostada was a perfect emulation of the Spanish snack. Well cooked juicy serrano chicken was topped with pico de gallo and sour cream. The only glitch in this item was the lower spice content. If one is using serrano peppers, the spice content has to be sporting.

Not much has changed as far as service or ambiance is concerned. One can find elaborate discussions on these topics in my previous post on this place. The pricing is again easy on the pocket. Of the things that I tried, I found the dim sums and dumplings quite good. The Sushi could use a bit of work and Tostadas more spice.

Meal done, time to head out to the arts festival.


The Captain's Score : 7/10

"I am so glad that I found the strange multicultural bloke. It would be a shame to pass this canal without seeing his colorful antics. Now lads, full speed ahead - We have a busy day in the oceans ahead. "

Map Co-Ordinates
Loco Chino
27-29, Gayatri Chamber,
Opposite OneForbes, Kala Ghoda
Fort, Mumbai

-I was invited by the restaurant's PR to sample the grub.-

Food by Chef Sisters - Borivali West, Mumbai

We sail to the farthest ends of the ocean for good grub so when I saw a mark at the very edge of this ocean's map, I took it as a challenge. Rough waves, sea monsters, Ship Jams(Those dense sailors congest narrow lanes) and bad directions did not deter me from reaching me destination. This was almost a new frontier for us. The islands over here were much different from those in the southern seas, but eh true adventure lies in the unknown.

Borivali West is not your typical food district. The food is very local, the crowds are harsh and its out of reach for most people living south of Andheri. However, there have still been a few legends in this area on the food scene. City of Joy/Zip Zap Zoom for example was an iconic place. All residents of this side probably know about this. However, old legends die and new players take their place. The newest player in this part of town is "Chef Sisters - The freshtraunt."

The place may look like any local Borivali eatery from a distance but upon closer inspection one can find an attractive patisserie and a cafe within. I had walked in not expecting much, but came out as happy as I was after visiting places like Skyview Cafe, Firki or Spices & Flavors.

The place is helmed by two cousins who are both Chefs, Hasti and Hiloni. Hasti takes care of the patisserie while Hiloni takes care of the grub. Both cousins have worked hard to adapt Mexican, Chinese and Italian cuisines to the typical vegetarian eating populace of Borivali west. But this place is far more than the local Shiv Sagars and sandwich shops. The food is good, like really good.

As the meals were being prepared, I was treated to this shot platter by Chef Hiloni Goradia who is one of the Chef Sisters. The platter known as Volcano shots uses dry ice to create the namesake effect. The other five tubes have different flavored virgin shots. Orange, Raw Mango, Strawberry, Pineapple and blue Curacao. They all taste like liquid candy. For INR 120 this is quite a treat.

Tibetan Thukpa Soup is a vegetarian rework of a popular soup found in North east India. As per visuals, the soup is a good emulation of the original. Just that it is a little greener. That largely owes to the fact that its a pure vegetarian version without meat and more greens. The soup has an earthy flavor and savory spicy undertones. It has noodles and garden vegetables inside it. I think its quite a good soup for cold climates. Makes one feel warm inside. Its served with a side of fried noodles which in my personal opinion does not pair well.

Masala Cheese garlic bread contained more than just cheese and garlic. It contained spiced and finely chopped vegetables which added a Mumbai street food like touch to it. It tasted like a fusion of Cheese-Garlic and Bhel Puri.(Or a fusion with Pico de gallo - take your pick.) This was much more satisfying than the run of the mill Garlic breads.

Bianca Pizza is a snow white pizza which naturally is vegetarian even in good ol' Italy. The version here appeared slightly greener and had large chunks of Pineapple in it. The fusion of white sauce, pineapples, herbs and Jalapenos was quite a unique mix of salty, savory and sweet. Chef Hiloni combined Western with Indian quite well. The end result was amazing. Its difficult to describe the flavor here and one must visit the place to sample it for themselves.

Moroccan spiced vegetables with garlic rice. This was a mix of a Moroccan base recipe with a lot of Indian(prominently Gujarati techniques). The end result was an addictive curry and rice. While the rice on its own tasted a little better than boiled rice, the magic lied in the curry. It was smooth, savory and full of flavor. It was great on its own but pairs well with the rice too. It is quite a designer option against the same old home made Dal Chawal. This was me favorite among the mains.

Captain : I decree that we will use this Moroccan curry. No more lentil that makes us mental.

Crewmate : Quite a rhyme, its cheesiness makes it a crime.

Captain : Watch yer tongue mate, now yer gonna wash the toilet.
.

Pasta with smoky mushroom sauce was quite a delight. It was as good as the Moroccan dish. This was smooth Pasta with a cheesy sauce mixed with mushroom bits. The smoky flavor was not perceived instantly. It was an undertone sensed at the end of the bite. The pasta offerings at Chef sisters are quite diverse. They have ten different variants and offer Jain customizations as well.

Its easy to overlook the desserts inside the restaurant due to the attractive pastry case at the patisserie outside. But great are the rewards for those with patience. Sample this Rabdi Cake for instance. Its a visual treat. This large chunk of cake sits in a Rabdi pool. Pastry Chef Hasti has perfectly fused Indian and Western together.

The sweet Rabdi, the delectable milk soaked cake, the cream above and the terrace made out of white chocolate ganache completes this saccharine structure. Its sweet, aromatic and possibly one of the best sweet dishes I have ever had.

The Rabdi Cake is unique to this place so Chef Sisters is your destination, if you are cravin' . Before I forget to mention, this thing costs only INR 180(210 in the indoor A/C area). Desserts of similar size and caliber usually cost over 250 INR in other places.

Captain : Did I mention about my duel with Captain Bellamy?

Crewmate : That isn't possible unless you are over three hundred years old...wait.

Captain : The bastard wanted me pearly Rabdi cake. I fought hard for it but he ran away with it anyway. Now I finally see it again. And its beautiful.

Crewmate : Cool story Bruh.

The service is decent and my server was genuinely concerned that I might let my food get cold getting caught up in photography.

The pricing is very easy on the pockets. It is quality food at suburban prices. It seems to be targeted towards the student crowds. For working white collared folks, these prices are almost nothing.

Since I did mention the patisserie outside, I managed to steal a few shots. Trust me it looks better in real.

Captain : O_O :)

Crewmate : O_O

Captain : O_O :Dp

Crewmate : We should totally plunder that case.

Chef Sisters has the potential to be a local legend. It is a gem in a coal mine. This side of town was in need of a famous landmark other than Sanjay Gandhi National Park. This little cafe can be the answer. The owners are doing well and can do better. Meanwhile, Captain says give Chef Sisters a try. Ya won't be disappointed unless yer heart is two sizes too small.

The journey to the other side of town was well worth it. 

The Captain's Score : 8/10

"Aye Lads, we should have raided that patisserie. But lets leave that for next time."


Map Co-Ordinates
Chef Sisters
7 & 8, Hari Om Apartments,
S. V Road,
Borivali West, Mumbai.


-I was invited by the Restaurant's PR to meet the owners and sample the grub. However, my review is neutral and free of any biases. I genuinely enjoyed the food-




 

Asado, The Cocktail Street - Bandra West, Mumbai

This was it, the last mark on this map. We had visited every other mark but this and it was time to find out what this be. Rumour had it, that it be a dim lit Tavern. Aye, those be me favorite. The night sky looked beautiful as me ship sailed near the coast. The first winds of the winter brought in much relief from the hot voyages of the past. And it boosted me spirit of adventure.

This region had no beaches nor a port. It was difficult to even row in with a dinghy since steep cliffs dotted the coast. But a good sailor does not fear such trivialities. We neared a cliff and I yelled to the lads. "Who is up for a climb to get some Rum?" Good Poseidon, it was going to be a large landing(or climbing) party.

Asado meaning "Roast" in Spanish is a place for both roasts and toasts. Evolving from its earlier avatar of "Asado, The Latin Grill", its now known as "Asado, The Cocktail street." Nestled in the popular food district of Bandra west, the place feels like an ideal choice for a sinful evening binge. Dim lit with loud DJ music, Asado comes off as a typical lounge-bar initially. However unlike most lounge bars, the establishment also offers decent grub in the form of popular Mexican delights. I suppose that stems from the legacy of its earlier incarnation.

Being a part of the Balu Hospitality group, Asado has a great cocktail culture. There is a lot of creativity and inventiveness. And one gets to see a lot of designer cocktails that are otherwise a rare sight in India.

Tiki Mexicana was served in a container shaped like a Texan cowboy hat. The visual elements definitely were in there. The taste was a mix of sweet and citrus sour. This cocktail was made of Rum, orange juice and probably some vodka and gin. The cocktail had a light potency but its sweet tangy flavor was quite addicting and it ensured that every last drop had been drained. This little western adventure would put all hat sippers to shame.

Captain : So this is how a cowboy's brain tastes like. 

Crewmate : What are we? Zombie Pirates? No grotesque comparisons Cappy.

Captain : Do you feel like not having yer drink lad? :D

House of Eden was quite the tease for a pirate fanatic like myself. Fashioned as a seventeenth century Spanish treasure chest with the Kraken's tentacles on it, this one was definitely a chest of surprises. This cocktail employed the popular mix of Rum, Vodka and perhaps a hint of Tequila in it along with some coconut. The flavor mimicked the sweet bounty chocolates.

Captain : We found Treasure lad. Treasure. :D

Crewmate : But it just be Rum Cappy. :|

Captain : That be one of the best treasures on the high sea. :D

Barren Island was served in a cup reminiscent of the fabled holy grail. Alas, this mix gave me no superpowers, immortality or insight into God. The flavor was nice but seemed to mimic Tiki Mexicana a bit too much. This wasn't a bad thing since I loved the Mexicana but I was expecting something else.

Pine cup was my favorite among the offerings. Made of Dark and Gold rum along with some pineapple juice, this drink offered a sweet and spunky sour flavor. The potency was mild but the drink made good use of the rums. I felt as if I was sitting in the lower storage deck of an old Spanish caravel rocking in the deep seas. Nothing but candle light to offer me a view and surrounded by oak barrels full of rum. Ah adventure.

Skittle shots were fruit flavored candied shots in test tubes served in a fish bowl full of dry ice. These were quite the addicting sweet drinks that went by in a quick gulp. Methinks that I would have enjoyed this as a complete drink more than as a short shot.

Zinger Cocktails was a live demonstration for the patrons. A flaming concoction is slowly poured into a mixture of liquor and some herbs. Then one must inhale the vapors of the flaming concoction(after the flame is out) before taking a sip of the mixture. It is said that the true flavor of the mixture can only be felt after inhaling a wisp of the alcoholic smoke.  This is true as the flavor does change with the sniff. Despite the theatrics, both the flavors of this drink did not appeal to me. The greens felt out of place in the mixture and it tasted much like some kind of a salad beer.

Captain : The visuals were great but somehow smokin alcohol is not me idea of fun.

Crewmate : It be a, strange sensation.

Captain : The liquor belongs to me belly not lungs.


Drinks done, it was time to move on to the grub. The grub had no fixed course order with dishes from both mains and appetizers being served simultaneously.

Truffle Soup literally looked like grub initially. Despite having an acceptable truffle flavor with lots of cream, its meager quantity on a flat bowl was a turnoff. This one also needs work on its visuals for obvious reasons.

Caramelized pork belly was a dish full of vibrant flavors. The meat was cooked just right with the Belgian pork belly being neither too soft and neither too chewy. The caramel sauce had permeated into the deepest recesses of the meat. Each bite was full of sweet, slightly tangy and a wee bit savory flavor. An addition of charred pineapple added to the sweetness. Its presentation was quite appealing too. Was a much better pork belly when compared to the thing I had at Ellipsis. It felt like a true fine dine preparation.

Captain : This be quite the flavorful one.

Crewmate : *Stares at the Captain* 

Captain : Whats wrong lad?

Crewmate : I ain't getting distracted, you will end up eating the whole pork belly yerself.

Captain : What pork belly?

Crewmate : *Looks at the plate* Hey where did the pork belly go, I was lookin' at you the entire time.

Captain : Sea Magic lad ;)

Lavastone Grill - Though I could not taste this one, I liked the concept behind it. Patrons can choose their sides, sauces and their proteins(Squid in this one). Its cooked and served on a black slab which resembles volcanic granite hence the name.

Tex - Mex Loaded Potato skin is a popular vegetarian preparation in the famous red American state. These baked skins were topped with corn, asparagus, olive, tomatoes and cheese. This made a great snack.

Mexican bean and Cheese taco was a passable affair. There were far too many beans within it and the flavor was very one dimensional. The visuals were not entirely pleasing either.

Four Mushroom Truffle Fettuccine was a champion amongst vegetarian dishes. It was made with a mix of Truffle, Shitake, Oyster and button mushrooms wrapped in cream and Parmesan. The dish was visibly enticing (excuse my bad pictures), aromatically pleasing and mesmerizing on the tongue. The taste was salty and each mushroom added its own flavorful depth to the mix. The dish felt like a house specialty and one that must be tried.

Kataifi Prawns were deep fried prawns covered with Kataifi pastry. It was artistically presented and was perhaps the looker of the night. The prawns were crunchy, full of flavor and well cooked. The pastry however seemed to add no flavor depth being just a visual booster for the dish.

Vegetable Taco Salad was simply a salad served in a cup fashioned out of Tortillas. However, the simple construction worked in its favor. The salad was good and breaking off cup bits seemed to be quite a pleasant dinner activity.

Chicken Enchiladas were acceptable. The chicken and the elements worked well except for the fact that there were too many beans in this dish. The beans kind of took over the flavor and overshadowed everything else. I tried my best to reduce the bean content manually but it does get old after some time.

Seafood Paella - This Valencian delicacy with genuine Spanish Bomba rice was cooked in a saffron broth and was full of powerful flavors. The addition of prawns seemed like a post work thing but the dish was still playful and flavorsome. Continental Spanish food can be fun. Its remarkably different from "Mexican" food.

BBQ Chicken Flatbread - This was an interesting flatbread variant of my favorite BBQ Chicken pizza. Flatbreads and square pizzas are fast replacing the pizza craze. It was loaded with Chicken and generously drizzled with BBQ Sauce. The aroma was quite appetizing too and this dish was gone off the plate in seconds. Though this was an odd choice in a Latin themed restaurant, it was one of the best things on offering.

Tres Leches and a Banana flavored cake(could not get a picture) were served as desserts. While, I'd say that the Tres Leches was a six on ten, the banana cake was a winner. Shame I could not get a picture for it since it was attacked by hungry fellas on me table before one could say cake.

The service was decent since there were fresh plates and loaded dishes on the table at all times. One must also compliment the bar keeping staff for the exotic cocktails they whip up. The theatrics require time, training and patience. And it makes up a good experience for the patron.

The pricing seems to be slightly higher than most pubs in Mumbai. While the pricing feels justified in case of some excellent preparations. It might feel the opposite for a few others. I guess it varies from experience to experience.

Though the food and drinks both were equally great at Asado, I really am going to remember the place for their drinks. One could after all have Tacos, Quesadillas and Enchiladas at other places but some of those cocktails seemed unique and exotic.

The Captain's Score : 8/10

"Yer bellies be full of Rum, Absinthe and meat. We shall sleep in the ship by the coast tonight. And tomorrow will be a new day on the sea."

Map Co-Ordinates
Asado - The Cocktail Street

Manorama Chambers, SV Road, 

Bandra Talao,

Bandra West, Mumbai.

-I was invited to a cocktail preview by Restaurants PR. The review however is neutral and without bias.-