5 Minutes Read
Amadeo by Oberoi has curated a new summer menu and it’s a culinary delight
KV Prasad Jun 13, 2022, 06:35 AM IST (Published)
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Summary
Amadeo by Oberoi in BKC has introduced a new summer menu with four experiences for you to choose from. Each dish is paired with a cocktail that perfectly complements its flavours.
As Mumbai gets hotter in the summers with every passing year, we look for ways to avoid getting out of our homes unless absolutely needed. And Amadeo by Oberoi in BKC has given us good reasons to head out for a sumptuous meal, despite the summer heat. The restaurant has created an extraordinary dining experience that will help you remember the summer fondly.
Amadeo is known for serving all types of cuisines – Indian, Asian and Italian. But their tastefully curated summer menu, comprises four experiences.
“It is a new way to experience Amadeo – which is to have the Avacado experience, or the cheese lovers experience, so on and so forth. We have curated the best dishes from each section in a way that we would like to take you on a journey through Amadeo,” says executive chef Kayzad Sadri.
The four experiences are – The Asian Journey, Open Flame Cooking, For the love of avocado and Attention Cheese Aficionados!
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Each item on the experience that you select is paired with a “phenomenal” cocktail, Sadri says. And he isn’t wrong. After carefully studying the menu, we chose the ‘Open Flame Cooking’ and the ‘Attention Cheese Aficionado!’ experiences. When you look at the menu, you can see the effort that has been put into curating it. And you can experience it when each dish and cocktail is served.
Our Amadeo experience started with a light focaccia bread and a tomato and olive dip. We were then served the ‘Tadka dahi kebab’, avocado cream cheese maki roll and charred carrots with goat’s cheese from the ‘cheese aficiandos’ experience.
If you could extract the flavors of the Thayir Sadam, a South Indian version of curd rice and spices, and put it into a delicate kebab – that is what these dahi tadka kebabs tasted like. At this point, we were also served cocktails No 7 and No 12. The former had guava infused pisco, guava sour, rose water, thai chilli syrup and citrus and the latter had gold rum, apricot liquer, bitters, dry vermouth and sweet vermouth.
Cocktail No 7 paired beautifully with the dahi tadka kebabs.
The avacado cream cheese maki rolls were topped with spicy mayo. They were a perfect balance of umami and cream cheese. And the goats cheese is what made the charred carrots taste to delicious!
We then moved on to the open flame cooking experience. We tried the ‘asparagus and avocado robatayaki’, ‘charred cauliflower’, ‘chicken n leek’, ‘malwani prawns from the tandoor’ and ‘black cod’, from the open flame cooking experience.
Robatayaki is a Japanese cooking method, ‘robata’ being short for it. It preserves the freshness of the flavors as you cook the items. The asparagus and avocado robatayaki was flavorful, easy to bite into, and refreshing.
The spiced curd dip at the bottom made the perfect setting for the charred cauliflower that was plated with spinach and garnished with toasted nuts. And all of it together somehow tasted like chaat! It was one of my favourites from the menu.
The chicken n leek and the malwani prawns were a hit too! The prawns had a lovely texture to them. The marinations of both dishes really brought out the Japanese and Indian flavours, respectively.
The black cod has always been a favourite and Amadeo did not disappoint. The fish came wrapped in a leaf. The fish was cooked to perfection, the texture was brilliant and the sauce just made the entire experience that much better!
We tried their cocktails No 6 and No 10 in between our meals. Cocktail #6 was made with peated scotch, strawberry syrup, aperol, watermelon and fake lime. This was the one we enjoyed the most. Cocktail No 10 was made with mezcal, amaro, jasmine tea and citrus.
Amadeo has an extensive cocktail menu that is divided into courses, and each drink is numbered not named. “What’s in a name,” says Garry, the one responsible for all the smooth cocktails we are served.
We were then served a hot and fresh pizza with salad on it! It’s a fairly new concept here and we were honestly quite amazed. The pizza dough is made using ago old Italian techniques and is slowly fermented to achieve a satisfying bite. The pizza had salad leaves on it, some cheese and avacados! Amadeo really knows how to use their avacados well.
We then went on to try the baked brie with pan perdue chips. This came with a sriracha sauce and the baked brie was topped with mulberries and raspberries. The sweet and spicy flavors complemented the cheese and pan perdue chips perfectly.
We tried our last cocktails for the night — #15 and #16. Cocktail #15 was made of cherry vodka, cointreu, sparkling rose wine. Cocktail #16 was made of vodka, kaffir lime liquer, rice syrup, fake lime.
The last dish we tried was the truffle tagliatelle from the cheese aficianados menu. The freshly made pasta with truffle mushroom and parmesan was a delight. The portion was also perfect for two people.
We weren’t done yet.
There are desserts left – a warm chocolate pudding and a tiramisu.
We cut open the pudding with a spoon, and warm chocolate came oozing out of it. It was served with a Belgian chocolate ice-cream.
The tiramisu was a surprise. It was made for us on the table. First the chef placed the two ladyfinger biscuits on the plate and soaked it with some freshly-brewed espresso. Then she piped the tiramisu mix next, dusted cocoa powder and garnished it with mulberries and edible flowers. This was topped with a burnt butter and milk chocolate sauce, giving the tiramisu Amadeo’s personal touch. This really elevated the entire experience.
“There will be a lot of food coming in,” Chef Sadri told us at the beginning, preparing us for what is coming. The Amadeo experience gets better with each bite. Amadeo’s unique touch was prevalent across all dishes and cocktails, which is what made each dish and cocktail stand out in its own way.
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