Gastronomical Affair: SpiceKlub

 Located next door to Quattro in Lower Parel and managed by the same group, SpiceKlub, is an Indian twist to molecular gastronomy.  This is an all-vegetarian fine dine eatery. What purely sets it apart from others is the assorted food and its presentation. From an interesting fusion of street food to carefully served Indian mithais, every dish is a passionate performance of art.

test-tube Pani Puri (Rs.275)

The interiors are simple, with one side having an exposed brick wall and seating arrangements predominantly invite large groups of people. We started by calling for the test-tube Pani Puri (Rs.275) that was accompanied by a syringe of meethi chutney and a couple of test-tubes filled with the mazedaar theekha pani. The dish just tasted like any other great pani puri would, but it also had another interesting element of using syringe and test- tubes. 

 Papdi Chaat (Rs.395)

We then placed an order for the Papdi Chaat (Rs.395) which came veiled in coriander foam, which when parted reveals chilled, sweet and wobbly yoghurt spheres balanced on crisp puris that you would have to pop into your mouth as whole. Just as the appearance, it had the perfect balance of sweet and spicy chutneys. There was enough stuffing completed by the refreshing taste of yoghurt spheres.

Our order for the Dehydrated Dhokla (Rs.325), arrived in the deconstructed form, along with chilli caviar and mango filigree. The dish won full marks by our table for its presentation, but failed towards an excellent taste. Though I loved the cold chalk- like coconut powder with it, it did not convince me.

Dehydrated Dhokla (Rs.325)

The Chole Kulcha (Rs.295) had mini pocket breads stuffed with Chole and topped with chilli and coriander foam. These Kulchas were on an average rank as compared to the Dahi ke Kebab (Rs.325). This dish was made up of hung yoghurt, blended with flavourful spices. I totally relished the kebabs which were tangy and saccharin with a zinc of mint that garnished it.  

 Chole Kulcha (Rs.295)

By then our drinks of the Ice Sphere (Rs.165) and Kala Khatta Mojto (Rs.165) were assembled on the table with a live soda syphon. Where on one hand, the Ice Sphere was the fascination of an actual sphere of ice that kept rolling but tasted just like Mirinda, On the other hand, the Kala Khatta Mojito was chatpata and nice. 

 Dahi ke Kebab (Rs.325)

The deconstructed Vada Pav (Rs.395) was slightly more surprising with its rich potato mousse`and dry lahsun chutney packed in edible plastic pouches.

Vada Pav (Rs.395)

Finally the Star dish of the day was the Nannza (Rs.245) which were mini naans stuffed with spiced cottage cheese and presented the Italian way. Your meal is incomplete if you do not have Nannza at SpiceKlub! Perfect amount of cheese, roti, flavouring of garlic and garnish!

Nannza (Rs.245)

The restaurant puts the most inventive spins on desserts. We would not ordinarily order a

dessert called Chocolate Pot (Rs.425), but were coaxed into it by the restaurant

manager. The dessert looks like an edible school experiment. It’s made up of a dark Belgian

chocolate pot brimming with a surface layer of chocolate crumble, which you can scoop

out with two accompanying Belgian chocolate spades, which have surprise fillings of

chocolate ganache and caramel.

Chocolate Pot (Rs.425)

These spades saved the dessert.  The pot is placed on powdered pistachio, which only looked good.  It also contained velvety rasmalai and saffron mousse`. Again, looks can be deceptive. The velvety rasmalai was too strong to go with the chocolate. Overall it disappointed me.

Bubbling Kulfi (Rs 495)

We then tried the Bubbling Kulfi (Rs 495), after hearing so much about it. This Indian fancy was served on a flask filled with liquid nitrogen and accompanied by five different types of sauces of rose, rabdi, caramel, chocolate and blueberry. One had to mix the frozen, sticky  kulfi particles well with their choice of sauce.