Restaurant review

Spice it up with a whole new menu at Ibis Vikhroli

Spice up, the ibis multi-cuisine restaurant par excellence has been offering the same table d’hôtes for some time. So when the chain unveiled a brand new range at Ibis Vikhroli, Mumbai (soon to be integrated into other Ibis in the pan Indian country), we decided to not only check it out, but also bring you a special recipe of DIY from the chef himself. . Read on to find out more about the latest addition to the Accor group.

The atmosphere

A big part of the charm is the refreshing vibe, next-gen vibe, and themed surroundings that elevate and enhance the dining experience. The decor is chic, quirky and contemporary sounding in the marathi mask with Kaali-peeli taxis and graphic illustrations pronounced in local lingo hark back to days gone by when Mumbai was Bombay. As you browse the neatly divided menu sections 6 feet away, you’ll see art installations and signs (in Hind) everywhere. If the weather isn’t foul and sultry, you can grab your food or just relax in their outdoor Alfresco space soaking up the fresh scents of the garden overlooking the twinkling city lights from the 5and stage.

So what has changed?

Space! The hotel has an entire floor dedicated to food and drink (a welcoming change) and this includes Spice It, a lively bar, a very quaint and well-stocked library area and outdoor space for events and special occasions , making it a treat for the sore. eyes of the city. It also has a digitized menu with reduced manual touch points.

What is not

Spice It has retained the salad bar and flatbread bar with its assorted greens and breads and will continue to serve India’s oldest breakfast from 4am to noon.

Buffet dinner

Upon entering, you will find a wide assortment of small bites and a choice of gluten-free, organic, local and free-range breads and salads. We spent an hour or two devouring the carefully curated menu from different parts of India, including the Gujarati dish. Batata Nu Shak and Tamil dish Kuzhambu Shrimp. The live interactive counter is right in the center, meaning all meals are prepared in front of you. While North Indian cuisine is basic and about right, the crab meat vada pao in the Asian section is a fusion delight for seafood lovers.

Succulent and tender, they glide over the pao without soaking it. For drinks, we stuck to soft drinks (the hotel hasn’t received their liquor license yet). They plan to serve draft beer soon. We finished this delicious palette with Bappa Doi (their now signature dessert) and sealed it all with fresh fruit on the Parle G cookie crumb.

Here is a quick DIY recipe for Puneeri Kheema Pao to try suggested by Executive Chef Jayendra Anasooru, Ibis Mumbai Vikhroli:

Puneri Keema Pao

INGREDIENTS GRAMS/QTY:

BONELESS MUTTON LEG 500

CHOPPED ONION 300

CHOPPED TOMATO 200

GINGER GARLIC PASTE 3

KASHMIRI CHILI POWDER 2

CORIANDER POWDER 1

TURMERIC POWDER 0.5

KITCHEN KING MASALA GMS 1

JEERA POWDER 1

WHOLE CORN PEPPER 5

CLOVES 5

CINNAMON STICK 2

GREEN CARDAMOM 4

FRESH GREEN 5

CHOPPED CORIANDER 50

MINT LEAF 30

REFINED OIL 8

Lemon 3

PREPARATION METHOD:

Step 1: Heat a tablespoon of oil in a pan. Add cumin seeds, black peppercorns, cloves, cinnamon and cardamom. Sauté until fragrant. Add the green chillies, mint and coriander leaves to the masala and sauté until dark green in color. Leave to cool and make a fine paste (add water if necessary).

Step 2: Heat the remaining oil in a pan and sauté the chopped onions until they turn a dark golden brown. For even browning and caramelization, drizzle with water before adding the ginger garlic paste. Once it is dry, dissolve the powdered spices (turmeric, etc.) in the pan, then the mutton slices and brown them over high heat. Add the tomatoes, salt and green masala from step one with 100ml of water. Cover and cook slowly completely.

HOW TO ASSEMBLE PUNERI KEEMA PAO

3. Take the mini Pao (140 g), cut it in half, apply butter and toast it in the pan until golden brown. Assemble it puneri keema in a bowl on the side and garnish with a cube of butter, chopped onions and a cilantro-mint chutney and a squeeze of lemon. Serve hot.

Price for 2: INR 1,800/-

Access: 30 minutes from the airport

Must try: Bappa doi and Prawn Ambotik with steamed rice

Posted: Sunday, February 6, 2022, 12:18 PM IST