Featured Restaurants in Mumbai

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Critic's Review

Updated about 13hrs ago

  • Food
  • 40% Complete (success)
  • Service
  • 0% Complete (success)
  • Decor
  • 0% Complete (success)

Critics may complain about the synthetic taste or the imported tag, but there is no denying the popularity of this mega chain. It makes its presence felt throughout the city with 68 parlours and menu appearances at many five-star hotels and high-end restaurants. The iconic pink spoon and thirty-one pure vegetarian flavours (made with cows' milk) are here to stay. Mississippi Mud and Fig 'n' Honey are new flavours while the Cotton Candy and Pink Bubblegum evoke childhood memories. Bavarian Chocolate and Chocolate Chip Mousse are the most popular by far. They even have high-end favourites like Gold Medal Ribbon and Alphonso. Ice-cream Sundaes begin at '111 (Thanda Hot Fudge with Vanilla) and go up to '213 (Build Your Own Sundae). To keep footfall high, Baskin Robbins has a flavour of the month for just '44. Pop into a parlour and give them your mobile number to get on the list of their ice-cream lover's club and get exclusive offers daily!

Updated about 14hrs ago

  • Food
  • 70% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 70% Complete (success)

No prizes for guessing this one. Which four letter word shrieks and chillaos out of every newspaper and magazine and is tweeted, blogged, flogged? "Food" ofcourse. And considering I started writing about food over three decades ago when it was perceived as low brow and unfashionable I must really love my work. What's the biggest reason? Is it the gourmet fancy schmancy restaurants? Nope. Could it be cause I love eating and cooking? Yes. Or for the joy of discovery of holes in the wall? Yes sure. But most of all it's the joy of connecting with you my dear reader, of understanding your palate preferences so that I can deliver reviews which are relevant and accurate. And so over the years have been meeting up over many a blind date... from Bohri Mohalla to Borivili and this weekend it was Powai and Andheri. Blind Dates With You Please take a look at the accompanying photograph of my wonderful blind dates. A sentence in my last fridays column inviting you to join me in my Powai and Andheri eatabout had me happily showered with countless mails. Except for my old favorite reader Shilpa Chawla (who's been in touch with me past twenty years) I met all the others for the first time. The very first to arrive was Linda Mohandas from Churchgate, Nikhil Dave the businessman turned model came next. Private wealth manager Swayam M from Malad, Chef and foodstylish Aesha Majithia, the friendly couples Hem and Hormaz Mistry, Divya and Sumek Gopal joined me here. Except for Linda (who was totally dissatisfied) all the other guests gave a thumbs up to the restaurant. Food Andheri's Nom Nom which opened four months ago joins a growing lot of restaurants that attempt to apply a sexy gloss to Asian food (both the authentic and its Indian mutations). It offers a dizzying trip of Japan (sushi and tempura) Burma (Khao Suey), Singapore (Laksa), Thailand (Green Curry), Indonesia (Nasi goreng ) and Hong Kong too. The signature starters of Wasabi Water chest nuts, Prawns and Mushrooms had "too pungent a kick" for first timers tasting wasabi but enjoyed by the rest of us. Chewy Tofu on skewers in Terriyaki sauce (supposedly Japanese), okayish sushi and the crunchy, sweet and tangy American corn in plum sauce (Jain preparation ) was hugely appreciated. With the coconutty, silken Veg Red Thai Curry ("Too few vegetables" carped Linda) the tone of the meal improved, Burmese Khao Suey ("the show stopper" Chef Aesha Majithia) though well made, could do with more accompaniments. Linda not only felt that the Nasi Goreng looked very unappealing (and compared it to politicians with egg on their face) but we all felt it tasted stodgy too.

It was the gelatinous and over sweet desserts (Tiramisu, Black Forest pastry, Darsaan) that none of us enjoyed.

Decor

Walk into the charming alfresco area with lamps and leaves into the indoor section done up in rust and rope-like installations to find the handsome young owner- partner-chef Dharmesh Karmokar personally taking care of all the guests.

If only Nom Nom did not take it upon itself to provide something for everyone (there's "Vietnamese" Chicken fried rice too) and focused on it's strengths (Thai and Burmese) and fine tuned it's desserts it would attract even more diners than it is doing now. It serves up a pleasant, cheerful, experience. A welcome and refreshing addition to Andheri's restaurantscape."

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