At soon-to-be-launched restaurant in Powai, Neel-Indian Kitchen + Bar by deGustibus Hospitality, chefs Mukhtar Qureshi and Jaydeep Mukherjee have used these memories to create a menu that celebrates Indian food, minus the drama
Powai was chosen because itu00e2u0080u0099s 'filled with people who are upwardly mobile and not averse to trying something new,' says Anurag Katriar (extreme right); to his left are chefs Mukhtar Qureshi and Jaydeep Mukherjee. Pic/Sayyed Sameer Abedi
A chef counts on many inspirations when cooking. Eating elaichi jamun in Agra, discovering traditional halwa in Ahmedabad's Bhatiyar Gali or a Mutton Bihari Bhoti. At the soon-to-be-launched restaurant in Powai, Neel-Indian Kitchen + Bar by deGustibus Hospitality, chefs Mukhtar Qureshi and Jaydeep Mukherjee have used these memories to create a menu that celebrates Indian food.
"The food is traditional Indian. There's no fusion or fanfare involved," reveals Mukherjee, Corporate Executive Chef, deGustibus Hospitality. "We want the food to speak for itself," he adds.
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Neel, which is still in the final stages of construction, will open to the public on September 12. The 52-seater restaurant has long open windows, a distinct blue overtone, the Devanagari letter for N splashed and lit up on the different walls, an open kitchen and a bar at one corner. The wall near the bar will display handmade crockery — bowls and jars and plates in copper, ceramic and stone by the children from an NGO.
Sukka Squid
"Neel will be an all-day, casual restaurant and bar. The setting is contemporary but the food is Indian," says Anurag Katriar, CEO & Executive Director, deGustibus Hospitality. "Regional food has become a big trend; everyone wants to dabble with it. It is courageous to see chefs' experiment with traditional dishes and make it modern. But we want to serve food that stays true to its origins."
The 70-dish menu has Indian regional specialties — soups, kebabs, rice, curries, pickles, raita and desserts. Think Cafreal from Goa, steamed Pomfret Pollichathu from Kerala, Kolhapuri Tambe Rassa (mutton curry), Malwani Tavaa Murg, and Awadhi Dingri Dolma (stuffed mushrooms cooked tandoor style). The spotlight will also be thrown on lesser-known dishes — Hyderabadi Khatta Meetha Baingan (baby brinjals with almond, sesame and tamarind), Bihari Bhoona Gosht and Kashmiri Nadru ki Shammi (lotus stem kebabs).
Bihari Bhoona Gosht
This diversity will extend to desserts too — Angoori Rabdi with Gewar, Kesar Jalebi, Orange Rasgulla and Bhuna Kalakhand; breads and cocktails. "Our bar menu will feature cocktails using Indian flavours and spices, from kala namak, kokum and kairi to amla and tamarind," adds Mukherjee.
Sakarkand ka Tikka
To stay authentic, the menu that the chefs have worked on over four months features local spices and fresh, seasonal produce. The ingredients and spices come from all over the country — mutton from Rajasthan, seafood from the Andamans and southern coast, and trout from Himachal. Besides, the team of 25 chefs from Sikkim, Kolkata and Kerala will fine-tune regional dishes.
Kareli Ka Taar Korma
"We have added salads in the form of chaats — Dahi Bhalla, Aloo ke Karare Tikki, Punjabi Samosa with Punjabi kadhi," adds Qureshi. The food will be similar to Neel Tote on the Turf, but will lighter and with more vegetarian options; there's a special Jain selection too. Dishes will be served in two portions — small (for single diners) and large (for bigger groups). "It will be simple food, but made using brilliant ingredients," adds Qureshi. Get ready for the Indian food revolution.
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