Lemon Leaf - Fort, Mumbai.

The posh neighborhood surrounding the iconic Taj Mahal Hotel and the Gateway of Mumbai is dotted with a lot of big names and famous restaurants. Lemon Leaf, a suburban star which was quite well known in Bandra for its Pan Asian food has now opened shop in the same area. Virtually hidden in a lane behind the Taj Mahal hotel, this place is a Golden Emerald jewel. (Emerald thanks to its Edamame like Mascot and Golden ambiance)

It has three seating areas. One a semi Al Fresco that faces the street, the Golden lit interiors inside and a space on the second floor above. The eclectic mix of furniture makes the place look cosy. Whether its books by Tolstoy near the couch or the counter like tables by the wall, the place has a bit of everything that one is familiar with.

Popping Passion was a virgin mix of passion fruit, cranberry and lemon grass. As the restaurant's liquor license wasn't cleared at this pre-opening event, we had to do well with mocktails. This was a sweet and tangy fruit mix that would be good to quench thirst though nothing more than that.

Ramen Bowl with Spicy Broth was a mix of vegetables, tofu, a bit of wakame and chicken. It was a flavorful little appetizer and its taste was a mix of spicy and savory. Though not an exact replica of the real soup and ramen that one finds in Japan, it was a decent emulation that seemed to be adapted to Indian palates.

Salmon Ceviche felt much like a sweet and tangy salad. There was no salmon or seafood that I could perceive while eating this hence this was a bit of a disappointment. Its presence on the menu was curious as well since this dish is of Latin American origin but a ceviche derivative called Kinilaw does exist in the Filipino cuisine.

Silken Tofu was a visually alluring dish. It would also please vegetarians but it seemed to have a bit of flavoring issues as it felt very much like regular Tofu. The sauces and garnishes hadn't quite endowed their flavors upon the Tofu.

Sushi platter was comprised of two seafood sushi and two meatless sushi. The Tuna tatare was a flavorful California roll with the weed mats being inside. Went quite well with the wasabi.
The asparagus tempura and Dijon Mustard sushi rolls were all right too. May suit a vegetarian well though I prefer my sushi with seafood.

The Sizzling Chicken Sisig was a near perfect emulation of the Filipino delicacy. The chicken was juicy and full of flavor. The egg added a flavor variance. It made a good snack and one must applaud Chef Mitesh for adding Filipino dishes to the menu, a cuisine widely unheard of in mainstream India. Would go well with a Rum based cocktail.

Chicken Gyoza were flavorful Japanese dumplings. The execution was perfect in both visuals and flavor. The batter did not feel invasive and the chicken fillings dominated the flavor. Again like the Sisig, these made an excellent appetizer and a lip smacking snack.

Dakgangjeong or Korean Fried Chicken is a different form of KFC. The appearance seemed to emulate the American Korean snack. Though I felt that the batter was too thick. The flavor was fine. The chicken was less greasy and felt tender. The final chicken was painted with some sauce as well. The chicken was served with Lettuce and steamed buns. While the chicken itself was fine, it absolutely had no combination with the sides.

Sri Lankan curry was the dish of the night. The flavors were accurate. The curry had a coastal aroma. The fish was perfect and from the sea as it should be. I am glad they did not use Basa. The flavor made me feel like I am by the seaside. The curry itself had a soul food like flavor and went well with the rice. A must have if you are visiting Lemon leaf.

Chocolate Sushi was made of deep fried tempura batter rolls and a pudding like chocolate stuffing. While the batter was better at maintaining structure, I felt that subtly sweet sticky rice would have been better than the tempura in creating a more sushi like feel. The chocolate stuffing itself was decent and this item felt like a nice novelty.

I sadly do not have pictures of their homemade ice creams but their sesame flavored (Yes that indeed is a flavor) was the best of the desserts that I tried at Lemon leaf. I would recommend the ice creams over the sushi.

I cannot comment on the service since it was a pre opening event. The crew seems well trained and professional enough. Some of them are seasoned staff from their Bandra avatar.

The pricing is quite easy on the pocket given its posh location. It is certainly a place that you would like to visit for decent food at friendly rates.

Lemon Leaf has just started its show at Colaba. While they do have boatloads of experience from their stint at Bandra, they still have a lot of work cut out for them in a locality with some of the best restaurants in town. For now Lemon Leaf makes an easy on the pocket option for a decent Pan Asian fare.


The Captain's Score : 7/10

Map Co-Ordinates
Lemon Leaf
4, Mandlik Road,
Behind Taj Mahal Hotel,
Colaba, Mumbai

-I was invited to a pre-opening event for media personalities by the Restaurant. My review however remains objective.-

Ellipsis Bakery - Worli, Mumbai.

A mix of an industrial estate and a construction zone may not be the best place for a bakery but the best of surprises are oft found in the strangest of places. Literally a hidden gem, Ellipsis bakery is located in the midst of a cluster of Industrial units, construction zones and residential buildings. But that owes to the fact that this bakery is indeed its namesake and not intended to be a cafe. Still, it does have a comfortable seating area that makes it resemble a proper cafe. And it does have enough goodies to ignore its location and just be there for some good grub.

One fine overcast afternoon, I walked my way to Ellipsis. The place was a little difficult to locate as it isn't exactly on the spot Google maps suggests it to be but the good ol' way of asking people for directions still works well.

The smell of fresh baked goodies had made the air pleasant inside the property. I sit as I hummed and smiled to the pleasant smells in the air. Ellipsis artisanal bakery - show me your grub.

Chicken Galette was a tasty crusty preparation with a salty base and chicken that had a smoky barbecue like flavor. This would make a great snack for a party or a meeting.

These small Chocolate chip cookies were soft and chewy made from the best cookie dough and chocolate. The flavor makes the cookies quite addicting and I am positive that the cookie monster would have made a raid for these.

Feast your eyes upon this gorgeous Nutella cupcake. The cake below is super soft and sweet. The icing consists of a mix of Nutella and salty butter cream giving it a cheese like saltiness. There could not be a more perfect cupcake that I have come across. Usually the topping dominates the treat but here the cake base was equally good if not better.

Red Velvet Cheesecake was a beautiful, creamy and a tasty delight. The bakers used premium cream cheese to layer the red velvet cake. The cake itself felt like a regular red velvet that you can find elsewhere but the cream cheese was the real star of the show.  Not to mention, this particular image was loved on my Instagram going slightly viral.

I ended my trip with a cup of Twinnings Green tea to wash down all the carbs.

The service was a little awkward as they served me the above items without me actually choosing those. I would have liked to sample more savories and place my order but I guess that it was a special case for me as they had called me to sample the goodies. They probably put out their best cards on the table.

The pricing is on the higher side. Though it seems to be on par with most premium baked good brands like Moshe's or La Folies.

I loved my trip to Ellipsis and enjoyed the few things that I could try there. For a small place, they certainly have a wide array of offerings. The place even has gluten free options available. Their goodies are sold at big marts and other restaurants. They also serve catering orders and corporate events. The location makes it a bit hard for common people and hopefully they would open one of these delightful shops in a more accessible area in the future. Till then, enjoy a little adventure to find a gem hidden deep inside the concrete jungle.


The Captain's Score : 8/10

Map Co-Ordinates
Ellipsis Bakery,
Inside BMC Asphalt Compound,
S.K. Ahire Marg,
Worli, Mumbai


-I was invited to sample the menu by the Bakery. My review however remains objective.-

The NRAI Food services Report 2016

The National Restaurant Association of India released its Bi-yearly report on September 19, 2016. Presided by NRAI President and the CEO of the Impresario group, Riyaaz Amlani – the report discussed the food services market, trends, gains and the challenges encountered by the Hospitality sector.

Attended by some of the biggest names in the Indian food corporate world, leading journalists and even a few well known Instagrammers and bloggers - this event not only released the Bi yearly report to the world but also discussed some of the issues listed within the report.

The panel members discussed the growth of the hospitality sector in the past few years. Being several times larger than Bollywood, Railways and Star Hotels - the organized restaurant sector is poised to attain greater heights in the years to come. The sector contributes greatly to national employment and the centre’s taxes but still faces major roadblocks that slow its growth and hinder it from reaching its full potential. Without the obstacles and in a possible alliance with the Government its obvious that the restaurants will get more business, contribute more taxes and even help the Tourism sector. A win-win situation for all stake holders involved.

The report is a treasure trove of data regarding the trends in the hospitality sector. It discusses several brands as case studies and lists in depth data relating to different classes of restaurants. It discusses the benefits and contributions of each type as well as the roadblocks faced by each.

Mr. Amlani points out that many of the top restaurants of 2014 are no longer operational in 2016. He explains that it is not due to the lack of business but mostly due to the red tape and excessive property rates. India is often said to be a third world nation with commercial estate priced at first world rates. This makes it a tricky equation for restaurants as they have to juggle between excessive first world rents and managing to serve a quality menu that fits the pocket of their third world clientele. Several comparisons are made to countries where the local governments work in unison with the restaurant sector.

Well known roadblocks that hinder restaurant business like the License Raj, lack of unity between the Government and the Restaurants, Regulation regarding food trucks, Rooftop restaurants, Longer business timings are discussed as well. The panel directly engages the event’s Chief guest and the honorable Minister of Tourism, Mr. Jaykumar Rawal with their grievances. The honorable minister assured the panel that the Government is already looking into many of the issues and that one may see results soon enough.

As a food Blogger, I look forward to the development of the industry I am related with. Not just the government but even the Hospitality sector has work to do. It must employ the new age digital tools and social media to promote its growth. The future is online after all. The age of Newspaper Ads, TV Commercials, Flyers and hoardings has been replaced by the age of Blogs, Instagram, Twitter, Facebook and Snapchat. The restaurants can directly engage prospective audience (Both domestic and international) with interesting content online. Restaurants need to work in concert with bloggers and social media influencers. While this has already started in the recent few years, it is just the beginning and still lacks refinement. 

-The author attended the event in which the Bi yearly report was released and several brief discussions regarding the report's primal issues were held.-

1Tablespoon Pizza - Lower Parel, Mumbai

1Tablespoon Pizza(1TBSP) has quite an enigma around its name. Even the restaurant manager did not know about the name's origin. But it does do a good job of sticking in your head owing to its peculiarity. So I think its quite a clever name.

Pizza by the Slice is an interesting concept that was popularized in New York but it didn't quite get into mainstream in India. Sbarros did try a Pizza by the slice concept but they ended up making it look too artificial. This is where 1TBSP has excelled. The restaurant has a small menu but each pizza is memorable.

The pizzeria is a small parlor sized establishment which could be hard to locate if you do not know your way around Todi Mills. Its designed like a quick service/Delivery restaurant and for a pizza place they certainly are quick. My order was served to me within ten minutes of placing it. They have employed a good strategy which keeps the entire process clean, transparent and efficient. The way I see it, there are no delaying bottlenecks.

Do note that while they do have other items on their menu, best stick to their Pizzas because that is what they are best at. If you want to have pastas and the like, there are about a dozen other places in the neighborhood.

The Spicy Chorizo Pizza was not quite friendly to the camera but was rather amazing to the taste buds. Using the Goan-Portugese variant of Chorizo sausages, this was mildly salty, sweet, savory and spicy.  The sweetness came from spicy honey which gave it an addictive zing. To me, this was the best of the three slices that I tried. And might I add, the slice was quite generously loaded with meat.

The Americano was a milder pizza or at least felt that way after the spicy affair above. This one charmed the camera and my Instagram is a testament to that. It was generously loaded with American Pork pepperoni. The taste was that of a classical cheese and meat pizza. It is a safe choice for those not into spicy gourmet.

Spicy Salami was a meaty tasting whopper. It had more meat, less cheese and was topped by raw spices giving it a rough texture. The pizza was visually appealing as is resembled popular pizza pictures on social media. Though its named spicy, it is far lesser on the heat content as compared to the Chorizo pizza. A decent pizza if you want a lot of salami and less cheese. It also had a pleasantly earthy and appetizing aroma.

The staff is very professional and the entire process happens in front of you. Since the place is a QSR, service may or may not be offered.

The pricing is easy as far as slices of a 28 inch pizza go. The 11 inch (thin base) full pizzas are cheap too making 1TBSP an excellent place to order pizza from. Its better to order gourmet grade pizzas from 1TBSP rather than to order from the likes of Dominoes or Pizza hut. The pizzas here are far better and much cheaper.

To wrap it up, I think 1TBSP is like the little master - A small restaurant that has some of the best pizza in town. 1 TBSP definitely makes it to my top five pizza places in Mumbai. If you stay in Lower Parel or if you are in the area, do try 1 TBSP pizza. Mumbai may just have its very own Spontini Duomo.

P.S You can call and ask them for directions if you get lost in Todi Mills.

The Captain's Score : 9/10

Map Co-Ordinates
1Tablespoon Pizza
Mathuradas Mill Compound,
Todi Mills,
Lower Parel, Mumbai.


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

Pizza Express - Powai, Mumbai.

We climbed down into the abyss, walked our course and easily climbed back on the other side. It was so easy compared to our ordeal before. We had found the place to be larger, deeper and spookier in the dark. Firsty fashioned a torch out of a piece of wood we broke from an old book rack. However, we faced a new challenge as we emerged from the structure. The island's remaining cowards who had no courage to explore the mansion on their own had surrounded us.

PizzaExpress(without the space) needs no introduction. Its a casual dining pizza chain located virtually all across the globe. The brand is quite a big player in Mumbai itself where they have four outlets in four different food districts.

The first thing that I noticed upon my entry was its dual styled ambiance - bird cutouts on one side and bird shaped lights on the other. PizzaExpress restaurants use a different theme in every outlet. Since this outlet was located in Powai, they used a lake and birds motif. One side appeared like a casual dining Pizzeria while the other side felt like a fine dine.

Ginger Fresca was a Ginger flavored fizzy drink that was cold, refreshing and quite comforting to the throat. Its flavor was dominated by Ginger ale with a hint of mint. A great choice if you are tired of the same old Mojitos and soft drinks.

Gamberetti Piccante was a healthy prawn based dish made in a spicy passata sauce. This passata is said to be sourced from the famed Greci family in Italy. The flavor was mildly spicy and savory. The Tomato passata dominated the flavor while the spinach and Italian herbs provided taste depth to the dish. The rustic home food flavor and the flamboyant red color concerted well together and made it quite a great choice for an appetizer.

Island Rogue : You may have beaten Cuvo but he was nothing more than a low level barnacle. I am the great Pirate Lord Roni and you will hand over the chest that you found inside that building to me.

Captain : Fancy title kiddo. Was the great Pirate Lord too scared to enter the dangerous structure himself? Sorry buddy, finders keepers.

Roni : Enough! My men have surrounded you. You stand no chance.

Captain(chuckles) : My, my we have quite the situation then.

Etna Pizza is named after the famous Sicilian volcano. Its texture appeared rough due to less cheese and its color was dominated by dry cured ham and sausages giving it an appearance like an active volcano. I thought the pizza appeared artistic. It was almost as if someone baked it in a Prisma Oven ha. The flavor was meaty, savory and the rough texture extended to the flavor as well. Its a great pizza to have if you enjoy good meat but if you are a cheese addict then there are other choices on the menu. The Jalapenos compliment the ham well.

First Mate : Stop messing around mate, just blow them.

Captain : Aww shucks, I was having fun ya know.

Roni : I wait no more. Get them Boys. 

Captain : Ever been in the middle of a storm Great Pirate Lord :)?  (Opens Chest of Storms while pointing it at Roni's gang)

Roni : Oh Lord...NOO.
(A strong hurricane blows Roni and all of his men away)

First Mate : Wow they blew further than a pro Golfers Tee shot.

PizzaExpress' Cheesecake is the classical and the near perfect rendition of the Baked Philadelphia cheesecake. The flavor is amazing and its definitely one of the best cheesecakes in India. The only thing not traditional about it is that PizzaExpress uses McVitties Digestive biscuit crumbs instead of Graham crackers for the base. The latter tend to be more brittle.

Raspberry Cheesecake Gelato is a recent addition to the PizzaExpress menu. Its a decent emulation of a cheesecake flavored ice cream. Unlike the versions found in major ice cream outlets in town, this Gelato truly tastes like a liquid cheesecake with a tarty raspberry flavor. While I did enjoy the Cheesecake above, I must admit that this was the better of the two desserts.

PizzaExpress serves great pizza though I do feel its pricing is on the higher side. However, they use imported ingredients for a truly Italian pizza experience so that affects things. 

The service was excellent. My server knew every detail of every pizza on the menu, the places from where the ingredients were sourced and answered everything I threw at him. His conduct was very professional. This is the kind of service one desires at any place.

I love Pizzas, its one of me favorite things in the food world. And I love going to PizzaExpress whenever I can. Its a shame that there isn't a PE outlet in my neighborhood otherwise I would probably be giving them business at least once a week. But yes, if you live in Mumbai and if you love Pizzas - Do visit Pizza Express.

The Captain's Score : 8/10

"

Captain : We got this chest but still don't have a clue to the next spot.

Navigator : The chests inscription's resemble our map greatly. Could it be?

Nina : Nya :3

Captain : (Places the map on the chest) Wow the inscription is a near identical copy except for this bulge here.

Navigator : That bulge happens to be Faraway island. The worst place in all seas. If I had to hide a legendary artifact. It would be there.

Captain : Makes sense. I have a good feeling about the worst place on the sea. Set course to Faraway Island.
"

Map Co-Ordinates
PizzaExpress,
G14, A Wing,
Ventura Hiranandani Business Park,
Powai, Mumbai.


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

Veranda - Bandra West, Mumbai.

I am not a stranger to strange things but nothing made sense till one of me mates lit up a match which briefly flickered till the wind put it out. There was a small tunnel inside the building walls. It wasn't big enough for a man but large enough for a cat. Nina used this passage to come to us but how did the little fur ball know about the tunnel to begin with? Cat Magic? These questions would be addressed later. There was a loud noise up ahead. It was almost as if there was a storm somewhere. But how does such a small structure have a colossal abyss and such strong wind within it. Cautiously our party walked ahead, leaving the abyss behind.

A painter and a chef are both artists. One pleases the visual senses by the rendition of colors on a canvas while the other pleases the gustatory senses by the rendition of flavors on a plate.

To me, people are defined by what they make of the space given to them. As new eateries and new restaurants pop up like never before, it is important for a restaurant to have something unique that etches itself onto the memory of its visitors.  

Veranda, located inside the Executive Enclave Hotel is a place that enchants you with its art gallery inspired ambiance. The place sometimes feels like a royal palace of a lost age with all of its decor and splendor. The Rohra brothers(Owners) have taken great time and designed the place very tastefully. Elder Brother Rahul is a man with an eye for details. He came up with the decor for both Cafe Terra (Located on top of the same building) and Veranda. And one has to admit that both places score highly on the ambiance. For the art connoisseur, the paintings rotate after a period.

 I don't do drugs, I am drugs.

Younger Brother Monish is a chef who has extended the artistic themes to the menu. With dishes like chicken Redbrandt, Banksy Bharta, Raja Dahi Varma and Mario Goan Miranda - One can see the homage paid to artists from all walks of life. The dishes in most part do justice to their namesakes.

The Amuse Bouche was made of a spicy-tangy drink and mini idli coated with gunpowder. An excellent first course as it invoked my appetite.

Pablo Picacho(left) and Kin Sue(Right) made an excellent soup based second course. The Pablo had a very Indian flavor to it and had pulled chicken julienne with mint and onions. It was a thin soup with a lot of flavor. The Kin sue was made of pumpkin and sour cream. It was a creamy and flavorful soup that was quite addicting. The pumpkin flavors signified the onset of Autumn. It was served with blue cheese croutons which made it a top notch fine dine experience.

Contem Beet Root Salad was a boat load of stuff. No pun intended. This mixture was comprised of Quinoa salad, Rocket drizzled with Kasundi honey mustard and cups fashioned out of hollowed baby beetroot with hung curd inside. The salad was both a visual spectacle and was full of sweet, tart and savory flavors. This had to be one of the best salads I have come across. Bonus points for artistic creativity.

Captain : This gigantic chamber seems to be the source of the wind. 

First mate : I have been thinking. Have you lads heard about the Chest of storms?

Captain : Thats a legend.

First mate : Indeed, as is the blue compass.

Mushroom Car pachino was made of portobello and the rare(+expensive) Shimeji mushrooms. It also had roasted edamame, cherry tomatoes and asparagus. The dish was smoked in a Hickory chamber lending to it a distinct rustic flavor which I have not experienced anywhere else in Mumbai. The dish was colorful, healthy and full of mildly savory sensations. If you are a vegetarian then this is a must have.

Raja Dahi Varma was a piece of art. When it was served on my table, it looked so pretty that I did not want to damage and eat it, ha. Baked yoghurt was used to make the square structures which were filled with Tamarind gel. The crisps were made of potatoes and were placed on a dollop of sweetened curd and Urad dal flitters.

This dish was as beautiful with its flavors as it was with its appearance. It tasted very much like Indian curd based street foods like Dahi Kachori or Dahi Bhalla but its appearance was unlike anything I have ever seen. This is an absolute must have for anyone who visits Veranda. Raja Ravi Varma would be proud.

Image Courtesy Zomato/Veranda

Dhaba Chicken platter was made of three popular Kebabs. I quite enjoyed this platter. The Green Pudhina(mint) Kebab was full of juicy hariyali flavor. Kashmiri red chili was a spicy and a strong flavored kebab. The Zaffrani Chicken Tikka combined the popular tikka flavor with a bit of creaminess. I was upset that this got over so fast but it made an ideal bar nibble.

Nina : Nya 

Captain : Its cold here but the wind (gulp) seems to be coming from inside this...

First mate : Say it :)

Captain : Chest.

Chicken Redbrandt was a red themed dish with Chicken Teriyaki, sticky spicy Tawa rice and Thai Salad. The rice was full of flavors and tasted well on its own. It complemented the mild flavored Teriyaki Chicken really well. This was the quintessential main one seeks at a fine dine restaurant.

Gulkand Choco bar was something that would have been perfect for Masterchef's visual illusion or food deception challenge. Styled like a Chocolate Popsicle, this isn't its namesake in reality. Its an eggless chocolate mousse that looks simply amazing. The mousse is soft and airy. The dessert was good though the almond flakes could have been lesser and the Gulkhand(rose) flavoring a little more prominent.

I cannot comment on the service presently since most of the things were served by Monish himself and the crew was being trained. The place is brand new and growing up at the moment.

The pricing is on the higher side as the restaurant is a fine dining installation. The creativity and the effort put into some of the things does merit the price. I felt that the prices were mostly satisfactory as far as quality and portion sizes go.

Veranda is going to be big in a few months. It will be a popular feature in food magazines and articles alike. Everything seems to work for it. But I feel that one could exploit it while it still remains to be a hidden gem. The food and the wonderful ambiance without the long queues and reservation hassles is an early bird reward.

The Captain's Score : 8/10

"

First mate : Close the chest.

Captain : Doing it. (Closes chest)


First mate : See. No more wind. Do you understand how useful this chest can be to us?

Captain : Light up your matches lad. Lets see what we are into. 

Crew mate : (Lights the match)

Captain : What the? This chamber isn't as big as we thought. 

First mate :(walks back) Look at our "abyss".

Captain : What the? That must just be about a hundred feet below. But it felt so deep while climbing.

Nina : Nya :3

First Mate : Darkness tends to distort perception.

"

Map Co-Ordinates
Veranda at Hotel Executive Enclave,
331, Dr Ambedkar Road,
Pali Hill, Bandra West
Mumbai.


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



 

Artisan at Sofitel - Bandra Kurla Complex, Mumbai.

There are people meant for higher things and people meant for falling down into the abyss. Those were my thoughts as I clutched the rope of the bridge. There was a strong wind around out us and it snapped the rope bridge into two. The three of us hung onto the bridge rope leading to the other end while a bottomless abyss stared at us from below. We hung below the other end and now had to climb up. We prayed that the rope doesn't snap as we slowly climbed upwards to an unknown place.

For two long years, I have been searching for an authentic French restaurant in Mumbai. I have heard many things before. Indian palates are not quite ready for French food. Indians like their food spicy. But that did not deter me from my quest which seemingly appeared endless. But everything that begins must end, and my search finally concluded at Artisan, Sofitel.

Artisan at Sofitel which is owned by the French Accor group brings a genuine French Bistro experience to the table. This is one of the world's most loved and popular cuisines by people who know French food. The new Bistro menu has authentic French dishes made the way they are supposed to be for the French. No Indian adaptations and tinkering with the flavor. Chef Manav Koul who has extensive experience working with French food was all too happy to curate the show.

The restaurant has a classy appearance combined with a party vibe. Its a fine dine that blends in contemporary with the sophisticated. At my time of visit, there was also live music with a singer dishing out jazz numbers and a guitarist paying homage to the 80's rock era.

So without any delay, Bon appetit. Heure du dîner.

The experience started with this welcome drink which was a cool looking Champagne cocktail.

This was an eight course dinner, nine if you count the drink. I must admit that this has to be the largest course I have ever experienced. A truly luxurious and a grand experience.

First Course - Butternut Squash Parfait was a creamy, savory little teaser that served well as a amuse gueule. It seemed to further my appetite as well.

First Course - Gougeres wild mushroom ragout was a mild flavored semi solid stew with a flavor that reminded me of wild herbs. It was served on a choux pastry or Gourgeres.

First mate : You're lucky that none of us fell into the pit. Your rashness almost killed us.

Captain : Ya know, its hard to climb with ye pressurizing me with yer trap. Be thankful, it could have been worse.

First Mate : How could it have been worse?

Captain : We could have been more than three.

First Mate : Ha ha, not funny mate.

Second Course - Creamy seafood Vol au Vent was comprised of a hollow puff pastry filled with creamy dreamy seafood. There were some greens at the bottom making the Vol au Vent resemble an egg on a green nest. This was smooth on the palate and naturally salty. Flavor oozed out with every bite. It was made of salty flavors that I had never experienced before. T'was a truly memorable course.

Third Course - Fish Almandine was made of mildly salty Seabass garnished with a lemon butter garlic sauce. The fish was soft, gooey and had a comforting flavor. This course seemed to make the weight of the world seem lesser. This was a dish extraordinaire.

Fourth Course - Crepe Ratatouille with Heirloom tomato sauce and Basil. Each vegetable in this dish was sauteed separately and then baked together. It was layered with tomato concasse and fresh basil. The dish was a wonderful mix of many flavors. Each veggie seemed to taste differently with the crepe. If you are a vegetarian then you will love this dish for its diverse flavors. This preparation had a wonderful aroma as well.

Before we moved to the main course, we were served with this palate cleanser which was made of lemon sorbet with a dash of Midori. This had to be the most pleasant palate cleanser that I have had till date.

Captain : Good Lord, this sure is a long climb. We could have reached Everest's summit by now.

Crewmate : These winds are a bother. What if this rope breaks too?

First mate : Then we fall and die.

Captain : You don't know that for sure.

Fifth Course - Jarret D'Agneau was a dish that I couldn't even google for an English result. It was a delectable braised lamb dish that surprisingly tasted like home cooked lamb. Soft and savory, this was easy on the palate. It was served with a Roquefort potato puree with a balsamic drizzle. It carried the essence of a Bistro in it with its home like flavor. Bistros historically were run by families. It paired well with a 2014 blend of Red wine.

Sixth Course - Fromage Platter. The first time that I came across the French word for cheese was as a child watching Dexter's lab on the telly. Omlet du Fromage, I heard it so many times that I went to a local library and used a French English dictionary to find what it actually meant. The cheese platter was made up of Roquefort, Brie and Comte served with a dip made out of honey and fig puree.

Seventh Course - Creme Brulee was a bit average, I have had better before. The chocolate mousse was dark, decadent with a great consistency.

Captain : I think I see the top. 

First mate : I have been wondering. How do we get back with the bridge out?

Captain : Lets get to the top first. 

The Profiteroles were a great eat and had a bit of visuals too. All credits go to Chef Siddharth Anand, the pastry chef for a wonderful experience.

The last course was made of Tea and Coffee which I skipped.

The service was excellent with the restaurant's manager Marshneil Fernandes personally explaining us each course, pairing wine and ensuring that everything was in its place. And it wasn't just our table, she took care of all other tables concurrently.

The pricing is like a good uptown restaurant but its lesser than what one would pay in restaurants inside other Five star Hotels. For an excellent French experience, the moolah is well spent here.

Located in BKC, Artisan at Sofitel is well connected to all parts of the city and is easy to reach. It offers an experience like none other and trust me its almost impossible to find French food in Mumbai, let alone good French food. So if you want to have French, do try the Bistro menu at Artisan inside Sofitel.

The Captain's Score : 9/10

"

Captain (Dusts himself) : Phew. We made it. There seems to be a dark path ahead.

First mate : We don't have a light. We have no idea where we are.

Crewmate : I have a few matches. 

Captain : There seems to be a bit of light oer here. Reason I could see it from below.

Firstmate : These rocks seem to glow a bit. Hope the place isn't radioactive.

Nina : Nya :3?

Captain : Hey Nina...NINA? How did you get here?

"

Map Co-Ordinates
Artisan,
Sofitel Hotel,
C 57, Bandra Kurla Complex,
Mumbai


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