An ongoing food fest aims to focus on the versatility of edible flowers, but ends up using them as garnish
Edible Flower and Watermelon Slush
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We love flowers in a bouquet. These days though, we find them on our plates. Do they add flavour or are they just there to look pretty? It is what we set out to find at
Bombay Vintage, a Colaba restaurant that has dedicated a new menu to it. We began with The Virgin Mojito (all the mocktails are priced at Rs 231). It had an overpowering citrus flavour and derived its colour from sliced lemons and nasturtium. We enjoyed the refreshing Edible Flower and Watermelon Slush.
The Squash Blossom Soup (Rs 250) was a warm, hearty broth with oats that got much-needed depth from the mild squash blossoms. The Colore Walnut Salad (Rs 365) was a comforting, crunchy bowl of asparagus, lettuce, chicken strips and walnut chikki, garnished with nasturtium and rose petals. These flowers also found their way into the Tandoori Ali Di Pollo (Rs 415). The grilled chicken wings scored for their smoky flavour. Apparently, the marinade on the chicken had edible flowers but we couldn't taste them. The Rosa Pizza (Rs 425) had rose petals ground into the sauce but it wasn't noticeable. Ditto with the Courgette Fettuccine (Rs 555) that mixed nasturtium in the thin Arrabiata sauce.
Squash Blossom Soup
The lone standout was the Filet de Poisson with Ecrase Aloo (Rs 645), a tender fillet of rawas on a bed of steamed spinach and a flavourful sauce made with raw mango that balanced out the faint bitterness of the zucchini flower.
Sous chef Ashok Gaikwad said he gets his flowers online and was unsure about their names. It probably explains why the flowers used were limited, and why the food looked pretty, but lacked flavour.
Till November 20, 12.30 pm to 1 am At Regal Circle, Colaba.
Call 69444123
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