Contact : 022-65021389. 6/11 Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri (West) This plush suburban resto-bar is located in the city’s Andheri district, and is the brainchild of three childhood friends from Mumbai - Kunal Deshmukh, director of Jannat, restaurateur Sahil Saigal and realtor Shiraz Patel. Chef Neelesh Limaye who has more than 20yrs of experience in the food industry has created nouvelle Asian dishes with a distinctive image having a common theme- Healthy & Flavorful. The bar has over 340 cocktails made only with foreign alcohol along with fresh fruit purees. Bar consultant Valentine Barboza from L.A.B (London Academy of Bartenders) has designed the bar menu, which is extensive, to say the least. The bar menu is a dossier of innovation, with alcohol from around the world. The largest variety of rums and bourbon can be found here, along with Japanese malts, digestifs and aperitifs and liquors native to France and Eastern Europe. The bar also serves a variety of Absinthe – and for those of us who are paranoid, the Alcohol by Volume (ABV) is displayed next to the drink. Two bottles of the single malt Glenfiddich Snow Phoenix (2009), only 60 bottles of which have been manufactured worldwide, can be found here. The menu lists 54 different vodkas and an extensive array of rums, Eux De Vies and single malts. The Signature Drinks are under the Trikaya Legends section and include the Pornstar Martini and the Pear Drop Martini, which are guaranteed to explode on your palate. Everything from lime to pink grapefruit and fresh cranberries and peach nectarines are flown in from Belgium and are freshly squeezed. With 362 premium brands of alcohol, patrons are sure to be spoilt for choice. So, if you’re a cocktail aficionado, be prepared to be overwhelmed with the variety of choices available. For those who are less adventurous, a section of the menu titled Old’s Cool is sure to catch their fancy. While the bar imports fresh fruits and other ingredients, the kitchen believes in using locally available ingredients. Chef Nilesh Limaye ensures that besides the carefully crafted design of the menu, focus on quality and hygeine take centre stage. The portions are hearty, and the dishes and drinks are priced extremely well. “We don’t believe in making people wait for the food”, remarks Chef Limaye. “Anything you order is prepared absolutely fresh, and served within 10-12 minutes”. The chef does not believe in fusion, hence the dishes stand in their original oriental glory sans any Indian renditions. “It is a big risk, but I am extremely confident that people will appreciate the flavours that we infuse in the fresh, local ingredients that we use.”The chef recommends the Nonya Chicken Satay and Singapore Chilli Crab. There is an entire section on Asian Chargrill – that serves as a balance between starters and main course. The dessert menu consists of various dishes including the glistening Red Velvet Cheesecake with edible glitter, Frozen Tiramisu which is deconstructed and is a signature dish here at Trikaya. Another interesting dessert is the Trio of Asian Sweets which comes with fruit, dates and coconut with strong Asian influences but a contemporary flavour. The food concept and product image of Trikaya is sure to attract the affluent upper middle class working professionals looking for smart stylish surroundings and contemporary cuisine. Trikaya is priced well, from only Rs.300 for a small Grey Goose vodka, to offering a selection of ethnic Pan Asian dishes at competitive prices, Andheri’s newest kid on the block promises to stand out and gloriously so.
