Tag Archives: Shiro

Aroma, Art and An Appetizing Meal at Shiro

I am a little partial to Pan Asian cuisine, I must confess. After Indian ghar ka khaana aka home cooked food, it is my favourite cuisine. The sheer variety, usage of spices, unusual flavours, cooking methods, appeal to me and make we want to eat more of it.

The new menu at Shiro, unarguably, one of the finest places for Pan Asian cuisine in Mumbai, beckoned me. I was informed that some of the classics and old favourites had been retained but almost 40% of the menu was new inclusions. That sounded exciting.

Shiro’s decor and interiors always have a calming effect on me. Something to do with the Zen ambience, I guess.

Our Sushi and Maki rolls arrived. Aesthetically presented as ever. The crispy duck maki rolls got my instant vote. The texture was unique, as were the flavours.

Crispy duck maki

The Chicken summer rolls from Vietnam are my all time favourites and Shiro offers the best ones. The shredded chicken, herbs, peanut hoisin sauce filled in rice paper rolls are light and mouth-watering. It is the simplicity in the flavours which sets them apart.

The Chilean seabass with lime reduction tantalized my palate. The light but distinct flavours, were comforting. The fish was fresh and I loved the way the texture was kept intact. Absolutely melt in the mouth. The Miso black cod was delightful. But the sweet potato mash served alongside got brownie points instantly.

With each dish, the degree of innovation in the new menu struck me as commendable. The Chefs had put in a lot of thought.

Chilean seabass with chilli lime reduction

The skewers were equally a treat. Loved the subtle Thai flavours. These live grills are a new inclusion and a welcome addition to the menu, I can assure you.

Quality ingredients, palate tingling flavours and a plethora of choices, characterize the new Shiro menu.

Our main course was served. Chicken Massaman curry, garlic fried rice, Yaki udon noodles, prawns and assorted mushrooms with spicy thai herb sauce. We were spoilt for choice.

The use of garam masala in the Massaman curry fascinated me. A striking similarity to Indian cuisine, I thought. And yet the masalas were not overpowering. The medley of mushrooms was exotic to say the least and paired well with the noodles and rice. Aromatic all the way.A perfect recommendation by the Chef. I was satiated and yet, craving for more.

Vegetarians need not despair. Plenty of exciting options for them too in the new carefully planned menu.

Massaman curry with mix vegetables

It was dessert time. The chocolate and sour cherry dome bowled my taste buds completely. A work of art on plate it was.  It literally exploded in my mouth unleashing a burst of chocolate and sour cherry.It was an outstanding combination. Undoubtedly my favourite dessert at Shiro, hereon.

Chocolate cherry bomb

It was one of the most memorable meals I have had in a long time. Impeccable service, warm hospitality and an absolutely sublime dining experience.

Rating: 4.5/5

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Simply Refreshing : Vietnamese Pop Up at Shiro

Vietnamese cuisine is fairly new to India and still relatively lesser known, but fast gaining popularity. Five Star Hotels and stand alone specialty Pan Asian restaurants are the only ones who generally serve this cuisine in metros.

The Vietnamese pop up at Shiro, in Mumbai, led by Chef Vu Dinh Hung from Ho Chi Minh City seemed like the perfect opportunity to step into the restaurant, after a somewhat long gap. Of course Chef Vu had trained the team here headed by Chef Sameer Juvekar and left. Yet, the entire meal served to us was authenticity personified.

This simple but flavourful cuisine, has borrowed a lot from China, Thailand and of course  has an obvious French influence too. But all to its advantage.

We began our meal with the customary summer salad rolls  comprising  vegetables, bún (rice vermicelli), & other ingredients wrapped in Vietnamese bánh tráng (rice paper). These truly were a refreshing start as it was light and easy on the stomach. The burst of crunchy veggies in the rolls felt good to bite into. Ours were the prawns and crabstick ones, but Vegetarians have an exciting Tofu option.

Vietnamese Spring Rolls - 07

Cha gio, or the spring rolls with vegetables came next. Unlike the Chinese spring rolls, these are lighter and easier to digest. One has to wrap them in a lettuce leaf and dip into the sauce to relish them in the traditional way. These surpassed our expectations. Absolutely extraordinary flavours and gave a boost to our palate.

No Vietnamese meal is complete without Pho and I must confess, I was secretly awaiting its arrival. Pho is a popular noodle soup, made with rice noodle, herbs, broth and chicken. It is filling, yet, not a complete meal. In fact it is quite light and refreshing. The dash of chilies and the paste added the right amount of zing to it and perked our taste buds beyond compare.

Olive oil, lots of tomatoes, Italian basil, pistachios, all have a large presence in Hung’s dishes, we discovered. Along with these, he mixes Western foods with Asian ingredients in his signature dishes to give them a contemporary twist. I loved that as he obviously does a perfect job of it.

The BBQ eggplant took us completely by surprise. I was reluctant to try it but with its unique marinade and copious amounts of peanuts and grilled to perfection, it turned out to be one of my favourites that evening. As in our baigan bharta, the eggplant flavour was masked, and yet distinctly enhanced.

Vietnamese Chicken Curry - 06

A mildly flavoured aromatic chicken and potato curry with steamed sticky rice followed. It was strongly reminiscent of the Thai curry minus the galangal and lemon grass of course.Vietnamese curries are made with freshly ground spices as opposed to pastes. Totally my comfort food. Relished it. Could have been a bit more spicy though.

Although each dish we were served, was savoured by us, but they had saved the best for the last. The glass noodles had an eclectic flavour. The myriad textures- crunchy, creamy, teased our palates and made us crave for more. It was a compete meal in itself, although Chef Juvekar, generously sent us some clay pot fish which had subtle saucy flavours and was equally delicious.

The chef’s creativity knows no bounds. The chocolate fondant with figs ( my first ever) was delightful and decadent. What a fabulous combination I thought, it was. The cream and crunch were married perfectly. The molten chocolate filled our mouth and we were satiated beyond words.

IMG_20150409_212531

The chef transported us to Vietnam through his culinary journey. Even after a meal comprising so many dishes, we were not uncomfortable. That is the beauty of a Vietnamese meal. The fresh ingredients have a lot to do with this. A memorable meal, I shall always cherish. On till April 26, pop by to experience this unique pop up:)

Rating: 4/5