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.-



 

Clash of the Italian Chefs, Mezzo Mezzo at THE JW Marriott - Juhu, Mumbai

We continued exploring the mysterious ship. The town authorities would soon remove the wreck and we had only a little time before the local salvagers would pounce upon the ship. It was difficult exploring the structure since most of the ship had been destroyed and it lay on its starboard side on the ground. We had almost given up on finding anything useful when we came upon a fully metal door which refused to budge. It was as if the ship's former crew wanted to hide something behind that door. The quartermaster got a blow torch and started his thing on the door.

This is a time when several Italian eateries are mushrooming across the city. The menu is the same everywhere - Pizza adapted for Indians, Risotto, Pasta and some mains. But are these places truly Italian in spirit? That is the question. Mezzo Mezzo (MM) is like Italian royalty which stands high above the plebeian eateries we have grown accustomed to. This is not because MM sits inside the much acclaimed JW Marriott. It is because MM has Italian Chefs and refuses to change recipes to suit certain people. It serves Italian food as it is meant to be.

I opened up my inbox last week to find a strangely captioned Email. "Battle of the Italian Chefs." it said. The mail talked about a multiple course meal prepared by three different Italian chefs who will also indulge in a friendly contest against each other for the title of the chef with the best dish. I have been many things, but never a cooking contest judge. Intrigued as I was, I accepted the invitation and waited for the day to come.

Mezzo Mezzo has an ambiance which talks of old world elegance. It is not flashy like the new generation restaurants but the ambiance and air speaks of a class above others. Simple, elegant and yet classy. The wooden feel is typical of older generation fine dines and it actually feels very similar to Marriott's atrium and lobby in decor. The place is really comfortable, a paragon of how fine dining should be.

There were three chefs serving the table today. The blogger's table as well as the regular patrons of the restaurant had to vote for the dish they found best. While the cook off was for June 4 only, the fine dine set course experience is still available everyday.

Let the Battle begin . Chef Matteo Arvonio vs Chef Marouane Rahali vs Chef Christian Huber. Ting Ting Ting.

The menu. This was a five course meal with each course done by a different chef. Some chefs did more than one course.

To keep things coherent, I will use English names wherever necessary. One can find the Italian names on the menu itself. Before the courses started, the resident sommelier gave us a quick run through of the wines paired with each of the courses. He gave a detailed explanation of why each wine was paired with the course. I think he would make a fine food blogger himself.

The first course was the Antipasto by Chef Marouane. It was a leafy salad made of Arugula, Asparagus, smoked duck breast, quail eggs and mango. The freshness of the ingredients was clearly visible. The leafy flavors dominated the salad with support from the savory meat and a sweet twist from the Mango. Despite Mango not being Italian in essence, it had inherited the Italian flavors perfectly and had become a member of the family. T'was definitely one of the best salads I have ever had.

The paired wine was Villa Antinori Bianco. This straw color wine had a very spring like flavor to it  It was quite aromatic as well. Its flavor concerted well with the subtle flavors of the salad. The whole experience was like having a meal in the Italian countryside during spring with a babbling brook nearby.

Second course - Zuppa. Crema Di Piselli by Chef Matteo was a soup made out of green pea puree, almond milk and Robiola cheese. It was also peppered with fine almond flakes. The soup had an earthy aroma. The flavor was creamy with the almond milk and pea perfectly blending together. I am not usually fond of meatless soups but this was the epitome of fine dining. The soup's flavor raised my spirits. It was perhaps one of the best soups I have ever had.

The soup was paired with Mannara grillo pinot grigio. This light Sicilian white wine added to the earthy sensations created by the soup. At this point, I could tell that the sommelier knew his stuff well.

Quarter Master : Aye, here she comes. The door is now open...Sort off.

Captain : Get a light. Lets see what is inside.

First Mate : I hope its Rum. Hundred year old Rum.

Captain : So should we drink it or sell it?

Third Course - Primo. Ravioli Di Burratasusu (also by Chef Matteo) was a Burrata cheese ravioli which was served with a bit of Ricotta. The flavor felt slightly chalky at the start but that soon morphed into a cheesy savory flavor. The transition of flavors felt quite exciting. The flavor was quite addicting and Italians once again prove how they are the masters of both meat and meatless grub. I personally found both of Chef Matteo's creations amazing. All three chefs were amazing but for me, Matteo was the winner ha.

This was paired with Santa Cristina. This powerful wine had hints of fresh fruit and floral flavors. The flavor tends to stick for a while and it lends a very spring like theme to the Ravioli. The sweet tannins complemented the savory cheeses well.

Captain(Explores Room) : Good Calypso. So many charts. 

First mate : Its not possible that this ship could have been to that many places in one life time, especially hundred years ago.

Captain : These charts seem to be drawn by the same navigator. They are all signed AS.

First Mate : AS? Could it be...her?

Before the main course, I was served with a lemon and thyme sorbet which acted as a palate cleanser.

Fourth Course. Secondo. Chilean Sea Bass by Chef Christian Huber was served with savory crab cake and decorated with carrots, snow peas and a bit of saffron aioli. This cut of Patagonian toothfish(Real name) had a salty savory skin and a gooey basa like interior. Though not as flavorsome as the dishes that preceded it, this was still satisfying grub.

This was paired with Mannara Merlot. This deep purple red wine was sweet and acidic enhancing the flavor of the toothfish. Its strong acidity resonated well with the gooey fish interior.

The Final course, Dolce. Deconstructed Tiramisu by Chef Marouane. There are few people who can get a deconstructed dessert right. It is after all much more than simply taking a dessert's constituent parts and dumping it together. Chef Marouane was one of those who got it right and to perfection. While the dessert did not look very aesthetically pleasing, the flavor was enchanting.

This was made of Mascarpone, ice cream, shortbread biscuits and coffee powder. Eating any two ingredients together would create a delectable alchemy in the mouth. Shortbread and Mascarpone, Shortbread and ice cream, Ice cream and mascarpone or all three together. There were so many depths of sweetness and so many variations of sweet. A dessert like this is not easy to achieve. Also as a footnote, this was made of relatively healthy ingredients and was gluten free.

Not surprisingly, the dessert won over the other dishes ha.

Captain : Could it be Arianna Silvers? 

First Mate : Must be her. Only she was capable of making so many charts. 

Captain : We are on a ship which was once navigated by THE Arianna Silvers.

First Mate : No one knew what happened to her. She just vanished and became a tale of legends.

The meal, the pairing and the fine details involved in each dish made this battle quite a tasty one. Mezzo Mezzo was an amazing experience in totality. I would love to come here again someday. The biggest obstacle between me and Mezzo Mezzo is the distance. Hopefully someday there will be a way to bypass the dreaded Juhu Tara road which gets crowded by tourist vehicles.

The service was exemplary as expected from an institution within Marriott. The staff was properly trained in serving and wine etiquette. The sommelier's brief at the start also enriched the experience. This was truly first class fine dining.

I cannot really comment on the pricing as it was a special bloggers table but the pricing is expected to be high. The quality of ingredients, expertise and the experience are worth every penny spent.

This was definitely one of my best meal experiences as a blogger and food writer. I would surely visit again in the future and construct my own five course meal the next time.

Finally, if I were to choose a winner - It would be Chef Matteo Arvonio. Both his creations were amazing. And his soup was among the best I have had.

 The Captain's Score : 9/10

" 
Captain : Our work here is complete. Lets leave before the salvagers fight us for these charts.

Quartermaster : These charts would be worth a fortune if we sell them in the black market.

Captain : Imagine the fortune that could be found using these charts mate. We will trace all of Arianna's voyages and find the fantastic things she found a hundred years ago. This is a great discovery lads. I can't wait to sail out.
"

Map Co-Ordinates
Mezzo Mezzo
JW Marriott,
Juhu Tara Road,
Juhu, Mumbai


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


 

Cafe Cubano - Kemps Corner, Mumbai.

That could have been ours I thought as I looked at a wrecked ship that had mysteriously landed in the middle of the street. It was literally thrown by the ocean on to the island or so it seemed. As the local people crowded the structure, we decided to explore the ship. The ship seemed to have been abandoned ages ago. Ship wrecks often give us vital information like the one that gave us the map for the compass ha.

Cafe Cubano is a rather puzzling name as it serves neither Cubanos nor the famous Cuban coffee. The place was on my radar for a while as I had seen a lot of positive reviews by other writers. When the resident PR contacted me, I gladly accepted the invitation to give the place a shot.

The place looks less like a restaurant/Cafe and more like a pub with its dark appearance and industrial ceiling. The ambiance isn't much to talk about though it did feel comforting in the hot afternoon. The choice of furniture seemed a bit odd as it did not match the decor. There were too many different themes talking without any connection with one another.

The bar looked good but it was marred by the presence of the fish tank. This fish tank felt out of place unless one used a lot more of the aquarium tank and made the whole wall aquatic themed. Something like in Singapore's Sentosa. The bar chairs were comfy but one can't help note that they look plain weird, bar stools would have looked more appropriate.

Fix the Bulb. How many Food writers does it take to change a light bulb? One in this case as I fixed the bulb by emptying its contents in me mouth. The flavor was dominated by fruit juice, notably orange. It used Dark Rum and a bit of a flavoring from Elderflowers. The kick was mild and the drink seemed to be more on the fruity sweet side but it provided ample relief to my parched throat.

P.S : One does not need a screwdriver to change a light bulb. These screwdrivers are a turn off and need to go.

Chocolate Margarita was disappointing. It almost had no kick and Hershey's Chocolate sauce doesn't always make the best Chocolate drink. There was far too much powdery ice in it making the drink watery by the time I reached the half mark. The glass should also have been rimmed with chocolate granules, a traditional part of chocolate margaritas. The only appreciable part of the drink was that it was slightly pepperminty which made it a good cooler after spicy grub.


The Food at Cubano seems like a mix of Indian and Progressive Indian. Progressive Indian is a term that is being used too often now days for places that tend to fuse Indian food with other cuisines.

Peri Peri Chicken was very very good in flavor. The superficial plating with the sauce art however was unneeded and I felt that this dish would have looked better without the saucework. The chicken morsels were juicy, savory and spicy. Each bite had a Tandoori flavor with an African twist. Makes a great appetizer or a bar nibble, you choose.

Captain : This ship looks like she hasn't sailed for decades. 

First mate : Ain't that obvious? This vessel is using a design from the previous century.

Khairul Shaikh Ke Kebab was made of minced Lamb meat inside chicken meat on a skewer. The meats were well done, apparently both cooked at the lamb's temperature. However, the two meats were indistinguishable in flavor which was a letdown. The Kebabs were spicy and this seemingly paired well with "Fix the Bulb" since it fixed both the dryness and the heat. I should actually call that drink Bulb the fixer.

P.S Get rid of that sauce work, really.

Malbari Curry tastes and looks like Malabari curry. Not sure if there is some reference behind the misspelled name. This dish doesn't look aesthetically pleasing but it turned out to be the underdog champion of the day. The curry had a lovely aroma, enough to knock off the drinks from my bloodstream and open my eyes wide. I eagerly put in a spoon and ate my first bite.

Moments later, I was scrapping the last drop of curry from the bowl. The pleasant mixture of coconut, tamarind and possibly jaggery felt like the ultimate homemade dish. It was a mix of salty, savory and the  pungent. I did not enjoy the chicken pieces in it as much as I enjoyed the liquid curry.

Captain : No treasure, No chart and no clue.

Navigator : There are burn marks all over the top deck.

Captain : There was a fire here?

Navigator : Nay, more like someone burnt something intentionally on the deck.

Cutting Chai Panna cotta with a Indian shortbread biscuit(Naankhatai) was a poor execution of a layered dessert. Firstly, Panna Cotta is best served on a plate. This serves both aesthetic and gustatory purposes. Second, if one must add whip cream and compote on top of a thin layer of panna cotta, why even call it a panna cotta?

After an annoying fight with the top layers, I managed to dip in my spoon into the panna cotta and it turned out to be a bitter version of condensed tea. It seemed to lack the consistency of a true panna cotta feeling more like a thick granulated paste instead.

Banoffee Pie Pudding. I am quite supportive of fusion food or new methods of cooking food but I actually had to stare at this for a while. What exactly was this? It was a loose mixture of buttered graham cracker crumbs, regular bananas, some whip cream and chocolate flakes. A heap of lackluster ingredients tossed into a glass. The bananas were not even caramelized. I could not finish it because it tasted horrible and I rarely leave a dessert midway. I feel that this one has to be either reworked completely or be taken off the menu.

My first choice of dessert - Chocolate Mousse was not available that day.

The service was decent as my server knew his stuff (Save the desserts part) and accommodated my trips with food near the window for better pictures.

The pricing seems to be acceptable for food but as far as drinks and desserts go, one needs to punch in some quality to make it worth the buck.

Cafe Cubano needs to fix its house. Other than the Peri Peri Chicken and Malbari curry, everything else was dismal. They need a dedicated dessert chef to redo the sweet stuff.

The Captain's Score : 6/10

"Our experience felt unsatisfying and we decided to explore a different part of this ship. There must surely be some good somewhere."

Map Co-Ordinates
Cafe Cubano
Ground Floor, Habib Mansion,
Kemps Corner, Mumbai



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

 

AKA Restaurant - Worli, Mumbai.

Stuck on a strange island, we decided to explore the place completely. There be some strange magic in these parts. Perhaps, we could find some information for me quest. We returned from our excavation in the jungle and saw a restaurant in the midst of the busy town street. It was hot and I could bloody well use some grub and grog.

AKA can be a little hard to find for the first timer. Its hidden on a street behind the buildings on a main road. I suppose, calling it opposite the Nehru science centre works better for directions. I came here on a hot day. A single minute of walk in the hot summer sun had made me resemble a lost traveler in the midst of a scorching desert.

AKA is huge. The dining area feels like a mix of many themes. There are modern European, American and classical Indian style fine dining elements present here. The dim yellowed lights make the ambience appear golden. However, there seemed to be some issue with air conditioning on the day I dropped by. It was either running too low to be perceived or there was some unseen glitch. The temperature felt warm and slightly discomforting.

At this point, you may probably be wondering why the restaurant is named AKA. I am that told it is based off the owner's initials. Three partners, three letters.

AKA offers continental grub with a simplified menu which feels more like an elevator panel than a cockpit dashboard. It is thus easy to make a choice.

The Performer was a simple molecular cocktail which was made of Vodka, Apricot Brandy and Cranberry tea. It was infused with smoke made of Rosemary, Thyme and orange zest. The drink was sweet(Candied kind), tangy and mildly potent. The smoke added to the zesty flavor. Good for fellas who want to keep it light. If you need something stronger then go for a more generic cocktail.

Captain : Ah yes, good grog to beat the heat. 

Crewmate : I need some too Cappy.

Captain : You can have the smoke.

Lamb meatballs were made in a paste which was reminiscent of the Arrabbiata sauce. The balls were soft and full of flavor. The pistachio slivers on top added to aesthetics but not flavor. I am not used to having meatballs alone, preferring some form of roughage like pasta or at least some bread. I felt that a thin slice or two of Focaccia won't have been a bad thing.

Mascarpone Chorizo Pizza was a decent pizza if one is to compare it with the likes of Dominoes or Pizza hut. But it wasn't quite a gourmet pizza. Mascarpone was far too less to make an impact on the flavor which was dominated by mozzarella. The base sauce was weak on chorizo as well. The flavor was clearly adapted to Indian palates.

Chicken and Mascarpone Burger. The burger was quite salty and the patty a little chewy. This was a messy and juicy burger which had almost everything in the right place. But just like how a stray stroke can ruin a masterpiece in the making, the salt dampened the other elements.

Chocolate Gianduja Mousse was an impressive looking dessert. A shallow stream of toffee sauce flowed in between two gigantic pyramids made of chocolate mousse along with mounds of whip cream with ultra thin discs of chocolate. The mousse was eggless but still tasted amazing. Very few dessert makers get an eggless mousse right. The dessert was a decent consolation over the salty mains.

Its difficult for me to comment on the service as I was invited to sample the place and it was late in the noon with very few customers around. From my experience, I felt the service was professional and decent. The server knew his stuff.

Captain : This looks pretty, just like one of those master chef desserts. 

Crewmate : Can I have a bite?

Captain : Sure, I will keep the pyramids. You can keep the stream.

The pricing is on the higher side. It feels a bit high for the drinks, appetizers and mains. But it feels cheap for the desserts. Won't mind if the prices are about a fifth lesser.

AKA has got most of its elements right but it needs to work on the glitches. That being said, its a decent continental place and its current problems could just be teething issues.


The Captain's Score : 7/10

"
Captain : What is that rumbling?

First Mate : Could it possibly be the empty stomach of your poor crew, you insatiable glutton?

Captain : I am serious mate.

First mate : Well, it came from outside.

(Crew goes outside.)


First Mate : What in the world! What is this?

Captain : We are definitely getting close to that compass.
"

Map Co-Ordinates
AKA Restaurant
Ground Floor, Lotus Cinema Building,
Dr. Annie Besant Road,
Worli, Mumbai




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

China 1 - Bandra Kurla Complex, Mumbai.

After a few days into sailing from our previous stopover, we spotted a green island. Ah yes, looked like I will be winning that bet with firsty. But was this island truly what it seemed? There was a small port but no ships. The island gave off some strange vibes but we had no choice but to explore. As we explored the forest on the island, we spotted a small modern town in a clearing. There were a few restaurants in here as well. Ah this was turning out to be a rather good day so far.

China 1 is an oriental fine dine restaurant located in the heart of BKC's financial district. It neighbors a lot of known names and popular restaurants and its located deep inside The Capital.

The ambiance is elegant and seems mostly catered towards a professional crowd. The Asian influences are in there but nothing flashy or loud. The restaurant is well illuminated with diffused white light. I actually got great indoor pictures in here. China 1 is a place where you go for a nice quiet meal without the need of in your face Asian tropes.

China 1 Special Thick broth soup was a colorful potion with many flavors. It was tangy, slightly pungent, spicy and the chicken in it felt savory. The soup felt rustic yet had an unique taste which I have not found in other Asian themed restaurants so far. The carrots, baby corn and greens added balance and the colors.
I gobbled this up and made sure that not even a single drop was left behind.

The Salmon Maki sushi. Chinese restaurants have recently become Asian restaurants as they incorporate popular dishes from further east and south east Asia. This sushi however suffered both in presentation and flavor. The taste was pedestrian and I felt that the rice could have been better.

Dynamite Prawns have slowly found their way into Asian menus across the globe ever since they were popularized by P F Chang's. China 1's variant was made out of batter coated prawns tossed in a mix which seemed to be made of Sriracha sauce, spices and honey. It was moderate on spice, zest and a little low on sweet. Methinks a little more honey would do the trick. Nonetheless, I enjoyed this. The prawns were addicting, juicy and full of fun.

Crewmate : Should we not look for supplies Cappy?

Captain : Eating is supplying me stomach lad.

Crewmate : That makes sense. Can I have a prawn?

Captain : No prawns for you, little shrimp.

Rawas in Black bean sauce and Prawn Soba noodles. I have no idea why these were marked as Entrees in the menu but these were my mains for the day. China 1 makes the same error as most restaurants in Mumbai do. It calls that despicable fresh fish Basa as sea food.

Thankfully, their new menu had Rawas(Indian salmon) as an option. The Rawas felt like a mix of Earthy, tangy and savory flavors. The earthiness came from the fish while the other flavors came from the black bean sauce. The fish felt a bit rough and it could have been more tender .

The real star was the Soba noodle. The noodles were savory with a rural undertone. The flavor was enchanting. Most Asian places give a step motherly treatment to their noodles but not China 1. As I ate these noodles, I was no longer in the restaurant. I had been teleported to the Chinese countryside walking under the harvest moon on a cloudless night. Food that can take your senses and imagination to different places is truly rare. Do note that I enjoyed the noodles alone rather than pairing it with the Rawas.

Lemongrass Panna Cotta looked white, sophisticated and beautiful, just like the Greek Parthenon. The flavor was dominated by refreshing lemongrass which I think is a first in India. The panna cotta had perfect consistency and was creamy. The two sensations in unison create a party in your mouth. This dessert acted as a palate cleanser post meal, a sweet dish and even a mouth freshener. Must have if you are doing desserts at China 1.

Captain : Good Calypso, I haven't had a good dessert in a long while.

Crewmate : It looks like a delicious table top mountain.

Captain : That be true lad or the Greek Parthenon.

The service was top notch and my server Apem knew the dishes on the menu well. I am thankful for her recommendations and excellent service.

The pricing seems to be at par with places like Mainland China as far as a la carte options are concerned. I feel that its a good buck spent.

Despite the small glitches, I enjoyed the complete experience. Chef Kazip Horam provided a wonderful lunch experience.


The Captain's Score : 8/10

"
Captain : Why are you lads standing and staring at the sea?  We have our supplies, sail out.

Navigator : We are going to be stuck here for sometime Captain.

Captain : Is our ship damaged?

First Mate : No, but the sea is. Look at that. (Points at a huge fissure in the sea beyond the port)

Captain : O_O That wasn't there before. Where did that chasm come from? It looks like a waterfall in the middle of the sea. How do we sail to the other side?

First Mate : We don't. This is the reason why there were no ships here. That thing is some strange sea phenomenon. According to the locals, It will stay there for a week after which the fissure will disappear and we can sail again.

"

Map Co-Ordinates
China 1
C-70, Ground Floor,
The Capital, Bandra Kurla Complex,
Mumbai.



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





 

Opa! Bar & Cafe - Andheri Airport Road, Mumbai.

The sun shone brighter than before. It was so hot that most of the crew wanted to stay indoors. The lookout sat in his spot with an umbrella and sunglasses. We sailed in unfamiliar and unexplored territory. I wondered if our next mark would be the place where we finally find the blue compass. 

There was commotion on the deck as I took out me looking glass and studied the horizon. There was a sandy island up ahead. It also seemed to have a large town on it. Time to restock and sample the local taverns. As the ship neared the coast, we almost hit a local fishing boat. Opa!

Opa! which originally meant something on the lines of Oops in Greek is now often used in Greek celebrations or in high emotions. Opa! is a Middle eastern restaurant with some Greek and Turkish influences. Its located on the top of the Grand Peninsula hotel close to the Saki Naka Metro station. It could be difficult to find for the first timer, seek help from the hotel staff and thou shalt be fine.

Opa scores highly on its thematic ambiance. It feels like a true Middle Eastern restaurant. It is comparable to the stuff I saw in Dubai and the pictures of fine dine destinations in Lebanon and Morocco. The wall decor feels like the remnants of old Arabian palaces and the furniture feels very Moroccan. Combined with the summer sun in India, one is literally transported to the locales of the Middle East or North Africa. Opa has to be one of the finest roof top cafes in India. A true Arab Pavilion.

This also presents a problem. The summer heat can be rather harsh and Mumbai's humidity can sap the strongest man's strength. The small fans were mostly ineffective in offsetting the ambient heat. Its not impossible to tackle heat in an outdoor cafe. I do know of a certain other rooftop tavern that uses industrial grade coolers to keep its outdoors cool even in summers.

Opa! is quite well known for being a Hookah Bar as well. However, I don't smoke so I cannot describe well on that part. My friend however enjoyed the hookah facilities quite well. So I can claim that the Hookah is decent.

Opa scores high on food (mains and appetizers), mediocre on drinks and poorly on desserts. The ambiance, hookah and the food are the restaurant's strongest assets.

Opa's special Whiskey Sour. The color looked slightly atypical to that of the regular Whiskey sour. The drink was mildly potent. Its flavor was affected by the tremendous amount of ice put into it. It also felt too sweet. Due to the ice melting, the drink lost its flavor halfway through. The ice needs to be reduced to at least a third of what was put in.

The Cold Mezze platter was served with an assortment of dips like Baba Ghanoush, Hummus and labneh with various breads. This served as a nice appetizer, side and a filler in between courses. The dips felt authentic and set one right up for the other courses.

The Hot Mezze platter had an assortment of meat based appetizers like Adana Kebab, grilled chicken and Shish Taouk. There were also some greens and falafels. The meats were a passable fare save the Taouks which were juicy and delectable. I positively enjoyed the first platter more.

Chicken Sheefa is a popular dish in the middle east and surprisingly England. It usually has breads of various shapes stuffed with soft minced meat. Opa's variants resembled pots which were stuffed with an aromatic and savory stuffing. The stuffing was made of minced meat and various spices. The buns felt fresh, soft and slightly sweet and the stuffing was delectable. Though a Toum dip was provided with the platter, I found myself enjoying these buns on their own. To me, the sheefas were the perfect appetizers. The best in their class.

Captain : I like these hot buns.

Crewmate : Maybe we should focus on restocking. The prices here be cheaper than the last land.

Captain : Its still twice of what we paid outside this sea.

Crewmate : This is a desert island after all. No cultivation.

Captain : But the lowered prices indicate an island nearby with cultivation.

Arak Shrimps were made of pan tossed shrimps glazed with Arak. Rarely does one find the anise flavored Arak liquor in India. Its usually in the domain of five star hotels and big names. Opa brings it to the masses through its house specialty. The prawns tasted like everyday prawns sold at other places but the spicy and tangy flavoring made them delectable. The Arak added an unique twist which elevated a regular prawn dish to an elite prawn dish. A must if one loves sea food.

Chicken Bruschetta was made of grilled chicken on a focaccia toast. A bit of cheese was added on the top as well. A herb seasoning had probably been used somewhere too. The chicken was tangy, juicy and savory. This made a good antipasto though the chicken would easily get dislodged from the bread making it slightly annoying.

Time to move from the appetizers and side to the main like stuff.

Chicken Pide is a traditional Turkish flatbread that resembles a boat or a rugby ball. Pide is slowly making its moves and taking over from Pizza as the premier flatbread delicacy. Opa's variant had bright colors and flashy flavors. The chicken felt mixed and barbecued in flavor. The Rustic feel was in there. Pide uses butter instead of olive oil so it tends to be smoother in flavor. Opa's Pide was definitely the star among the mains.

Captain : This island has some nice delicacies. The world is bright and fun. Opa! :D

Crewmate : I like this Pizza.

Captain : This is not Pizza. This is Pida...Pide!

Crewmate : Pide, Lame Sparta wordplay :(

Vegetable Pita sliders were darlings in both visuals and flavors. These were made from mashed potatoes, cauliflower, Bell peppers and Jalapeno. The flavor was very snacky. The chef used pita bread instead of Burger buns making it some kind of a fusion food. This is something that can get over fast in the midst of a happy conversation.

Fish N Chips. This was beer battered Pomfret served with mushy peas and tartar sauce. The presence of this item on the menu was surprising since its British but I suppose the menu included a bit of diversity. The fish was disappointing since it felt a little too salty and crumbly within. The batter was too thick as well. I have definitely had better fish and chips.

Captain : Nina would you like some fish?

Nina : Nya :(

Captain : Oh you don't like the batter coating, eh? What if I remove it for you?

Nina : Nya :3

Crewmate : That Cat is the only creature you willingly share food with :(

Baked Umm Ali is an Egyptian bread pudding. Its supposed to have a solid bread pudding base and its appearance should be more of a semi solid than a bowl of gloop. Opa's variant did not feel authentic.

Sticky Toffee pudding was not as accurate as a traditional recipe goes. But the flavor was satisfactory. The pudding had more apricot than required mixed into the liquid below. This changed the flavor towards a tarty side. Minimal Toffee sauce was used on the sponge cake which sadly did not impart the typical toffee sauce flavor. The ice cream and the liquid salvaged the situation but otherwise I'd say that this was a pretty average dessert.


The service at Opa was great. The servers made sure that our tables always had fresh cutlery, water and the chef routinely inquired about the quality of the dishes.

The pricing seems slightly on the higher side as far as appetizers, drinks and desserts are concerned. Two of these three were off their mark on the day. The main's pricing felt at par or even lesser than other restaurants in town. And the mains (especially Pide) mostly won the day.

To sum it up, Opa! has more in its favor if you are looking for a good meal. The ambiance (especially at night) and the food make up a genuine Middle eastern/Turkish/Greek fare. The drinks need a bit of balancing and the desserts need rework.


The Captain's Score : 8/10

"
Captain : We don't need to buy too many things here. The port activity suggests that there are islands nearby.

Quartermaster : Just three days of stock. Your theory better be right.

Captain : Studying the wares sold in market, I suppose its an Island with a lush Bamboo forest.

First Mate : Ya know what? If you are right. I will do one week of deck sweeping but if you aren't, you will be doing the sweeping.

Captain : D:
"

Map Co-Ordinates
Opa! Bar and Cafe,
Hotel Peninsula Grand,Rooftop,
Opposite Sakinaka Metro Station,
Sakinaka, Mumbai


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