Gourmet Indian cuisine comes to Andheri

A modern chic vibe has always characterised any of Rahul Akerkarrsquos restaurants mdash Indigo Indigo Deli or Neel This time around the suave restaurateur has found inspiration in Andherirsquos Veera Desai Road just like Imtiaz Ali did for Alia Bhattrsquos character in Highway Giving company to Pizza Express Neel restaurant has opened its shutters with pleasant white interiors and glinting steel bars forming a parabola stretching from the ceiling to the pillars in its signature fashionThe interiors of the new eatery are subtle and chic adding a steely sheenThis reporter an Andheriite perked at the thought of being able to dine at a restaurant that will finally know its Dal Makhani from a Kabuli Dal Andheri has a concentration of Punjabis and Sindhis says Anurag Katriar one of the directors of the restaurant making the suburb a very exciting marketRaaneMukhtar could very well be a benchmark dish of NeelAccording to Katriar one can anticipate recipes from Lahore to Bangladesh at this outlet just like at its Mahalaxmi flagship eateryNalli ka Awadhi Shorba has the perfect viscosity to warm you on a chilly evening PicsNimesh DaveLending half our brains to the banter and the other half to indulging in the food we were presented with Khade Masale ka Pomfret Rs 685 that had a fine crisp layer of spices coating tender fish that came right off the bone The winner however was the Mint Chutney which had a novel addition of the raw mango Finding a gregarious Punjabi in Katriar our host informs us ldquoPomfret and Basa are very popular in this part of the city So this is one dish that is created especially for this place and will later be presented at MahalaxmirdquoRahul Akerkar OwnerPicBipin KokateAnother specialty only present at this restaurant will be the Broccoli Kali Mirch Tandoori Rs 445 that was a good thought but lacked the suppleness of cauliflower Chef Mukhtar Qureshi our other company disagreedNext up was the mindblowing RaaneMukhtar Rs 1285 a simple plain blowout With a rich mix of flavour it only hit the palate after the meat dissolved in onersquos mouth As our discussion regarding Indian cuisine continued between bites the treatment of protein became the topic of discussion ldquoOne of the most difficult things in this cuisine is getting your chicken or mutton right You can put salt or oil on a dish but you can do nothing about spongy dry chickenrdquo shares Katriar Chef Qureshi breaks a vital common notion ldquoIn Indian cuisine you need to taste the meat Itrsquos not only about the spicesrdquoAs Taazi Bhooni Sabzi Rs 445 Murgh Baradari Korma Rs 585and Kabul ki Dal Rs 485 arrived our girth had become everexpanding The first was a fresh light break from the intense cuisine and from how itrsquos cooked elsewhere in the city Korma and Dal were initiations for us as we traversed Kabul and Lucknow learning a different treatment of food altogetherAnother standout was the subtle and smoky Nalli ka Awadhi Shorba Rs 325Moving on Parde Me Khubani Rs 325 could find a befitting place as the perfect dessert to crave for as the apricots superbly complemented the pastry Doodh Ka Halwa could offer the roasted kalakandish succour for the sweettoothedNeel Ki Rabdi Ice Cream Rs 245 is definitely for the curious Refined with an experienced approach the chutneys the mutton and the desserts could have us go on and on Our only regret A complete miss out on the famous kebabsAt Neel ground floor Crystal Paradise off Veera Desai Road Andheri West Call 2674999988This was a preview and hence not conducted anonymously