Navi Mumbai can now get its Berry Pulao and Salli Boti at Zazie Bistro and Grill
Mutton Berry Pulao
Though Navi Mumbai boasts diverse dining options, ranging from fine-dine restaurants to value-for-money establishments with regional and international fare, a restaurant serving authentic Parsi fare has eluded the satellite city.
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Raspberry Soda served in bulb-shaped containers
So, it was a delightful surprise when we heard that the menu at Zazie Bistro and Grill includes Parsi cuisine.
Zazie opened its doors recently at Satra Plaza in Vashi, one of Navi Mumbai’s biggest food hubs. The decor is simple and the space though not large, is comfortable to move around. The restaurant could certainly do with better lighting, though. Portions of the interiors have been thoughtfully designed. A colourful vintage scooter parked in one corner reminded us of the ’80s when these two-wheelers were a common sight on the streets of Mumbai. Perhaps, a scooter with a sidecar would have been perfect.
Salli Boti
The exhaustive menu — offering Indian delicacies to a selection of world cuisines — has something for everyone. Diners can chose from the à la carte menu or opt for a chef’s special meal with two options — glocal (a fusion of local and continental) and Irani, featuring the Bawa menu.
The simple interiors
While we would have happily chosen the latter, we went for the à la carte offerings when we learnt that the chef’s special menu would take a while since it was a Saturday night.
A scooter is part of the decor
We started with Chicken Cutlets ('210) followed by a plate of Papeta Per Edu ('230); potatoes with egg on top. The cutlets were crispy yet tender and the Papeta Per Edu was perfectly infused with spices. It was served so hot, we almost scalded our tongue. Careful.
A Parsi meal seems incomplete without some classic raspberry or vanilla ice-cream soda to wash it all down. We went for the Raspberry Soda ('70), made in-house and served in quirky light-bulb bottles.
Next on our table was Mutton Salli Boti ('290) accompanied by the humble pav. The mutton was tender, and the gravy, consistent. But the standout dish was the Mutton Berry Pulav ('270). The meat mixed in aromatic Basmati rice and topped with berries was simply divine. We won’t be surprised if the pulav becomes one of the restaurant’s most popular dishes.
We realised that the meal was too much for two and the idea to end it on a sweet note, with perhaps Caramel Custard, was postponed to another visit.
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