Worli’s AKA, an all-day restaurant, that opened last November will launch an all-new European influenced menu using local and fresh indian produce. "We felt the ‘wow’ factor was missing in the earlier menu. We also wanted to add a few healthy options, including veggies and proteins too," shares owner Aditya Agrawal The new menu also promises to capture subtle flavours from the Mediterranean coast. On offer are soups, pastas, risottos, a variety of sandwiches and burgers. The menu put together by Chef Gracian D’souza features Duet of Cold Almond and Garlic with Gazpacho Soup (Rs 250), Chicken and Leek Veloute served with Fried Leeks (Rs 300), Quinoa Salad (Rs 450) and the Smoked Duck Salad (Rs 500). "Earlier the menu focused on European cuisine. Now, we are looking at inspiration from Spain, Morocco and Italy too," says D’Souza who has also introduced the concept of growing their own microgreens at the restaurant.
"Microgreens are the shoots of salad vegetables such as mustard, radish, peas, picked just after the first leaves have developed. We decided to grow our own microgreens to add a unique visual and flavour component to the food. They have almost five times the nutrition that a fully grown vegetable would have. Growing it ourselves also means we can grow what’s seasonal and consistently keep the colours and flavours alive," says D’souza "In a city like Mumbai, where vegetables and meats travel for hundreds of kilometers and multiple days before reaching our plate, we lose out a lot that they would have to offer otherwise. It’s also fun for guests to watch the chefs harvesting tiny leaves that would eventually reach their plates," he adds.
The restaurant also has a new bar menu that features signature cocktails, molecular cocktails, classics, sangrias, wines, single malts, vodkas, liquors and bar bites. The dessert section will include a special AKA Tiramisu (Rs 350), Bailey’s Parfait (Rs 350) and Sugar free Panacotta (Rs 350).
Chef’s recco: The Pear and Walnut Ravioli, Vegetable Tagine, Garlic and Cheese Tortellini, Pork Tagine and Pork Belly. "The Pork Tagine is my personal favourite. It features couscous and offers a mix of protein and carbs," says Agrawal.
Time: 12 Noon to 12 am
At: Ground Floor, Lotus Cinema Building, Hornby Vellard Estate, Dr Annie Besant Road, Worli.
"After being in operation for over an year, we have received great appreciation for our menu. However, with changing trends and evolving palates we felt the need for innovation that will please the tastebuds of our current clientele and attract new foodies as well," says manager Kazip Horam.
Braised Noodle Wanton Broth
"We have an all new sushi menu, something we didn’t have before. More variety in sea food has been added as the cuisine is one of fastest moving meats on our menu. Our dessert menu has been modified too, making it more global with Panacotta and a Chocolate Spring Roll, he adds. Some of the highlights of the new menu would include Crispy Stuffed Mushroom (Rs 440), Ebi Ura Maki Roll(Rs 590), Mix Veg Maki Roll (Rs 505) and Vanilla Panacotta: (Rs 295 ).
Chef’s recco: Braised Noodle Wanton Broth (Rs 450), Chocolate Spring Roll (Rs 310).
Time: 12 Noon to 12 am
At: C-70, Ground Floor, The Capital, Bandra Kurla Complex.
Dim sum and more
This month, Royal China has introduced a menu featuring Peking Duck Dumplings (Rs 375), Chicken Money Bags (Rs 350), Butterfly Prawn Dumpling (Rs 375), Bak Choy Dumpling in Chilli Oil (Rs 350) and other traditional Cantonese dim sums.
Seafood Jeweled Dumpling
"We have been around for 12 years and thought it was time to make additions to favourites at the restaurant. We noticed that many patrons complained that dim sums include only seafood fillings, which many people don’t eat. We now have a variety of meats including a duck dimsum," says owner Neville Vazifdar.
New dishes like Salt and Pepper Soft Shell Crabs and Fire Chicken in Taro Nest have also been introduced along with local favourites like the Crispy Aromatic duck served with paper-thin pancakes and Cantonese specials like Flaming Prawns. The restaurant boasts of a well-stocked bar and a variety of Chinese teas.
Chef’s recco: Peking Duck Dumpling and Chicken Moneybags
Time: 11 am to 3.30 pm and 7 pm to 11.30 pm
At: 192 Turner Road, Bandra (W).
At: Hazarimal Somani Marg, Fort.
A new menu at Cafe Mangii featuring Asparagus & Goat Cheese Polenta Steak (The fillings include Sweet Basil Fondue, Ratatouille & Fenugreek Sprouts) and Classic Roast Chicken.
Time: 8 am to 12.30 am
At: 14th Road, off Linking Road, near Domino’s PIzza, Khar (W).
Chef Floyd Cardoz and Chef Thomas Zacharias are whipping up a Kuch Hatke Daawat menu. Look out for pickled meat, love apples and dried shrimp.
On: May 18, 8pm
At: The Bombay Canteen, Process House, Kamala Mills, SB Marg, Lower Parel.
Cost: Rs 3,000 (all inclusive for food and unlimited cocktails)