Kailash Parbat at Linking Road offers variety of fusion chaats
| Sep 24, 2016 07:18 pm
Gita Hari gorges on Amritsari Fondue, Lolly Tuk, Thai Bhel and many other fusion chaats at the newly opened Kailash Parbat at Linking Road.
Restaurateurs must evolve and innovate to keep up with times and changing trends in this fast-paced industry to cater to the tastes of Gen Next. Apart from Colaba, Andheri, Borivili and Thane outlets, the pure vegetarian restaurant chain Kailash Parbat’s entry into Linking Road, Bandra, the nerve centre of food enthusiasts, sees it famous chaats don a new avatar. No, it has not done away with its specialties but only introduced a kink by espousing popular chaats with international sauces and ingredients.
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Interiors of Kailash Parbat Thai Bhel Samosette with corn & spinach Tacos with pakwan Amritsari Fondue Kichu Mexican Kulfi
Located on two levels, Kailash Parbat houses a sit-out area plus a pani puri counter with a couple of covers on the ground level inside. The wall of the staircase leading to the first level is illustrated with maps, global landmarks and are punctuated with small trunk/suitcase stands to display miniature pestle, rolling pins and other culinary objects. Upstairs the décor is brighter and vibrant with ikat tapestries, cane lamps apart from the colourful pots and pans that dangle from wooden frames.
The very English potato wafers get rechristened as Khatte-Meete Alu, dappled with sweet-sour Indian chutneys to a generous sprinkle of crisp sev and finely chopped coriander leaves. Taco shells encase dal pakwan with a crowning of sour cream and salsa to add a zing to this Mexican snack. Chinese bhel being quite common, Kailash Parbat has come up with Thai Bhel – a big cup full of lemongrass plus a few Thai sauces suffused bhel puri with fresh raw mango juliennes to tease your palate.
Panipuris in chipotle water
Chilli Guava, Ginger Basil Lemonade, Raspberry Mojito are luscious mocktails and besides its yummy taste Peru Watermelon Soda looks appealing when served in a beaker. Their famed lassis (sweet/salted/mango) and masala chaas are in place for the traditionalists. Enterprising Jai Mulchandani who manages the Bandra outlet makes sure that service is prompt and chaats are scrumptious. Pricing is judicious considering the generous portions.
Samosette with corn & spinach
Batter-fried spinach with spicy masalas embraces creamy Mexican chipotle sauce in Chipotle Palak Chaat while Panipuri with chipotle shots is a novel way of eating them where stuffed puris go first followed by a swig of smoky spiced chipotle-infused water creating a burst of flavours in the mouth. Khichu Mexican was a surprise as Gujarati pappads sizzle in refried beans in gravy and melted herbed cheese. Amritsari Fondue was served with crisp bread pieces and a bowl of creamy melted cheese blended with Punjabi flavours and sprinkled with chaat masala. Potato fans can indulge in Lolly Tuk of round potato segments popping out of sticks with a base of potato mash doused in three kinds of sauces.
Tacos with pakwan
Cottage cheese chunks mingle with pesto marinade or come garnished with both black and green olives in place of traditional paneer tikkas. Samosette filled with corn, spinach and cheese, drizzled with sauces and cheese served with salsa in the centre, was a visual delight. Almost all chaats are served with dips/sauces ranging from salsa, sour cream, tahini, hummus, Mexican dips to herbed cream cheese ones besides a tray of meetha and tikka chutneys placed on the table.
KP is mostly visited for its chaats but nevertheless their main course of north Indian dishes like koftas, veg jalfrezi, paneer tikka masala, dum biryani carry their forefather’s brand of authenticity. Sundays put forth exclusive Sindhi dishes like dal pakwan, Bugalbee Aloo, arbi tuk, Sindhi curry and seyal paneer. For a family with different food interests, KP’s menu has a smattering of pastas and oriental dishes too.
Round off with yet another Kailash Parbat all-time favourite Kulfi Falooda – a lavish helping of rabdi, ice-cream and malai kulfi in falooda. Other sweets include mini gulab jamun with gulkhand, kala jamun with ice-cream and angoori rasmalai.
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House special since 1952 like Chole Bhature, Ragda Pattice, Mirchi Kachori Chaat and Pav Bhaji have been retained. Traditional methods, taste, appearance and ample servings are the most important things that make Kailash Parbat’s fare so hugely popular yet the introduction of fusion in their trademark chaats only adds to the repertoire without taking away the tang in mouth-watering snacky foods!