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Mumbai Food: This is what we can sequence during a new all-veg eateries in a city
- Updated: January 29, 2017
Vegetarians can finally have their day in a sun. Mumbai has a uninformed list of all-veg eateries that are high on display and taste. The past 3 months have seen chefs enclose immature hats and whip adult disdainful menus to woo herbivores. Coming adult is Pravaas, with a Gujarati thali and daru, while rooftop eatery Tre non-stop during Raghuvanshi Mills final week. While we will come to those, start your immature route here.
Haleem fondue
Vortex South, nearby Gol Masjid, Marine Lines
Replacing Miami final month, Vortex South is finished adult in red and black. Chef Xavier Rosario suggests we try his Haleem (`495), served as a fondue with bread, cucumber slices, cheese naan and crispy puri. A brew of dals replaces minced meat, and pulp thickened with cheese and herbs. We adore a cheese -dal combo though are incited off by a overdose of grease.
Palak Patta Chat
Veranda 11. Janmabhoomi Marg, Fort
Gujaratis are rarely artistic when it comes to food, and a Palak Patta discuss (`245) with honeyed potatoes is a contingency try. Spinach leaves boiled in gram-flour beat serves as your puri. The discuss is a honeyed potato crush with sour tamarind chutney, bedecked with pomegranate, sev and dahi (which has a hold of pepper).
Watermelon Sashimi
TAG Gourmart Kitchen by Ranveer Brar, Kamala Mills
Art for a essence meets art for a taste during Brar’s initial restaurant, that launched in December. The Watermelon Sashimi (`275) looks like tuna, though is a fruit baked for 75 mins during 75ºC in sous vide, with a rebate of ginger sea and white soya sauce. It binds a tawny guacamole done of yam and is bedecked with lemon ginger ice. When we cut by it, it flakes like tuna, with Brar carrying paid courtesy to texture.
Sushi Burger
1 Above, Trade House, Kamala Mills
When cook Prasad Parab was formulating a menu for this sky garden eatery that serves hookah, he incited vegetarian for 3 months focusing on a tip a Michelin cook once gave him: Think of a records we can emanate on a palate, how 3 to 4 flavours can mix into a pleasing melody.
The Sushi Burger, a crunchy Manchurian patty sits on a stout ‘bun’ done of rice, and is drizzled with teriyaki sauce. You can lift it like a burger and punch in. We’ll also suggest his Keema Pav (`425) that is done with soya, though tastes like mutton. Don’t trust us? Go try it!