At TAG Gourmart Kitchen, a gourmet veg eatery, conceptualised by chef Ranveer Brar
They say eating is a necessity but cooking is an art. And every small plate that comes out of chef Ranveer’s Brar, TAG Gourmart Kitchen, seems to echo that feeling and passion. Sold as a unique ‘art and dine outlet’ this one is located in the heart of Mumbai’s Kamala Mills Compound. The decor is minimalistic, with an open kitchen and a menu that’s both eclectic (drawing inspiration from Turkey, Japan, France, Afghanistan, Thailand and parts of India) and fits in to complete the overall picture of a fine dine and fine art place. Conceptualised by celebrated chef Ranveer Brar, its USP, in his words, is that it’s the only vegetarian, small plate restaurant in the city that serves inspired world cuisine.
When watermelon replaced tuna...
Vegetarians often have one grouse — not having enough variety to choose from. You will be happy to know that’s something you won’t have to worry about as there are plenty of options in the menu. To start with, there’s the Edamame Wasabi Hummus, a Mediterranean take that’s subtle and light, with just the right amount of wasabi for a pungent kick, served with pieces of toasted khakra to mop it all up. I would also recommend the Kale and Mushroom Cappuccino topped with white chocolate truffle froth and porcini dust, served with a cheese puff. The bitterness of the kale is perfectly balanced by the sweetness of the white chocolate truffle froth and the cheese puff makes for a great savoury combo. The Mushroom Galawat, which is a take on the Lucknowi galawat kebab, is another great addition to the menu with its melt in your mouth consistency. However, the standout dish for me has to be the Watermelon Sashimi salad that’s served on top of yam guacamole. Slices of sous vide watermelon served with yam guacamole, umami glaze, toasted sesame and ginger-lemon ice. This one clearly succeeds in deceiving your eyes but not your palate, yet impresses because of it’s simplicity. For the mains, we recommend you go with the Mock Butter Chicken Ravioli with Kale Saag. It’s gamey taste compliments the smoothness of the saag. For dessert, we recommend you go with the 70% Dark chocolate comprising beetroot-raspberry and sweet fennel olives. It’s a stunner that plays peek-a-boo with your senses, leaving your palate guessing and your tastebuds singing.
Overall verdict: TAG Gourmart Kitchen stays true to its concept and is basically plating, what chef Ranveer calls inspired progressive cuisine, which is an expression of his travels, experiences and inspirations. What we love about the place is that it keeps you on your toes, as you eagerly wait in anticipation for what comes next. Going with small plates, you have the option of choosing five small plates for Rs 1,200 or five small plates paired with wine for Rs 2,500.
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