Mahec by Satish Arora
Mahec mean fragrance / aroma, and the food here does emit a great mahec! They've added some new items to their menu, and they invited me to try it out.
I couldn't wait to check this place out , especially since this is a restaurant by Chef Satish Arora who has also served his dishes to royalties. More on this later.
The ambience is revamped since I last went there a couple of years ago, and I really loved it. It has a dim blue lighting that feels soothing as you have your meal.
Before the began, they got us some pre-starters. This was a stuffed mushroom served along with nimboo paani.
They got us an assortment of starters so that we could try out a few of them.
The best one that I liked was the hawa mahal chicken. This has a combination of red and yellow marination. The chicken was soft and was over in no time. I definitely recommend this.
Then there was the malai broccoli too. It had melted cheese on it, and tasted pretty good.
The lamb chops were delectable; I especially liked it since it had a smokey aroma.
The chatakedaar jhinga was a prawn starter. The prawn was really huge; it tasted a tad bit bland though.
For drinks, we had the masala lemonade which was refreshing and zesty.
They also have alcoholic cocktails and we tried the bombay tamasha, and the chilli jam gin. The latter one was a very interesting combination.
For mains, we had the allepy fish. It is a dish where the fish is made in a south Indian gravy. The flavours were well retained by the fish.
Let me tell you about their signature dish - the butter chicken. You must be wondering why is this their signature dish, since it is so commonly available, right? This is because the recipe used for this one is the same that Satish Arora used to make the butter chicken that he served to Queen Elizabeth II ! This dish was quite good. The chicken was not rubbery or chewy, but I was expecting more from this dish.
The pudina dahi gosht was another dish which I really liked. It is made from mutton that is cooked in a mint leaf and curd marination.
The star though was the dal makhani. It was thick and buttery and the flavour was on point.
We then also had a lamb biryani. This was served in an earthen pot covered with a roti. The aroma was fantastic, and so was the flavour. The spices were just right, and the lamb was soft. It was served along with raita.
For the dessert, we started with one that was created by Satish Arora for Prince Charles - the Bombay Pudding. This consists of custard with gulab jamun, brownie, and walnuts. The combination of gulab jamun with custard was fabulous. The brownie wasn't bad either.
Next one was the boondi brulee; a fusion, as you must've guessed from the name. This one tasted just about okay. It felt a bit out of place.
The last one was the kulfi falooda. It was a paan flavoured kulfi. It tasted good with the falooda, but the texture was a bit off, since we could feel the icicles in this one.
We had a lovely cup of cappuccino later.
In India, we usually have paan after our meal. They've done something interesting with this one. They've made a milk-based cold paan shot; and with this, we ended on a great note.
The in-house chef Asif explained us all the dishes very well, and we could see that he put his heart and soul in it.
This place also accepts Zomato Gold on food! If you aren't a Zomato Gold member yet, use my code - UDITSS - to sign up and get a 25% off !
I couldn't wait to check this place out , especially since this is a restaurant by Chef Satish Arora who has also served his dishes to royalties. More on this later.
The ambience is revamped since I last went there a couple of years ago, and I really loved it. It has a dim blue lighting that feels soothing as you have your meal.
Before the began, they got us some pre-starters. This was a stuffed mushroom served along with nimboo paani.
They got us an assortment of starters so that we could try out a few of them.
The best one that I liked was the hawa mahal chicken. This has a combination of red and yellow marination. The chicken was soft and was over in no time. I definitely recommend this.
Then there was the malai broccoli too. It had melted cheese on it, and tasted pretty good.
The lamb chops were delectable; I especially liked it since it had a smokey aroma.
The chatakedaar jhinga was a prawn starter. The prawn was really huge; it tasted a tad bit bland though.
For drinks, we had the masala lemonade which was refreshing and zesty.
They also have alcoholic cocktails and we tried the bombay tamasha, and the chilli jam gin. The latter one was a very interesting combination.
For mains, we had the allepy fish. It is a dish where the fish is made in a south Indian gravy. The flavours were well retained by the fish.
Let me tell you about their signature dish - the butter chicken. You must be wondering why is this their signature dish, since it is so commonly available, right? This is because the recipe used for this one is the same that Satish Arora used to make the butter chicken that he served to Queen Elizabeth II ! This dish was quite good. The chicken was not rubbery or chewy, but I was expecting more from this dish.
The pudina dahi gosht was another dish which I really liked. It is made from mutton that is cooked in a mint leaf and curd marination.
The star though was the dal makhani. It was thick and buttery and the flavour was on point.
We then also had a lamb biryani. This was served in an earthen pot covered with a roti. The aroma was fantastic, and so was the flavour. The spices were just right, and the lamb was soft. It was served along with raita.
For the dessert, we started with one that was created by Satish Arora for Prince Charles - the Bombay Pudding. This consists of custard with gulab jamun, brownie, and walnuts. The combination of gulab jamun with custard was fabulous. The brownie wasn't bad either.
Next one was the boondi brulee; a fusion, as you must've guessed from the name. This one tasted just about okay. It felt a bit out of place.
The last one was the kulfi falooda. It was a paan flavoured kulfi. It tasted good with the falooda, but the texture was a bit off, since we could feel the icicles in this one.
We had a lovely cup of cappuccino later.
In India, we usually have paan after our meal. They've done something interesting with this one. They've made a milk-based cold paan shot; and with this, we ended on a great note.
The in-house chef Asif explained us all the dishes very well, and we could see that he put his heart and soul in it.
This place also accepts Zomato Gold on food! If you aren't a Zomato Gold member yet, use my code - UDITSS - to sign up and get a 25% off !
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