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.-

Lighthouse Cafe - Worli, Mumbai.

We sailed on the Sea of shipwrecks for the first time. Till now, it appeared calm just like any other day in the ocean. However, we had not seen land for quite some time. It was as if there was no land in this part of the world. But what of the legendary islands and the great taverns that were said to be located within this sea? Were their existence mere myths? Our ship was running dangerously low on rations. We just had two days of stock left. Perhaps, there was a deeper sense in why this sea is called a ship's graveyard. Sailors starve and die. Just then the lookout rang the bell frantically.

I took out me looking glass and saw where he was pointing at. There seemed to be a lighthouse in the distance. It stood on a small island. There was also a small village around the lighthouse. I almost jumped with joy as I directed me mates to set course for the Lighthouse. We could restock now.

This was my first trip to Lighthouse cafe, Worli but second trip for the brand. I had visited and enjoyed the burger festival at the Khar outlet a few months back. This time it was a Food and Wine festival.

The Worli outlet has about the same area as the one in Khar but it divides itself into two sections. A glass walled and air conditioned outer area faces the Worli roads and feels like a Al-Fresco. While the interior area feels like a bar or a lounge. The decor is a mix of contemporary and a bit of steampunk. The steampunk bit comes from the decor that resembles the inside of an old lighthouse like pressure gauges and industrial pipes. The lighthouse is a dim lit pub ideal for evenings.

Lets say that if the road outside is like a sea then this lighthouse directs hungry and thirsty sailors towards a satiating meal. Makes sense right?

(Menu provided by Restaurant's PR)

The festival sees nine different wines paired with the grub. The lighter and younger wines paired with the appetizers while the aged and more flavorful wines paired with the mains. It is truly a unique culinary experience which has a special food and drinks menu. Post 31st May, things will go back to normal and none of the items on this menu will be available.

I tried an appetizer, a main paired with its wine and a dessert.

Assorted Seafood was colorful and pleasant to the eyes. For those into Foodporn, a different version of this picture can be found on my Instagram. This dish had Prawns, Basa, Calamari and mussel marinated with white wine and Tarragon tossed in. The taste was almost perfect. It was a nice mix of Mediterranean and French themes.

There was but one problem with this, Basa isn't seafood. A sea fish would have worked wonders adding natural saltiness and an oceanic feel.

Captain : What? Potatoes for 200? That's four times more than what we paid elsewhere.

Grocer : Well, this ain't elsewhere. We don't grow stuff here. We buy it from passing traders. 

Captain : But reselling it at this price? You are robbing me.

Grocer : Rich words coming from a pirate.

Captain : Don't judge me from my get up lad, I am no pirate.

Stuffed Chicken with White Bolognese. This was a well done breast of chicken stuffed with a mix made of white Bolognese, different kinds of mushrooms and roasted vegetables. The insides tasted amazing and pampered the tongue. The exterior felt a bit too well done to me, though this was not any different from chicken breast mains served in other Mumbai restaurants. This problem was compensated by the wine which completed the experience.

Myra reserve cabernet sauvignon 2014 had a better flavor than the Sulas and other young wines. It provided just the right balance needed to overcome the harsh Chicken breast exterior of the above. I am no wine connoisseur but I can tell when two things taste well.

Cappuccino Cheesecake did not taste like a traditional cheesecake. It was too soft and creamy to be one. But it did seem to be made of cream cheese and was quite delectable. I was almost tempted to ask for another portion of this. The sweet cream cheese blended well with the Cappuccino making the dessert feel like a mix between a pudding, cheesecake and a Tiramisu. The base was made of Oreo crumbs rather than Graham crackers which gave the dish a very decadent feel.

Captain : This is so delightful, so heavenly. I could have one more of this.

Tavern Owner : That would be 400 for one, 800 for two. 

Captain : Wait, What? 

Quartermaster : Well done mate, you just set of our budget by 400. >:(



The service was very professional throughout most of the course. The serving staff looked well kept, spoke English and was polite. The only flaw was that they did not follow the wine serving protocol. I was not shown a bottle and the wine filled glass came directly from the bar. In a wine festival, it is important to follow the said protocol to maintain the theme of the event.

The pricing at LHC appears to be on the higher side. While the quality of the ingredients and the fine dine finish justify a large part of that, the prices could have been a little lesser - say about twenty percent lesser.

Between the two Light house Cafes, I would actually bat for the Worli outlet. It felt better in both crowds and ambiance. The Khar outlet was a favorite of college students while the Worli outlet seems to cater to the working professional crowd. It could simply be an age thing though ha.

Note : The Food and wine festival concludes on the 31st of May 2016.

The Captain's Score : 8/10



"
Captain : So the island was expensive but at least we are loaded for another week.

First mate : Here is hoping we find more islands inside this sea. Dying from hunger is the worst way to go.

Navigator : We can still turn back. One week of rations can take us back to start of this sea. Moving forward would be the point of no return.

Captain : Barnacles, we did not come this far to turn back. Open the sails and move at full speed ahead.
"

Map Co-Ordinates
Light House Cafe,
Ground Floor, Sunville Banquets,
Dr Annie Besant Road,
Worli, Mumbai.


 -I was invited to sample the festivals offerings and hence the meal was on the house. My review however is objective.-




 

1441 Pizzeria - Fort, Mumbai.

Storms, monsters, pirates - we faced them all but none perhaps was more terrifying then what lied ahead. The fabled sea of shipwrecks. It boasted of beautiful islands and legendary restaurants but all of that came at a price. Of every ten ships that would enter this sea, only one would successfully sail out. Me and the crew had a discussion late in the night. Yes, we all desired the blue compass but was it worth the risk? Just then the lookout rang the bell. 

We were passing a rather small isle with nothing but a single tavern on it. The island was the last piece of land before the dark dangerous sea. It was always better to discuss matters of such importance over food. Maybe we could get some useful information as well.

1441 Pizzeria at Fort is a new outlet of an already established brand. The restaurant feels like a small bistro and may sometimes resemble a quick serving restaurant. 1441 is named after the co-ordinates of the town of Naples that is 14 East and 41 North. 1441 boasts of being the only wood fired pizza place in Mumbai which lets people design their own pies. Its a true pizza parlor in that sense.

I was invited to a pre-launch meet by the restaurant's PR. The meet was attended by fellas who wrote on Zomato. Though, a little oversight saw far too many people being invited and crowding the little restaurant.  I was asked to shift a couple of times to make way for groups of "foodies". The joys of being a solo writer, ha. The staff for the most part was nice which was commendable given the chaos that had descended upon the room.

The restaurant had a lovely neighborhood cafe like appearance. The walls showed scenes from Naples and there was even a map of Italy. Had the place been less crowded that day, it would have actually been a nice little sanctuary from the busy road outside.

Dough Balls make a nice replacement to the overused garlic breads. Traditionally, these must have a smooth surface, golf ball like shape and soft texture within. 1441's variants were were tough, chewy and I was also unable to cut these with a knife and a fork. It is likely that I got a bad batch since a lot of folks seemed to enjoy these.

BBQ Chicken Pizza. Though 1441 brands itself as a pizzeria where one can design their own pizza from scratch, I was strangely recommended to try one of their pre-made combinations. Being privy to the horrors that can be unleashed by laymen in a kitchen, I decided to take their advice and play safe. Though not wanting to go home without testing the customization bit, I decided to add a few more toppings to the fixed design. No worries, I knew these combinations worked from experience.

I was a little saddened that pork options were missing from the menu. Parma ham and Chorizo make some great gourmet pizzas.

The pizza was very different from my expectations. This was not due to my additions, mind you. It was due to two factors.

A good napolitana pizza always has a leopard print base which was present here too but the base's appearance and flavor also signified a bit of overheating. The spots should never become too big because that can be a turn off to the rustic experience. Subtly charred should never become burnt.

The Mama's sauce used in the pizza resembled Pumpkin puree and was a bit a mismatch as far as flavors go. I would have preferred San Marzano tomato paste instead. I am told that they do offer an Italian tomato sauce, so thats for next time.

Thankfully, the sauce had not invaded the entire pie and was only present near the edges. The rest of the pizza was a satisfactory experience. Pesto chicken, herbed salami and spicy sausages made a delectable combination in flavors.

Captain : Rather small place eh?

Crewmate : There are a lot of sailors here. Are they all going to the sea of shipwrecks?

First mate : Unlikely. Think these be traders passing by these routes.

The Nutella Pizza has been a darling of instagrammers. There are so many images of it floating around from the first 1441 outlet that it definitely becomes an intriguing option for most people visiting the restaurant. But visible novelty aside, this pie was a major disappointment.

Taking a pizza base, spreading some nutella over it and tossing some toppings on it is easy. There has to be something more than mere optics for this dessert to work. For me, I would have been content if this dessert was sweet. That was my only requirement. The salty pizza base was the party pooper. It is not difficult to create sweetened dough and use that to make dessert pizza bases rather than using regular bases. Had the base been sweet, this dessert would have worked as a sweet dish. But for now it requires work.

I cannot comment on the service since I was part of a pre-opening meet. The servers were polite for the most part but they had their moments when they gave in to the chaos. One of the other invitees took my chair when I was standing up and looking the other way. The staff was completely helpless when I requested them to find me a replacement. Thankfully, I was spared as a few fellas were leaving and chairs became available after ten minutes of standing.

The pricing seems to be a mixed bag. Its apt for their starters, salads and classical pizzas. But on the higher side for their customs and gourmet pizzas. Though understandable since these pizzas use a lot more materials, the quality does need lot of improvement. This pricing is close to what places like Indigo or CPK charge and those places clearly have a superior pizza.

1441 has a nice concept but it clearly has a lot of work cut out for it.

The Captain's Score : 7/10

"
Captain : Time to set sail into what lies beyond this island.


Engineer : You make it sound scary. Not very helpful.

Captain : :D

Tavern Owner : Venturing out to the treacherous sea, are ya? Just remember two bells save the day and three send you away.

Captain : What is that supposed to mean?

Tavern Owner : Who knows? Heard it from some fella who made it out of that sea alive.

"

Map Co-Ordinates
1441 Pizzeria,
Ground Floor,
Hari Chambers, S B Road,
Fort, Mumbai


 -The meal was on the house but my review is objective.-

Farzi Cafe - Lower Parel, Mumbai

Me navigator laughed when I showed him my four co-ordinates. He said that we need not go to all four as only one of these lied on the map we found. I had completely forgotten about the map in my late night puzzle solving. The co ordinates pointed to a popular island in the Northern seas. I rang me ship's bell to wake up the crew. The half sails were opened fully. 

We were to move at full speed towards our destination. It was obviously to get to the Blue compass faster although my Engineer suspected that I had my eyes on yet another tavern. Well, she wasn't wrong ha. I stood with a foot on my ship's bow and let the ocean breeze kiss my face. I had a strange feeling that someone was watching me.

Farzi Cafe is the newest offering of Zorawar Kalra's "Massive Restaurants" group. It is the same brand that is behind Masala Library and Papaya. Farzi Cafe can best be described as a mix of a club, a tapas bar and a bistro in a modern debonair setting. Like Papaya, the mind boggling decor is done by Pronit Nath of Urban studio. This goes even a step beyond Papaya.

I was here on the occasion of a party organized by EazyDiner. A pre-launch party is always fun and lets one sample the grub and grog before anyone else.

If it is your first time and if you have any scientific curiosity then like me you will end up staring at that wall for a few minutes. This wall is specifically made to aid 3D mapping which seems to change with the music. The ambiance is dynamic and different lighting creates different scenes and emotions. Combined with the loud music and molecular cocktails, its a world of creative chaos. Chaos can be good and desirable sometimes. Every moment in Farzi is unique which will never repeat again.

Farzi means fake in Hindi but its fine usage can also extend to illusions or mirages. Farzi cafe is named on that notion. The ambiance with its 3D mapping and the food prepared with molecular gastronomy creates rather tempting illusions that will make one's senses dance to the waves.

Farzi defines itself as a Modern Indian Bistro but its much more than that.

The service was professional for the most part though I did run into a server who made me wait ages before he got my drink.Why did I come to service before food? Its because each server had a unique and a stylish hairdo. One cannot help but notice this.

The food and cocktails were typical of Massive group's love for Molecular gastronomy. It fuses western dishes with Indian techniques or vice versa using molecular gastronomy. Its not simply adapting dishes to Indian palates but to completely re-invent them.

Farzi Apple Foamintini had an amazing presentation. Its made out of green apple syrup, martini ingredients, mint and a foam made out of whip cream. When served, the dry ice beneath the martini cup shouts out jets of vapor in all directions. The flavor is a mix of bitter, sweet and tangy with a vanilla like undertone. The drink is mildly potent and quite seductive to the tongue. To me, this was the best of Farzi's queerly named cocktails. In fact, this will be my drink every time I go to any Farzi installations in the future.

Captain : I love this drink even though it has no rum. Yum.

Nina : Nya Nya ? >:3 

Captain : Eh, why are you here? Where did the mates go? Don't tell me that they slithered away to other taverns.

Three Muskeetear was another delectable bitter sweet drink though the shaved ice sphere felt like a turn off to me. It made a great visual effect but deteriorated the drinking experience. This drink was made of Chili, orange and Hersheys chocolate syrup mixed in whiskey. The flavor felt sweet and subtly bitter. The drink was more potent than the foamintini. I loved the flavor but the sphere should either have been smaller or not have been there at all.

Captain : I wonder if there is a clue hidden inside the ice sphere. (Bites)

Captain : Ok not, Brain freeze.

Nina : Nyayayaya >:3

The Delhi Belly Pork tikka was pork belly marinated in Indian herbs and covered with a glaze made out of murabba (fruit preserve). The skin felt a little tough but beneath it was a succulent and one of the best pork bellies that I have ever had. It literally melts in the mouth. While the outer skin was sweet the inner portion was salty and fatty. A must eat if you are a carnivore and this pairs with all cocktails.

Captain : Oooh this melts in me mouth. I want more... Hey! Nina.

Nina : Nya Nya :3 (steals pork belly tikkas and runs away)

Captain : Darn it, you cute little thief. You are the only one who steals from me and gets away with it.

Tempura Fried Prawns with spiced lemon foam tasted like a fusion of Japanese deep fried prawns and Mumbai street food. Though I am not fond of foam on my food(Don't ask why), the taste here was simply divine. The foam ensures that the flavors do not interfere with each other. Any other method will cause the flavors to mix and result into something unpalatable.

The Farzified Vada Pao was a delectable little potato dumpling. This dumpling was made out of finely minced potato and the flavor had permeated evenly to every part of this dumpling. This was a more sophisticated and a perfected form of Mumbai's favorite snack. The only flaw was that the Paos were absent on the scene.

Amritsari Fish and Chips with Desi ghee Hollandaise was a dish comprised of deep fried fish cutlets served with a Hollandaise dip that used Indian clarified butter(ghee) instead of regular butter. This was a passable affair as I felt that the cutlets were a little too hard for my liking. Too much batter and too little fish.

Gupta Burger was a delectable deep fried potato patty mixed with spices and served in mini buns. So it was more like a Gupta slider. This was supposed to be an emulation of street burgers sold in Delhi by the same name. Though I have never had its namesake, I can positively attest that this was a good bar nibble.

Smoked Bacon and Pyaaz ki Kachori was a fusion of rustic, smokey bacon with an onion dumpling and served with a reduction of potato jus(Rassa). This was a good novelty even though it appeared more like a stacked appetizer rather than a truly fused food.

The Galouti Burger was made of finely minced lamb meat. The meat was so soft that even a toothless person could eat it. The minced meat was placed inside a soft burger and tasted like a very flavorsome meat bun. It reminded me of my trip to Hong Kong and the meat buns there. A good eat if you want plain good food without theatrics.

Dal Chawal Arancini - Italian arancini balls given an Indian vegetarian twist. These were filled with a stuffing made of rice, lentils, peas and greens. And were topped with a poppadom roll and served with pickle and chutney. Delectable little flavor bombs.

FFC or Farzi Fried Chicken is a play on KFC. One is served a truckload of these drumsticks though the truck is a miniature model ha. The chicken felt a little uninspired, tough and try. This was perhaps the only thing that disappointed me completely. The smoked BBQ cream dip did not help much.

Mishti Doi grapes - Continuing Massive group's love for playing with Mishti Doi (Remember the lollipops at Masala Library) were these grapes made using molecular gastronomy. These grapes would explode in the mouth releasing a sweet flavor of the Mishti Doi. Serves as a good palate cleanser between courses.

Bailey's pops were mini desserts made of Irish cream. These would dissolve fast in the mouth suggesting that these were made using Liquid Nitrogen. Decent dessert but gets over too fast. I would rather have a cup with a few of these balls than a pop. Farzi has more dessert options but this was the only one that I could sample that night.

Captain : A single pop is not sufficient dessert fer me :( 
(walks out)

First Mate : Oye, follow me mate. We found something interesting from the roof tops.

Captain : What are you fellas doing on the roof tops?

First mate : We just fought off rogues mate. Thought it would be wise to go to the tallest structure and inspect for any other trouble heading in our direction.

Farzi's pricing will be along the lines of Papaya. It will be on the higher side but given the exceptional quality of some dishes and the unique ambiance, the price is well worth the buck.

Farzi Cafe has been a big hit in Gurgaon, winning many awards. It has now arrived and brought a bit of Delhi's social scene to Mumbai. Masala Library and Papaya are already hits with the eat out crowd. Will Farzi complete Massive's hat trick? Lets find out. Farzi Cafe opens to the public on the first week end of May, 2016.

The Captain's Score : 8/10

"
Captain(on the roof top of a skyscraper) : (Sees a board with "Glutton" written on it) 
What is this?


First Mate : (Pulls out a dagger) For the Crew.  (Stabs Captain)


Captain(Shocked but sees that he is unhurt) : You are pulling a Jon Snow on me?

First Mate : Just messing. Cardboard Knives ha.

Captain (awkward silence) : Ok, so why the hell did ya call me up here?

Gunner : Look at the lights below.

Captain : They collectively seem to form a funny shape. Why?

Navigator : Look at the map. That funny shape is marked here.  

Captain(Brief stern silence) : Hmm. This region...Its the Sea of Shipwrecks.
"

Map Co-Ordinates
Farzi
Kamla Mills,
Near Radio Mirchi Office,
Lower Parel, Mumbai


 -I was invited by Eazydiner to a pre-launch party. I was not expected to write a blogpost and this post is from my own free will and written with objectivity. -