This new Lower Parel grill is your go-to place for contemporary flavours

Lamb Massaman Curry meal; a splendid interiors; Rati Aunty’s Chutney Edu Pattice and Tsar Of Rus. Pics/Shadab Khan

As we enter Raghuvanshi Mills, we mark a large time on a tiled-roof façade of a initial building within a premises. It belongs to Gymkhana 91, an all-day grill that opens tomorrow. The vintage-style time harks behind to a time when a chosen would rest on time towers to call it a day, after spending hours celebration MRP-rate drink and feasting on Steak Maneckji and Chicken Moscova during a city’s exclusive, members-only gymkhanas.

Owned by 30-year-old Aditya Hegde, whose family has been catering during Chembur and Ghatkopar gymkhanas for dual decades, a new 3,000-sq ft space has a graphic colonial vibe with a arched brook windows, mosaic flooring, shaft and marble seat and a prolonged bar.

The splendid interiors

The endless menu includes a brew of classical and contemporary transport where Eggs Kejriwal, Berry Pulao, Tibetan Thukpa, kulchas and kebabs share space with flatbreads, sushi, baos, dimsums and Thai curries. “It’s a complicated take on gymkhana food. The menu of a gymkhana customarily evolves formed on members’ we devise to do a same,” shares Hegde.

Rati aunty gets her due
He has also followed a entire gymkhana gift of fixing dishes after a members. For instance, a Kuber Kulcha (‘225) — melt-in-your-mouth and pressed with garlic, cheese and sprinkled with roasted sesame seeds and Sindhi chaat masala — has been christened after Prashant Gunjalkar’s (part of Salman Khan’s coterie) son, a unchanging during Chembur Gymkhana.

We also adore Rati Aunty’s Chutney Edu Pattice (‘245) — named after a friend’s mom who follows a homemade recipe dating behind to 1940 — for a non-greasy and crispy potato coating, ideally half-boiled eggs and tangy-spicy packet and chilli chutney. We rinse this down with Tsar Of Rus (‘445),
a manly and lip-smacking mixture of cream, caramel, vodka and kahlua.

Between sips of gin-coriander-lime infused East Indian Gimlet (‘295), we puncture into Crispy Chicken Katsu Bao (‘265), enjoying a informed flavours of a deep-fried duck cutlet drizzled with a deliciously sharp Korean chilli salsa in light, somewhat honeyed buns done of lotus base flour.

World on my plate
Laced with noodles and vegetables, a generously-sized play of Tibetan Thukpa (‘375) amenities with a amiable flavours. The Lamb Massaman Curry (‘450) scores for a slow-cooked, fall-off-the-bone shanks doused in a creamy, coconut and tamarind abounding Thai curry. We mop it adult with wafer-thin roti canai and gummy rice. Unable to conflict Chocolate Volcano with Orange Zest (‘225), we take a punch of a slimey caramel and sponge-soft brownie. As tangy-sweet flavours provoke a tastebuds, we soak in a object and suffer a loose afternoon. Isn’t that what gymkhana life is all about?

Opens on Feb 2, 11.30 am to 1 am
At Raghuvanshi Mills Compound, SB Marg, Lower Parel.
Call 65333535

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