Food Review: SpiceKlub’s Desi Fusion Brings Familiar Favourites With A Molecular Gastronomy Twist
Eight relishes and condiments arrive on the table as teasers. The red cabbage and radish are crisp, fresh and tasty enough to disappear on their own. We wait for quite some time till the menu finally is given to us after creating a mini riot. Quite an interesting menu. As Karan explains, “The baseline is molecular gastronomy.” However, what comes across is a fusion menu with some use of molecular…
Food enthusiasts were treated to a unique Desi Fusion experience at SpiceKlub, where familiar favorites were reimagined with a molecular gastronomy twist. Upon arrival, eight tantalizing relishes and condiments set the stage, showcasing the restaurant's commitment to delivering exceptional flavors. After a brief delay, the diverse menu was presented, with the molecular gastronomy influence subtly woven into several dishes.
The Pav Bhaji Fondue stood out as a comfort-food favorite, arriving in a fondue pot with crispy pav pieces. Its cheesy, buttery, and indulgent nature made it a hit among diners. The Naanza, a clever crowd-pleaser, featured small naan pieces stuffed with masala paneer and topped with cheese and chilli flakes, offering a warm and delicious experience. The Veg Galouti impressed with its perfectly soft texture, allowing the spices to take center stage, though it could benefit from a slightly higher salt content.
The Palate Cleanser South West Dosa Tacos brought together creamy, tangy, spicy, and crunchy elements in one bite, while the Jaggmojito Kalakhatta Mojito and Coconut Water Margarita offered refreshing and complex drink options. The Papads of India platter showcased a variety of papads with salsa, with the mathia papad standing out as the most appealing.
Among the mains, the standout was the Keema Bocconccini Masala, which excelled in texture and balanced flavors, proving to be an exceptional representation of the Desi Fusion concept. The Truffle Burrata Saag also impressed with its elegant presentation and rich taste. For dessert, the Bubbling Kulfi delivered a delightful nitro-blown kulfi experience, topped with caramel, chocolate, and rabadi.
While the service at SpiceKlub could use improvement, particularly with their card machine, the overall dining experience was a memorable one, averaging ₹ 3000 for two.
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