North Indian. Molecular Gastronomy.
Taaza Khabar: A month old pure vegetarian Indian restaurant goes the Molecular gastronomy way. I was lucky enough to have dined at Ferran Adria, Spanish wizard’s El Bulli (it is now shut) and also at the London’s Fat Duck, Spain’s “El Celler de can Roca”, Stockholm’s Oaxen where I was blown by each one’s amazing creations using cutting edge scientific techniques, ingredients and methods to make the familiar look unfamiliar and vice versa. The question always remains: does this unlikely transmogrification of ingredients and other cerebral shenanigans taste good or not?
This Lower Parel 100 seater restaurant seems to have been kept deliberately non descript ( semi-industrial fit-out with exposed brick walls) to keep the focus on food.
Ever had a vada pao which has a mousse aerated by infusing nitrogen in it?chutney in edible plastic pouches ? Quivering explosive orbs of papdi chat with coriander chutney foam? Happily, they also taste good. As does the pao bhaji fondue. The passionately dedicated owner Aditya Gupta studied up and ensures the use of liguid nitrogen, dry ice, dehydrator a( for dahi bada and dhokla. Siphon for chilli palak soup, alginate bath and more. Rose caviar partners The chocolate flower pot is filled with rasmalai and saffron mousse and sprinkled with pista chocolate soil. Regular North indian fare marks the mains, be it Paneer Kadai, Veg Kohlapuri, Amritsari vadi aloo or the must try dahi pakodi. Gluten free & multigrain Rotis too.
Some dishes are just gimmicks—and lackluster to taste too. The Pani Puri served in test tubes and syringes, being a case in point. Slushy with masala, Rajma in the mains. The Bubbling kulfi ( liquid nitrogen et al) is all show and no go, with over sweet, synthetic sauces. I just couldn’t get myself to try the soap cake with it’s Dairy foam. No alcohol.
I commend this pure vegetarian eatery’s efforts ( starters and desserts) at Molecular gastronomy ensuring measured eccentricity. These dishes validate the experimentation and they reflect a thoughtful, equilibrium between what’s merely edgy and what’s tasty.Not always cutting edge, some dishes tip over into gimmickry. The North Indian mains are predictably comforting and so provide the much needed balance. Jaded vegetarians looking for newness this way please!
SpiceKlub, 8A Janata Industrial Estate, Senapati Bapat Marg, Lower Parel (W)
Open 12 to 4pm 6.30 to midnight.
Meal for two Rs 2000
RATING FOOD 3.5 SERVICE 3.5 DÉCOR 3