1 hr ago
SpiceKlub Puts Desi Favourites Through A Molecular Twist
SpiceKlub is a restaurant that gives familiar Indian foods unusual presentations.
Its menu uses some ideas from molecular gastronomy, but it is mainly a fusion menu.
The Pav Bhaji Fondue turns pav bhaji into a cheesy dip served with crispy bread.
Naanza combines naan, paneer, cheese and chilli.
The dosa tacos bring together paneer, avocado, chutney and chilli caviar.
Keema Bocconccini Masala and Truffle Burrata Saag are among the strongest main dishes.
Bubbling Kulfi, especially with caramel, chocolate or rabadi, is the favourite dessert.
The reviewer also noticed service and equipment problems, including a faulty card machine.
SpiceKlub presents familiar Indian favourites with fusion techniques and some molecular-gastronomy elements.
Pav Bhaji Fondue, Naanza and South West Dosa Tacos are praised for their comforting flavours and varied textures.
Keema Bocconccini Masala is described as the standout main, while Truffle Burrata Saag is also well received.
Bubbling Kulfi is the reviewer’s favourite dessert, particularly with caramel, chocolate and rabadi toppings.
The restaurant is criticised for a runny Vada Pav Mousse, some seasoning issues and problems with its card machine.
- Who
- SpiceKlub and the reviewer; Karan explains the restaurant’s molecular-gastronomy approach.
- What
- A review of SpiceKlub’s desi fusion menu, drinks and desserts.
- Where
- SpiceKlub, Babulnath, Grant Road (West), Malabar Hill, Mumbai.
- When
- Why
- The restaurant combines familiar Indian favourites with fusion presentations and some molecular-gastronomy techniques.
Key facts
- Restaurant
- SpiceKlub
- Address
- Babulnath, Grant Road (W), Malabar Hill, Mumbai
- Average cost for two
- ₹3,000
- Menu approach
- Desi fusion with molecular gastronomy as its stated baseline
- Standout main
- Keema Bocconccini Masala
- Favourite dessert
- Bubbling Kulfi
- Operational issue
- The reviewer says SpiceKlub needs to improve several things, including its card machine.
Quotes
Karan
A person explaining SpiceKlub’s culinary concept to the reviewer
“The baseline is molecular gastronomy.”
freepressjournal.in
Sources
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