Snapshots
Each of us has a distinct viewpoint on food and its intricacies, and the culinary realm offers ample opportunities for discovery as innovative concepts consistently appeal to a certain taste. There has been a steady increase in the popularity of eateries that provide novel, intellectual concepts accompanied by inventive, purposefully prepared cuisines. There are many places where people may try new things in the kitchen, such as farm-to-table restaurants, themed cafés, bite-sized meals and beverages, and breweries among others.
So, it’s only fair to laud the efforts of those who have made a remarkable difference with their concepts. Here is the list of five nominees that combine creative cuisine with entertaining themes and nutritious ingredients to make a satisfying meal. And the award for the Best Concept Restaurant In India goes to…? We will find out soon.
Bandra Born
The self-proclaimed "culinary playground", Bandra Born is just what it says it is. Bold but thoughtful, fun yet flavourful- this is the restaurant's vibe, and its cuisine. Modern, experimental takes on old favourites with a Bandra twist are on the menu. Consider the Posh Hersch Puff, a variation on the Bandra bakery classic drenched in a robust truffle and wine sauce; the Kamina Karpaccio, a beef and potato dish; or the Bottle Masala Prawn Chawanmushi, another spectacular creation. Bandra Born has established itself in the hot favourite Mumbai suburb to the point where finding a seat here is harder than deciding what to eat when you actually do get your chance.
Aragma
Aragma is a small restaurant with just 24 seats; and it serves creative tasting meals! Here, simple Indian ingredients are given a clever twist in dishes such as Textural Corn in Smoked Tomato Foam and Cool Pickled Turnip Salad dusted with gold. The menu rotates often to highlight the produce that farmers are bringing to the markets, since the emphasis is on using seasonal items acquired locally. A recent eight-course feast honouring traditional Indian celebrations - called the "Festive" menu - was a hit with diners.
A tribute to seeded fruits, their Guava Sorbet with Homemade Ricotta and Coriander Oil was splendid. An immediate taste of Diwali was evoked by the sparkling stick of Sticky Toffee Cake topped with Mahua and Dates, while the aroma of the champa flower was brought to life by the Chafa Ice Cream sandwiched between milk crisps and saffron.
Hosa
Hosa, a much-loved restaurant in Goa, has unveiled a new menu that highlights micro-cuisines from the southern regions of India. The eatery has already changed South Indian cuisine as we know it. The new menu has dishes such as Ginger Tamarind Pork Ribs, Young Jackfruit Thokku, and Alleppey Seafood Hotpot, in addition to favourites such as Almond 65 and Coconut and Jasmine Sorbet.
Inspired by street food and creative variations on childhood favourites, the new menu features the cuisines of Pondicherry, Coimbatore, Nellur, Quilon, and Chettinad. Ragi Molten Cake and exotic ice cream flavours such as Sol Kadi and Mango Chilli are available for desserts.
Avatara
Among Dubai's Michelin-starred heavy hitters, it is the first vegetarian contemporary Indian restaurant, and a quick addition to the favourites list of Mumbai’s fine-dining crowd. The 14-course meal showcases an array of humble ingredients, just like the Dubai branch. Paneer and mushrooms have been ruled out at Avatara.
On the other hand, there are Turnip Galouti Kebabs, Okra that is thinly fried and stuffed with Thecha Masala, taro leaves that hold lavishly spiced Taro Roots in a Taco, and a beautiful Apple-Petal Rose topped with Sol Kadi. Here, the fiery tambda rassa masala from Kolhapur is reduced in heat with a parsnip broth, and it is utilised as a main course rice flavouring after some tweaking. One dish that reflects Ladakhi cuisine is a Jackfruit Momo with the richness of faux meat resting on a bed of tart Seabuckthorn Thukpa.
Bombay Daak
As a more upscale version of traditional Mumbai bars serving daaru and chakna, this contemporary watering hole draws influence from the bygone Bombay era. Try some Swadeshi Sips, a collection of local liquors influenced by those of Nagaland, Maharashtra, Coorg, and Rajasthan, or order a tasting menu with hyperlocal cocktails. The bar's name comes from the Bombay Duck, which is served alongside equally creative dishes such as Milkmaid Prawns, Spicy Duck Puff, Cheese Cherry Pineapple, and more.
Each of these restaurants have been constantly reinventing the traditional dining experience by adding unique elements that are reminiscent of traditional Indian flavours, but served in an innovative style. By combining sensory elements and interesting themes, the nominees in this category are definitely a must-try.