Food was passion of Bobby Patel, partner and chief chef of Thyme and Whisk, since childhood. She pursued engineering at the instance of her parents, but food was her calling. Her husband, Tapan, supported her dreams and helped her start their first restaurant in Vadodara. Soon Bobby’s brother Parth Gheewalla joined them as a partner, and they opened their first outlet in Juhu just before the pandemic. Being vegetarians themselves, they always faced the issue of not having enough choice. “Vadodara was a primarily a vegetarian place as well. Therefore, we chose to go totally veg,” said Parth.
As I walked into their just a week-old place in Atria Mall, Worli, the vibes of the place totally took over. Jenny, their hostess, is exuberance defined.
Swedish Fondue | Photo: Shruti Pandit
I was in a frenzy after going through their over-exhaustive menu. “The idea was to offer all that we could to the vegetarians!” said Bobby. “The menu was curated initially with a help of professional chef, but later in last few years, especially for this outlet, we have created most things ourselves. We have included all kinds of cuisine and created our own dishes — fusion cuisine!”
Eager to try her creations, I surrendered. But after a disclaimer that I can’t try all the dishes!
Blue Lagoon Arancini Croquettes | Photo: Shruti Pandit
Blue Butterfly Pea Waterchestnut Dimsum | Photo: Shruti Pandit
For the starters it is Blue Lagoon Arancini Croquettes. This typically Sicilian dish is presented with a twist by adding the blue-pea flower to the cheese and risotto filling inside. Colourful to look at and tasty to eat. The Mushroom & Thyme soup was served in the break. The next starter was the Korean Garlic Bun. Warm, soft and delicious. This was followed by the Smokey Mexican Qeso Pizza with burrata on top. The pizza came with a dome that revealed a smokey pizza thanks to a piece of charcoal at the center, which they removed after the impact. The burrata on top added that extra taste to the pizza that left a nice smokey after taste. The taste was nullified by the French Martini Blaster, which cleaned the palate.
Korean Garlic Bun | Photo: Shruti Pandit
The main course was Dal Makhani Shots with Cheese Naan, Falafel in Taco shells, Fondue, Burmese Kho Suey, and their bestseller — Hot Cow Boy Sizzler. The idea of having the traditional, delicious Dal Makhani in shot glasses was unique. The experience will be enhanced if they reduce the size of their naans. It will make the display more pleasing and eating easier. The Kho Suey was flavoursome.
Original Falafel | Photo: Shruti Pandit
However, one must admit that it was their bestseller sizzler that was a blast of flavours. Home-made sauces, home-cooked beans, and the chef’s passion in preparing it was obvious. Wraps placed on Mexican rice along with sauteed veggies served with cheese sauce offered varied savours in one dish that satisfied the palate. This was just the sampler of the gourmet menu created by Bobby Patel. Thyme and Whisk, which won Best Multi-cuisine Award, promises to be a great destination for the vegetarian.
Average cost for two: Rs 1,500
