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From Pav Bhaji Fondue and Naanza to Keema Bocconcini Masala and Bubbling Kulfi, the menu blends comfort food with playful experimentation

Eight relishes and condiments arrive on the table as teasers. The red cabbage and radish are crisp, fresh and tasty enough to disappear on their own.

We wait for quite some time till the menu finally is given to us after creating a mini riot. Quite an interesting menu. As Karan explains, “The baseline is molecular gastronomy.” However, what comes across is a fusion menu with some use of molecular gastronomy in a few dishes.

Butte Ka Shorba |

We choose Pav Bhaji Fondue — because pav bhaji is an eternal favourite. This one arrives in a fondue pot, as expected, along with crispy pav pieces. It is cheesy, buttery and indulgent, taking Mumbai’s beloved street-food staple firmly into comfort-food territory. No complaints here.

Naanza |

The Naanza is a clever crowd-pleaser. Small pieces of naan are stuffed with masala paneer and topped with cheese and chilli flakes. Mildly spicy, warm and delicious, it is the sort of thing that keeps getting passed around the table until you suddenly realise there isn’t any left.