A mere pinch of a spice or condiment can transform any dish into a work of art. Our rich, cultural Indian heritage has spices which weave a tapestry of flavors – warm, floral or even slightly honeyed. Saffron, often referred to as "red gold," is a magical ingredient that has the power to transform an ordinary dish into an extraordinary creation.
WHAT’S
HOT IN MUMBAI had the privilege of savoring a luxurious menu
which featured Saffron, the "queen of spices" and
nature’s golden treasure creating a marvel of the culinary world. This saffron-infused
Kashmiri, Persian menu captured the essence of the valley, enticing WHAT’S HOT IN MUMBAI to go on a sensory
journey with ISHAARA’s latest food
festival KESARIYA.
This
exquisite menu is inspired by a transformative journey undertaken by Prashant
Issar, Director, Bellona Hospitality & Rushina Munshaw Ghildiyal custodian
of cuisine at Ishaara to
Kashmir during the saffron harvest season.
OUR REVIEW:
It’s a known fact that Saffron imparts
a radiant golden hue that transforms any dish into a work of art. From the
fragrant biryanis of India to the creamy risottos of Italy, saffron transcends
borders, leaving an indelible mark on cuisines around the world.
What we
loved was that the Kesariya menu stayed away from the Kashmiri Wazwan dishes
and infused Saffron, locally known as "kong" in the menu offerings. You
can notice the unique aroma, vibrant color, and subtle sweetness to traditional
Kashmiri dishes which have been skilfully blended with the Persian touch in
some dishes. Each creation is a masterpiece of lip-smacking, lilting flavours
that make every food connoisseur journey an endearing one.
To
check the video, click HERE
Our
recommendations:
We started with the Kashmiri
dried veggies and bread platter which is the local custom of inhabitants of
Kashmir saving the food for the winters. The two dips muj chetin and Ishaara’s signature
dip added the miraculous sensation to our experience. Muj chetin is a traditional dish made with radish (muj) and green
chutney (chetin) or a radish-based preparation. It is a common
side dish in Kashmiri cuisine.
Next in line was the Irani joojeh kebab, a Persian style saffron chicken kebab served taco style. Typical to the Persian cooking style, the meat is tender, fresh and coated with subtle spices. A decent dish is a worthy try.
The Saffron lemon chops
are an absolute treat for all meat
lovers. Here again, the spice quotients are subtle while you enjoy the perfectly
cooked meat portions. You will surely notice that the ‘less is more’ ideology
is at play in this menu. The zing comes from enjoying the juices and that fine
tinge which makes it more enjoyable. The strong aroma of saffron is strongly evident
in this dish.
The menu has limited
vegetarian options, but you can always order something from the main menu which
has ample of choices. We order the veg Tikki platter which included one portion
each of the Rajma galouti, paneer steak, and crispy water chestnut tikki. In place
of the thin paratha for the galouti, a (bhel) puri was used which somehow
dampened the essence of the portion.
To
check the video, click HERE
For mains, the Zaresht berry and orange carrot pulav is fluidly aromatic. The rice cooking methodology of 70 percent cooking and the latter 30 percent being done with the ‘dum cooking style’ add a dynamic texture and feel to the dish. Loved it.
The Narangi veg korma is
an utter bliss and total indulgence of lip-smacking flavors. The gravy texture
is a perfect feast with the saffron and orange combination working wonders in
unison. Don’t miss on this one.
Every nonveg lover would get complete pleasure with feasting on the Shalgam
gosht. The gravy creates a depth of flavor that lingers on the
palate. The dish strikes a harmonious balance between the rich, meaty flavors
of slow-cooked mutton and the subtle sweetness of turnips, which soak up the
spices and broth like a sponge, becoming irresistibly soft and flavorful. A
must-try for those who appreciate the fusion of robust spices with the natural
sweetness of root vegetables.
To
check the video, click HERE
Moving onto the desserts,
the Saffron phirni balances the sweetness quotient with the quinche murrabba
and almond tuile (chikki). The Pumpkin halwa cake is decent, possibly some more
zing could be added to this sweet offering.
Rating 10 Stars!! Don’t
miss out on the delectable,
melodious flavors and enticing,
captivating tastes
Do book your tables since the menu is available for a limited time.
(Food Festivals in Mumbai. Connoisseurs. Mumbai Luxury Influencer. Fine
Dining. Mumbai restaurants. Ishaara. Phoenix Palladium. Must try. Top Taste.
Saffron Menu. Kashmiri food. Persian cuisine. Mumbai Foodies)
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