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Named after a fictional travel enthusiast Maffy, this pan-Arabian restaurant which opened its doors for the public on February 22, 2019, derives inspiration from the owner, Mufiz Rakhangi’s travels. Chef Nimish Bhatia and his kitchen team offer a cuisine inspired by culinary traditions of the Middle East.

AMBIENCE:

While the outdoor dining area is designed like a souk (an Arab market), the ceiling of the indoor dining area is covered entirely in Moroccan murals, with a few fez hat styled lamps hanging down, to add to the charm. The dimly yet adequately lit interiors house 6-7 wooden tables with comfortable seating arrangements and a well lit and well stocked bar counter standing tall at the other end of the dining area. The restaurant stands out as a very good example of effective space management.

BEVERAGES:

Make sure to taste their Signature Rose Water and Camphor Water made in-house.  The rose water infused with Bulgarian rose, let out a wonderful after taste of rose, in every sip.  Their Leban Shakes made of creamy yoghurt are again a must-have. We tried the mango, doogh (mint), strawberry and saffron Leban shakes.

FOOD:

Spicy Guava Palate Cleanser served in a cutesy miniature bottle was as pleasing to taste, as it was to the eyes.

Signature Smoked Hummus With Spicy Shrimps served in a glass enclosure infused with smoke, comprised of creamy and smooth hummus with a dash of citrus, also letting out a smoky aftertaste in each bite, and was topped with tiny shrimps. The shrimps were adequately springy and supple (fresh and definitely not overcooked). The combination was accompanied by small discs of soft pita sprinkled with sumac, by the side, which were equally a delight to eat, given how they could effortlessly be manipulated into bite-sized morsels, to scoop up the hummus and shrimps, each time.

Maffy’s Signature Salad With Chicken comprised of a colourful and hearty combination of crunchy lettuce, sunflower seeds, shaved carrots and cucumbers, tangy-juicy cherry tomatoes, mildly sweet figs, nutty-sweet and crunchy walnuts, and succulent chunks of herb crusted chicken. The chilli achar dressing added the much needed spice element to the combination and the cherry wood smoke further rendered the dish some faint smoky-sweetness.

Their version of the Egyptian Beyti Kebabs comprised of juicy kebabs wrapped in pita and topped with sweet-sour yoghurt dressing; much unlike the traditional preparation which uses lavash bread to envelope the grilled kebabs, instead of pita. However, the kebabs were adequately tender and moist, and not overly doused in spices to cater to the Indian tastes, thereby standing out as a hit!

Tikka Maffy’s were juicy and tender skewered chicken tikka chunks. The olive, chilli and pepper marinade rendered the meat a mildly spicy and sharp flavour in each bite.

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ABOUT THE BRAND:

The name ‘Brownie Point’ signifies an imaginary social currency acquired by pleasing people with one’s exceptional skills. Chef Manish Khanna launched Brownie Point in 1997, after graduating from Sophia’s (Mumbai) & enriching his passion for desserts with culinary training at Taj Hotels, Sea Rock Sheraton, Oberoi Group of hotels and the Leela, and travelling across USA, Malaysia and Vietnam, to work with renowned chefs to further enhance his skills in the dessert category. Today, Brownie Point has some outlets in Mumbai, Pune, Delhi and Dubai, and they are still trying to expand further. 

 

DESSERTS: 

Reportedly, they are set to offer a wide variety of chocolate cakes, mousse cakes, fruit based cakes, cake popsicles, brownies, macaroons, cupcakes, healthy cakes, cheese cakes, seasonal specials, cookies, soup sticks and savouries. They even make customised desserts, as per one’s needs, and have recently launched a new range of lotus desserts. Their signature and the most selling preparations include customised desserts, brownies and chocolate cakes. 


The FRESH MANGO PASTRY comprised of alternating layers of soft and moist sponge cake, and light and fluffy whipped cream, topped with fresh mango slices. What I appreciated the most is the fact that the sweetness of the whipped cream did not overpower the natural sweetness of the fruit. 

GRANDMA PASTRY was yet another hit, owing to the bitter-sweet, rich, smooth, creamy and soft goodness that it revealed in every bite. 

CHOCOLATE OVERLOAD BROWNIE was a dense yet smooth chocolate brownie topped with chocolate coated nuts and Oreo cookies. 

BAILEY’S POKE PASTRY quite effortlessly melted in the mouth, owing to its gooey and creamy smooth texture. 

MINION POPSICLE comprised of chocolate sponge cake studded with tutti-frutti and covered in fondant. The fact that the fondant was not too sugary sweet, was appreciated; however, I didn’t quite like tutti-frutti interrupting the soft and moist texture of the chocolate sponge. 

 

VERDICT:

Quality – 4/5

Quantity – 4/5

Ambience – NA

Packaging – 3.5/5

Delivery – 3/5 

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ABOUT THE BRAND:

Crafters Tap House in Powai is co-owned and managed by the renowned alcohol connoisseur and one time confidante of liquor baron Vijay Mallya, Mr. Ravi Jain. It opened its doors to public sometime in mid-august with a vision to offer some craft beers on tap for the beer aficionados in the city. They have 14 taps that offer a variety of beers handcrafted in their micro-brewery that’s located in Koparkhairane, Navi Mumbai. Every quarter (every four months) Crafters also hosts one international brewer, who brews something special for them. While their in-house brewer Mr. Prashant ensures the quality of their brews, their food menu comprising of global small plates and mains served with an Indian twist as well as very innovative desserts is conceptualized by Chef Hansel Baptista. Reportedly, they also plan to bottle their brews for retail sales as well as sell the tees that they designed for their staff, in the long run.

AMBIENCE:

The decor is minimalistic and simple with dimly lit interiors, wooden tables, comfortable chairs and couches and white-washed walls adorned with hands painted on them signifying that they specialise in hand-crafted elements like their beers, etc.

DON’T MISS:

  • If you’re a beer aficionado and love craft beers, then their craft beers are what you MUST be trying here without fail, especially their Cucumber Lager as its really unique and something that no other micro-breweries in the city offer.
  • Their Crafters Shot Bombs that comprise of alcoholic shots with 120 ml of their
  • Smoked Salmon Open Sandwich, Baby Back Ribs and Vanilla Bean Panna Cotta.

CRAFT BEER PRICING:

Their beers are priced at INR 230 for 250 Ml and INR 400 for 500 Ml. They also offer a Beer Paddle for INR 700 that offers you four 200 Ml glasses of any given variety of beer. Their 1.5 L Pitcher is priced at 1100 INR.

BEVERAGES:

Their Pilsner revealed a fragrant aroma and a malty taste on the palate.

Belgian Wit let out an earthy aroma with a mild malty-citrusy taste and hints of coriander seeds, orange peels.

Hefeweizen had a very vivid aroma and a faint characteristic sweetness of bananas with just a hint of clove.

Dark Lager let out a very noticeable aroma of chocolate and roasted malt reminiscent of that of bakes like bread, biscuit, etc.

Coffee Stout let out a rich aroma of roasted coffee, dark malts and faint hints of caramel. The coffee used to craft this one is reportedly aged in whisky barrels, so, that explains the oaky characters.

Saison revealed a fragrant aroma of spices like nutmeg and pepper with faint floral hints from the hops. It had a mesmerizing spicy and fruity-citrus flavour, all courtesy the yeast used.

Cucumber Lager aptly let out a cucumber-like aroma and a bitter-sweet taste as a result of the sweetness of the malt and the crispness of the cucumber.

FOOD:

Their Seekh Kebabs were adequately succulent and flavourful.

Cocktail Naan was a huge disappointment as it revealed hardly any flavour of blue cheese and very little quantity of tiny bacon bits stuffed within (while the description screamed out ‘blue cheese and bacon’). The flavour of Mozzarella was therefore completely masking even the otherwise strong and pungent flavour of Blue cheese (which generally is so strong that it’s next to impossible to mask).

I didn’t care much for their Prawn Dumplings either, as their skin was unappealingly thick and they were pan fried.

Baby Back Ribs was simply WOW, all thanks to the mesmerizing smoky notes and just a hint of sweetness of their BBQ sauce made in-house that the ribs were thoroughly basted in. The meat was absolutely succulent and quite effortlessly separating from the bone. This was served with some pickled purple cabbage by the side and a nutty, juicy-crunchy and creamy Green Apple & Walnut Slaw on top, instead of the usual coleslaw – an absolute stunner of an innovation that undoubtedly struck the right chords, in my opinion.

The stringy, springy, supple and dense combination of Mozzarella, Gouda, Bocconcini as well as some crumbly Cheddar in their thin crusted Four Cheese Pizza together ensured us a mind-boggling burst of nutty, sharp, buttery and milky-sweet flavours. Addition of some Blue cheese to this combination upon our request, further took the flavour quotient to yet another level of awesomeness owing to the sharp pungent flavours that it let out every time I bit into it.

Seafood Pizza was again a hit owing to the thin and supple crust that wonderfully crisped out towards the edges and the plenty of tender, flaky fish chunks, relatively chewy squid rings, springy and juicy prawns, piquant and faintly salty capers and the sweet and mildly spicy sweet-chilli sauce along with just a little bit of garlic giving a strong savoury kick. Finishing it off with a kashundi sauce drizzle before baking it was a very good idea indeed as the sharp flavours of Kashundi well complemented the faint heat of chillies in the sweet chilli yet, didn’t overpower the complexity of flavours that this pizza had to offer.

(Please note that they do not serve half-and-half pizzas or even serve Blue cheese on a pizza. It was only upon our request that they did so and isn’t available on their menu).

Crafters Fish & Chips was their rendition of the renowned English classic, only with an East Indian twist to it. Using Tilapia (a freshwater fish) fillet instead of Basa (that most restaurants in the city do, due to easier availability and cost effectiveness) definitely earned them brownie points. The flaky white fish fillet let out a mild flavour sans the fishy odour and definitely added much more character to the preparation, very much unlike Basa which has no inherent flavours of its own. The battered crust was adequately crispy-crunchy but could have been much lighter in terms of texture (was a bit too dense instead) and was also a bit too oily. The Broccoli Chutney deserves a special mention owing to its earthy and fresh flavours and a faint nutty-sweetness owing to the surprise element – cheese in it, which totally bowled me over! It was also accompanied by some crispy French Fries lightly seasoned with salt (not made in-house from scratch though).

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ABOUT THE BRAND:

In the year 2008, Mr. Sagar Jaitley started SID Hospitality Pvt. Ltd., after having worked in the Middle East for 4 years, running a DSA venture and also working in the banking sector for a couple of years in India. In the year 1994, SID Hospitality started the brand ‘Pot Pourri – World Cuisine Cafe’ (formerly known as ‘Pot Pourri Cuisine Cafe’) with a vision to offer global cuisines with a comforting Indianized touch in a fun and chilled out ambience but most importantly ensuring that the meal experience turns out to be very cost effective. The words ‘Pot Pourri’ stand for “mix”, thereby calling out attention to the mix of cuisines that they have to offer. Now, the two existing restaurants (one in Vashi and the other in Chembur) reportedly boast an elaborate menu comprising 20% of Indian as well as Oriental and 80% of other global offerings.

ABOUT THE HEAD CHEF:

Head Chef Vinod Garde (Diploma in hotel management from IHM Dadar) has a lot of experience in the hotel industry after having worked in numerous other properties in the past like Hotel Taj president, Ambassador Air Caterers, Hotel Ambassador, Hotel kenilworth in Goa, PizzaExpress, Athena, Basilico, Moshe’s, etc. and based on my dining experience here, it’s safe to say that all his experience, knowledge and expertise clearly shines through in their food.

SPECIALS:

Pot Pourri recently started a Sunday breakfast buffet (8AM-12noon) for just 400 INR plus taxes per person, apart from their everyday lunch and Wednesday dinner buffets and Ala Carte menu.

DON’T MISS:

If you’re here for their breakfast buffet on a Sunday, look out for the following –

  • A variety of Jams and Marmalades made in-house; they’re all oh-so delicious!
  • Different types of butter, each infused with different flavours like herbedorange, etc. arranged alongside some white and brown bread and a pop-up toaster.
  • Their freshly pressed Juices and frothy Milkshakes made in-house.
  • The Live Eggs Counter where one could ask the attendant in charge to cook eggs the way one prefers to have them.
  • A variety of muffins, cakes and bakes made in-house.
  • The counter displaying freshly cut Fruits and Desserts.
  • The Live Waffle Counter where one can get their waffles custom made.
  • Their Tea & Coffee Counter that not only has tea cups and stainless steel glasses lined up neatly (such a satisfying sight for the ones with OCD) but also has jars full of kharis, rusks, biscuits and cookies to offer as accompaniments.
  • The vegetarian (soya) variant of Hyderabadi Kheema.

AMBIENCE:

Bright yellow, white and black are predominantly the colours that the restaurant is all dressed up in. The dining area is spread across a vast space with plenty of wooden tables, comfortable couches and chairs thrown in, while ensuring that there’s adequate space to move around with ease. The buffet spread and the various live counters are strategically placed and easy to spot. The music and the bright decor ooze out chilled out and relaxing vibes. Don’t miss checking out the wall-art comprising a bicycle hung up on one of the walls, while you’re here.

FOOD:

A card that read ‘crispy Bacon’ instantly grabbed my attention as I was checking out the vast breakfast spread and I knew at that very instant, where to begin *grins*. Sadly, the Bacon was a tad too leathery in many areas and could have been way crispier, in my opinion.

The Mexican Sausages were a mildly spiced and meaty affair with zesty hints on and off, ensuring us a flavourful treat. The meat was adequately moist too.

No complaints about their Brown Bread Toasts that were served along with the bacon, either.

The bread in their Chocolate French Toasts could have done with a bit thicker egg-wash. So, it didn’t quite effectively render the French Toasts that characteristic egg-y savouriness, only letting out just a hint of it at times. However, the copious amounts of thick and bitter-sweet chocolate sauce sandwiched between the toasts absolutely pleased the chocolate aficionado in me.

Next, I headed to their Live Eggs Counter right away for my Scrambled Egg to eat along with my bacon, sausages and toasts. The scrambled egg turned out to be a very good treat. Moreover, the fact that the carrots in the accompanying salad were cut very thinly definitely deserves a special mention as it rendered a very pleasant bite but didn’t take away from the crunch, thereby adding a lot of character to the otherwise simple salad offering.

Barley Oats Porridge turned out to be a simple yet hearty treat owing to its perfect consistency and the plenty of naturally sweet green peas that it contained that further made it even more appetizing.

The Vegetable Cutlet had a crispy-crunch crust which was an absolute delight to bite into and it revealed an adequately tender, mildly spiced and moist combination of juliennes and shreds of mixed vegetables within.

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ABOUT:

Garage Inc, a 6 year old family-run Delhi-based brand by Chef Anisha Maker (in partnership with her husband, father and brother) recently opened up in Mumbai on the 24th of August this year with an idea of offering a place ideal for unwinding after work over a few drinks and some food. They offer a few favourites from a variety of cuisines like Asian, Continental and Indian, as well as Pizzas to go with the drinks.

AMBIENCE:’

While the 28 year old fresco, ceiling and flooring is left untouched to retain the old world charm, the ambience speaks loud and clear about this being a relaxing place but with an industrial theme. The numerous framed images of the noteworthy and life-changing inventions and discoveries made in the past that are hung all over the place call out attention to the fact that how all great ideas start either in a garage or a workshop. It’s therefore safe to say that Garage Inc is a watering hole celebrating such creative and innovative minds and places of work. The restaurant is spread across a vast area and houses plenty of wooden tables and comfortable wooden chair and couches strategically placed in, while ensuring enough space to move around with ease – a good example of well executed space management. The dim lighting further adds to the charm and oozes out relaxing vibes.

FOOD:

Even a dish as simple as Pigs In A Blanket turned out to be a disaster as the bacon was burnt in so many areas and the sausages were way too oily.

The fact that their Hummus had way too much garlic was very unappealing to me while their Pita triangles turned out to be a crispy-crunchy treat. Overall, their Hummus turned out to be a slightly better treat nevertheless, but, still had plenty of scope for improvement.

The Vietnamese Chilli King Prawns offered some redemption, all courtesy the thin battered crust that revealed springy and juicy prawns within and the spicy-tangy sauce that they were all dunked in.

Pesto Cheese Chicken Tikka completely lacked the characteristic minty, nutty and fresh flavour of basil pesto so as to make its mark as a hit, in my opinion; was otherwise quite an interesting idea of a non-spicy variant of kebab, only it lacked perfect execution.

Using crispy flat puris instead of the good old Warqi paratha discs as the base for their Mutton Galouti Kebabs was a very interesting twist indeed, as it successfully rendered the dish a complexity of textures (softness of the kebabs and crunchiness of the puris), in the end. However, their Galouti Kebabs revealed a very sharp unappealing flavour in each bite which I didn’t quite appreciate. Hence, overall, this dish failed to please me taste-wise.

Their take on the English classic Fish And Chips was a much better treat owing to the crispy-crunchy, albeit a bit too oily crust that revealed firm and springy Rawas that effortlessly separated out into tender and juicy flakes. The French fries served as an accompaniment were a disaster though as they were completely soggy and unpalatable.

I couldn’t sample the Jimmy’s Jerk Chicken as the preparation contained mushrooms (and I’m allergic to mushrooms). However, my friend did and thankfully it didn’t turn out to be yet another disaster.

Their signature food preparations reportedly include Kashundi Fish Tikka, Khowsuey, Kebabs, Vietnamese King Chilli Prawns and Galouti Kebabs. However, we tried two of their signature dishes and only one of them managed to make a positive impression.

Their menu doesn’t include any desserts. However, a small rectangular blackboard on one the pillars inside the restaurant did mention a brief list of desserts available for the day. However, on enquiry, the attendant mentioned that no desserts were available that night. So, I suggest that you enquire regarding the available desserts and the day’s specials if you ever happen to be here.

BEVERAGES:

The Ori-gin (comprising of Gin, Elderflower syrup, Earl Grey tea and lime) turned out to be a refreshingly tart-sweet drink with mesmerizing floral undertones in every sip.

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ABOUT THE BRAND:

Conceptualized by Ms. Nikita Poojari (also, one of the directors of Shiv Sagar Foods & Resorts), Butterfly High is an all-day multi-cuisine (pre-dominantly modern Indian, Mangalorean, Sea food and fusion) casual dining and lounge bar which is all set to offer food and drinks at affordable prices in an otherwise high-end locality like BKC – thereby ensuring that people from all walks of life enjoy a hearty meal with drinks, without worrying about a massive blow to their wallets. I did check their bar menu to verify the fact and their bar menu is indeed reasonably priced. The unconventional fusion food preparations enlisted in their food menu are reportedly the brain child of celebrity chef Rakesh Talwar. Butterfly High opened its doors to public on 22nd of June this year.

For the uninitiated, Ms. Nikita Poojari is the daughter of Mr. Narayan Poojari, the man behind Mumbai’s well known vegetarian restaurant brand Shiv Sagar that first opened up in Kemps Corner in 1990 and now has 16 branches spread all across the city. Nikita Poojari reportedly also owns Fish And Bait, a non-vegetarian restaurant in BKC. Narayan Poojari also owns Aura Banquet and co-owns Mahesh Lunch Home founded by Mr. Suru Karkera.

SPECIALS:

They have a special Executive meal lunch menu (limited) offering 6 varieties of set meals at prices ranging from INR 400 to INR 560 plus taxes per head on weekdays from 12 noon to  3.30 PM.

AMBIENCE:

The eccentric yet stylish multi-coloured interiors exude youthful and party vibes. The dining area is divided into three sections – the lounge with comfortable low couches and wooden tables lined up along the sides, the main dining area with wooden chair and tables and the high dining tables in the centre of the dining hall with high seaters. They also house a separate 16-seater community style dining area for private dinners, parties and conferences. The other end of the dining hall houses a long and sturdy bar counter. The upbeat music and dim lighting further add to the charm and party vibes.

SMALL PLATES:

The creamy, supple and pale yellow Monterey Jack cheese rendered the Pulled Jackfruit Nachos an inviting aroma and a mesmerizing buttery and mild flavour. The pulled jackfruit thoroughly tossed in tangy-sweet BBQ sauce revealed a texture quite similar to that of pulled pork and turned out to be a surprisingly flavourful addition to the combination. The refried beans, tomato salsa and a hearty dollop of sour cream further ensured us an irresistible treat.

The crispy fried Bombay duck filled in between adequately pillow-y soft steamed bread in the Bombay Duck Rechaedo Bao revealed a relatively not-so-fiery flavour for a Rechaedo masala (which is otherwise supposed to be too fiery hot and spicy to taste) but did have a vivid tanginess of the todi vinegar packed in (like it’s supposed to have). The pickled onions further let out a juicy crunch in every bite with mellow pungent undertones and the coconut-mango chutney rendered the combination a much needed moistness.

Crispy Sesame Chicken Bao comprised of juicy chunks of chicken thoroughly coated in a sweet and tangy sauce glaze and was finished off with some sesame seeds further adding a slight crunch to every bite. The bao was again perfectly supple and pillow-like.

The Chicken Smoked Rozali Kebabs revealed faint smoky undertones and a well balanced and flavourful, albeit a tad bit dry combination of kheema and cheese stuffed within.

The absolutely soft and moderately spiced Lamb Tikki were not just incorporated with some cheese to give it an interesting twist but also quite effortlessly melting in the mouth. The saffron based Warqi Parathas that they were served upon were equally good to taste owing to their faintly sweet notes.

A great aficionado of Blue cheeses that I am, my heart jumped with joy at the sight of Blue cheese kulchas in the menu. These Mini Blue Cheese Kulchas cooked in a tandoor were stuffed generously with a combination of blue cheese as well as some mozzarella. The cheese stuffing was aptly letting out a strong pungent aroma and a very vivid sharp, tangy and faintly salty flavour of blue cheese. It was also very thoughtful of them to balance out the piquant flavour of Blue cheese by adding just a little mozzarella so that it doesn’t get too overwhelming for the ones who don’t quite like Blue cheeses as much as I do – while also ensuring that the quantity of mozzarella isn’t way too much to effectively mask the presence of blue cheese altogether.

The Grilled Chicken Flat Bread topped with oodles of springy and supple mozzarella, succulent grilled chicken chunks, bell peppers and onions was again a delightful treat owing to its aptly crispy-crunchy consistency; more so as we progressed towards the edges.

Had the Smoked Salmon in the Smoked Salmon Cream Cheese Roulade not been overly and un-appealingly salty, the classic combination of Salmon and cream cheese wouldn’t have disappointed either.

MAINS:

The Chicken Nachni Pasta in Makhani Sauce was a very thoughtful attempt at making Pasta Gluten-free, with an interesting Desi twist to it, that too. While the sauce perfectly packed in a tangy-sweet Makhani flavour, the pasta made out of Nachni flour failed to mirror the al dente (to the tooth) texture of the Pasta normally used (provided that it is cooked well, I.e.). Their Nachni pasta was too soft and squishy instead. I suggest that they re-work on the appropriate cooking time for their Nachni pasta so as to ensure a perfect consistency hereafter.

The Thai Prawns Massaman Curry With Steamed Rice was undoubtedly a hit owing to the well retained juicy springiness of the Prawns (indicating that they were optimally cooked) and the mild yet rich and faintly coconut-y flavour of Thai Massaman curry. Absolutely no complaints regarding the rice papads served as an accompaniment either.

DESSERTS:

Mario’s Discovery was arguably one of the prettiest looking desserts I have had so far and oh-so scrumptious! Caps of the mushrooms were crafted using red macaroons that were bejeweled with blueberry compote jam pearls while white chocolate canopies formed their stems. These mushrooms stood tall on a soil that comprised of chocolate brownie bits, nutella, bournvita dust, pipings of thick and semi-sweet chocolate ganache and some whipped cream.

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