Mumbai Food: Get a peek into colonial life with new Gymkhana Diaries menu
Now, taste dishes inspired by iconic recipes created at some of the countries oldest gymkhanas
A cool swim on a balmy day, followed by a quick snack of chutney cheese sandwiches and a glass of whiskey. Life as a colonial gymkhana member is experienced by a select few. And the new Gymkhana Diaries menu by 212 All Day café and bar is offering a peek into this life.
Deekra ando bhurji inspired by Bombay Gymkhana
A celebration of the desi club culture, the menu includes some of the iconic dishes from institutions such as the Bombay, Madras and Delhi gymkhanas, Tollygunge Club and Wellington Gymkhana.
Giving a modern spin to these traditional dishes is chef Paul Kinny, culinary director at Phoenix Mills Limited. "Gymkhanas are an integral part of our city and the country, so we wanted to pay tribute to this culture. The menu is all about memories. There weren't many fancy restaurants back then. So people grew up on these dishes and constantly went back for them. We had to ensure that we didn'tgo overboard with the tweaks and maintained the original flavour combinations," says Kinny.
Ramdin's Veg Special
One such dish is Ramdin's veg special from Tollygunge Club. It includes rajma gilawat kebab, which Kinny will serve in a pita bread, falafel style. It's served with an Indian-style mayo and masala pickled vegetables.
Makhani meet pav inspired by Delhi Gymkhana
The batata special inspired by Bombay Gymkhana is a take on the Bombay sandwich. The twist to the typical Bambaiya aloo bhaji sandwich is a generous pour of melted nacho cheese and a little kachumber on top. Mrs Brown's au gratin, inspired by Wellington Gymkhana will be served with a nostalgic garnish of pineapple and cherry, which is hardly seen today, Kinny tells us.
Chooza — minced and spiced from Madras Gymkhana is made with a green kheema masala instead of the red masala we are familiar with. "This masala is made with coriander, mint, garlic and ginger, all finally chopped to get the bite of the ginger and garlic. We wanted to incorporate these minor details that would remind people of gymkhana food. We are even using old China plates, and steel plates with compartments to serve the dishes like they used to be," Kinny signs off.
FROM August 10 to September 9, 11.30 am to 11.30 pm
AT 212 All Day, Phoenix MarketCity, Kurla.
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