Throw a stone in Lower Parel or Bandra Kurla Complex, two of the busiest addresses owing to offices and the expat community, and it’s likely to hit a restaurant. While molecular gastronomy seems to be having a moment in India, every other chef is also experimenting with well-known traditional recipes to come up with a menu that fits into a modern Indian cuisine menu.
Set to open this weekend in Lower Parel, or Upper Worli as real estate developers would have us believe, Chemistry 101 is the latest addition to a bustling restaurant scene in the heart of Mumbai’s mill areas. The restaurant has on its menu a dazzling array of cuisines that are put together by Chef Stephen Gomes, the first Indian chef to receive an AA Rosette award in Wales.
Tipped to be a gastro-bar, Chemistry 101 will have on its menu intriguingly named dishes such as Penicillin (Chicken shorba with Ln2 ginger icecream,honey caviar,vitamin E oil served with turmeric bread); Intercaste marriage (Dahi kudi sponge cake with roshogolla curry with Air khichdi and infused ghee with edible plastic); and Aunty ?Lily goes to Morocco (Chef’s favourite recipe of Aunty Lily’s sous vide pork chillies with the juice of raw mango served with fried khus khus, egg and pumpkin fried rice).
Address: Times Tower, Kamala City, Kamala Mills, Lower Parel, Mumbai 400013
Phone: 022-24967272 / 022-24969494
The newly opened Dishkiyaoon, at Mumbai’s Bandra Kurla Complex, is bright, airy and cheery. In fact, it’s a lot like the numerous other new restaurants that have sprung up in the area. Quirky touches include carnival awnings, a phone booth, carousel horses and, well, a bathtub. All of which is well and good, or not, depending on your outlook in life. But, the kitchen, helmed by Clyde Comello, sends out pretty interesting stuff. A large part of the menu is devoted to reinterpretations of comfort food, some of which, like the Daliya Khichdi with Mirch ka Salan, work extremely well. In fact, we won’t be surprised if it becomes one of the top-selling dishes at Dishkiyaoon. Other stand-out dishes include Lamb Avial with Iddiappams, and the crispy, alternatively spicy, alternatively sweet (thanks to pomegranates) Vada Pav Salad, which is what you should be having if you can’t choose between healthy and greasy. The menu also includes gluten-free, vegan, and good-carb options. A fair bit of thought has also gone into the drinks menu, and cocktails include a Filter Coffee Martini, and a thandai-and-cognac-based Bombay to Banaras, but our favourite was the Triple M, which is Ganga-Jamuna and Malibu, just right for a warm summer’s evening.
Where: G1, Capital Building, BKC, Mumbai – 51
Phone : 022-26521088