After a fabulous launch, MishMash the popular watering hole in HSR just reinvented itself by moving to a new place across two floors and a fantastic new range of crafty cocktails and new improved menu that I got to sample on a recent visit.
Before we go on to how great the revamped bar and food menu was, I love the fact that they have three variants of every cocktail and mocktail on the menu. Shooter | Regular | XL [Pitcher], which lets you sample a few, pick up a favourite and expand it to a pitcher to share it with your buddies, now that's what I call a superb idea.
I started off with a Strawberry Mule, a beautiful concoction of Vodka, Strawberry Puree, lime juice and angostura bitters topped with ginger ale, fabulous and fantastic. The balance of the sourness with three sour elements was just perfect and beautifully complimented.
The Nui and Nui shooter, which eventually became my favourite, was a nice mix of Gold Rum, cranberry and lime juice, sweetened with sugar syrup and spiced up with a bite of Sichuan pepper, very soon saw me migrate to the regular size, soon after.
The Rasam Iced tea, essentially your humble rasam, topped with a bit of iced tea and spiked with some dark rum, tomato juice and tabasco, an interesting try, but I was happy being stuck to the shooter and did not move further.
The Tamarind Whisky Sour, was a classic, made interested by addition of light tamarind paste, topped off with some bourbon, made a very interesting choice for the experimental crowd.
With a few starters coming off our way, I personally loved the Palak Makai seekh, which was a well balanced Indian starter that will satisfy your Indian cravings, so did the loaded papdi nachos, a desi twist to Mexican nachos, and the Tandoori Bharwan (stuffed) mushrooms, chargrilled to perfection and an absolute delight. The Shahi makhani Paneer tarts was again a good fusion, well-made riche paneer in a makhani sauce, filled in a beautifully baked, flaky tart baskets.
Moving away to a slight taste of Chinese, the Vegetarian Spring Roll, was just well made and I bet no one can eat just one.
The Spicy Thai Pumpkin soup was something that made my day, delicious creamy broth that was just perfect with well-cooked noodles and some crispy mushrooms on top, Absolut Delish.
So was the Raw Papaya & Mango salad, just perfect, vegetarian goodness.
The Mediterranean platter had an interesting, crispy, baked pita bread triangles with an interesting and unheard black channa hummus, labneh, toum, babaganoush, that made for an interesting side to interestingly fluffy bread.
For main course I loved the simple taste of Greenday Pizza, with a nice overload of not just cheese, but some great vegetables in a cheesy bed. The blanched baby spinach, with loaded veggies brought in a melange of flavours that were simple yet awesome.
The Veg Balchao with Uttapam, which was more like a Kal dosai, was decent and the curry was very well made with a bit of spicy hit.
The Dingri Mutter Hara Pyaar was an interesting twist for the Butter Naan, and the Burnt Garlic fried rice with veg ball Manchurian brings in the perfect Chinese meal in a bowl comfortness.
Too overloaded with lunch, I requested if a sampler portion of the recommended desserts is something that I could try, which was happily obliged with a sample portion of the Kasi Halwa Tart and a Kahlua Khaja. The Kasi Halwas had a rich treatment, trying to become almost a Gajjar halwa, thankfully the sweetness of the pumpkin saved this dish into a beautiful dessert, unlike its raw original. The Kahlua filled khaja was an interesting twist to this Kakinada special, very interesting, very new and very original.
Though I haven't visited this place in its former glory, the new menu is very promising and is already making me plan my next visit after my holy month of vegetarianism ends, in a few days. I loved the Indian twists, but what would make me come back again and again, and with more greed would be the Thai dishes, the Spicy Thai Pumpkin soup is something that I could eat as a meal, and less of a soup
Before we go on to how great the revamped bar and food menu was, I love the fact that they have three variants of every cocktail and mocktail on the menu. Shooter | Regular | XL [Pitcher], which lets you sample a few, pick up a favourite and expand it to a pitcher to share it with your buddies, now that's what I call a superb idea.
I started off with a Strawberry Mule, a beautiful concoction of Vodka, Strawberry Puree, lime juice and angostura bitters topped with ginger ale, fabulous and fantastic. The balance of the sourness with three sour elements was just perfect and beautifully complimented.
The Nui and Nui shooter, which eventually became my favourite, was a nice mix of Gold Rum, cranberry and lime juice, sweetened with sugar syrup and spiced up with a bite of Sichuan pepper, very soon saw me migrate to the regular size, soon after.
The Rasam Iced tea, essentially your humble rasam, topped with a bit of iced tea and spiked with some dark rum, tomato juice and tabasco, an interesting try, but I was happy being stuck to the shooter and did not move further.
The Tamarind Whisky Sour, was a classic, made interested by addition of light tamarind paste, topped off with some bourbon, made a very interesting choice for the experimental crowd.
With a few starters coming off our way, I personally loved the Palak Makai seekh, which was a well balanced Indian starter that will satisfy your Indian cravings, so did the loaded papdi nachos, a desi twist to Mexican nachos, and the Tandoori Bharwan (stuffed) mushrooms, chargrilled to perfection and an absolute delight. The Shahi makhani Paneer tarts was again a good fusion, well-made riche paneer in a makhani sauce, filled in a beautifully baked, flaky tart baskets.
Moving away to a slight taste of Chinese, the Vegetarian Spring Roll, was just well made and I bet no one can eat just one.
The Spicy Thai Pumpkin soup was something that made my day, delicious creamy broth that was just perfect with well-cooked noodles and some crispy mushrooms on top, Absolut Delish.
So was the Raw Papaya & Mango salad, just perfect, vegetarian goodness.
The Mediterranean platter had an interesting, crispy, baked pita bread triangles with an interesting and unheard black channa hummus, labneh, toum, babaganoush, that made for an interesting side to interestingly fluffy bread.
For main course I loved the simple taste of Greenday Pizza, with a nice overload of not just cheese, but some great vegetables in a cheesy bed. The blanched baby spinach, with loaded veggies brought in a melange of flavours that were simple yet awesome.
The Veg Balchao with Uttapam, which was more like a Kal dosai, was decent and the curry was very well made with a bit of spicy hit.
The Dingri Mutter Hara Pyaar was an interesting twist for the Butter Naan, and the Burnt Garlic fried rice with veg ball Manchurian brings in the perfect Chinese meal in a bowl comfortness.
Too overloaded with lunch, I requested if a sampler portion of the recommended desserts is something that I could try, which was happily obliged with a sample portion of the Kasi Halwa Tart and a Kahlua Khaja. The Kasi Halwas had a rich treatment, trying to become almost a Gajjar halwa, thankfully the sweetness of the pumpkin saved this dish into a beautiful dessert, unlike its raw original. The Kahlua filled khaja was an interesting twist to this Kakinada special, very interesting, very new and very original.
Though I haven't visited this place in its former glory, the new menu is very promising and is already making me plan my next visit after my holy month of vegetarianism ends, in a few days. I loved the Indian twists, but what would make me come back again and again, and with more greed would be the Thai dishes, the Spicy Thai Pumpkin soup is something that I could eat as a meal, and less of a soup
