Lord of the Drinks, Andheri (W), Mumbai

Exclamations like ‘big’, ‘spacious’ are often missing while describing restaurants in Mumbai where cramped spaces are a way of life.

Spread across 8000 sq. feet and divided into 3 sections, al-fresco, a ground and a first floor, Lord of the Drinks would be synonymous to those hardy found exclamations.

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The moment you enter the place, you get the similar vibe as Tamasha, Lower Parel, primarily because of the interior. Not to mention that it is owned by the same restaurateur, Priyank Sukhija.

See my review of Tamasha here.

I got an opportunity to visit LOTD within a month of opening. Here is what we got to try…

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Asian Cooler

The concoction of rum, cucumber juice and lime helped cool off the heat!

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Apple Foamintni

This animated drink made with vodka, green apple syrup, mint foam topped with blue curacao syrup too was a great cooler.

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Bubbling LIIT

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Mumbai Tea

Another highly potent cocktail was Mumbai Tea. A mix of cinnamon tea and Kahlua, orange liqueur, vodka and apple juice.

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Lychee Desire
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Melon Twist
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Mint Papaya Rita

 

 

 

 

 

 

 

 

 

 

 

In the variety of fruit flavored cocktails, we tried Lychee Desire, Meon Twist, and mint Papaya Rita. A mild infusion of spices like cloves, smoked cardamom stick and chili pepper makes these different from run-of-the-mill fruit flavor cocktails.

 

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Smoked Sangria

Smoked Sangria brought a smoky twist to a regular sangria. Try it only if you like sangria.

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Sweet Potato Chilli Fries

I realized only after the server told us that the fries are made from sweet potato.

The Tender Coconut and Galangal Soup and the Black Daal Soup turned out to be my personal favorites. Tender Coconut and Galangal Soup is a must try if you like Thai curry as both has the same base, tender coconut broth. Usually, soups made from lentils are bland but this one had a unique taste.

Chukandar Galauti and Bamboo Shoot and Chestnut Kabab were served with bite-sized Malabar parotha and dips. Tzatziki and fresh fruit chutney respectively. Both were a little bland in taste when tried alone but gave a different taste when tried with the accompanying dip.

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Roasted Vegetable Pizza

Other different dishes we tried were Tandoori Platter veg, Trio of Bruschettas, Yellow Chilli and Roasted Garlic Dimsum, Trio Mushroom Dimsums and Roasted Veg. Pizza. none of them disappoint us but the star main course was Lasooni Shingada Palak and Makai Roti.

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Lasooni Shingada Palak and Makai Roti

With unusual presentation and equally unusual taste, the water chestnuts in garlic and palak gravy was a burst of flavors.

And if this was not enough, the desserts served raised a level in combining unusual flavors.

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Paan Ice-Cream Martini

The Paan Ice-Cream Martini gave a good twist for a dessert and was served with thandai shot. A great combination for paan and ice-cream lovers.

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Malpua Lasagna with French Toast

Another quirky dessert was cinnamon malpua topped with cream cheese rabri and Kiwi fruit accompanied by French baguette. Not to be missed if you like malpua or have a sweet tooth.

Considering the great and potent drinks and equally great food options the more apt name would be ‘Lord of the Drinks and Food!’

Ambiance: 5/5
Service: N/A. This was an invite.
Food: 4/5
VFM: N/A. This was an invite.

Overall: 4.5/5

Lord of the Drinks Menu, Reviews, Photos, Location and Info - Zomato

P.S. – We were invited by Lord of the Drinks to try their menu.


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New Menu @ Farzi Cafe, Lower Parel, Mumbai

Farzi Cafe has already established itself as a go-to place for Indian food with a twist. I got an opportunity to be part of their new menu launch last month.

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The moment you enter the place, you feel like entering an ancient place primarily because of the intricately carved patterns and a little dimly lit interior. But the repetition of it gives the feeling of a confined place.

Farzi Apple Foamintini
Farzi Apple Foamintini

We got started with Farzi Apple Foamintini. A strong concoction in vodka, green apple, mint foam and elderflower syrup. I found it a little sweeter than what I like.

Farzi TIna
Farzi TIna

The Farzi Tina gets its name from the first guest by the same name who asked for a vodka based cocktail with a strong flavor of oranges and lime.

The Bunta was a collection of cocktails in goli-soda bottle. The Kolavari was a refreshing mix and the Aam Papad had an overpowering flavor of raw mango.

There were also Farzi Shoonya drinks. As per the name, they had shoonya / no alcohol so I gave them a miss for the sake of my non-alcoholic friends.

Upma and Curried Mozzarella Bites
Upma and Curried Mozzarella Bites

In veg. Tapas, we were served Upma and Curried Mozzarella Bites. Which was a quirky dish of piping hot Upma and Mozzarella fritters. Give it a try if you like Upma.

Besant Nagar Chilli
Besant Nagar Chilli

The Besant Nagar Chilli Fritters were fried Bhavnagari Chilli served with tamarind sauce banana wafers. It’s a popular dish known as Marcha na bhajiya from western parts of Gujarat.

Charred Artichoke and Cherry Tomato Bisi Belle Bhaat
Charred Artichoke and Cherry Tomato Bisi Belle Bhaat

In the main course, we had Charred Artichoke and Cherry Tomato Bisi Belle Bhat, a fusion of the humble South Indian Bisi Belle Bhat with western ingredients like artichoke and cherry tomatoes.

Wok Tossed Vegetables, Peanut Tamarind Salan, Dhania Kulcha
Wok Tossed Vegetables, Peanut Tamarind Salan, Dhania Kulcha

I liked the Wok Tossed Vegetables, Peanut Tamarind Salan and Dhania Kulcha the most. the peanut sauce on wok tossed vegetables gave the dish a good twist and the fluffy dhania kulcha paired very well with it.

Malai Ghevar Tart Saffron Aire
Malai Ghevar Tart Saffron Aire

In desserts, we tried Ghevar Malai Tart with Saffron Aire, again a nice fusion of Indian Malai Ghevar in Tart with saffron foam.

Candy Floss Paan was a perfect end to the meal.

Overall a good place to venture out from the usual Indian food.


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.

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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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