Greek quotient

Thalassas six-month long pop-up restaurant at Olive,Mahalaxmi,will leave you with fond memories

It wasnt easy to picture AD Singhs Olive Bar & Kitchen in Mahalaxmi being replaced by another restaurant. But its white walls complemented with blue,perhaps make for the perfect setting for Thalassa Pop Up in Mumbai. Although the local eaterys mood may not match up to that of the popular Greek restaurant by the Vagator beach in Goa,Mariketty Granas food fits right in with Olives Mediterranean theme. To make the space her own Grana has set up shop here until April 2014 she has transformed it into a Greek taverna with the help of ornate mirrors and ceramic plates.

The night began slow but picked up pace as food started to arrive on the table and conversations became more animated. First up was Tiro-kaf-teri (Rs 480) a spicy dip made of feta and olive oil,which was served with mildly-herbed warm pita bread. The feta was the undisputed hero of the night,making its presence felt in dishes across the menu,which included salads,soups,rolls and a variety of mains. However,an absolute favourite on the table was the very addictive Tzatziki dip

(Rs 200),a combination of yoghurt,cucumber,olive oil,garlic and a very refreshing smattering of dill served with fresh pita.

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Next came the very popular Greek snack,Pita souvlaki wraps (Rs 410) and according to Grana,every Greek eats at least one everyday. The succulent pieces of lamb were cooked in its own juices to retain the authentic flavour and were wrapped with sauces in neatly folded bread. The wrap came with crispy potato wedges,which was average. It took a generous helping of our favourite tzatziki to polish it off.

Another highlight of the meal at Thalassa was the traditional lamb preparation called Kleftiko. Tender pieces of fillet lamb,cooked in a sealed clay pot for over three hours,was served with vegetables such as potatoes,carrots and oodles of cheese,both cheddar and feta. Each bite instantly melted in the mouth. The pot used to make Kleftiko (Rs 560) is sealed with light pastry,which puffs up in the oven,adding ample amount of drama and some crunch to the dish.

No Greek meal is complete without the Mediterranean dessert Baklava made with phyllo dough (paper-thin sheets of unleavened dough),nuts,butter,and sugar. Ours came with a lot of pistachio but very little pastry. For those looking for something light,Galaktoboureko,a semolina-based creamy custard pie made of phyllo dough and glazed with sugar syrup,is an option. However,we suggest sticking to the tiramisu although its not traditionally a Greek dessert. The taste of the rich mascarpone cheese infused with coffee atop Italian biscottis was better than the Greek dessert varieties.

Meal for two at Thalassa Pop Up would cost about

Rs 2,500 (without alcohol).

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Greek quotient

Thalassas six-month long pop-up restaurant at Olive,Mahalaxmi,will leave you with fond memories

Thalassas six-month long pop-up restaurant at Olive,Mahalaxmi,will leave you with fond memories