Legacy reimagined: Gallops 2.0 balances heritage with modern sophistication

Even though it at a distance hanging over the bar the bright red floating paper structure a striking artwork by renowned Dutch artist Peter Gentenaar called The Red Dancersrsquo is the first thing that strikes you when you enter the newly revamped Gallops It sets the tone for a space where art meets elegance gently balancing heritage with modern sophisticationFor over three decades the space has been more than just a restaurantmdashitrsquos been a sanctuary of elegance and warmth where every visit feels like stepping into a cherished memory of a time when dining was an art The ace location of Mahalakshmi Race Course grounds offers a serene escape where the cityrsquos noise fades into the background leaving only the joy of good food and great companyPartners Jasmine Singh Mikhail Singh and Yajush Malik are all set to welcome guests at the newly revamped Gallops Restaurant at MahalaxmiThen what would one expect to change in an upgrade After 25 years the same architects Vistasp Kharas Studios have reimagined the space carefully preserving its legacy while infusing a fresh contemporary vibe with rich pastel tones defining the interiorAlso Read Biophilic design sustainability and monomaterial How restaurant interiors are evolving in Mumbai to immerse diners into an experienceldquoOne of the most striking features is the meticulously restored wooden truss roof This architectural element a hallmark of the restaurant for years has been given a new lease on life The elegantly crafted stone wall further enhances the space adding a rustic charm that perfectly complements the restaurantrsquos overall aesthetic And the curtains are gonerdquo says Kharas adding how it lets in more natural light complimented by the soft glow of candlelight chandeliersThe new Gallops has restored wooden trusses soft candlelight lamps and an equestrianinspired bar that creates a timeless inviting ambienceThe firmrsquos artistic director Shreya Kharas has curated the equestrianthemed memorabilia wall which elegantly displays saddle leather and stirrups alongside knicknacks from the 1900s The bar showcases Brazilian avocado marble with a rich leather finish beautifully contrasted by walls adorned with smoked oak veneer exuding warmth and nostalgia crafting the perfect backdrop for a refined eveningWhile the transformation of Gallopsrsquo interiors is undoubtedly impressive the true heart of the restaurant lies in its culinary offerings The new menu expertly crafted by chef and partner Yajush Malik celebrates Indiarsquos diverse gastronomic heritage ldquoThe latest offerings are as impressive as their predecessors if not more so Some classics such as the liver pate are in a completely new avatar and a few others we have retained on the menu due to high demandrdquo says Malik We felt their new innovative creations such as Goan grilled prawns Rs 1400 and linguini puttanesca Rs 700 are destined to become new favouritesHORSESHOE COASTERSThe fiery dish pairs succulent prawns with a perfectly balanced recheado masala The heat from the chilli is tempered by the sweetness of the garlic creating a bold and harmonious dish The puttanesca replicated the umami flavour of anchovies using miso paste the chefrsquos secret that we made him reveal Tossed with lots of garlic chilli and Roma tomatoes capers and olives add that savoury goodness to this dish Both are a perfect example of how Malik has managed to elevate classic dishes with modern techniques and ingredientsThe chicken tikka zafrani R895 gets rich flavour from the saffron marinade and is stuffed with saffron cheese and green chillies for subtle heat The firecracker salmon R1400 marinated in a fermented chilli sauce is what lends it its sharp flavours We loved the avocado tartare Rs 950 which had Peruvian avocado with green and cherry tomatoes served in a pullmeup style plating served alongside crisp Melba toast The hero is the sauce poured on top of it a Peruvianinspired tigerrsquos milk made with herbs and aromaticsLinguine Puttanesca and Goan Grilled PrawnsThe daab chingri R1050 is cooked with coconut water mustard and green chillies and served inside a coconut shell It reminded us of Cambodian curry but the sauce needed to be thicker The pineapple gojju R650 is another highlight offering a sweet and tangy explosion of taste that is as refreshing as it is uniqueOf course every meal at Gallops would only be complete with indulging in one of their reimagined desserts We ended with the mango raspberry symphony Rs 495 a beautiful combination of sweet mango mousse with a tart raspberry centremdashlike a mango and raspberry dolly that we used to eat in childhood The Baileyrsquos salted caramel cloud Rs 495 is a decadent treat that perfectly balances the richness of Baileys with the sweetness of salted caramelmdashan indulgent dessert to end a mealVistaap and Shreya KharasComplementing the culinary delights is a bar programme led by partner Mikhail Singh featuring an array of expertly crafted cocktails He says ldquoOur highlights include kesar kasturi Rs 925 inspired by the palaces of Rajasthan It has an infusion of saffron and spices with spirit The real espresso martini Rs 925 is a bold rich blend perfect for coffee lovers The jalapeno and guava kick also available as a mocktail also stands out combining clarified guava juice with a spicy twistrdquoJasmine who cofounded the restaurant with the late Rahul Malik reflects ldquoThe transformation isnrsquot just a cosmetic refresh but a carefully considered evolution that pays homage to the traditions that cemented Gallops as a cherished restaurant for generationsrdquo For us we are glad that the restaurant is not just resting on its laurels but is committed to offering an experience as memorable and meaningful today as it was 37 years ago