Tag Archives: mastery

Ruka: Ravishingly Japanese

Ramee Guestline Hotel Juhu, is suddenly a hotspot, courtesy the newly opened luxury Japanese Restaurant, Ruka. The name of a bright blue flower in Japanese, this restaurant by the same name, too seems to have brightened up this property.

 

The sophisticated and elegant decor in dark colours, enhances the ambience of this chic, but warm restaurant. Guests can choose  to sit at the casual bar area,  or an intimate dining area or even opt to sit at the sushi bar and watch the chefs at work.

Chef Masato Toida at Ruka's Sushi Bar

Chef Masato Toida from Japan and his team have clearly transformed this place. In command, Chef Toida comes with 43 years of experience and is a complete master  of the art of Kaiseki, which is the detailed and beautiful presentation of a multicourse Japanese meal.

Indeed, I was blown away at the neat and intricate sushi and sashimi platters he laid out for us. These tasted as good as they looked, or perhaps even better. One of the most varied Vegetarian sushi platters, I have ever come across.  Papaya, capsicum, tofu, radish, were some of the ingredients adeptly used in the sushi. My other favourites were Avocado Nigiri, Unagi Nigiri and Temari Sushi.

Nigri Sushi Platter 2

Of course I am always partial to a Tuna sashimi and this one was an absolute treat. Slicing creates texture and if the slices are of different widths, the texture of each slice will be different. This one was done with complete precision.

Tuna Sashimi

The crispy prawn tempura rolls wowed my palate. The amalgamation of multiple textures made this dish exciting. The smooth outer covering followed by the crispy layer and the melt in the mouth prawns seated within, were delectable. Mastery at its best. The rock shrimp tempura in contrast seemed a trifle ordinary today.

Each dish struck me as poetry on plate and painstakingly created by the chefs. The ingredients were fresh which is the key to any cuisine, especially Japanese cuisine.

The Mushroom Hot Pot rice was served traditionally in the pot in which it is cooked. The aromas wafted in the air and filled my nostrils as the lid was removed. Comforting subtle flavours of the  truffle oil, miso and exotic mushrooms enveloped my taste buds. The soft, warm and almost mushy rice melt in my mouth. This was easily the piece de resistance this evening.

Seasonal Mixed Salad

The food menu  at Ruka offers a compilation of unique yet traditional specialties. On the menu are signature dishes like Saikyo Miso Marinated Cod, Roasted Lobster with Shiso & Ponzu Butter, Rice Hotpot with Grilled Chilean Seabass, and Scallop Gunkan.

For those who enjoy their drinks. There is a lot to choose from as well. A range of stylish signature molecular cocktails showcasing elements of science and art with the use of gels, air foaming, dehydration, and layering with tools like vacuum sealers, blow torches, nitrogen guns, are what the bartenders will enthrall you with.

Omakase Dessert Platter 2

What do I say about the coconut custard that I rounded off my meal with? It was love at first sight as I saw the foamy dessert with fruits and a layer of custard right below, placed before me. Creamy, sweet and light, it was an absolute surprise for my palate.

Ruka is bound to redefine Japanese cuisine in Mumbai. Light, simple flavours, characteristic of Japanese food, artful presentation and well-informed service staff. Dining at Ruka is  indeed a pleasure.

The only place of its kind in the Western suburbs, Ruka is certainly going to ensue that Juhu is a much sought after address from now.

Rating : 4.5/5

 

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Country Curries at Shamiana

Taste buds are tantalized often and palates are pleased at many meals, but it is not everyday that you sample food that touches your soul. Curries of the World at Shamiana, Taj Mahal Palace Mumbai, was one such memorable experience.

While I have had the privilege of travelling a fair bit and experiencing several global cuisines, I have never tasted such an amazing array of delectable curries from across the world as created by Chef Amit Chowdhury and his team.

Shamiana had curated a special menu bringing together the innovative curries made using a complex combination of spices and herbs across the globe – Cape Town, Spain, Africa, Portuguese, Brazil The menu looked so inviting and the stories, behind each curry, interesting, that I read with rapt attention.

Our Pollo al curry, aka Spanish baked Chicken curry, Catalonia bread and Valencia style Mushroom and Beans arrived. I was floored with the presentation. Suddenly felt like royalty. The curry was light, with subtle flavours and extremely comforting. It soothed our palates. The beans and mushrooms accompaniment, added the right amount of crunch to the dish and perked our taste buds. Visually of course, it was poetry on plate, oops platter actually!

Guyanese Crab Curry-Guyana_The Taj Mahal Palace Mumbai

We had just about soaked these flavours that our next, Guyanese crab curry was served. What can I say about this magnum opus of a dish? The Arabian Sea Crab curry, with Wild Rice and Hot peppers Relish was a treat for the eyes and undoubtedly for the palate. While our coastal crab curries in India are so heavily spiced (but delicious) this one was so fragrant and light. Delicately flavoured. The wild rice, was the highlight and I enjoyed it thoroughly. It had a bite to it which other varieties of rice don’t quite offer.

The Bunny Chow, our first vegetarian curry, was artistry by the chef. Durban Pumpkin, Baby Potatoes, Cottage cheese and Lima bean Curry served in Crusty bread, which had been scooped beautifully to become a serving dish. I was spellbound. I loved the way the vegetables were combined in a sweet-spicy thick curry and the crunchy bread paired well with it. Reminded me of a Goan curry and pao meal.

Japanese Mushroom & Tofu Curry

Our last curry for dinner was the Japanese Mushroom and Tofu Curry – Japanese curry with shitake, cremini and haricot served with short grain rice, crispy onion and pickled vegetables. The flavours in the curry were a bit too sharp and overpowering for my palate. The rice provided some relief, but I would not rate this as one of the best on offer. My vote definitely went to the Guyanese crab curry.

Sea food lovers may love the Trini Shrimp Curry – Caribbean shrimp and green pepper curry with apple Kuchela and Jamaican rice, served with fried plantains and salsa. For vegetarians,  there was the Ottogi Curry – aubergines water chestnuts, bamboo shoots, glass noodles, garlic sesame kimchi with simmered lotus in soy sauce.

I missed having the Khoresht e Gheimeh –  Persian lamb and split peas curry, tachin, mint yoghurt, sabzi khordan served with French fries. Chef informed me that this curry makes use of liberal amounts of saffron to give a unique and flavourful taste. Sounded exciting, but I was satiated beyond words and there was no scope to taste even a spoonful. But I had enjoyed every morsel of what I tasted, so had no regrets.

Palate pleasing flavours, outstanding presentation, impeccable service and an extremely creativie menu. With these thoughts, I left Shamiana.