Mumbai food: Dine like a king at this new Rajasthani restaurant in Lower Parel

Dont be misled by the name Talaiva has nothing to do with Rajinikanth Instead the place gets its name from the Talaibagh Palace in Amer which has now been converted into a heritage hotel When we get to the restaurant Nidhishwar Singh Bika 21 requests us to step outside for a look at the signage which has a golden falcon at the back The woodwork facade depicts the rising sun A Ganesha idol and a curtain waterfall greet us as we reenter The sun is a sign of our Suryavanshi clan the falcon is a symbol of protection and a flowing waterbody evokes positivity says Nidhishwar who belongs to the family behind this establishmentJunglee Maas PicsRane AshishInterestingly he calls the main dining area Culinary Kothi The swanky goldenfinish bar has been designed by Shatbi Basu An enclosed durbar will also serve sheesha we are told The tour ends with us meeting the senior Bika Jaideep Singh whose lineage goes back to Rao Bikaji founder of Bikaner He shares a story about Amer The only way to enter Jaipur was through a narrow gateway passage surrounded by Aravalli mountains A kothi stood next to it which was destroyed due to poor maintenance after the derecognisation of princely states I created a replica of Maharaja Ganga Singhjis shikar badi at that very spot which became dilapidated after it was used to house Japanese prisoners during World War IIWild Mushroom and ThymeScented SamosaThe junior Bika adds The restaurant is an extension of my family history and offers Rajputana and British Raj cuisine As we chat the server walks in with a platter of Uttar Pradeshi Nawabi Galouti Kebab This recipe came into our family after a marriage between kingdoms he reveals The Beetroot Galouti Rs 300 is lightly spiced while the Mutton Galouti Rs 360 is more intense and better marinated My mother has a diary of 500 khansama recipes some of which are on the menu Nidhishwar says Jaideep Singh points out that Rajputana cuisine has a British touch as well When the British came here they influenced education food and everything else They even introduced the concept of bed tea he tells usBeetroot GaloutiAs we bite into Samosas Stuffed With Wild Mushrooms Rs 250 we are told While the queen enjoyed her risotto Lord Mountbatten enjoyed meatball curry From the bar we try the Royal Kasturi Old Fashioned Rs 500 The server sprays a saffron scent on it as a garnish We love the Fig Rosemary Rum Old Fashioned Rs 500 which is an excellent blend of dark rum and bitters The main course begins with Junglee Maas Rs 450Rosemary Rum OldFashionedWhile Laal Maas is a slowcooked preparation with spices mathania chillies and kachri a dried fruit found in the desert Junglee Maas involves tossing ingredients into a pot during a hunt or war This dish is what the British called Mutton Stew says Jaideep Singh Dont underestimate the watery stew It has a pungent rustic punch with a sweet finish The Gatta Curry Rs 320 is a healthier version of the gheeladen one we once had in Jaipur But we are happy to find that Gajar ka Halwa Rs 230 has been slowcooked in milk for at least a few hoursJaideep Singh Bika with son Nidhishwar at TalaivaTalaiva also serves a comfort menu but we hope it sticks to its efforts to give palatial cuisine the focus it deserves Otherwise it might end up as just another standalone serving everything under the sunTIME 12 noon to 1 amAT Third floor Trade View Building Kamala Mills Lower ParelCALL 33956030