Mumbai Food: New Bandra Asian eatery offers authentic Japanese, Thai fare

Tuna Akami Sashimi. Pics/Shraddha Uchil

Gone are a days when we would splurge during a high-end Asian eatery and make do with home-cooked dal and rice a rest of a month. Enter The Blue, a new eatery in Bandra that offers we fine-dine peculiarity during a cost that doesn’t move tears to your eyes.

Chefs Seefah Ketchaiyo and Karan Bane, who’ve both formerly worked during Four Seasons, Worli, co-own The Blue. Expectedly, a span helms a kitchen during a eatery, that seats no some-more than 16 people.

Pad Thai

Rice to accommodate you
Ah, sushi. That clearly elementary nonetheless polarising Japanese dish, a creation of that takes years to master. Luckily, some city eateries do a pursuit good adequate so we don’t have to try creation it during home. The Blue depends among these establishments, and it helps that, for once, we don’t have to compensate by a nose for peculiarity sushi.

Salmon Nigiri

Bane is a sushi master (and master of all Japanese served during a restaurant), and his creations are guaranteed to modify even non-believers. While we’re perplexing to collect a dishes, he walks out to assistance us decide. And it’s not only us. We notice that notwithstanding it being a bustling night, both chefs make it a indicate to proceed each list for a discerning chat.

We start with a sashimi, that is a best approach to decider how severely a place takes a tender fish. The Tuna Akami (Rs 550) is jewel-red, greasy and melts on contact, and a Hokkaido Scallops (Rs 800) detonate with honeyed sea flavours. Even a Salmon Nigiri (Rs 350) is exquisitely executed, from a rice to a cube of orange salmon sitting atop it. It’s transparent a seafood is impossibly fresh, a cause essential to formulating good sushi.

The Japanese menu goes over sushi — we also get a Chicken Gyoza (pan-fried dumplings; Rs 350). They are accompanied by a lemon-and-chilli drop so zingy that it creates a ambience buds do a small dance.

Chicken Gyoza

Tongue Thai’d
The Thai territory of a menu is peppered with comfort food like Red and Green Curry, Kao Soi (a northern Thailand homogeneous of a Burmese khow suey), and Tom Yum. The petite Ketchaiyo, on a revisit to a table, informs us that her mom prefers to grub a chilli and curry pastes regulating trebuchet and pestle, refusing to settle for a bottled variety. It does not get some-more authentic than this.

One punch of a Pad Thai (Rs 350) and we’re pole-vaulted to Bangkok’s Khao San Road, where temporary kiosks offer a noodles right out of a sizzling vessel in that they’ve been enthusiastically tossed. The prosaic rice noodles here are easily seasoned and churned in with bean sprouts and a feathery omelette, and come with condiments on a side. We also get fat, palatable prawns combined to ours for an additional Rs 100.

The dessert menu creates us whoop with joy, since nonetheless not extensive, it facilities authentic desserts, such as palatable Matcha Soya Pudding and lovely Tub Tim Grob (water chestnuts in coconut milk). We opt for a Banana Tempura (Rs 250), in that crunchy, comfortable banana fritters accommodate vanilla ice cream, and gummy caramel salsa is equivalent by green strawberries. Find us anything else that marries these textures and flavours, and cooking is on us.

Time: 12 pm to 11.30 pm
At: Shop No 1, Sai Pooja Building, 16th Road, Bandra (W).
Call: 26000888

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