Bandra’s latest Indian fine dine, Veranda, is a charming place that delivers on taste and aesthetic appeal
The word Veranda conjures up images of a sunlit porch, potted plants and a sense of openness. So we were curious to see how the latest entrant to the Bandra restaurant scene fares, especially as it’s located in the basement of Hotel Executive Enclave.
The spacious interiors done up with beautiful potted plants, windows with airy curtains and a transparent sheet for a roof that lets in sunlight as you enjoy their brunch, are just some of the things that instantly caught our eye as we settled in. Artist K Ramachandran’s beautiful artwork on the walls and a 150-year-old antique door added to the quaint charm of the restaurant. A small display of nature-inspired home décor at the entrance piqued our interest and on enquiring, we learnt that one could even indulge in a bit of retail therapy here. Two birds with one stone? We like!
The amuse bouche consisting of sev puris and aam panna perched on a serving plate that resembled a window frame had whetted our appetites and we looked forward to the food. The Veranda soup (`300) with the roasted pumpkin and sour cream was a heart-warming affair, with the blue cheese crouton adding to the texture. The Crab and Raw Mango Salad (` 525) that followed is a dish we would recommend to any crab lover. The creamy crab topped with a Thai-spiced salad and a spicy avocado cream on the side completed the dish which was delicious, yet, light on the stomach. An extra brownie point for the plating.
The deconstructed Dahi Bhalla (`300) with its baked yoghurt, urad dal fritters, tamarind gel and pomegranate reduction was a sight for sore eyes but a bit less sweet and it would have been just perfect, while the Shami Kebabs (`450) delivered on the melt-in-the-mouth texture and taste. The Dhaba Chicken Platter (`400) had three big pieces of chicken tikkas in pudina, zafrani and red chilly flavours, served with a ranch dressing and a salad.
Again, we were impressed with the European-style plating that complimented the fusion Indian fare so beautifully.
We moved on to the mains and were promptly served the Lasooni Palak Paneer (` 400). A portion of Stuffed kulchas in Basil and Sundried Tomato flavours (` 80 each) to go with the dish and we were set. The soft cottage cheese with a generous helping of palak and garlic mayo ticked all the boxes on our palate. The Mumbai Tawa Rice with Chicken Teriyaki (`450) served with a Thai salad was a revelation. The sticky tawa rice, complimented the chicken doused in teriyaki sauce (made in-house). The Alleppey Prawn Curry (`500) was a mildly spicy curry with the comfort of coconut milk and curry leaves.
For dessert, we tried the Gulkand Choco Bar (`300) and the White Chocolate Souffle (`300). The former’s plating would have impressed a MasterChef judge. It gave an impression of a chocolate bar which has fallen on the plate. Silver coated betel nuts and fennel powder gave it a slightly desi twist of taste. But it was the latter which was the star of the evening. The freshly baked soufflé oozed warm white chocolate, which was in stark contrast with the cold chocolate ice cream. Scooped up together, they created a delicious medley of flavours on our tongue. We would come back just for this!
Verdict
With its charming interiors, and food which not only tastes good but looks beautiful too, Veranda is a welcome addition to Bandra’s culinary space.
Where
Veranda, Hotel Executive Enclave, 331, Dr BR Ambedkar Road, Union Park, Bandra (W). Call: 022 66969000
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
 "restaurant")
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}
)
){kind=small}
){kind=small}
)
)
)
)
)
){kind=small}
){kind=small}
){kind=small}
){kind=small}
){kind=small}