Molecular gastronomy has taken food to completely different dimension, things which you never thought would be possible are being done by chefs now a days to make your experience worth a memory on the table. One such place called Panayaa – Modern Indian Kitchen in Lower Parel has some promising stuff to showcase. They have played around with different components and presented it in a different way to stand out from other restaurants. Meal was like a roller coaster ride with some dishes which took the outlet to different heights, while there were few which disappointed a lot. Overall experience was little more above average. A place you shall visit if you like playing around with food.
Potato Spear Chaat with Ragda
Crispy potato salli molded into round shaped balls, placed on a bed of spicy Ragda drizzled with sweet curd and date chutney and garnished with micro greens. An innovative way of presenting a simple street style chaat. A dish you must order when you visit this place.
I would say its a very heavy portion for a single person to finish. A heap of sweet potato mixed along with mint and date chutney with a punch of chaat masala. You can miss this if you want to try something new. Only creative thing about this dish was that the sweet potato has been cooked using sous-vide method.
Note – Heap of micro green served along with this chaat does not add any value to the dish,hence can be avoided.
Another variation of chat made using Dhokla, which was somehow missing in the dish. I could taste everything else other that Dhokla. The chef has tried to create something close to sev khamni, but the combination didn’t work out for me. Nitrogen has been used in this appetizer to make the chat more crispy. Ingredients used do not serve the purpose of the name given to the dish.
A layered dish made up of cottage cheese, zucchini and flavoured kadhai Chutney, later garnished with thin fried potato salli . Star of the day for me, but the salt level seemed to be little on a higher side for me. Otherwise the dish in terms of taste, flavour, texture and eye appeal was bang on. An innovative dish to try for.
De constructed Dahi Wada
Spheres of Dahi Wada made using spherification, spherification is type of molecular Gastronomy done using chemicals. Spheres made up of sweet dahi that would just burst as soon as you bite through it. It was served in a ceramic spoon along with khari boondi which added crunch to it.
Grilled Mushroom Salad
Cold salad made up of Smoked mushroom tossed in a savoury harmalai dressing with a dash of crispy walnuts. The salad couldn’t tingle my taste buds, addition of Nitrogen didn’t add any value to the dish.
Cottage Cheese dices cooked in gravy made up of tomatoes, cashewnut and spices. The Paneer was very soft and tender which would just melt into the mouth. Its a variation of Paneer Makhani with a extra touch of Dry fruits.
Mixed vegetables cooked in a curry made up of finely ground chillies and spices. Thecha is a chutney usually made using green chillies. So my thought about the dish was same, but the spice level of the dish was very low. When I shared the feedback about the same with Chef Naved, so he mentioned that few things are customized according to the clientele around. So if you expect this dish to be spicy like classical Maharashtrian thecha then you would surely be disappointed after tasting it.
The best main course for the day. A perfectly balanced dish made up of green pea. The natural sweetness was perfectly balanced with the sourness of the gravy and spices. It is a dry preparation which went well with Tandoori Roti. A dish you should surely try.
Very ordinary Dal Makhani with lot of sweetness. I was very unhappy with such kind of Dal Makhani served to me.
Jeera Basil Bhaat
A cumine tempered rice dish infused with the freshness of basil. Rice was perfectly puffed, flavoured and seasoned. As soon as you have your first bite, you could taste the freshness of basil which will blow you away. It was served along with raita and papad. Which acted as the perfect accompaniment to the dish.
It was like any other ordinary raita. Burrani Raita is a classical preparation which has lots of fried garlic. But I couldn’t find the same. Name of the dish didn’t serve the purpose.
It was a smooth, creamy and mouth melting strawberry mousse moulded into the shape of dome coated with chocolate and nuts studded on the rim of the dome. It was served along with freshly sliced figs and strawberries
Presentation of the dish was extremely eye catching, full marks for it. This dessert had different texture all over the plate. Base of the cheese cake was made up of mohanthal served along with a scoop of vanilla ice cream. The only issue with the dessert was the flavour of Mohanthal which I feel could have been enhanced more.
Service – 8/10
Value for money – 6/10