A rendezvous with executive chef Rajeev Basak on a balmy afternoon took us through the alleys to Bungalow 9 – a century and half (150 year) old British bungalow, a shuttered tobacco factory now renovated into a haute restro – and through the maze of culinary delights that made us lose ourselves and our taste buds!
Constructed over an area of 20,000 sq. feet. on 9, St. John Baptist road, Bandra, this sprawling restaurant in the heart of one of the most posh suburbs of Mumbai was born barely 9 months ago: with its old school ambience, chic and very British decor and an amazing menu that today it is undougtedly one of the most romantic eateries of the suburbs in our books, comes to us as no surprise. From table scape to the table arrangement, from listing of the wines to the choice of seating options- everything spells oh-so-spacious.
Well, the gigantic size and the old school charm seems not to be the only reason why you’d love to go back to Bungalow 9. It is also their expansive food and wine menu that lets you explore a bit more of the world. “From standard European fares to open kiln pizzas, grilled meats, sushi, Burmese, Thai and Sri Lankan cuisines: you’ll have a choice of experiencing different continents, yes”.
And while you are here, here are some ultimate scrumptiousness that you just must experience.
Chef’s signature – Cream of garlic with mushroom phyllo, mango granita and a swish of family reserve picual olive oil
Chicken and shiitake mushroom dim sum
Burmese chicken Khowsuey
And remember not to miss Jack Daniels whisky and cream with cookie crumbles.
And now, ladies and gentleman brace yourself for the recipe of the famous bestseller of Bungalow 9, thanks to executive Chef Rajeev basak for letting us sneak in his kitchen perfecto.
Also, though Slurrpy is all about CIY (yes, cook it yourself version of DIY) we strongly recommend a visit to this culinary clinic that’ll heal you out of mediocre eating disease. Bon Appetit!
Chef’s Signature- Cream of Garlic with mushroom phyllo
- FRENCH BREAD 200 GM
- ONION 100 GM
- GARLIC 300 GM
- CELERY 80 GM
- VEG STOCK 1000 ML
- CREAM 200 ML
- SALT 5 GM
- WHITE PEPPER 5 GM
- SUGAR 4 GM
- EXTRA VIRGIN OLIVE OIL 75 ML
- CHIVE 10 GM
- MUSHROOM 5 GM
- PHYLLO 2 SHEET
- THYME A FEW SPRIGS
- MANGO JUICE 250 ML
- Add the mango juice in small trays and freeze or alternatively, use an ice cream machine to make the granita. Keep frozen.
- Remove the crust of the french bread.
- Heat oil in a pan and add the chopped onion & mushroom. Saute and season well. Add the chopped thyme.
- Make parcels with the phyllo sheet and bake at 160 C for 3-4 mins till they turn golden brown.
- Puree the bread, onion, garlic, celery, vegetable stock, cream.
- Strain and adjust the seasoning. Refrigerate for 15-20 mins.
- Pour the soup in glasses, add the baked mushroom parcel.
- Make a quenelle of the mango granita and float it on top of the soup.
- Pour a spoonful of olive oil and garnish with a piece of snipped chive.
Ah! why are we hungry again!