Real Madrid is here

With fine dining experiences getting more formal and expensive and informal spaces becoming a rarity in one of the city’s most vibrant suburbs, Andheri, a new space always warrants a dekko. At first glance, Boveda’s menu offers an interesting mix of cocktails, beers, wines and a finger food menu that is spanning Euro-American-Mexican cuisine.

Tossed Spiced Mushrooms
Vegetarians will give the Tossed Spiced Mushrooms an applause. Pics/Satyajit Desai.

Boveda has two set-ups. The classic lounge interior complete with wooden structures (that really absorb sound and make for very loud interiors), suspended retro bulbs and exposed brick walls.

Cocoberry was a great fresh fruit combination. Pics/Satyajit Desai.

A resident DJ, like all Indian lounges, spins the tunes too loud. We opted to sit outside and they adhered to our request to reduce the volume. We began with the Spiced Paprika Chicken (Rs 285) — a Cajun Marinated Supremes Crumbed with Panko served with Mint Mayo.

The original paprika chicken is a dish of Hungarian origin and one of the most famous Hungarian stews but the Boveda version is a starter. It was non-spicy yet flavourful and was a delicious starter. The Panko, a Japanese-style breadcrumb covered the chicken and helped hold the Mint Mayo in. Chicken, onions, butter, stock, paprika, salt and sour cream — that’s about it, and it worked.

The interiors of Boveda

Next, the Nachos Goan Sausage in Refried beans (Rs 325) arrived piping hot to our table. The Nachos were served with guacamole, sour cream and salsa. But we were disappointed with the quality of the chips that were neither crispy nor crackling. While the Goan sausage mesh was an interesting idea, the chips were a downer. There was too much going on with the gravy and we couldn’t identify a distinct flavour.

Spiced Paprika Chicken
Spiced Paprika Chicken made for a good starter

The Tossed Spiced Mushrooms (Rs 250) might earn applause from the vegetarians. The hollowed mushrooms were tossed and filled with tomato, jalapeños and basil, and were melt-in-the-mouth. The Batter Fried Calamari (Rs 275) that came with Cajun seasoning and batter fried. It had an interesting Onion Olive Mayo dip. Strictly okay, though the dip was the winner.

We were informed of a refrigerator malfunction that won’t allow for a full order. We requested for prawns in a butter garlic variation, and were glad with the choice. The very fresh prawns were served with a side dip of the butter garlic. Delicious. Extra marks for the prompt service. Finally, the Cocoberry (Rs 145) made for a delicious mocktail with strawberry, coconut cream and pineapple juice. No added sugar, and with the right sweetness; it was fresh and un-synthetic to the last drop.

Boveda didn’t know we were there.
The Guide reviews anonymously and pays for meals.
The reviewer can be followed at @tansworld.

You May Like



    Leave a Reply