Fine Dine Love

Fine Dining, Food Porn, Mumbai, Restaurants, Techniques

Pretty Plates: Gorgeous Mumbai Dishes You Must Try

18 Mar , 2016  

The art of plating goes beyond serving the dish and is more of an exercise in playing with colour, texture and mood that create memories. Close your eyes and think of steamed dumplings…we’re thinking of a classic bamboo steamer, delicious aromas wafting about, succulent white dumplings paired with a vibrant dipping sauce and boom, we’re craving some right now – what about you?!

Join us, as we experience the best plates in Mumbai through our curated list:

1. PB + J at One Street Over

Helmed by chefs Kelvin Cheung (formerly of Ellipsis) and Boo Kwang Kim (of famed Chicago restaurant Little Goat), One Street Over modernises the concept of Soul Food. While we’re all for French fries, wontons and tacos, One Street Over’s deconstructed menu has us drooling for more. Um, truffle oil drizzled fries anyone? YUM, I know.

The absolute fave on the menu has to be their take on the childhood classic, PB + J. Far away from the sammie smeared with jam, the plating at One Street Over is both riotous yet imbued with a simple harmony. Good solid colours set against a neutral background are highlighted by the flavours – baked brie, peanut brittle, homemade sourdough and oh-so-good strawberry and raspberry jelly makes this comforting yet intriguing.

This plate is nothing less than a piece of art.  Image Credits: One Street Over

This plate is nothing less than a piece of art.
Image Credits: One Street Over

2. Savoury Mille-Feuille at La Folie Lab (Reserve now)

A super-contemporary café, La Folie Lab by Chef Sanjana Patel draws from its patisserie background but goes above and beyond. Focusing on slow cooking and the use of local produce, the lab is an experimental space where boundaries between flavours are broken down and reflected in not only the food but also the décor with its inside-outside dialogue and its hand-crafted serveware, to name but a few.

Perhaps the most iconic dish on the menu, and one that symbolises this move towards holistic dining is its Savoury Mille-Feuille. The traditional French pastry is reinvented with a paprika base and topped with pumpkin, pistachio dukkah, arugula and goat’s cheese, served on a textural plate that speaks of refined luxury.

How to have your cake and eat it too.  Image cred vogue India

How to have your cake and eat it too.
Image credits:  Vogue India


3. Khandvi Sphere at Masala Library by Jiggs Kalra

Any endeavour started by the Kalras is bound to be a gastronomic journey, leaving one with fond memories and begging for more. Masala Kitchen aims to make Indian culture more tangible and hits the right spots where the cuisine is prepared with a mix of traditional know-how and modern techniques.

Though it’s tough to choose only one single plate that captures our imagination, the award for the most innovative plating would have to go to the Khandvi Sphere, for its use of molecular gastronomy. Look at it! Words fail to describe how absolutely innovative it is.

A mix of traditional know-how and modern techniques makes this Khandvi Sphere a must-try. Image Credits: Miss Malini

A mix of traditional know-how and modern techniques makes this Khandvi Sphere a must-try.
Image Credits: Miss Malini

4. Lagan nu Custard at SodaBottleOpenerWala

SodaBottleOpenerWala makes eccentric very, very chic with its nostalgia-laden décor. Step into it and one feels right at home – that old Bombay feel, the no-nonsense vibe as well as the inimitable food that makes it the city it is today.

The regenerative menu is both experimental and comfortable at the same time; from Lagan nu Custard to Pav Bhaji, from Berry Pulao to Goan Sausage Pav. What really makes it an enjoyable experience is the way it is served – Tiffins 2.0, so as to say.

Perfect for all times.

The famous Lagan nu Custard – Perfect for all times.

5. Yauatcha (Reserve now)

Authentic meets modern at Yauatcha, a contemporary teahouse that offers an all-day grazing experience. Contemporary dim sum, an exceptional range of teas and signature desserts on the menu create an aura of decadent luxury.

For me, though, the finely crafted food certainly catches the eye but what makes it transcendental is the freshness of the ingredients and the way they almost seem to play off each other. Its traditional roots are visible in the plating but its minimalist serve ware makes it different from a classic teahouse.

As the queen likes it. Image Credits: Yauatcha

As the queen likes it.
Image Credits: Yauatcha

Did we miss out on your favourite plates? Let us know in the comments below.

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Profile photo of Trishita Khanderia
Fashionista by the day, foodie by the night, Trishita is nominated as the Chief Taster of the Gujju Delicacy Association in Parla. She has a strong sense of design & aesthetics and looks for good presentation even on her plate.



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