This new menu at a Worli bar will take diners on a journey across Longitude 77

Following the success of their inaugural Taste of Slink menu Slink amp Bardot has launched a second edition the Peaks to Palms menu on August 29 With this curation chef AliAkbar Baldiwala and his team seek to explore Indiarsquos geographical and gastronomical diversity taking diners on an immersive culinary journey through India The journey traverses through the length of India journeying from the snowcapped peaks of Kashmir down to the shady palms of Kerala ldquoThe inspiration for this menu emerged when we hosted an event for Longitude 77 an Indian single malt whiskey I was intrigued by the cuisines and flavours of the region along this specific longitude and wanted to bring together their diverse flavours into a single cohesive menurdquo the Institute of Hotel Management Mumbai alumnus explainsIdukki goldThis sixcourse tasting menu celebrates the rich flavours and traditions of these diverse Indian regions The culinary journey begins with the aromatic flavours of Kashmir featuring a morel tart It then descends into the bustling streets of Delhi with a unique twist on chaat offering either cherry tamatar ki chaat or macchli ki chaat The menu also explores the royal flavours of Rajasthan with a creative take on the traditional dal baati Moving westward it serves the rustic earthy flavours of Maharashtra with braised cauliflower Kolhapuri or lamb chop Kolhapuri It then indulges in the coastal flavours of Karnataka with eggplant or buff nasi goreng culminating in the rich aromatic spices of Kerala in the Idukki goldFrom left Saaj a cocktail inspired by Kolhapuri flavours Dilli SlinkldquoWe focus on key ingredients building each dish around them with complementary ingredients added to enhance and support the main flavoursrdquo he says For instance the tasting menu opens by pairing the bitesized morels from Kashmir with buckwheat tart from the Himalayan region The dish is elevated with Kashmiri almond cream and a hemp seed dukkah from Himachal adding a subtle spice that lets the morel take centre stage Baldiwala explains ldquoI have taken inspiration from my culinary journey of both cooking and tasting different foods over the years The menu is an amalgamation of my learnings through my culinary experiences I have worked with these flavours closely to gain a deep understanding of how and where they can shinerdquo The inspirations are also personal for the chef The idea for the nasi goreng and Mangalorean buff roast for instance stems from the chefrsquos own experience of working in a coastal Indian cafeacuteAliAkbar BaldiwalaThe second course blends Peruvian ceviche with local flair featuring barramundi in a machli ki chaat Tamarind habanero and avocado chutneys add a tangy and creamy kick while a khasta cracker mdash made from the traditional dough used in kachoris and chaat transforms the dish into a unique appetiser While he canrsquot pick favourites Baldiwala states ldquoItrsquos all about the experience Each dish is distinct but they all come together to create a cohesive journeyrdquoMayur TanpureEach course is paired with a cocktail inspired by the dish and its region ldquoWersquove incorporated rhododendron in the pahadi firdaus to reflect the rich botanicals of the Himalayan regionrdquo says Mayur Tanpure the bar manager The cocktails are crafted to ensure that the spirit enhances and does not overpower its flavours ldquoFor the Dilli Slink we use vodka instead of tequila because its neutral taste complements the vegetal notes without overshadowing themrdquo Tanpure elaborates The cocktails also celebrate regional traditions like cooking with ghee in clay pots The gilded desert cocktail is aged in a clay pot and garnished with ghee residue giving it an earthy and creamy flavour The new menu emphasises sustainability by using common ingredients across food and drinks minimising waste and ensuring that the flavours of the dishes and cocktails complement each otherCoastal cregraveme cocktailIngredientsgtgt 30 ml Jameson black barrel whiskey gtgt 10 ml kahlua coffee liqueur gtgt 5 ml baked banana puree gtgt 30 ml fresh espresso gtgt 1 scoop coconut ice creamMethodShake all ingredients together with ice until well chilled Serve in a chilled coupe glass Top with a coconut cookie for the perfect finishing touch AT Slink and Bardot Thadani House 329A Opposite Indian Coast Guard Worli VillageTIME Sunday to Thursday 600 pm to 130 am Mondays closedLOG ON TO slinkandbardotCALL 7045904728COST Rs 5800 sixcourse menu and two beverages Rs 8000 sixcourse menu and five cocktails