Housing some of the best food joints and fine dining restaurant, Phoenix Market City, Kurla is a foodie’s paradise. An invitation to attend Food Crawl, on 15th October, organized by the mall and FBAI means you get the best food from the finely curated places.
The plan included…
- Khiva for appetizers
- Wok Express for Cheung Fun and Bao
- Harry’s Café + Bar for drinks and
- Take-away donuts from Krispy Kreme
VIP access to Shaan Live-In-Concert @ Dublin Square was icing on the cake.
Khiva is one of the prominent fine dining place serving Bukhara cuisine along with Mughlai and North Indian fare.
Khiva is a town in Uzbekistan and the interior of the restaurant attempts to represent the very spirit of the land. Large murals on opposite walls, with one of them representing Buzkashi, swords and chandelier with a wooden & rope framework in the background adds to the elegance of the place.
Their specialty is Bukhara or Royal Frontier Cuisine from North-West Uzbekistan. Rather than normal chilies, Khiva uses specially sourced Yellow chilies which are an essence to the cuisine on offer. One of their specialty is Daal Khiva, which is simmered for 8 hours before being served.
Our journey to this exotic cuisine started with a side dish called Para. Colorful crispy sticks most likely prepared with rice as a raw material and were served with cheese dip.
With appetizers, Khiva serves 5 types of dips/chutneys. From spicy to very spicy, Chico Tamarind and mint are among different varieties to tickle your taste buds.
Cheese Kurkure were first to arrive and remained star dish throughout. These are deep fried thin and crispy wraps with cheese and mushroom stuffing.
Makai Seekh Kabab was corn and herbs in soft vegetable kabab.
were potato tikkis stuffed with cheese and peas and were cooked to perfection.
Peshawari Paneer is one of their signature appetizers. Large blocks of house made malai paneer are marinated in yellow chilies and yoghurt to give a great taste.
An eye-catching appetizer, Subz Lacheela Kabab was last to arrive. A vegetable kabab wrapped in vermicelli was as complex in eating as it looks.
An array of appetizers was enough to break a stereotypical notion of ‘What’s there for Vegetarians at a place like this?’
Next stop was Wok Express to taste their Baos and to taste a new entrant in their menu, Cheung Fun.
Cheung Fun are rice noodle rolls with vegetarian or meat stuffing. It’s a Cantonese dish originated in HK and southern China and is popular as a snack. We tried Asian Green Cheung Fun which was mildly sweet.
Bao are essentially steamed stuffed bread. We tried Chilli Mushroom and Chilli Paneer Bao.
Both the dishes were good but lacked any greatness. This being my first encounter with both the dishes, I can’t vouch for the authenticity of the food and would like to take a second attempt to finally judge the dish.
We were a large group and our visit was planned with the pre-fixed menu. Still, it took them considerably long time to serve the food. I really wish them an improvement on this.
Harry’s Bar + Café:
The last stop for the Food Crawl has to end with great cocktails. Harry’s has appealing ambiance with great numbers playing in the background. Great place to unwind after a hectic day.
We tried a couple of cocktails and none disappoint us.
With a standard combination of 5 whites and a dash of cola, LIIT was good. Not the most potent I have ever had but didn’t disappoint me either.
Blood on the Rooftop:
4 spirits, peachy lemonade and a splash of red wine, forming a red layer at the top, hence the name. Recommended!
Twisted Whiskey Swizzle:
A potent combination of bourbon and citrus. A great whiskey cocktail.
Again, a highly potent mix of 100 Pipers, Kahlua and cola. Kahlua adds the right coffee flavor with cola balancing the bitterness of the scotch and coffee.
A takeaway bag of Donut from Krispy Kreme ended the Food Crawl with a sweeter note.
The Food Crawl was followed by Shaan performing live on his great numbers at Dublin Square.