The revamped menu of Mishmash is simply stellar, they have kept some old iconic dishes from their previous menu besides adding on some newer ones. The bar menu had a lot of spirits, cocktails and beers, and I loved the turmeric old fashioned. They have some exclusive offers going on bar menu throughout the week.
I loved the Raw mango and papaya salad, brimming with mango and papaya bits, hurled with a sweet Chilly sauce, and bested with peanuts. Some hot Thai pumpkin chicken ramen soup along with that was a killer mishmash.
The Jalapeño cheddar poppers and the Mushroom kurkure were my picks from the bar snacks. Prawn dim sum and the Harissa grilled lamb were made immaculately.
On to the main course, the Nizami subzi handi was rich and loaded with flavours, ideal for the veggie lovers. Kori gassi was delicious as well.
The innovations in their desserts just got clicked. The Sheer kurma bullets is made with simmered vermicelli milk and suffused with rose syrup, stuffed within a pocket of dough and fried to make the outer layer crispy and served on a smooth creamy layer of rabri. Truly divine
All in all, it was an amazing night with a bunch of foodies and also an interactive session with the proprietor and the chef, both benevolently accepted criticism and recommendations.
I loved the Raw mango and papaya salad, brimming with mango and papaya bits, hurled with a sweet Chilly sauce, and bested with peanuts. Some hot Thai pumpkin chicken ramen soup along with that was a killer mishmash.
The Jalapeño cheddar poppers and the Mushroom kurkure were my picks from the bar snacks. Prawn dim sum and the Harissa grilled lamb were made immaculately.
On to the main course, the Nizami subzi handi was rich and loaded with flavours, ideal for the veggie lovers. Kori gassi was delicious as well.
The innovations in their desserts just got clicked. The Sheer kurma bullets is made with simmered vermicelli milk and suffused with rose syrup, stuffed within a pocket of dough and fried to make the outer layer crispy and served on a smooth creamy layer of rabri. Truly divine
All in all, it was an amazing night with a bunch of foodies and also an interactive session with the proprietor and the chef, both benevolently accepted criticism and recommendations.