Up to date: April 30, 2016 1:38:39 am
Lima is Chef Atul Kochhar’s newest experiment, the earlier one being his restaurant NRI (Not Actually Indian), additionally at BKC. Going to Lima is a novel expertise, being one in all – if not the one – restaurant in Mumbai that specialises in South American delicacies. Whereas we thought some dishes tasted odd, we admire the novelty, creativity, and thought that went into every of them.
However maybe a lounge bar, moderately than a restaurant, would higher describe Lima. It has solely 17 objects on its meals menu however gives many more signature drinks, whereas the music is a medley of samba, tango and salsa. A inexperienced ceiling and shiny blue bar gleams with pure mild.
The most effective factor concerning the meals is that it’s a cultural expertise. One could be stunned to discover a dish referred to as the Gochujang Honey Rooster underneath the Churrasco Grill part, however Chef Atul explains that Korean migration to Latin America after WWII influenced its regional cuisines. The rooster, marinated with ají mirasol chili pepper after which grilled, was succulent, and the gochujang, which is a spicy and pungent paste fashioned from chilli and soybean, added an sudden kick.
Additionally on the Churrasco Grill is the marginally strange-tasting Milk Infused Corn on the Cob. The cilantro bitter cream didn’t go effectively with the sweetness of the corn. The Chimichuri Rooster Liver additionally fell flat, however maybe it’s as a result of we don’t like liver. We did admire the style of the chimichuri, although, which is a sauce from Argentina made with parsley and garlic and used for grilling.
Our subsequent cease was the quesadilla, a dish discovered on the menu of each self-respecting restaurant with Latin meals. At Lima, it got here with black beans, corn, bell peppers and manchego cheese. We have been a bit of disenchanted by how atypical it was, however most different dishes have been revelations.
Take, as an example, the Indian Sea Bass ceviche. A ceviche, a seafood dish from the coastal areas of Latin America, is often made out of recent uncooked fish cured in citrus juices and spiced with ají or chilli peppers. The dish we have been served was beautiful – balanced, recent and flavourful.
The opposite ceviche was re-imagined for the vegetarian buyer and made out of 5 kinds of mushrooms, most of that are present in Asia and never South America. Apparently, as a substitute of substituting the sauce present in typical ceviche, the chef determined to make use of Japanese ponzu sauce. Additionally citrus-based, it’s comparable sufficient to the dressing in ceviche however was more suited to the style of those mushrooms.
One other satisfying dish was the Multicolored Quinoa and Mint, drizzled in a deliciously sour-sweet ardour fruit dressing. Quinoa, which is initially from the Andes, is normally whitish in color. The black and purple quinoa, whereas including little to the style, makes the dish an artwork piece — a great instance of the thought that went into the presentation of each merchandise.
Lima is a danger; the meals could be out of most individuals’s consolation zones. However maybe the scrumptious drinks will ease clients in. Our favorite was the Kumquat and Basil Caipirinha, although the Watermelon Mojito, which is self-explanatory, and the Volcano, made with rum, pineapple juice, and a burnt orange peel, have been good too.
The steep costs, comparatively small parts, and unfamiliar meals may put some folks off. Vegetarians must also be cautious. However go if you happen to’d like a heat atmosphere, refreshing drinks, and wish to strive one thing new.
Worth for 2 (together with drinks): Rs 4,200.
Handle: 2, North Avenue, Maker Maxity, BKC; Tel: 30005040
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