Mostly Grills, the rooftop barbecue restaurant at The Orchid, Mumbai, has always been one of my fav dining places in the city, thanks to the great food and spectacular view.
I was delighted to go there yet again, albeit after a long gap. And there was ample reason too, as they were hosting the biggest kebab trail.
Chef Shadaab from Lucknow, has curated an interesting menu, to tantalize the taste buds of diners with an array of eclectic kebabs,from the lands of erstwhile nawabs – Awadh (Lucknow), Nizams and other kingdoms, that are famous for their kebabs.
The place had been transformed completely into a haven for diners, complete with ghazals, artifacts and decor representative of the Nawabi lifestyle. The era had been beautifully recreated.
The melt in the mouth galouti kebab, arrived first. My all time favorite kebab. It did not disappoint me. The texture was perfect and the flavours, authentic. The Kakori kebab, I thought, might pale in comparison, but Chef Shadaab, did not let me down here too. The mince boasted of great textures and robust flavours, replete with spices, so characteristic of this kebab.
The accompanying chutneys were unique too. I particularly found the banana and tamarind one to be palate-tickling.
I was blown away with the shinghara atta and corn tikki. Yes, water chestnut flour had been dexterously paired with corn to make a delectable tikki.
The highlight of the dinner was the live trolley where chef was making kebabs and other barbecue items live in front of us. Oh! What a spectacle that was. I could not help, but admire the manner in which the kebabs were being adroitly flambeed by chef.
The Mawa and dry fruit sheekh was a delight for the palate, where the sweetness of dry fruits was cleverly balanced with the meat. Chef Shadaab is truly a master of his craft.
The piece de resistance was the Tatari champ. Kid lamb chops marinated overnight with Andhra chili, cumin, cloves and pure ghee cooked in tandoor. An absolute treat for carnivores. Gourmets can also feast on Maheen Samak tikka (Bekti fish marinated with ginger garlic and aromatic herbs slow cooked live)
Chef Shadaab who hails from Alamganj, Lucknow had a plethora of vegetarian offerings too, which according to him, the Royals feasted upon.
In the vegetarian section, my vote went to the Meve mave ki khaas sheekh (Cottage cheese treated with condensed milk , saffron and nuts and char grilled live. Being a lover of potatoes, I relished the Tandoor Bharwan Lahori Aloo too, where the potatoes were scooped and stuffed with spices, raisins and almonds.
The chef has procured the spices and other condiments from various places to ensure the authentic taste.
The food struck me as unique, with authenticity being showcased in each dish. The ingredients used, were of good quality and completely fresh.
What do I say about the biryanis, niharis, salans and special Indian breads, which were on offer. Sheermal, Baqarkhani, Khamiri roti , laccha paratha, lasooni naan were delightfully paired with lip-smacking gravies and salans.
Each dish was authentic and well-prepared, using the slow cooking methods of that region and as per the demands of that cuisine. Some of the non vegetarian main course dishes are Shahi Nihari (Lamb shanks simmered on low heat cooked overnight served with Khamera naan), Degi Gosht (Baby lamb cooked with coconut, cumin and tamarind flavour gravy), Achari jhinga (Tiger prawns stir fried in Hyderabadi pickled spice, finished with tamarind pulp), Pudina machli ka salan (Pomfret cooked with onion, tomato, and mint gravy).
The food was flavourful, but yes, rich and heavy. But I guess once in a while, with spread like this, one can do with a bit of indulgence.
As in a royal repast, I finished my meal with Sewiyan ka Muzaffar (Vermicelli cooked win condensed milk topped with nuts).
There were other options too, but of course I skipped those. Sheer kurma, Khubani ka meetha, Shahi Tukda, Shahi Falooda. A paan counter too is part of the festival, for those who want to digest their food.
With Ghulam Ali and Jagjit Singh’s ghazals fading away in the background, I made my way out of Mostly Grills, after a memorable Kebab Trail and hospitality, fit for the nawabs.
On till April 17, 2016 only for dinner, don’t miss this if Kebabs are what appeases your taste buds.