Sweet Sensations: 6 Of India’s Most Spectacular Desserts

This article was first published online on 25th July 2020 in Luxury Lifestyle Magazine, UK https://www.luxurylifestylemag.co.uk/food-and-drink/sweet-sensations-6-of-indias-most-spectacular-desserts/

Dessert 2.0

Once relegated to being merely functional, end of the main meal sweet closing acts, desserts today have upped their ante. And how! Be it with their unusual ingredients or totally outré presentation styles, they truly are out there. We’ve curated a list of six of Mumbai’s most fantastical desserts that have been elevated from the depth of being “just desserts” to edible pieces of art. 

 

By Raul Dias

Zen Pebbles at Typhoon Shelter
Designed to befuddle the diner—what with it being served together with a few real pebbles—this faux pebble dish is pure, undiluted drama on a platter. Accompanied to the table by a burning sage leaf bouquet, this dessert is conceived by dessert chef Solanki Roy and is available at Mumbai’s brand-new Sichuan-Cantonese cuisine restaurant, Typhoon Shelter. With her training in the weird-n-wacky approach to food at the über-experimental Gaggan Bangkok where she worked earlier, Chef Roy merged traditional flavours with a refreshingly contemporary approach to bring out this brilliant dessert. So, here we find two distinctly flavoured ‘pebbles’: one filled with a creamy caramel-vanilla mousse and the other with a hazelnut crunch. Both are then coated in a melted white chocolate exterior. The marble-like swirls on the pebbles are courtesy of a colour bath that they are dipped into and left to dry. And voila! You have in front of you one of Mumbai’s, nay, India’s most bizarre, yet yummy desserts.
At S-3, Second floor, Skyzone, Phoenix Mill Compound, Lower Parel, Mumbai-400013
Call 022-49193100
Cost Rs 1,195

The Levitating Dacquoise at Izaya
Literally gliding all the way to your table, this totally wacky dessert at Mumbai’s hip-n-happening Thai-Robata restaurant Izaya, makes a dramatic entry alright. Enough to have the whole restaurant stop in its tracks and gawp! The Levitating Dacquoise—sitting pretty in a glass bowl—hovers gently above a black plastic base, all thanks to the quantum mechanical effect called diamagnetism. Here, an applied magnetic field, both, at the base of the specially made glass bowl, and atop the black base stand, creates an induced magnetic field in the opposite direction, causing a repulsive force which makes the bowl levitate. The dacquoise itself is a super light confection that is made up of Belgian Callebaut chocolate, Normandy Chantilly cream and Mahabaleshwar strawberries (when in season). A garnish of small almond meringues, edible nasturtium flowers, micro greens and gold leaf finishes off this almost-theatrical production with a flourish.   
At NCPA, Gate No. 2, Nariman Point, Mumbai-400021
Call 022-22821212
Cost Price on request

The Godfather at The Runway Project
A signature of the menu at the super stylish The Runway Project restaurant, the equally stylish The Godfather dessert is a great trick on the senses. Inspired by the cult classic movie The Godfather that left an inedible mark and made an iconic fashion statement in the man’s world of style with slicked back hair and dark suits, the look continues to create a stir even today and, on your plate, too! So, what you have here is a dark Madagascar chocolate edible cigar-like shell that’s filled with a coffee cremeux and almond brittle tiramisu-center that opens with a waft of hickory smoke. The dessert comes with a real label of a cigar customised for The Runway Project to be carefully removed before indulging into it. The pleasure of smoking a ‘cigar’ while indulging in your dessert, now that’s The Godfather for you.
At 462 High Street Phoenix, Phoenix Mill Compound, Lower Parel, Mumbai-400013
Call 022-49151000
Cost Rs 575

Black Marble Sesame Cheese Cake at Foo
Cottoning onto the black coloured food craze that has gripped the world of fine dining across the globe, this brand-new, Asian-style tapas restaurant—Foo—shows off its experimental side with this dramatic-looking, blackish-grey dessert made using a very traditional Asian and Indian sweet ingredient—sesame. Giving a fillip to the classic cheesecake, the black marble sesame cheese cake is the sum of its cream cheese, black sesame paste, and sour cream parts. Keeping the presentation simple, to let the rather non-conformist colours of this dessert show up, it is served atop a stone platter, with almond crumbs, a scoop of vanilla ice cream and a seasons sauce made out of mascarpone, sugar, cream and sesame paste drizzled all over it.   
At Phoenix Mill Compound, High Street Phoenix, Lower Parel, Mumbai-400013
Call +91-8657407773
Cost Rs 350

Zen Forest at The Fatty Bao
Images of a moss-covered forest floor—gnarly twigs, et al—in autumn come to mind the minute this beautifully presented dish is put in front of you. Reflective of nature in all its pristine beauty, Zen Forest, a hot favourite at the pan-Asian restaurant The Fatty Bao, is a rather complex creation. As beautiful as it is to look at, the dessert takes even better. An amalgamation of multiple elements that come together perfectly on a platter, here, each element offers something special. The green tea moss and chocolate give a bit of sweet and bitterness, the yuzu parfait imparts a refreshing citrus favour, black sesame sponge and white sesame nougatine give the nuttiness and crunch element to the dessert. Whereas the bright pink-coloured beetroot sorbet along with the black pepper sorbet give it an earthy taste. Micro-greens round the dessert off, giving it a fresh herb-y taste.
At 2A, Trade View Building, Kamala Mills Compound, Lower Parel, Mumbai-400013
Call 022-62371500
Cost Rs 265

Tres Leches With Goat Milk Panna Cotta at Luna
This pretty-looking deconstructed version of the traditional Latin American, three-milk dessert of tres leches served at Luna, the European fine dining restaurant at The St. Regis has plenty of dramatic twists to it. To begin with, as mentioned before it is a deconstructed iteration which means that its butter cake-base is soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream and scattered all over the platter and not grouped together as in the traditional version. But here’s the most interesting twist, the milk that we’re alluding to is not any ordinary milk, but the tangy, much-acquired taste of goat’s milk. This takes the form of a wobbly panna cotta that is accompanied by granules of dehydrated 6% fat milk, a milk espuma and a milk micro sponge. The garnish is that of a shard of crystallised sugar, berries and micro greens.
At The St. Regis Mumbai, 462, Senapati Bapat Marg, Lower Parel, Mumbai-400013
Call 022- 61628422
Cost Rs 950

(An edited version of this article first appeared in the September 2018 issue of  Go-Getter, the in-flight magazine of Go Airways) 

Vegxotica!

From bitter melon to taro and from purple sweet potato to fox nuts, a host of exotic vegetarian ingredients hope to change the oriental restaurant menu’s lexicon across the city in 2018

By Raul Dias

Hanoi Bitter Melon Shrimp Salad
As its name suggest, this Vietnamese-style salad on the menu at Shizusan is a melange of herbs, shrimps, carrot shavings, citrus nam plah, roasted peanuts and that one ingredient—bitter melon—that has an interesting back story. In Vietnamese homes, bitter melon is usually cooked at the start of their new year as a reminder of the bitter living conditions of the past. “This salad of ours is an ode to these festivities. Bitter melon is one of those underappreciated vegetables that take some time getting used to. Although the bitterness at times can get unbearable, it’s also unique while having medicinal benefits which can’t be overlooked,” says Chef Paul Kinny, culinary director, Bellona Hospitality.
At Shizusan, North Skyzone, High Street Phoenix, Lower Parel.
Call 7045004138
Cost Rs 365

Taro Tempura and Purple Potato Maki
This all-veg ura maki (inside-out maki roll) at Yuuka has a taro stuffing and is topped with a truffle-purple sweet potato mash, fried sweet potato and Thai red chilly. “There is a saying that learning and creating something new always makes you feel good. The same hold for the key ingredient of this dish—Taro! The tuber is believed to be one of the world’s earliest cultivated plants and has a tremendous health benefits associate with it,” believes Chef Himanshu Taneja, director of culinary, The St. Regis Mumbai.
At Yuuka at The St. Regis Mumbai, Senapati Bapat Marg, Lower Parel.
Call 8291926985/61628422
Cost Rs 1,600

Asparagus and Arugula Salad with Fox Nut
Served warm, this asparagus and arugula salad at Hello Guppy sees the very exotic fox nut sprinkled over it along with grilled asparagus, all jazzed up with a wafu dressing. The addition of the fox nut is in keeping with the Japanese concept of yakuzen, or medicinal cooking. “Fox nuts are great examples of this medicinal aspect, as they act as an aphrodisiac, along with being low in cholesterol, fat and sodium. They are also gluten-free and add the perfect crunch to this salad,” says head chef, Vikram Khatri.
At Hello Guppy, Ground Floor, Godrej-BKC, G-Block, BKC.
Call 26534720/7777049773
Cost Rs 249

Chilean Sea Bass with Blue Pea Pod Rice
This sea bass dish, at the new Thai-Robata restaurant Izaya, that heroes its brilliantly blue rice component, is a hearty serving of chunks of Chilean sea bass on a bed of jasmine rice coloured blue with the blue pea pod. This pod, that’s native to Thailand, has the unique characteristic of changing colour when any form of acid is added to it. “The reasons we use the blue pea is the appeal it brings to the dish, whilst keeping the flavour neutral. It is also one of those rare natural ingredients that imparts a blue tint. The inspiration for this exotic ingredient came from our trip to Thailand where the pod is used in colouring drinks such as iced teas and sodas,” says chef and owner, Farrokh Khambata.
At Izaya, NCPA, Gate No. 2, Nariman Point.
Call 22821212
Cost Rs 2,500

Crispy Taro Veg Spring Roll
Part of a dim sum trio that includes a black truffle dumpling and a veg dumpling, this spring roll at Dashanzi is prepared with gently rolled out wheat flour wrappers that are filled in with a blend of crunchy shredded vegetables along with steamed and mashed taro root, then sautéed in soy sauce. “Taro, a tropical vegetable which is high in fibre, is known to soak up flavours. Thus, it easily marinates, absorbing the peppery-tangy flavour of the pickled filling. The root ingredient plays an important role in delicacies that are traditionally eaten during the Chinese New Year celebrations,” says Cheang Chee Leong, chef de cuisine.
At Dashanzi, JW Marriott Mumbai Juhu, Juhu Tara Road, Juhu.
Call 66933344
Cost Rs 995

(An edited version of this article appeared in the 19th February 2018 issue of the Mid-Day newspaper, India on page 23 https://www.mid-day.com/articles/mumbai-food-exotic-asian-veggies-now-making-way-to-restaurant-menus/19087160)

The Carpaccio Redux

Who said that a carpaccio is all about thin slivers of raw, red meat? Restaurants across the city put a new spin on the Italian classic, sending out everything from a duck, coconut and even a dessert version of the refreshing appetiser!

By Raul Dias

Yellow Fin Tuna Carpaccio
This fishy iteration of the carpaccio at Ballard Estate’s The Clearing House sees beetroot tartare layered with potato and green apple, sitting atop a bed of thinly sliced yellow fin tuna carpaccio. All this is then jazzed up with a tangy citrus dressing. “The dish is loosely inspired by the Russian classic Selyodka Pod Shuboy which uses herring. But due to the scarce availability of good quality fresh herring, we substituted the fish component with tuna and placed the tartare on a bed of yellow fin tuna carpaccio instead, which worked beautifully,” says Nitin Kulkarni, executive chef.
At The Clearing House, 13-15 Calicut Street, Ballard Estate
Call 22683030
Cost Rs 650

Duck Carpaccio with Arugula and Orange Segments
Although it’s highly unusual (and a tad dangerous!) to see poultry prepared in this raw form as a carpaccio, we’ve not only eaten it and lived to tell the tale, but have loved this version of the carpaccio that’s being served at Dine at The Quarter with peppery arugula, capers, parmesan cheese and orange segments sitting atop it. “I always work with classic, old school recipes with a contemporary twist. Carpaccio is one of the classic dish particularly known for its thin slices of beef. However, duck is not commonly used for carpaccio as it has quite a gamey flavour. To avoid that, we remove the fat, sinew and marinate the duck in a citrus-based marinade overnight and freeze it which helps to soften the muscles and tenderise the meat,” says Nico Goghavala, co-founder, The Quarter.
At Dine at The Quarter, Royal Opera House, Mathew Rd, Opera House, Girgaon
Call 8329110638
Cost Rs 400

Scallop and Black Truffle Carpaccio
On the menu at Estella in Juhu is this lovely, delicate dish of scallops done carpaccio-style with decadent black truffles that is sophisticated, yet refreshing thanks to other ingredients like a burnt orange aioli, edible flowers and micro greens. “Scallops are one of my personal favourite and here, they are grilled on just one side. The raw juices of the mollusk, along with the truffle and the tang of the creamy burnt orange aioli is one lovely combination,” says Chef Rohan D’Souza, lead chef at Silver Beach Entertainment Hospitality pvt ltd.
At Estella, Nichani Kutir, Juhu Tara Road, Juhu
Call 7999998232/7999998212
Cost Rs 825

Trio of Beetroot with Coconut Carpaccio
While one might argue that the beetroot done three ways (pickled, braised and roasted) is the hero of this dish, it is the thin, quivering tender coconut carpaccio that truly elevates this dish—that’s accentuated with creamy, house-fermented coconut yogurt and spicy serrano chilli pepper salsa—to a gastronomic high. “Making carpaccio allows a chef to “show off” his culinary skills in terms of flavour, appearance and knife skills. Everything needs to be in just the right place, in order to create a perfect tasting—and looking—dish. My process for this dish started off with the freshest produce, the right temperature for all the ingredients, the perfect amount of seasoning, and above all, the slices; as that’s what carpaccio is ultimately all about,” says Rishim Sachdeva, head chef, Olive Bar & Kitchen.
At Olive Bar & Kitchen, 14 Union Park, Khar West
Call 43408229
Cost Rs 525

Carpaccio of Strawberries with Pea Shoots
Stretching the limits of creativity, this carpaccio at Izaya is not only a vegetarian one, but is a dessert to top it all! This dessert is made up of a strawberry yogurt namelaka ganache which is topped with fresh strawberries done carpaccio style, infused with basil and garnished with berry jelly, edible flowers and pea shoots which brings out the brightness of the dessert. “Traditionally, a carpaccio is a dish of raw meat that is thinly sliced. The inspiration for this dessert was to give the popular appetiser a dessert-esque spin! We’ve finely sliced the strawberries to simulate the look and texture of the original dish. It is further enhanced by the creamy texture of the namelaka and the crunch of the dulce rosher,” says pastry chef, Aniket Parkar.
At Izaya, NCPA, Gate No. 2, Nariman Point
Call 22821212
Cost Rs 550



The Original Carpaccio
Invented in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice, Italy during an electricity outage, the carpaccio is named in honour of Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work. This analogy is apt, as a traditional carpaccio is a dish of raw, red meat, thinly sliced and served with lemon, olive oil, and white truffle or Parmesan cheese!

(An edited version of this article appeared in the 22nd January 2018 issue of the Mid-Day newspaper, India https://m.mid-day.com/amp/articles/mumbai-food-5-carpaccio-dishes-with-a-twist-you-can-try-at-city-eateries/18963182)

Waiter, There’s a Dessert in my Drink!

Is it a dessert or is it a cocktail? Precariously balancing that fine line are a host of dessert-inspired cocktails. We sweeten you up with a few such post dinner drinks.

By Raul Dias

Crème Brûlée Martini
This drinkable, ‘martinified’ version of a traditional crème brûlée is a custard and vanilla flavoured cocktail infused with vanilla vodka, replete with a hard-caramel shard to replicate the glassy top of the French dessert.
Available at Scribble Stories, 21B, Santhal ONGC Complex, Opposite Lilavati Hospital, Reclamation, Bandra (w), Mumbai
Call 022-26400754
Cost Rs 475

The Peche Melba
​While the classic dessert, the Peach Melba, was itself invented—again by Auguste Escoffier—in honour of famed Australian opera singer Dame Nellie Melba, this homage to a homage is a cocktail made from strawberry coulis, peach extract and some vanilla ice cream, all shaken with vodka. 
Available at Pandora Gastronomy and Bar, Ground Floor, Nyati Unitree, Nagar Road, Yerwada, Pune
Call 020-30189820
Cost Rs 375

Saucier
​Inspired by a classic dessert cocktail created by French pâtissier Auguste Escoffier, this version sees the pairing of sparkling wine, angostura bitters and maraschino cherry liqueur with bourbon and vanilla ice cream. And to make it still more dessert-esque, it is garnished with an edible nasturtium flower and silver dragées.
Available at The Runway Project, 2nd Floor, North Sky Zone, High Street Phoenix Mills, Lower Parel, Mumbai
Call 022-49151000
Cost Rs 825

Gingerbread Prohibition Pop-up
​This prohibition era-meets-dessert cocktail is a rather unusual melange of bourbon infused with caramel popcorn, espresso, gingerbread and popcorn syrups and a dash of all spice bitter, that’s all topped up with a splash of stout. And in keeping with the speakeasy theme of the drink, the cocktail glass comes wrapped in a sheet of newspaper!
Available at Prankster, Shop No. 8-9-10, First Floor, Sector 29, Gurugram
Call 0124-4266653/54
Cost Rs 425

Toblerone
This after-dinner cocktail that is the deceptively potent sum of its honey, cream, Baileys Irish Cream and dark rum parts, is a drinkable paean to the nougat and honey-redolent, undulating mountain peak-shaped Swiss chocolate bar—the Toblerone.
Available at Izaya, NCPA, Gate No. 2, Nariman Point, Mumbai
Call 022-22821212
Cost Rs 490

Willy Wonka
​No list of dessert cocktails can be complete without a nod to Willy Wonka. Named after him, this post-dinner martini cocktail sees whiskey, creme de cacao and dark chocolate shaken together and poured into a chocolate sauce lined martini glass that’s garnished with a chocolate shard.
Available at The Sassy Spoon, Express Towers, Ramnath Goenka Marg, Nariman Point, Mumbai
Call +91-9920003500
Cost Rs 420

(An edited version of this piece was first published in the 29th January, 2018 issue of India Today magazine https://www.indiatoday.in/magazine/leisure/story/20180129-dessert-cocktails-creme-brulee-martini-gingerbread-prohibition-pop-up-1149657-2018-01-19)

A-N-A-T-O-M-I-Z-E: The Levitating Dacquoise

By Raul Dias

As a high school student, studying physics—and all its associated principles, laws and theories—was one my least favourite things to do. With cookery and food tech being the exact opposite! Who would have guessed that one day, I’d be sitting down for the final course of a meal, seeing the two ‘consciously couple’ so very effectively? And while we’re all too familiar with the results of the collision of the world of food and chemistry aka. molecular gastronomy, a touch of physics has eluded us thus far.
Well, that’s exactly what happened to me at Izaya, the new Robata Thai restaurant at Mumbai’s NCPA. Grabbing every single eyeball in the room and making its presence felt rather spectacularly, The Levitating Dasquoise—sitting pretty in a glass bowl—literally glides across to my table, hovering precariously above a black plastic base, all thanks to the quantum mechanical effect called diamagnetism. To get all geeky on you, an applied magnetic field, both, at the base of the specially made glass bowl, and atop the black base stand, creates an induced magnetic field in the opposite direction, causing a repulsive force which makes the bowl levitate in thin air.  
In total sync with the levitating concept, the dacquoise itself is a super light confection that is made up of 54% Belgian Callebaut chocolate, Normandy Chantilly cream and tart, Mahabaleshwar strawberries. Tiny meringue kisses made with almond powder and soy lecithin are strewn about and the dessert is garnished with edible nasturtium flowers, micro greens and gold leaf.    

(This column first appeared in the 14th January 2018 issue of The Hindu newspaper's Sunday Magazine section on page 8 http://www.thehindu.com/todays-paper/tp-features/tp-sundaymagazine/the-levitating-dacquoise/article22439867.ece)

There’s a Dessert in my Tipple!

Is it a dessert or is it a cocktail? Precariously balancing that fine line are a host of dessert-inspired cocktails that restaurants and bars across the city are urging us to try this party season. We sweeten you up with a few post dinner drinks.

By Raul Dias

Hard Caramel Crème Brûlée Martini
Replete with a hard-caramel shard to replicate the glassy top of a true-blue crème brûlée, this drinkable alcoholic dessert at the recently opened Scribble Stories in Bandra is a custard and vanilla flavoured cocktail infused with vanilla vodka and a layer of the aforementioned hard caramel garnish. “The idea behind the dessert cocktail was to create a party in a glass. Most celebrations are incomplete without indulging in copious amounts of alcohol and desserts and that is what inspired us to blend the two and create one sweet, boozy potion,” explains the developer of this cocktail, Chef Nester Gracias, Scribble Stories - All Day Dining.
At Scribble Stories, 21B, Santhal ONGC Complex, Opposite Lilavati Hospital, Reclamation, Bandra (w)
Call 26400754
Cost Rs 475

Blonde
​A play on the brownie’s paler sibling—the blondie, this dessert-inspired cocktail at the brand new The Runway Project in Lower Parel, is an unusual mix of key ingredients that make this drink a fashionable tipple. A concoction of milk, vanilla ice cream and mascarpone cheese, all blended with limoncello and finished off with a pinch of granulated sugar is the Blonde. “This drink is inspired by a rich cheese cake. Mixing milk and alcohol is not common in India and the result achieved can be astonishing. We thought of giving this a spin by adding liquor,” explains Varun Sudhakar, Head Innovation and Operations (Beverages), The Project series.
At The Runway Project, 2nd Floor, North Sky Zone, High Street Phoenix Mills, Lower Parel
Call 49151000
Cost Rs 775

Toblerone
A homage to the nougat and honey-redolent Swiss chocolate bar, Toblerone at Nariman Point’s Izaya is an after-dinner cocktail of honey, cream, Baileys and dark rum that invokes all things dessert. “The purpose of the Toblerone was to encourage the sale of alcohol towards the end of the meal. Also, the lack of interest in alcoholic desserts pushed us to create a cocktail that can be best enjoyed after the meal. The inspiration was the chocolate after which the drink is named, represented by the chocolate garnish and honey in the drink,” says Marzban Amroliwalla, Chef, Research and Development, Izaya.
At Izaya, NCPA, Gate No. 2, Nariman Point
Call 22821212
Cost Rs 490

The Ibrahimovic
Stunning to look at and inspired by the White Russian, this one at The Quarter, Opera House is a local, hipster take on the White Russian that’s also slightly elevated. So, as its ingredients it has cold brew coffee, brandy, buttermilk, malai and orange bitters—all giving it a dessert-esque appeal! “It’s an eclectic take on the White Russian which is truly a classic cocktail. Making them and serving them for over 20 years, I was fascinated by ways to enhance the White Russian. Drinking lassi on the streets of Mumbai and Amritsar, the thickness of it caused by high quality milk and the malai on the top makes it special. I wanted to bring about this sensation to the White Russian and by using a high-quality brandy and some orange bitters for a citrus note really managed to elevate this classic drink into the Quartersphere!” says Nico Goghavala, Co-founder, The Quarter.
At The Quarter, Royal Opera House, Mathew Rd, Opera House, Girgaon
Call 8329110638
Cost Rs 550

Thyme-scented Chocolate Caramel Cookie Shots
With a name larger than its actual size, this dessert cocktail shot is a great way to end a meal at Jeon in Juhu. Who needs to eat dessert when you can down it in a shot, right? This one’s an interesting cocktail recipe made with a twist of taste and flavour using chocolate cookie crumbs, Belgian chocolate ice cream, triple sec and Baileys Irish cream and few leaves of thyme that are all blended together to perfection, giving it that rich and creamy texture. The drink is then poured into shot glasses, topped with a dehydrated slice of orange, gooey chocolate cookie and garnished with a sprig of fresh thyme. “I tried making a dessert using the same ingredients, but it lacked flavour and texture. I thought of coming up with a drink instead, where the crunchy cookie crumbs marry the richness of the silky texture of the drink and complement each other well,” says Chef Jerson Fernandes, Executive Chef, Sea Princess Hotel.
At Jeon, Sea Princess Hotel, Ground Floor, Juhu Tara Road, Juhu
Call 26469500
Cost Rs 599


Cinnamon Crème Brûlée Martini
This one’s for both—the James Bond fan and the dessert loving ‘grown up kid’ in you! A delectable drinkable dessert in a martini glass, the Cinnamon Crème Brûlée Martini at Khar’s Radio Bar may seem a complex concoction, but is ridiculously simple to put together. Take 45ml vanilla vodka, 60ml fresh cream and blend them in a cocktail shaker along with six ice cubes. Serve this in a martini glass and dust with cinnamon powder. “My idea behind coming up with this was to combine the world-famous dessert crème brûlée and curate something very refreshing and delectable at the same time. Serving it chilled, in appropriate amounts adds up to the flavour even more,” says Nixon D’Souza, Brand Manager, Radio Bar.
At Radio Bar, Ground Floor, Hotel New Castle, Linking Road, Bandra (w)
Call 9769755542/9769355503
Cost Rs 420

(An edited version of this review appeared in the 4th January 2018 issue of the Mid-Day newspaper, India https://www.mid-day.com/articles/mumbai-food-cocktails-get-a-dessert-inspired-twist-at-city-bars-and-restaurants/18891162)