The Table

The endless dirt and the hustle and bustle of Bombay can really get to you sometimes. Every time I need to escape, I venture out to one of the many restaurants that have the ability to make you feel as if you are elsewhere. The Table — an award-winning restaurant with the best European/global cuisine, best wine list and listed as one of the top 50 restaurants in Mumbai, manages to do this for me every single time. The creative dishes and eclectic decor is what keeps me coming back. 

As soon as I entered the upscale, two-story restaurant, I was enthralled by the black-and-white zig-zag floor and green armchairs. The ambiance is posh but not uptight; trendy but not pretentious. 

The menu consists of small and large plates. I felt lost when scrutinizing the menu as every item seemed equally titillating. So, we decided to order a bunch of dishes for the table and share. The rather extensive wine list was intimidating so we asked our waiter to select a light-bodied red wine for us. He suggested the Domaine Montrose Merlot, Vin de Pays de Pays de L’herault, South of France, France 2010 (Rs. 3000), which ended up complementing our meal perfectly. 

If you're a fan of brussel sprouts, you must try these as they are divine (Rs. 425). The sprouts are roasted in two sauces: a brown butter sauce and an emulsioned sauce with a twist — garnished with crunchy chestnuts.

The zucchini spaghetti (Rs. 450) was so innovative and so low-cal! Instead of using wheat pasta, they used zucchinis and peeled them into long strands. It was then tossed in a a butter sauce, and sprinkled with almonds and parmesan cheese. I loved how the zucchini was cooked al dente — firm but not hard, chewy but not brittle. 

The roasted red beets salad (Rs 425) featured goat cheese, oranges, mints and pine nuts. The rich maroon color of the beets combined with the bright orange color of the fruit looked spectacular, especially because of the melange of vivid colors. Its taste managed to exceed its presentation, which I did not think was possible!

The yellowfin tuna tataki was drizzled in a sesame vinaigrette, fused with cold diced avocados and topped with fried, round radish slices. The combination of the fresh and juicy sashimi, creamy avacado and crispy radishes offered a mouthful of fine contrasts in textures and flavors. 

Because of my love for Japanese anything, I made sure to order both the miso dishes on the menu. One was a small plate — miso-glazed eggplant (Rs. 425) and the other a large — grouper roasted in Japanese-aromatics (Rs. 725). The eggplant was sliced in long strips and coated in a miso-yogurt sauce that added the perfect amount of moisture to the vegetable. The grouper simply melted in my mouth. The tender and buttery fish laid upon a bed of spinach and submerged in a spring onion fondue that kept the intensity of the flavor just right.

After enjoying the fine food, I began to wonder how amazing the desserts must be... and my curiosity led to discovery of the fig almond tart (Rs. 350). It surely did not disappoint.

Swati Snacks

The last time I was in Bombay was seven years ago, and till this day I crave Swati Snacks, a purely vegetarian (no meat, fish or eggs) fast-food joint that serves hygienic street-food. The place looks exactly the way I remembered it to: steel tables, wooden benches, grey granite flooring, and dishes served on neon yellow, plastic plates. The back area of the restaurant has a huge window that overlooks the kitchen to give it that open-kitchen concept, which I find a great way to keep an eye on the cleanliness! 

I order the same four dishes every single time I go: dahi batata puri (Rs. 90), sev puri (Rs. 80), paneer lifafa (Rs. 130), and my absolute favorite, suva panki (Rs. 100). 

Dahi batata puri and sev puri are both types of chaat — a broad term that describes bite-size savory snacks that are sold on the road-side. Dahi Batata puri is made of spiced yogurt, potatoes, mung beans and a few sweet, sour and spicy sauces. All of these ingredients are inserted into these spherical puris — hollow, fried crisps —and eaten whole. The mixture of flavors is sensational — each bite tingles your taste buds. Note: make sure to eat them immediately as the puris soften and get soggy. 

 Sev puri is made of diced potatoes, onions, three chutneys: tamarind, chili, garlic, and sev — crushed pieces of crispy, chickpea-based noodles. The crunch from the sev, softness of the potatoes, and bled of the chutneys is delectable. This is more of a dry snack, whereas dahi batata puri is liquidy. Don't forget to ask them to go easy on the chili unless you are a die-hard spice fan. 

Paneer lifafa is basically a wrap with a minty, paneer filling mixed with masalas — a spice mixture that has been ground into a paste. It is served with a cool and minty yogurt sauce which adds an extra punch to it. 

Now, onto my favorite snack of all time, suva panki — dill-flavored pancakes that are steamed in banana leaves. I know that sounds weird..but it is fantastic. The way you eat it is by opening up the steaming hot leaves and using a fork  to scrape out the pancake filling. The texture of the panki is soft and stretchy, similar to injera — Ethiopian staple bread. It comes with a spicy, green chutney that is important as without it, it may seem a little bland. I enjoy the after-effects of this dish as well because dill is an aromatic herb with a multitude of health benefits. It soothes my stomach which is crucial in a place like India where the food is generally harsh on the stomach due to the fiery spices and rich and creamy ingredients used.

This place does not take reservations, and is ALWAYS packed, so be prepared to wait 30-45 minutes no matter what time of the day you go.