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Mumbai Food: Do flowers supplement essence or are they only there to demeanour pretty?
- Updated: November 6, 2016
Edible Flower and Watermelon Slush
We adore flowers in a bouquet. These days though, we find them on a plates. Do they supplement essence or are they only there to demeanour pretty? It is what we set out to find at
Bombay Vintage, a Colaba grill that has dedicated a new menu to it. We began with The Virgin Mojito (all a mocktails are labelled during Rs 231). It had an powerful citrus essence and subsequent a colour from sliced lemons and nasturtium. We enjoyed a lovely Edible Flower and Watermelon Slush.
The Squash Blossom Soup (Rs 250) was a warm, robust gas with oats that got much-needed abyss from a amiable squish blossoms. The Colore Walnut Salad (Rs 365) was a comforting, crunchy play of asparagus, lettuce, duck strips and walnut chikki, bedecked with nasturtium and rose petals. These flowers also found their approach into a Tandoori Ali Di Pollo (Rs 415). The grilled duck wings scored for their hazed flavour. Apparently, a brine on a duck had succulent flowers though we couldn’t ambience them. The Rosa Pizza (Rs 425) had rose petals belligerent into a salsa though it wasn’t noticeable. Ditto with a Courgette Fettuccine (Rs 555) that churned nasturtium in a skinny Arrabiata sauce.
Squash Blossom Soup
The sole standout was a Filet de Poisson with Ecrase Aloo (Rs 645), a proposal strap of rawas on a bed of steamed spinach and a flavorful salsa done with tender mango that offset out a gloomy sourness of a zucchini flower.
Sous cook Ashok Gaikwad pronounced he gets his flowers online and was uncertain about their names. It substantially explains because a flowers used were limited, and because a food looked pretty, though lacked flavour.
Till November 20, 12.30 pm to 1 am At Regal Circle, Colaba.
Call 69444123