Tucked away in a cosy corner at The Imperial New Delhi, San Gimignano pays homage to the gastronomic traditions of Italy. The limited-seating restaurant now has an all-new menu. The culinary operations are helmed by chef Philippe Agnese, who focusses on achieving unique ways of merging taste, interesting textures, and a more contemporary approach while also respecting the classic Italian Nonna cooking approach. The restaurant also has a new pergola-style terrace with wrought iron accents, intricate railings, and earthy-toned, natural fabrics.

TL Tastings
A Review of San Gimignano’s New Menu

Cuisine

The restaurant’s new menu transports one to the Tuscan countryside, where each dish is a masterpiece and there’s free-flowing bubbly. The flavours in each dish are drawn from the venerable kitchens of Nonna herself.

We Recommend

Small Plates

We start with Insalada di Avocado (INR 1,350). The humble salad reveals itself in layers—starting with tartar of avocado, followed by bite-sized chunks of avocado and beetroot, and finally sauteed cannellini beans. Topped off with Italian dressing, each layer is separated by crisps. The salad is a promising start. We also get our hands on a classic—Burrata con Pomodoro e Pesto di Basilico (INR 1,350). The salad is fresh and comes with a dollop of burrata cheese paired with all the right elements—tomatoes, pesto, and olive oil.

Moving on to the soup section, there’s a tasting platter with Minestrone con verdure fresche di stagione (INR 900), that boasts fresh seasonal vegetables, pesto, and parmesan; Crema di parmigiano all’olio di tartufo (INR 1,110), which is a light parmesan cheese cream soup flavoured with truffle oil; and lastly Vellutata di crema di carciofi e patate (INR 1,110), that comes with Jerusalem artichokes, baby potatoes, and truffle croutons. While the richness of the Crema di parmigiano all’olio di tartufo is no surprise, the Vellutata di crema di carciofi e patate gets a nod from many on the table.

With my current personal obsession with mushrooms, it is no surprise that I chose the Tagliatelle al funghi (INR 1,850) as my pasta for the day. Rich and creamy in texture, the lip-smacking dish balances the chewiness of morel mushrooms, strong flavours of basil, tanginess of cherry tomatoes, freshness of parsley breadcrumbs, and good ol’ parmesan.

Large Plates

The Melanzana alla parmigiana (INR 1,600) is a good place to begin. It is a simple dish with layered crumb-fried eggplants topped with mozzarella and provolone cheese, and baked in a humble tomato sauce. As for the non-vegetarians, I hear rave reviews about Costine di agnello (INR 3,950). It is seared New Zealand lamb chops with rosemary baby potato in a bed of red wine jus.

It is also borderline blasphemous to miss out on the pizzas at San Gimignano. Chef Agnese presents me with a variety of options—Nonna Royale (INR 1,750), Portobello Rosa (INR 1,600), La Signorina Ananas (INR 1,400). I enjoy the Portobello Rosa for its freshness, wood-fired texture and sauteed portobello mushrooms, walnuts, mozzarella, and garlic parsley oil. As for my non-vegetarian counterparts, the Nonna Royale hits the right note with tomato sauce, artichokes, red onions, and crumbled homemade pork sausage.

Desserts

There is no better end than the vanilla panna cotta with marinated strawberries in the form of Panna cotta con fragole marinate (INR 700), and the warm dark chocolate pastry with vanilla bean gelato served as Tortino di cioccolato fondente gelato alle bacche di vaniglia (INR 700). With a focus on the right textures and balanced sweetness, it doesn’t take time to polish off both desserts.

Our Takeaway

Whether you are opting for a quiet meal by yourself, planning a long-due catch-up or want a romantic date night, San Gimignano will not disappoint you. With its delicious food, choicest drinks, hospitable staff, and Tuscan-style setup, the restaurant is worth your time.

Quick Notes

Price: INR 6,000, exclusive of taxes, beverages and alcohol
Address: 1, Lobby Level, The Imperial Hotel, Janpath, Connaught Place, New Delhi
Timings: 12:30 pm to 03:00 pm; 07:00 pm to 11:30 pm

Related: TL Tastings: Palaash By Chef Amninder Sandhu Is A Delicious Wild Ride Set In A Forest

Dozens of flickering lamps punctuate the inky blackness of the night accompanied by sounds of the forest. Large urns filled with marigold flowers add a fragrant scent to the air, coupled with the warm orange glow of fire burning away on chullahs in the open kitchen. I’m greeted by this rustic setting at Palaash, a brand-new culinary offering tucked away in the serene environs of boutique wildlife resort, Tipai by Wildlife Luxuries. Located on the fringes of the lesser-known Tipeshwar Wildlife Sanctuary in Maharashtra, the all-villa resort is just a two to three-hour drive away from Nagpur. The restaurant is the latest venture by chef Amninder Sandhu, known for her take on regional Indian fare, using techniques like no-gas and slow cooking.

TL Tastings
A Review of Palaash

Ambience

The intimate 25-seater al fresco dining space draws its name from the cluster of palash trees that shade this little enclosure. In fact, the restaurant has taken generous doses of inspiration from around the region–be it using local, indigenous ingredients and flavours from the interiors of Maharashtra, Madhya Pradesh and Andhra Pradesh to rustic design touches that extend from the serveware to the hand-spun linens, all whilst giving guests an immersive experience of dining in the wild.

Philosophy

Palaash’s ethos is rooted in local, personalised experiences, which also extends to the team working here. Sandhu is visibly proud of her all-women team working in the kitchen. “These are women from the neighbouring village, who now work with me. Nearly 80 percent of the workforce at the property are from nearby villages,” Sandhu says, adding that when she first came on board as F&B partner at Tipai some eight months ago, these women were working in the resort’s kitchens as cleaners, sometimes making homemade bhakri, thecha and other local fare. “We encouraged them to start working in the kitchen, with dishes they are comfortable cooking such as thalis and other homestyle food. Today, they are handling all the prep and cooking at Palaash,” she says with a proud smile.

The kitchen at Palaash is open-plan and offers diners a ringside view of the food being cooked, grilled and plated. As I walk around, Sandhu’s team is busying themselves in prepping for the courses, some at the chullahs and others overseeing the charcoal-fired grill and the tandoor.

We Recommend

As I enter, I’m handed an amuse bouche to savour before I settle in for my meal. “Place it on your tongue, don’t bite into it,” Sandhu tells me, as I curiously wait for what comes after. An explosion of tangy orange nectar follows, which has been enrobed in a layer of white chocolate. “It’s an ode to the Nagpur oranges that grow aplenty in the region,” she tells me cheerfully.

Palaash offers a seven-course degustation menu with options of both vegetarian and non-vegetarian fare. I start my meal with the tangy and refreshing ambaadi with charred pineapple topped with a sphere of yoghurt. The ambaadi leaves, grown on the property, are fried and served as an accompaniment to the dish. It’s the perfect chaat-like appetiser to begin the meal with. Next up, is the ratalu gulab with lemon and crisp kashiphal or pumpkin. Beautifully plated and presented, the delicate dish is a welcome next course. However the base of black dal makes it a tad heavy on the palate.

The courses are well-paced and come out with precision, with the strains of classical Indian music playing in the background. Diners have a choice of pairing their meal with a wine list. I, however, decide to opt for a local-inspired drink featuring a sour ambaadi syrup, ginger ale, a pinch of honey and rock salt, garnished with an ambaadi flower.

Each of the courses are inherently local and Indian, presented with a contemporary touch, like the slow-cooked raan (that’s cooked in an underground barbecue pit) with bhakri and lal thecha served like a taco, or its vegetarian counterpart, arbi with bhakri and lal thecha.

Other standout dishes include the bater or quail, bathed in spices inspired by the local Saoji cuisine, and the Saoji vange or eggplant with torn paratha and charred spring onion — a dish I thoroughly enjoy. Soon enough, a delicate gendaphool or marigold sorbet comes out as a palate cleanser. Sandhu has also brought in personal influences of her time growing up in Assam. As an ode to this, one of the courses features bamboo-smoked mutton or jackfruit served with Indrayani rice wrapped in haldi leaves.

By now, the rhythmic sounds from the kitchen have slowed down as the dessert courses come out. I savour kala jamun soaked in mahua syrup with pista ice cream, served in a bowl made out of palash leaves. The super-sweet kala jamun balances itself out with the much-needed ice cream. In quick succession come two bite-sized sweets—puran poli profiterole and orange burfi.

Sandhu saves the best for last though—thandai-dipped paan that’s served in an earthen pot. “Eat the paan and then have the shot of thandai,” she tells me. As I wind up my meal, I ask Sandhu about her inspiration in putting the menu together. “When I first came here, I struggled to find a nice, local culinary experience,” she says, adding that the idea was to make F&B experiences at Tipai as personalised and local as possible. Admittedly, sourcing particular ingredients is tough as Nagpur is the closest city to the resort. “Even if I want an ingredient, it will take over five hours to get it delivered here. So, we’ve tried to be as sustainable as possible, growing as much produce in our kitchen garden.”

For now, her focus is on elevating the skill sets of her team and encouraging the women in her kitchen to expand their repertoire. “During one of my first few interactions with them, I tried breaking the ice and asked them names of some special dishes they would make at home, or memorable dishes growing up. One of them gave me a blank look saying they never had the money to purchase ingredients for a special meal. That really hit home,” Sandhu says, adding that she keeps telling them that this experience will change their life. “The sheer excitement with which they do everything, it’s really heartening to see.” I couldn’t agree more.

Our takeaway

If you’re looking for a truly experiential dining experience, in the middle of the forest nonetheless, then Palaash will tick the boxes. The resort itself is a relaxing haven with its serene villas immersed in the beauty of nature.

Quick notes

Meal for two:

• Food degustation: INR 2,500 plus taxes per person
• Food and wine degustation: INR 5,000 plus taxes per person

Address: Tipai Wildlife Luxuries, Gondwakadi, Maharashtra – 445302
For reservations, call: 09699786275

Related: TL Tastings: Bastian – At The Top Is A Swish New Dining Address In Mumbai

Perched on the 48th floor of Kohinoor Square, Dadar, with sweeping views of Mumbai’s skyline, Bastian, which has been a city favourite for several years, has a new address—much bigger than its previous avatar in Worli. Spread over an expansive 10,000-square-foot area in a rooftop space, the views and the food are both compelling enough to visit, as I discovered during a recent meal.

When I walk into Bastian – At The Top on a weekday evening, I’m greeted by views of massive levitating chandeliers, a large statue of a laughing Buddha carved into a wall and several decor accents in Aztec prints, making this a maximalist design haven. I’m led to my table at one end of the restaurant, where the DJ is spinning tunes, while diners are seating themselves for the last dinner service. Waiters are busy scurrying about with platters of food, trying to keep pace with the orders coming through. Not surprising, given that the restaurant can accommodate about 450-odd diners at any given time.

TL Tastings
A Review of Bastian – At The Top

Ambience

The new Bastian – At The Top has been designed by Minal Chopra, who has also done up the Bandra outpost of the popular restaurant. Soothing tones of taupe, beige and ecru dominate the space, similar to its sister restaurant. The cave-like ambience adds a rustic charm, creating an almost Cappadocia-like vibe while the Earthy decor blends in seamlessly with the surroundings. The bar features massive lamps while the walls are lined with an assortment of urns in varying sizes along with wicker baskets. The floors feature unfinished marble and travertine, tying in with the rustic look.

The boho-chic design extends to the rest of the space, where at one end you have what is called ‘The Forest’. This cordoned-off area will be available to book for private events and parties and features a 39-foot-long plunge pool, a separate bar, a DJ console and plenty of foliage. I’m told the idea is to offer a beach club aesthetic where you can enjoy boozy brunches or simply kick back and unwind.

The main section of the restaurant is relatively quieter and features large dining tables with ample space, making it ideal for families and big groups. The furthest end of the restaurant offers a sexier vibe with intimate seating options—from highchairs to relaxed lounge sofas—where you can choose to party the night away. From here, you also get views of the kitchen as food is being prepped and plated.

Cuisine

Chef Amol Phute helms the kitchen at Bastian and the menu largely retains old favourites and signatures like the seafood market menu, as well as some new additions.

We Recommend

Starters and Appetisers

I start my meal with the burrata and beetroot salad. The fresh, creamy miso-brûléed burrata is the perfect accompaniment to the earthy, roasted beetroot, with a hint of citrus. I move on to the popular animal prawns, coated in a tangy, spicy sauce and topped off with chilli oil and scallions. It’s a great crowd-pleasing dish! The grilled chicken tacos are a healthy pick, dressed in a herby sauce and accentuated with a squeeze of lime and avocado mousse. I’m encouraged to sample the veggie thermidor, another comforting dish with creamy coconut notes, topped off with shaved parmesan and a drizzle of truffle oil.

Main Course

The lobster bomb is a worthy pick, with generous bites of lobster served as a pani puri with a liquid shot on the side, featuring shoyu mirin and balsamic lime vinaigrette. It’s a delicious, cold appetiser. The lamb chops from the robata grill, however, are a tad dry and chewy but still packed in some flavour. Requesting something less indulgent, the kitchen kindly obliges with a dish of lightly stir-fried chicken and greens.

Desserts

As I work my way towards the end of the meal, I browse through the extensive selection of desserts on the menu, ably curated by pastry chef Shreya Punjabi. I opt for the Baked Alaska which is served tableside, with a pool of hot chocolate drizzled on top. Encased in the meringue is a decadent mix of chocolate sponge and coffee ice cream.

Another popular pick is the classic tres leches which ticks all the boxes. New to this outpost are desserts such as banana box, sticky date pudding, and Pedro pudding with fruit brioche, as well as old favourites like the pull-me-up cakes.

Drinks

Having dined at the newly renovated Bastian Bandra about a month ago, I find that the food is just as consistent at this outpost. The bar program features an extensive spirits menu, a wine list and cocktails as well. My dining companion opts for the classic Negroni cocktail featuring gin, vermouth and orange peel. I order a coriander smash mocktail, which is equal parts refreshing and herbaceous with notes of pineapple thrown in for good measure. You also have a selection of clarified and farm-to-glass cocktails.

Our takeaway

Bastian-At The Top is currently the talk of the town, thanks to its massive space, stunning city views and upbeat vibe which has been drawing patrons from around the city. If you’re looking for a swish dining experience in an ambience that’s different from most, then add this to your list of places to dine. 

Quick notes

Meal for two: INR 4,000 plus taxes, excluding drinks.
Timings: Dinner only, from Tuesdays to Sundays.
Address: 48th Floor, Kohinoor Square, N C. Kelkar Marg, Dadar West, Shivaji Park, Mumbai.
For reservations, call: +91 22 50333555

Related: TL Tastings: European Flavours Meet Modern Art At Nava, Mumbai

Nava, a new European cuisine restaurant located in the heart of Mumbai, is on many food connoisseur’s bucket list. Travel+Leisure India & South Asia stops by to take a closer look at what makes it so exceptional and distinct.

TL Tastings
Review of Nava

Cuisine

Nava celebrates local and seasonal ingredients, while seamlessly redefining Modern European cuisines. They offer a selection of extraordinary vegetarian dishes. Even the beverages here are designed to elevate the overall dining experience — from handcrafted cocktails to refreshing mocktails. 

Ambience

The decor here features elements like sleek white furnishings, abstract paintings, and ambient lighting that casts a soft glow to create an intimate yet open atmosphere. The fusion of European aesthetics with Mumbai’s infectious energy gives Nava a character of its own. The open kitchen gives me a peek into the mastery at play as I watch chefs craft each dish, right from the comfort of my seat.

We Recommend

Appetisers

I start my meal with Lamb Tacos (INR 650) — a dish, featuring fennel salsa in homemade soft shell tacos and lamb, that takes eight hours to reach its levels of juicy perfection. The signature Pork Bun Maska (INR 575) strays away from the typical bun maska associated with the city. Instead, it is stuffed with slow-cooked pork and served along with a tea-infused pork broth. This appetiser seamlessly blends European-inspired flavours to give Mumbai’s loved snack a delicious twist. 

The Deep-fried Yam Gnocchi (INR 550) along with wild gouda and corn puree leaves my taste buds wanting more. The iconic Sfogliatella (INR 550) wows with its distinctive flaky and layered texture — a recreation of the texture of tree barks. Braised aubergine with truffle gouda and red wine reduction adds to the overall flavours of the dish.

Main course

For mains, I dive straight into the flavours of the ocean. The Seabass (INR 750) with a slow-cooked barramundi comes wrapped in Alu leaf, with wilted Alu, smoked fennel Beurre Blanc and potato skin adding to the earthy flavours. The Pappardelle (INR 600), a house-made pasta stuffed with chicken in red wine reduction, is worthy of a mention, too. Vegetarian diners can savour Fagotini (INR 775). This housemade pasta with goat cheese filling is a must-try.

Dessert

The final act of the meal takes an artistic turn. Inspired by Italian sculptor and painter Michelangelo’s iconic artwork Creation of Adam, this dessert celebrates a blend of sweet persimmon, the vibrant essence of passion fruit, and ‘art-on-a-plate’ — literally!

Our Takeaway

Each ingredient at Nava is carefully selected to elevate flavours and showcase the richness of local produce. The cocktail menu transforms the act of drinking into an immersive cultural experience, inviting you to explore unique tastes and aromas with every sip. The menu, created by chef de cuisine Akash Deshpande along with the founder Anushka Pathak, is curated with a passion for innovation, showcasing a fusion of traditional European flavours and modern techniques. Each dish is a work of art with immense attention to detail. Each dish is deeply satisfying. Do not miss a chance to experience a bit of Europe, right in the heart of Mumbai.

Quick Notes

Price for two: INR 2,100 + taxes
Address: 2nd Floor, Suburbia Building, SV Road, Linking Road, Bandra West, Mumbai
Timings: Noon to 3:30 pm; 07:00 pm to 11:30 pm

Related: TL Tastings: Savour A Taste Of Kashmir With OMO: Soul Food Community’s Special Pop-up

Award-winning Chef Dharshan Munidasa of the Ministry of Crab is in New Delhi from November 23 to 26 to take diners through the nuances of Japanese culinary techniques showcased through insanely good seafood.

Award-winning Sri Lankan restaurant, helmed by Chef Dharshan Munidasa of the Ministry of Crab is showcasing the best of its globally-renowned seafood dishes at the Shang Palace in Shangri-La Eros New Delhi till November 26. Book yourself a table to find out what makes the dishes so popular amongst fine dining connoisseurs across the globe.

TL Tastings
A Review of the Ministry of Crab Pop-up in New Delhi

Cuisine

Chef Dharshan Munidasa is known for elevating simple seafood from his home country, Sri Lanka, to a globally acclaimed status by pairing them with Japanese culinary philosophies. The Ministry of Crab has ranked on Asia’s 50 Best Restaurants List consecutively from 2015-2022. While the restaurant’s outlet in Khar, Mumbai gives people a taste of the food that’s turned chef Munidasa into a global culinary icon, New Delhi remains deprived of the pleasure.

We Recommend

Appetisers

We headed to the pop-up to sample the elaborate four-course meal with much anticipation. The meal started with Avocado Crab Salad served in a halved avocado. Soft crab meat, steamed and peppered with wasabi mayonnaise, was served chilled and packed a refreshing pungent punch. I scooped up the salad along with some soft avocado. The different textures were a pleasant surprise.

The salad was followed by a colossal prawn immersed in Italian olive oil, Japanese soy sauce, garlic and chilli flakes. The perky pinkness of the cooked prawn was beautifully balanced by an array of colourful ingredients. The well-rounded taste that emerged out of the combination of distinct flavours made the entire experience of digging into the dish a primaeval pleasure. The prawn was served with Kade Bread, inspired by traditional Sri Lankan wood-fired bread.

Main Course

But the best was yet to come. The third course unfolded the masterpiece of the meal– the Pepper Crab, a gigantic Indian Lagoon Mud Crab served like a piece of art with the legs protruding upwards, lying on a bed of sauce made from hand-crushed black peppercorns and a black pepper stock. At this point, chef Munidasa made an appearance wearing gloves and like a surgeon applied clinically precise pressure and the right spots to crack open the crab and reveal the sweet and delicate meat inside. He informed the curious diners looking at him with awe that the flesh of the claw can be eaten like a steak but the flesh of the thighs was the sweetest and is best eaten with hands. We promptly followed his advice and the perfectly cooked crab meat along with the sauce lived up to its reputation. Kani Chahan, a unique Japanese-style crab fried rice, was served on the side.

Desserts

The denouement to the meal isn’t as dramatic but is deliciously soothing. The fourth course is the Coconut Crème Brûlée, a chef’s tropical island twist on the classic French dessert that is created with rich coconut milk and baked in a fresh coconut. Here, the crunch of the bruleed top perfectly accentuated the silky, smooth custard inside, making it a reliable, well-balanced dessert that calms your palate after an unhinged run with seafood.

Our takeaway

The meal is a culinary experience that anyone who loves food needs to undergo. It’s interesting to understand the different techniques that give the unique taste, texture and flavour to the dishes that confidently remain the top attractions of the Ministry of Crab.

Quick Notes

The set menu at Shang Palace, Shangri-La Eros New Delhi, is available for dinner on Saturday, November 25, from 8 pm onwards; and for lunch on Sunday, November 26.
Price per person starts at INR 8,500 + taxes.
Address: Shang Palace, Lobby Level, Shangri-La Eros New Delhi, 19, Ashoka Rd, Connaught Place, Delhi
Contact: (91 11) 41191040 for bookings

Related: TL Tastings: Savour A Taste Of Kashmir With OMO: Soul Food Community’s Special Pop-up

OMO: Soul Food Community, the cult vegetarian café in Gururam, serves up a modern interpretations of farm-to-table produce and cooking techniques. This time, the journey takes diners to Kashmir, with ingredients that have been curated especially for this pop up.

TL Tastings
A Review of OMO: Soul Food Community, Gurugram’s Kashmiri Menu Pop-up

Cuisine

While the OMO works on a strict ‘Produce is King’ policy, it has already established itself as a pioneer in modern vegetarian cuisine. It also serves multiple vegan, gluten-free and dairy-free options. Add to this an expansive menu of coffee, kombuchas, fresh juices, and gelatos made inhouse. The innovative interpretation of vegetables, fruits and herbs here have already gained a large following, while new dishes inspired by the chefs’ trip to Kashmir is quickly rising to fame.

Ambience

This beautiful mud wall laden café is on the rooftop of Galleria Market in Gurugram. Natural light filters in, with hipster cane and sustainable furniture adding to the vibe. They have outdoor seating as well, where the entire balcony is dotted with potted greens adding to the ambience.

We Recommend

Appetisers

The Kohl Rabi and Apple Salad (INR  515) is a light refreshing way to start your meal. Peppered with bursts of Aniseeds and strewn marigold petals, this unusual dressing combines greens like arugula with ginger. The Baegle Bean and Chili on Corn bread (INR 575) follows next. Baegle is a bean commonly used in Kashmir. For this dish, it is cooked to perfection with Kashmiri red chillies giving a slight hit and crunchy corn flatbread making for the perfect bite.

Another great starter is the Kalari Cheese (INR 575). Wrapped in flatbread and toasted till the cheese is gooey, it’s served with a piquant pepper sauce. The cheese is sourced from a farm in Kashmir and is a must-try for all cheese lovers.

Main Course

For mains, it is hard to choose a favourite. I start with the Gourd, Morels and Collard Greens (INR 625)– a one-of-its-kind dish which uses noodles made from dehydrated gourd and accented with black garlic. The guchchi mushrooms add to the umami, balancing the entire dish perfectly.

Another favourite is the Nadur or lotus stem. Made in a traditional yogurt and mint gravy, it is served with red rice — a direct nod to the classic Yakhni technique (INR 650). The finale is the most scrumptious of them all: a pumpkin and water spice fagottini (INR 675). A pasta unlike any available in the city, this dish consists of tiny dough pillows stuffed with dried pumpkin and lentils accompanied by a spice emulsion and pickled crunchy pumpkin.

Dessert

The Kahwa Tres leches (INR 575) is another beautifully executed dish. The flavours of the decadent saffron, cardamom and almond sauce infused in milk is truly unique!

Our takeaway

With the Kashmiri pop-up at OMO: Soul Food Community, chef Vanshika Bhatia has understood the essence of Kashmiri cuisine, but also skillfully made it her own. As the produce shines in every dish, the busts of freshness and long-forgotten flavours make a stunning comeback. OMO is working towards reviving Indian delicacies that may have gotten lost with time, but by making it modern and accessible. It’s a must-visit if you are a fan of progressive cuisine!

Quick Notes

Address: R-004, 2nd Floor, DLF, Galleria Market, DLF Phase IV, Sector 28, Gurugram
Timings: 10 am to midnight

Related: Here’s What Makes Noon Chai, A Kashmiri Delicacy, So Special!

Slow Tide, on the rocky shores of Goa’s Anjuna, pays an ode to the region’s hippie culture with its food and alcohol offerings. Travel+Leisure India & South Asia drops in for a taste. 

When I arrive at the doors of Slow Tide, literally located on one end of Anjuna, it is the golden hour. At first glance, the restaurant looks like any other shack in Goa–it overlooks the sea and has wooden and glass exteriors to let in light and air. A closer look reveals more sophisticated interiors that play with levels– there is an upstairs seating, a soon-to-opened intimate party area, and a lower and upper deck offering spellbinding views of the ocean.

I am told that Slow Tide was founded by Neil Dsouza, a Goan living in Bombay [now Mumbai] who returned to Goa during the pandemic. It was conceived by award-winning architect Palinda Kannangara in such a way that it redefines the ‘Anjuna shack’ model. The restaurant stands where the ’60s shack named San Francisco once stood; a place where sunset and sunrise meetings were a ritual. 

TL Tastings
A Review of Slow Tide

Cuisine

The menu at Slow Tide showcases Portuguese influence on Goan, Mangalorean, Bombay, and Sri Lankan food. Apart from this, there are also dishes with unique adaptations of traditional ingredients.

We Recommend

Small Plates

Among the small plates on the menu, I choose Moringa Fritters (INR 475). It is crumb-fried and served with pumpkin sauce — the perfect dish to accompany one of the many cocktails at Slow Tide. The flavour of moringa is unique yet subtle, making for a great start to the meal.

The Catalonia Grilled Broccoli (INR 550) with white bean, roasted garlic, and romesco sauce is an example of how the right mix and measure can elevate even the simplest of ingredients.

The Red Snapper Crudo (INR 525) is a bowl of comfort. It sits in a coconut, tamarind and jaggery sauce and is topped with puffed rice–the ideal coastal preparation with a gourmet twist.

Large Plates

Try the Amshi Tikhi Fish Curry (INR 850), a Mangalorean preparation. It is hot and sour and is served with a steaming bowl of rice. The Military Canteen Mutton Curry (INR 950) is another excellent dish–an age-old recipe from the Gowda farming community. It is served with mudde made from ragi flour and ghee. 

Desserts

For desserts, try the Pataleo (INR 350)–a rice and jaggery dumpling wrapped in turmeric leaves and steamed–if you want to go for something traditional. They also have mousse cakes and cheesecakes to choose from.

Drinks

Slow Tide is a high-energy bar in the making. It makes its infusions and blends, and most of the cocktails are named after prominent people associated with Goa’s drinking traditions. For instance, Amsterdam Dave (INR 675) is named after a hippie who lived in Anjuna during the 70s–it has gin, muskmelon, lime, and beet dust. The concoction tastes modern, yet has a classical touch to it.

Acid Erick (INR 795)–another cocktail with tequila, watermelon, Yuzu, basil, and almond milk–tells the story of a man who supplied LSD paper at full moon parties in Goa. The drink is topped with a blotted paper sporting the picture of a Huffman bicycle. Full marks to creativity and taste!

Our Takeaway

Slow Tide is a Goan dream. Be it date nights or a friend’s hang, it doesn’t disappoint. The menu is coastal yet unique, making it the perfect place for food lovers. There is good music, sea air, and a great sunset to feast your eyes on.

Quick Notes

Price for two: INR 2,500 + taxes
Address: Dmello Vaddo, Anjuna, Goa
Timings: 9 am to 11:30 pm

Related: TL Tastings: Murphies Bistro & Bar Is All Set To Elevate Pune’s Culinary Landscape

Located in a bustling neighbourhood of Prabhat Road in Pune, Murphies Bistro & Bar is restaurateur Aman Talreja’s brainchild and chefs Suvir Saran and Vardaan Marwah’s latest culinary adventure.

The cosy yet upbeat Murphies Bistro & Bar in Pune exemplifies attention to detail. Whether it is tasteful earthy interiors by Devika Talreja or the curated menu by chefs Saran and Marwah, there are plenty of reasons for Punekars to choose Murphies as their next dining option. The outpost won our hearts with its indoor and outdoor seating arrangement, open-air bar, and its hospitable staff.

TL Tastings
A Review of Murphies Bistro & Bar

Cuisine

Although the menu is largely global, it is peppered with dishes that draw inspiration from local flavours as well.

We Recommend

Small Plates

We started with the Roasted Cauliflower (INR295), where the roasted flower heads came spread over a generous base of tahini. An instant hit on the table, the pine nuts lent a nutty taste, and the silky tahini balanced the crunch. Next up was a personal favourite—Magic Mushroom Bao (INR 385). The in-house steamed bao buns came layered with mushrooms and a barbeque sauce that added the right punch to the crunchy mushrooms.

We also realised that munching on Truffle Fries (INR 295) is never a bad idea. In came a portion with hand-cut potato fries and a generous drizzle of truffle oil. Another crowd favourite and chef Saran’s recommendation was the Golden Garlic Melt (INR 350). A cheesy take on garlic bread, the dish is Chef Marwah’s creation. It comes with parmesan on one side and Kerala-style caramelised onions on the other. The centre is layered with confit garlic butter and fresh herbs.

Large Plates

Navigating the culinary map, we reached the Asian offerings. Veg Khao Suey (INR 550) was a tempting place to start. The rich and creamy curry was a flavour bomb in the mouth. Chef Saran’s magic potion—aka copious amounts of chilli oil—took the dish a notch up. Next up was another crowd favourite—Sundried Tomato Ravioli (INR 475). The soft handmade pasta was generously filled with goat cheese and came in a cream sauce with basil and pesto. While the pasta pockets melted in the mouth, the tangy sauce completed the dish.

Desserts

Pastry chef Priyamvada brings her A game to the table. The meal ended on a sweet note with Murphies’ Classic Tiramisu (INR 395) and Breakfast for Dessert (INR 325). For a sinful indulgence, there’s the Chocolate Chrysalis (INR 575).

Our Takeaway

Murphies Bar & Bistro is a casual and cosy outpost by day and transforms into a place that vibes with the people by the evening. Whether you want it to be your daily coffee spot or your Friday post-work grab-a-drink spot, Murphies Bistro & Bar will not disappoint.

Quick Notes

Price for two: INR 2,000
Address: Suvarnareka Boulevard, Prabhat Rd, Erandwane, Pune

Related: What Makes Kayani Bakery In Pune One Of The Most Iconic Spots?

Michelin Star Chef Pietro Leemann, in collaboration with Lodha’s in-house hospitality experts, have curated a five-course menu that marries Lodha’s food philosophy with the Italian chef’s expertise in creating delectable vegetarian cuisine. Travel+Leisure India & South Asia samples this spread at Lodha Kiara, Mumbai.

TL Tastings
A Review of Michelin Star Chef Pietro Leemann’s Five-Course Menu at Lodha Properties

Cuisine

Chef Pietro Leemann’s restaurant Joia, Europe’s first vegetarian restaurant, has held a Michelin Star for over 30 years. With each dish meticulously crafted, his culinary prowess elevates flavours and textures to a new level. His vegetarian creations made exclusively for Lodha Luxury properties around India are no different.

We Recommend

Main Course

The meal starts with the Sun Harbor, which comprises aubergine tatin, corn and buckwheat biscuit, plum emulsion, soft cheese, and herbs. Every element is carefully thought-out, skillfully executed, and impeccably presented. Each bite reveals a burst of freshness, enhanced by the subtle interplay of herbs. Brother Sun is next. The tomato and strawberry gazpacho, basil sorbet, and contrast of capers and chilli hit the right notes.

After having mastered the art of grilling, Chef Leemann — in his curation for Lodha — has transformed this style of cooking into an intricate dance of precision and finesse. The following dish gives me a taste of this mastery. The grilled summer vegetables, potato nuggets crafted the old-fashioned way, bell pepper cream, and the contrast of a 25-year-old balsamic vinegar are fresh and flavourful.

After devouring a plateful of grilled goodness, Chef Leemann introduces an artisanal masterpiece: Waiting for Godot. Crafted as a tribute to Chef Gualtiero Marchesi, considered the founder of Italian cuisine, this dish consists of an open raviolo filled with summer trifler, kohlrabi, artichokes and fresh sauce made using Madagascar pepper. Each delicate parcel bursts with a sumptuous filling. The accompanying Madagascar sauce adds a comforting warmth.

Dessert 

Desserts are no less impressive with options that are as visually appealing as indulgent. The Gong is a must-try for people who enjoy the taste of vanilla. This vanilla and chocolate composition has raspberries, hazelnut crumble, mint and a honey stracciatella that is both refreshing and satisfying. Each element of this dessert is an exquisite conclusion to an unforgettable meal.

Our Takeaway

Leemann’s commitment to sustainability and plant-based cuisine is evident in every course. Each dish is a testament to his innovative approach to vegetarian and vegan cooking. From the first bite to the last, his creations are a harmonious blend of fresh, locally sourced ingredients and international influences, resulting in a symphony of flavours that dance on the palate. And when eaten in the opulent environs of Lodha’s luxe properties, its flavours magnify manifolds.

Quick Notes

The exclusive five-course menu by Chef Pietro Leemann is available only for the residents of Lodha Properties across India.

Related: Experience Independent Living At Mumbai’s Exclusive Townhouses, Lodha Maison By Lodha Luxury

Located in the quaint surroundings of Assagao, Bawri is restauranteur Sahil Sambhi and chef Amninder Sandhu’s brainchild. With the luxury of space and a progressive menu, Bawri is a breath of fresh air when it comes to Goa’s culinary offerings.

TL Tastings
A Review of Bawri

Cuisine

The restaurant serves quintessentially Indian cuisine. Food at Bawri is a culinary odyssey—there’s traditional Indian slow cooking in heavy-bottomed, copper lagans; age-old recipes passed down generations; silbatta chutneys; earthen chattis; sigris and tandoors; and bold and complex flavours.

We Recommend

Small Plates

Our favourites among the small plates were Kohlrabi Salad, Beet, Grapefruit, Cucumber, Pistachio, Kashmiri Honey (INR 440) and Thecha Potatoes, Coorg Green Chillies, Peanuts (INR 350). While the beetroot and grapefruit were responsible for the tangy flavours in the salad, the cucumber and pistachios lent freshness and crunch. Crusty on the outside and soft on the inside, the thecha (grounded in a traditional pestle and mortar) potatoes were a zesty reminder of how potatoes are never a wrong choice. As for non-vegetarian small plates, there was a collective nod for the Bheja Masala, Manipuri Black Rice Dosa (INR 665) and the Kakori Kebab, Silbatta Chutney (INR 665).

Large plates

The large plates steal the show here. Chef Sandhu’s passion for complex flavours in simple dishes shines through and through. Her deep-seated love for regional Indian cuisine is the highlight of the evening. The Wild Mango Curry, Noolputtu (INR 575) was the perfect place to start. Equal parts tangy and sweet, the curry paired well with the softness of the noolputtu.

My favourite, however, was the Gutti Aloo, Dahi Ki Khamiri Roti (INR 575). The bite-sized, spiced potatoes sourced from Assam, were the perfect accompaniments to the fermented dough with which the roti was made. The Delhiite in me was also delighted when the dal makhni (INR 395) and garlic and kalaunji naan (INR 170) were served. The creamy dal with flavourful naan was comfort food served on a plate. For those willing to be pleasantly surprised, there’s the Bawri Naan, Lal Mirch, Garlic (INR 170) and Seeded Amaranth Roti (INR 170). My fellow non-vegetarian diners gave raving reviews about the Mutton Nihari, Slow Cooked Shank (INR 755) and the Bawri Butter Chicken (INR 575).

Desserts

The perfect way to end any meal is dessert. And when you’ve just devoured a hearty Indian meal, there is no escaping the sugar high at the end. It is here that chef Sandhu’s Bawri Jamun, Rabdi, Rose (INR 440) and Kesar Jalebi, Rabdi (INR 440) hit the spot.

Our Takeaway

Bawri wins over one’s heart in no time. There is a lot of thought behind what’s on the menu, the ingredients and their sourcing, as well as the cooking techniques. The entire team’s warm hospitality is a bonus. A must-try in Goa, Bawri is all the rage for the right reasons.

Quick Notes

Price for two: Rs 1,900
Address: House 3, Survey 161/11, Saunta Vaddo, Assagao, Goa
Timings: 12noon – 3:30pm; 7pm – 11:30pm; closed on Tuesday

Related: TL Tastings: The Second House, Goa’s Latest Restaurant That Marries Art With Flavour

Frequently Asked Questions (FAQs)

— Who is the owner of Bawri?
Bawri is co-owned by restauranteur Sahil Sambhi and chef Amninder Sandhu.

— Does Bawri have vegan and keto options?
Yes, the menu offers vegan and keto options. Meals here can be customised as per various dietery preferences, including gluten-free diets.

— Does Bawri have outdoor seating?
Yes, Bawri offers indoor and outdoor seating, both.