Flip Bar and Kitchen, Chembur, Mumbai

Flip Bar and Kitchen is a new addition to Chembur’s eating joints. Easily accessible off the lane merging Eastern Highway. When we received an invite to try out the food at this newly launched place by the Chef and Consultant Saif, who has successfully set-up some great places like Hymus Restobar, The Little Door, Jamboree Kitchen and Bar and The Fusion Kitchen, I was sure that the food will be worth experiencing.

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The place is small compared to usually sized restaurants and has an upper floor dedicated to sheesha lounge which is vibrant and well-lit compared to usual dark and dingy sheesha lounges.

The bar is yet to open, so we started with mocktails and tried Peppery Black, Pineapple Mojito, Kiwi Margarita and Cilantro, Jalapeno, Pineapple Kick.

Peppery Black was and fusion of black currant crush, grape juice, and lemon juice while the Pineapple Mojito had a mix of lime, mint and pineapple juice topped with fresh cut pineapple.

Kiwi Margarita was made with kiwi crush blended with ice and was garnished with fresh kiwi. Cilantro, jalapeno, pineapple kick was an unusual fusion of cilantro, jalapeno, pineapple juice and lemon juice.

While mocktails did not impress me much, Mansi appreciated Peppery Black and Cilantro Jalapeno Pineapple Kick.

The thoughtfully curated food menu brings great dishes from around the world rather than focusing on a single cuisine. You get the best of uncommon varieties of different cuisines like Indian, Southeast Asian, Middle Eastern, South American and Spanish cuisines etc.

Mini Cheese Pappadom Bites
Mini Cheese Pappadom Bites

Mini poppadoms topped with a mixture of chopped pineapple, corn, jalapeno, onion, bell peppers and finished with grated cheese. A good twist to the very common masala papad.

Papas ala Saif
Papas ala Saif

Named after the chef himself, this was a dish with fried potato discs, topped with yellow pepper cheese sauce and black olives. The eggetarian variant has boiled egg circles on top of the fried potato discs. This was unanimously liked by all of us and was perhaps the star dish of the day.

Cow Boy Nachos
Cow Boy Nachos

Reason to rejoice nacho lovers. These spinach-flavored tortillas, fully loaded with cheese sauce, beans, pico de gallo, bell peppers, mozzarella cheese and parmesan cheese.

Sambal Baby Potatoes:
Sambal Baby Potatoes

Baby potatoes tossed in olive oil with onion, garlic, bell peppers in spicy sambal sauce.

Chipotle Paneer Chili
Chipotle Paneer Chili

Cottage cheese tossed with ginger, garlic, onion, bell peppers, tomatoes, paprika, green chili and chipotle chili.

Exotic Cheese Balls
Exotic Cheese Balls

Cheese balls stuffed with jalapeno, oregano mozzarella and feta cheese, served with yellow pepper mayo. The stuffing was a little dry and had an unavoidable high proportion of jalapeno taste which the chef welcomingly agreed to correct.

Venesse Mushroom in Cream
Viennese Mushroom in Cream

Mushroom chunks tossed in olive oil with cream, cheese, fresh herbs. If you like mushrooms and cream cheese, this is the dish not to be missed. The white sauce perfectly complemented mushrooms.

Spinach & Three cheese baked mushroom
Spinach & Three cheese baked mushroom

Button mushrooms stuffed with spinach, cheddar, mozzarella, parmesan cheese, jalapeno, baked.

Spicy Garlic Fried Mushroom
Spicy Garlic Fried Mushroom

Spicy mushrooms in ginger, garlic and soy sauce and topped with sesame seeds and spring onions.

Rendang cottage cheese
Rendang cottage cheese

Cottage cheese cubes tossed in the mixture of galangal, lemon grass, ginger, garlic, shallots, Thai red chili with coconut milk.

In the the mains we tried 3 dishes and none of them disappoint us. I liked Gallo Pinto the most.

Gallo Pinto
Gallo Pinto

Gallo Pinto was Costa Rican beans and rice served with grilled cottage cheese steak, red pepper sauce, pineapple salsa and dill yogurt.

Ghormeh Sabzi
Ghormeh Sabzi

Ghormeh Sabzi was an Iranian vegetable stew cooked with onion, garlic, spinach, green onion, kidney beans, turmeric, fresh fenugreek, black lemon, advieh (a Persian spice mix) served with parsley rice.

Majboos
Majboos

Majboos was an Arabic variant of biryani. A blend of vegetables and spices cooked for a great biryani taste.

Chocolate Peanut butter Pretzel Milkshake
Chocolate Peanut butter Pretzel Milkshake

The meal ended with an Instagram-worthy Chocolate Peanut butter Pretzel Milkshake. This calorie and decoration laden shake is a blend of vanilla ice-cream, peanut butter, chocolate sauce, topped with whipped cream and garnished with a piece of a Pretzel which gave a crunchy and salty twist to the shake.

Food: 4.5/5
Location and ambiance: 3.5/5
Service: N/A as this was an invite.
VFM: N/A as this was an invite.


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Everything here has its own bit of tamasha @ Tamasha, Lower Parel, Mumbai

Tamasha is yet another addition to the already crowded premium restaurants space, Kamala Mills, at Lower Parel. Having the first outlet in Delhi, Tamasha is a premium offering from Priyank Sukhija, who has 28 restaurants in his portfolio span across India. Tamasha is the first venture in Mumbai and they plan to restrict it to single outlet format in the respective city to maintain the brand.

The moment you enter the place, the eye-catching light bulb and mirror combination, hanging from the ceiling, with its twinkling effect will make you go wow. They also have an al fresco section where they plan to serve sheesha once the license is received.

Drinks started rolling in with Foamintni. The thoroughly refreshing vodka base drink with a mix of apple flavor, elderflower syrup, topped with mint foam and is served atop a glass with orange and mint infused fumes.

Tamasha Black Tea
Tamasha Black Tea

The next was Tamasha Black Tea, an absolute potent mix of vodka, Kahlua and tea, served in a fuming kettle.

Lambi Nashili Chai
Lambi Nashili Chai

Lambi Nasheeli Chai was a variant of LIIT had 4 whites, elderflower syrup and was topped with house wine instead of cola. Good to try if you like to experiment with wine and want to give the usual cola sweetness a miss.

The milk based Chocolate Delight with chocolate syrup, Kahlua, Baily’s and vodka was outright delightful.

From the molecular cocktails offering, we tried Bubbling Cosmo and Rum Infused Raw Mango.

Bubbling Cosmo was a foam and fumes variant of the regular cosmo. The topped foam had a flavor of basil in it. Rum Infused Raw Mango had raw mango flavored foam topped on rum based drink.

 

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Corn Cheese Grill Kebab

 

Food started with Corn Cheese Grilled Kebab. The corn tikkis were good in taste but the velvety smooth dal makhani and mini naan stole the show.

Achari Mushroom Wanton
Achari Mushroom Wanton

Achari Mushroom Wanton was another star dish. Crispy wontons with soft mushroom stuffed center were great with the dip.

Soya and Basil Dimsums
Soya and Basil Dimsums

Soya and Basil Dimsums were adequately cooked and were not chewy. Again, the dips served matched the stuffing of dim sums.

The Subzi and Pasta Soup
The Subzi and Pasta Soup

The Subzi and Pasta Soup was a fusion of South Indian Rasam with a flavor of minestrone soup which was complemented by minced veggies and tiny chunks of pasta. The Bruschetta perfectly paired with the soup.

The Cottage Cheese Hushies and Indian Macaroni Balls were deep fried dishes. The Macaroni Balls had spiced gooey cheese center and macaroni chunks. The mango jalapeno mayo dip was a twist to the dish.

Scooped Potatoes
Scooped Potatoes

Scooped Potatoes had paneer tikka chunks in it. Perhaps the least liked by us. Not that it tasted bad but I would anytime prefer any of the above dishes over this one.

with_chef

During this, we also got an opportunity to meet Chef Jehangir, who was more than happy to explain the thought he has put behind every dish being served. The spices are balanced according to Mumbai palate and climate. His philosophy is, the food you have at Tamasha should relate to a story and should bring in old memories.

He recommended some of the dishes and desserts for us to try.

Dhingri Hara Pyaz Cannelloni brought the fusion of cannelloni pasta and hara pyaz (green onion) and was pan fried rather than baked and served on makhani sauce to give it a twist.

Burrata

Burrata

Burrata is an Italian mozzarella and cream cheese and was served with lavash sticks, balsamic reduction, sun-dried tomato pesto. This qualifies for a try if you love cheese.

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For me and my vegetarian friend, the chef suggested Videshi Tawa Pulao which was a fusion of classic tawa pulao and continental vegetables and was served with fried papad, raita and pickle.

Chocolate Pan Wedge
Chocolate Pan Wedge

Chocolate Pan Wedge ended the meal on a sweeter note. It was chocolate truffle infused with pan flavor and dusted with Pan Pasand. The compote had rose/ gulkand flavor to complement the pan taste.

All the drinks and dishes demonstrated excellence in bartending and gastronomy as the infusion of ingredients and flavor never contradicted each other.

We were there as a part of bloggers table and were delighted by the hospitality of the Vice President, the chef and the staff.

Be it the interiors, drinks or food, everything at Tamasha has its own bit of tamasha in it.


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