Go crazy at Stir Crazy
Stir Crazy, the newest restaurant to open in the bursting-at-its-seams suburb of Thane, is bound to woo the local foodie with its live cooking counter and unlimited portions
Among the multiple-cuisineserving eateries that have or are slated to open in Thane’s Viviana Mall, Stir Crazy has managed to create a buzz, already. When we scoured its a la carte menu, we noticed that it offers options from varied cuisines that pan across the Far East. In addition, they offer an interesting live cooking meal option called The Marketplace, where you get to pick the ingredients of your meal, laid out buffet style, and have it cooked in a sauce of your choice.
Tempted? There’s more. This meal (`499, `299 for kids, plus taxes) includes a soup and a dessert, all unlimited.
Sated at the thought of such a vast choice, we opted for mocktails first. Crazy Dance (`105) and Jumping Monkey (`130), would be ideal to begin the proceedings, For chow, our non-vegetarian companion opted for a set meal, and Sui Mai (`300) from the a la carte dim-sum section. We tried the Exotic Vegetable and Silken Tofu (`310), which might not go down well with the Indian-Chinese-loving crowd. Also, the string mushrooms mentioned on the menu were missing from this dish. Still, the light starter teed off things nicely. We enjoyed our Crazy Dance with its contrasting flavours from the sweetness of grenadine and saltiness of rock salt. The Jumping Monkey wasn’t served with strawberry crush (one of its ingredient), but the drink was replaced promptly by our attendant. Once we gobbled the prawn Dim Sums quickly (special mention for the side dip) we were ready to experiment with the live cooking wok.
The ingredients offered were expansive; the list included veggies, noodles, rice; and meats such as chicken, prawns, fishcakes, chicken sausages, lamb, squid and egg strips too. We topped our bowls with fresh, crunchy veggies and our choice of meats, and headed to the chef counter. There were nine sauce options; we opted for Sapo sauce, which worked well to add a dash of spice to our palate, and gelled nicely with the meats and veggies. The Clear Chicken Soup and the Fresh Fruit Truffle, which were a part of the meal made for regular fare but on the whole, it was value for money.
Pleased with our meal, we experimented with the Hong Kong Pancake (`275). This dessert comprised envelopes stuffed with sweetened, chopped lotus-stem and vanilla ice-cream on the side. We’ll come back, just for the varied yet affordable live kitchen experience — a rarity in these times.
At Viviana Mall, SF 2, Eastern Express Highway, Thane (W).
Stir Crazy didn’t know we were there. The Guide reviews anonymously and pays for meals.
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