The live kitchen even features a well-lit ice bed, on which the catch of the day is displayed for those who want to pick what they’d like to eat
An oyster bar, caviar, the finest champagne in town – serial restaurateur Zorawar Kalra is on a mission to fulfil a gap Mumbai’s dining scene didn’t even know it had. The best quality seafood is flown in weekly. Some of it expectedly comes from Japan and Russia, but the highlight of our meal is the freshest portion of rock oysters, flown in that very morning from Dahanu. The young team of 28 chefs has a lot of room to play with here, considering the kitchen space occupies a good 50 per cent of the restaurant. The live kitchen even features a well-lit ice bed, on which the catch of the day is displayed for those who want to pick what they’d like to eat. Replicating the success of the tasting menu at Kalra’s Indian fine-dine property, Masala Library, the piece de resistance here is a 15-course tasting menu – paired with champagne – that pulls out all the stops. It’s been a while since we’ve had a meal with so many consistently excellent courses that give the ingredients their due respect.
Malabar soft shell crab curry with parotta and a selection of Champagne