Molecular marvel, Panayaa. Except for similar names and the molecular gastronomy
techniques the 2 restaurants have nothing in common. On the contrary it is a Modernized
Indian Restaurant adhering only to the herbivores.
“Lavish”. It is the newest restaurant located at Raghuvanshi Mills, Lower
Parel, from the same guys who gave us Firki, Riso & Ithaka. Their last
opening *Firki had left me disappointed and I walked into Panayaa hoping the molecular
aspect would not leave me disappointed.
White & gold décor adorned with frames, paintings, lamps enhance
the positive vibes in an ethnic environment. The interiors look elegant with shades of white and gold
plastered along the walls and the gold lamps suspended from the mirrored
ceiling completed the royal look. The brown upholstery complimented the white
intentions. All this white instantly reminded me of Yashraj’s Chandni
movie set 😀 They even house an al-fresco section which would be perfect in
these chilly winter evenings.
with smoky nitrogenous garlic
bread sticks. The soup has to be drunk over the bread sticks creating an
explosion of garlic and flavorful pav bhaji smoke emitting from our noses and
mouths. It was more like a Pav Bhaji Sheesha. This is a certain recommendation
to diverge from the usual.
labyrinth of crispy potato noodle dipped in fiery hot ragdaa with cold curds, tamarind
& mint chutney- a perfect triumvirate of flavors. This epitomizes the
latest fad of modernizing Indian dishes. Hell yeah !! A regular chat getting
that contemporary look. The wicked soul’s personal favorites.
is cooked using sous vied technique with flavorful mint chutney. A cylindrical shape
of mint flavoured diced Sweet Potato was pretty decent and nothing to go Gaga
about. Post the nitrogenous theatrics, the presentation was too subtle.
Dhokla Oxide: A karai stringed with cane
handles, carrying disintegrated Khaman and Papdi Chaat amid the regular nitrogen
theatrics. The extent of dhokla was too limited in comparison to the papdi
chaat. Further bits of dhokla need to be
added to do justice to the name and to survive in a rich list of starters.
skylines, this one is Chef Naved Patel’s innovation. An emarat of cottage
cheese, zucchini & potato julienne served with Kadhai chutney. 10/10 Each
ingredient is carefully selected adding to the greatness of this vegovation
(veg innovation – jst thought that up).
are an invention using molecular gastronomy
with curds, boondi and imli caviar. It explodes in the mouth bursting into
explosive flavors. Refreshing & definitely in the top 5 out here.
one of the best palate cleanser I have had in a long time ….and we were lucky
to get seconds 😛
Mushroom Salad: Mushroom bulbs topped with crispy
akhrot churan & fresh harmalai dressing. A regular creamy mushroom salad
amid more nitro showboating. The taste was anything but ordinary; being a
mushroom fan it is really difficult to speak lowly of the dish.
Quickly moving onto the Mains, every main was accompanied by an
assortment of Indian breads. But before we could begin, we were handed another
palate cleanser. Scanvi with Rose Caviar; strong rose aroma downed by jaljeera
and rock salt enlivening the taste buds.
with dry fruit tit-bits. The paneer was soft with a melt in the mouth
preparation and accompanied well with Butter Naan.
& aromatic spices is your regular vegetable curry. This has been inspired
by thecha (an
authentic maharashtrian recipe of dry green chilly or red chilly garlic chutney).
It was mildly pungent contrary to actual thecha.
luscious koftas dunked in a smooth creamy gravy Soft, luscious koftes prepared
with minced vegetables, cottage cheese and cooked in a spicy, creamy gravy were
my personal favorites among all the mains this far. These went well with the
north Indian delicacy prepared in panayaa style. This was too sweet for my
liking, maybe it was the cream in the dal erring this North Indian delicacy.
naans ever. The thin crust cheese pizza naans were a perfect combo with the gravies
Strawberry Dome – Strawberry flavored mousse layered in cocoa,
honeycomb and served with fresh strawberries and figs. The dome had a smooth
reflective texture and it really broke our hearts to slice it open. I was
expecting mousse to flow from within or an unusual surprise but we were all
left saddened by the lack of intent to present something more. The chocolate
and strawberry proportion was perfect.
our table. Playing with molecular tricks, this video has made its way all over the
social media. It was a mountain of chocolate sponges, sauces, cinnamon
crumbles, Vanilla ice-cream, marsh mallows etc. Apart from the beautiful
visuals it was nothing extraordinary but a valiant effort to add the molecular
sciences to this dessert. No harm in managing to skip this one.
Hard Rock Factory Chocolate Mousse: A solid sphere of chocolate begging to be broken apart by a hammer (Thor would have loved this). It housed a less solid from of chocolate mousse. IMPRESSIVE, but I wish the mousse was easier and smoother to gobble down.
list. Mohanthal, being one of my favorite traditional gujju sweets I was eager
to try out this modernized innovation at Panayaa. The silky textured cheesecake
topped with strawberry compote has a minor base of crumbly Mohanthal, served
with baklava, chocolate soil and vanilla ice cream. I never imagined myself
swooning over a cheesecake. This cheesecake modern beauty has the wicked soul’s
vote by million. Take a bow Panyaa, take a bow!!!
menu still requires some tweaks. Some were spot on while a few of them need to
revisit the kitchen laboratory. Panayaa merges flair and elements in the form
of visual theatrics, even at times when simplicity could suffice. Panayaa
certainly has the potential but only time shall tell whether it rules the
molecular circuit. The staff was courteous, quick and efficient in their
I was invited to the launch preview and as such meals were on the house. However, my feedback and review is purely unbiased and based on my own experiences.