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TAG GourmArt Kitchen is a vegetarian restaurant cum art gallery located at Kamla Mills, lower Parel.

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The vibrant trendy restaurant is celebrity chef Ranveer Brar’s take on Food & Art.

The food menu is inspired by his travel all over the world, International favourites have been given a unique twist.

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TagGaurmat also serves wines and liquors sourced from around the globe.

So here is what I had –

COCKTAILS:-

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THE (UN)-USUAL –
Gin based cocktail made with fresh muddled strawberries .
Sweet sour flavour of strawberries with the bitterness and punch of gin.
Absolutely refreshing !!

SOUP:-

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TOMATO CARDAMOM SHORVA –
Tomato shorva served with ginger foam/dhokla crisps/goat cheese sphere and salted methi .
Sweet, spicy, tangy and crispy !!!
You get a burst of flavours n sharpness of goat cheese !! Wow !!

SALAD:-

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WATERMELON SASHIMI –
Yam guacamole topped with sous vide (cooking technique) watermelon slices and ginger ice.
Drizelled with umami glaze .
The tangy glaze with cool ginger ice and gooey guacamole tasted delicious.

SMALL PLATES:-

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MUSHROOM GALAWAT –
Lucknowai galawat kebabs made with mushrooms, drizelled with truffle oil.
Served with sour dough crostini and buttermilk laccha onions.
The pan seared kebas had melt in your mouth texture, mild subtle flavour, fabulous !!

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REMEN BOWL –
Japanese flat wheat noodles in a miso-soya broth with ginger/poached egg and bok choy.
Wholesome and fulfilling !!

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KONYAKKUYAKI –
A japanese street food with a twist.
Deep fried balls made from waffle batter. Served over soya tamirand chutney, topped with crispy nori/gari and tempura batter pearls.
Sprinkled with miso dust.
Soft yet crispy balls with a tangy sweet flavor and crunch !! Brilliant !!

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SCRAMBLED EGGS –
Ragi and smoked raisin toast topped with scrambled egg and mushrooms.
Drizelled with truffle oil.
Garnished with balsamic caviar and rocket leaves.
Simple yet elevated, extremely delicious !!

SUSHI:-

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CUCUMBER KIMCHI ROLL –
Vinagered short grained  rice stuffed with cucumbers and rolled in nori.
Topped with mango lime foam and tempura rice.
The vinagered rice had the right texture, vegetarian sushi at its best !!

FLAT BREAD:-

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Soya rendang flatbread topped with som tum(thai raw papaya salad) and mozzarella cheese.
Garnished with peanuts.
Fabulous flavour of lemongrass and crunch of peanuts made it appetizing.

DESSERTS:-

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CHOCOLATE FONDANT –
Chocolate cake with a centre of gooey thyme orange chocolate sauce.
Served with black pepper vanilla ice cream.
Garnished with strawberries and chocolate soil.
The hint of thyme and orange with the chocolate tested devine !!
Cool peppery ice cream added another layer of flavour !
Sinful……

Overall, I had a wonderful time.

The innovation done to vegetarian food is commendable.
It’s fresh, well balanced and bursting with flavours.

Complex diverse ingredients are used with finesse to create dishes to woo your senses.

Presentation is truly exquisite, service is quick and courteous.

Go try indulge !!

Watch the video on my blog –
anandtiwari.in

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