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Mumbai Food: Versova grill offers authentic Awadhi fare
- Updated: August 23, 2017
Nihari Gosht. Pics/Sameer Markande
A wooden equine during a opening of Basanti reminds us of Hema Malini’s dear companion, Dhanno, from a exile strike Sholay. However, Twinkle Keswani of Silver Beach Entertainment and Hospitality says a thesis has “nothing to do with a film. The name reflects a restaurant’s fundamental Indian roots.”
Bhindi Naintara
The interiors, designed by Minnie Bhatt, are a detonate of splendid colours and yet, strangely soothing. A minimalist look, calm use of wall decorations, inexhaustible space between tables, and French windows emanate an apparition of space.
Awadhi delights
A few Punjabi staples aside, a menu has a graphic focussed towards Awadhi cuisine. Chef de Cuisine Salim Qureshi of a famed Qureshi gharana brings family recipes and tip mixture to Basanti. Head cook Rohan D’Souza says, “Chef Qureshi would lift a bag of mixture that he would ensure fiercely. We coaxed him to share his secrets.”
Sumit Kokate is a male obliged for Basanti’s endless paan menu
The starter, Galawat ke Kebab, (Rs 365), is where cook Qureshi shows off his Lucknowi roots. The lamb is baked to soundness such that a medallions warp in a mouth, while a spices tease a ambience buds. The Nihari Gosht (Rs 390), from a Subz aur Salan territory of a menu, consists of inexhaustible portions of lamb that tumble right off a bone. The gravy of yoghurt, baked with ginger, saffron and other spices, creates a plate sharp and calming, all during once. We punch a few vegetarian dishes, too – Bhindi Naintara (Rs 270) and Paneer Do Pyaza (Rs 290) are comfort picks. The Dal Ek Khaas (Rs 250), that is slow-cooked for hours, with dollops of butter combined during intervals, is a strike during a table.
Paan’s labyrinth
Finally, it is time to punch a paan menu, that is peppered with extraordinary names: Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan. The male behind a counter, Sumeet Kokate, formerly worked during Tara Paan, a famous paan hangout in Nashik.
He proudly reveals that he was lerned by ‘guru’ Tarasingh Shinde, who has presumably combined over 100 varieties of paan. Having learnt a ropes from a best, Kokate went on to examination some more, while also borrowing from his guru. The outcome is a operation of tasty betel-leaf treats. We start with a Blackcurrant Coffee (R85), where a root is dipped in a covering of melted chocolate. At first, we ambience a honeyed chocolate, though when we punch by a leaf, we knowledge a detonate of flavours – fruity black currant and an after-taste of sour coffee. The Fire Paan (R145) is all play – cloves that reason a root together are set alight. You are to put a burning paan right into your mouth to lard a flame. The burning clove coats a palate, followed by kattha, gulkand, mukhwas, and other paan staples. The Ice Paan, on a other hand, is filled with dejected ice.
The Pineapple Paan (Rs 85) comes with a cloaking of a fruit and sugarine paste. Inside, we ambience honeyed coconut flakes, cardamom powder, gulkand, and mukhwas.
The investiture might have put out their disclaimers about Sholay, nonetheless Amitabh Bachchan’s gimmicky strike tune, Khaike Paan Banaraswala, comes to mind as we exit Basanti.
Opens: Tonight (7 pm)
Time: 12 pm to 3.30 pm, 7 pm to 1 am (from Aug 24)
At: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West.
Call: 7045637722
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