When it starts to rain, everyone gravitates to chai and pakoras. There’s something profoundly satisfying about biting down on those indigenous crunchy fritters (usually dipped in mint chutney) and watching the steam emanate from within. Taj Gateway’s executive chef Salin Kumar—who has close to two decades of hospitality industry experience—hopes to satisfy such monsoon cravings by serving elevated comfort food within the domed Bubble Café. “Be it Lebanese shawarma or Japanese sushi, we’ll be dishing out hot platters best suited for this kind of weather. But our Bubble In The Rain festival isn’t completely about international cuisine, several of our 11 live-counters also serve desi specialities too,” explains Salin, as I bite into a densely-smoked yet peachy-pink fillet of lean Norwegian salmon served at their salad bar.
Piping hot
If you’re headed to the Bubble, I suggest picking a table close to their floor-to-roof glass facade as it ensures an awesome view of the waterfront beyond the Marine Drive walkway. A glass of complimentary wine/beer goes a long way in this setting. While the chef steps away to prep my sushi platter, I opt for a hot bowl of laksa tofu, a piquant coconut-based soup which is usually served alongside other Peranakan favourites like chicken satay but wasn’t seen on their lavish spread.
“Our menu changes every day. You won’t find Indonesian satay, Tex-Mex style enchiladas or Amristari macchi available throughout. It keeps my culinary team inventive and helps us serve fresh produce daily,” shares the chef, while serving me their vegan sushi. The warm rice blends perfectly with the nori, steamed asparagus and preserved cucumber when dipped in wasabi-infused soya sauce. But to be perfectly honest, I’ve definitely had better sushi (be it nagiri, urmaki or sashimi) elsewhere in the city.
Karkidakam fix
Having sampled my fill of international cuisine, I saunter off to the desi live counters. While a platter of dahi puri does seem appealing, I skip it for fluffy appams and creamy Kuttanadan duck roast. But if you intend to make your way through their extensive scotch/whisky list, do not miss their lightly char-grilled, spicy gilafi seekh kebab.
For dessert, ask the chef for his signature molten lava cake, it’s an off-menu dish. Since the season for rejuvenation (Karkidakam) is right around the corner, I highly recommend sampling their herbal shot (with its 12 Ayurvedic ingredients including vayambu and dashamoola arishtam) before heading home.
Till July 10. From 7 pm onwards.
`1,500 (per head).Details: 6673300
anoop.p@newindianexpress.com
@godsonlymistake