Sigree Global Grill springs up on Powai’s culinary map as the latest entrant, along with a big legacy to live up to. Chef Anjan Chatterjee, known for his hugely successful restaurants across the city, chose Powai, a sure-shot foodie destination, to flag off this latest venture.
We visited the space one Sunday evening, and were glad we had made reservations in advance. We took our time with the vast, glossy tablet menu — two soups, six salads, a bread platter, ten options for both vegetarian and non vegetarian on-table grill starters, six options for the main course on buffet, six pasta combinations, six risottos combinations and ten dessert options (Rs 775). A bigger spread than several competitors in the buffet category. Light eaters could opt for their Weekday Lunch (Rs 550) or Weekday Dinner (Rs 675) options.
To train our palates and tummies for the feast, proceedings began with the delicious and chilled Kokum juice. Rather inexplicably, we were served the soup (Lentil Tomato Shorba) after the starters. The soup was thick enough to be a shorba, but for those who prefer clear soups, this version nearly masqueraded as a thick sambhar-and-dal combo.
From the bread platters, different dips such as cheese sauce for the cheese straws, salsa and the coriander mint were hits; the breads though left a lot to be desired. But once assembly line of starters began, we forgot the no-shows; the non-vegetarian section scored over the vegetarian options as every portion of meat, whether fish, chicken or prawn, was well done. The Chicken Burnt Garlic Dumpling and the Chicken and Leek Dumpling, were better than what we have tasted at a few SoBo eateries known for their Asian cuisine.
The vegetable dumplings were bland, with a hint of basil flavour. The highlight was the Citrus Grilled Prawns that kept both the flavour of the prawns and the lemon alive, successfully. The vegetarian grills such as Charmoula Potato (a green gravy-based potato grill) and the Barbequed Pinapple and Broccoli lifted our spirits after the dumpling disaster. The Fish Fingers were greasy, however, and the pizza slice, tasteless, with the thyme lost in the moist base and cheese dollop.
From the numerous options for mains, the Seafood Pie deserved a second helping with its bits of creamy fish and prawns and so did the Turkish Stew. The Gravy Vegetables were too salty for our liking, but the Thai Curry Rice with Herb Butter Rice won our vote. The live pasta counter served freshly made pasta, which we preferred, unlike some eateries where the rubbery pasta, as part of the buffet, is a dud.
Finally, from their massive dessert counter, the assorted mousse in coffee and strawberry flavours was wiped clean from their mini cups; the Mini Mudpies and Two Chocolate Brownies left us on a sweet high. Except for minor hiccups in the vegetarian section, Sigree Global Grill seems to have won hearts and votes, going by the crowds queuing up, as we were ready to leave.
Sigree global grill
Food: stick to non-veg
At First floor, Ventura Shopping, Central Avenue, Hiranandani Business Park, Powai.
Sigree Global Grill didn’t know we were there.
The Guide reviews anonymously and pays for meals.
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