Keibaa x All saints — Restaurant in Mumbai

Keiba - Modern Asian fare inspired by authentic traditional recipies of the Far East. New opening at Race Course - Mahalaxmi, the new buzz in town (Sobo) Heart of the city. The whole idea is to serve some crafted home-grown Asian ingredients used in food and drinks. Has a different Vibe and feel. A meal magnified by the experience of dining by the Sun and the Stables. 2 sections -Outside is just fantastic. Inner section semi fine dine fine. Bar fully stocked. Overall Inviting. First look at Keiba - WOW.

Started with some sparkling wine/a couple of cocktails made well by the bar tender (can't get the names - will edit this post once I get the names) Coming to food - This Place has some Asian and Japanese. Sushi Bar as well. Skipped the Soups m salad it was.

Gado Gado (Indonesian Origin) Main ingredient Peanut sauce. Should be served at room temperature. We asked for the vegetarian. Lovely texture. It's all about handpicked vegetables with tofu/peanut sauce/sprouts/French beans. Lovely texture-nutty flavour. Balance of crunchy peanut dressing. Good.

Dimsums - This place is known for some Dimsums I heard - asked for assorted (small portions)

Chives Crystal Dumplings, Exotic Vegetable Gyoza with chilli oil - both are different in character/shape and taste. Crystal has a very thin layer; Gyoza on the other hand is Japanese - juicy on the inside, crispy and a bit golden brown on the out. Both had a good stuffing. Full marks. EDAMAME Truffle is a must try. Aromatic at the same time perfectly made with minced Edamame and spices. Go for it.

Non Veg - Prawns in spinach roll with black bean sauce - had a good hit from the sauce, a bit tangy in taste. Balanced the dish. Basically Minced prawns stuffed in Spinach roll. Simple yet perfect. Chicken crystal dumpling was good as well. Overall no flaws.

Lotus Root Honey Stem - wow, loved the texture/taste and presentation. Flat thin slices of Lotus root packed with flavours. Balance of honey and chilli was just perfect. A treat for the vegetarians.

Pan Fried Silken Tofu - this had a smooth velvety feel to it. We asked for the asparagus and Mushroom oyster sauce. Nicely balanced. Had a lovely taste. Garlic on top. Overall a good dish if you are a tofu person. Go for it.

Sushi - Crispy Avocado/Asparagus Tempura (veg) Crispy avocado was beautifully presented with a cream cheese on top. Crispy Avocado - a bit of a miss here. Found the inner layer a bit chewy. (Chef please looks into it) NON VEG - Prawns Tempura - nice balance of avocado and prawns. Overall crunchy. No MAYO.

Bao - Mushroom/Chicken (veg/non veg) Light nicely done. Lovely texture. Minced mushroom with scallions and spices. Minced chicken with scallions and herbs and a bit of Thai spices. Lovely texture. Do try this.

Mains - Chef's Special Chiang Mai Curry with Jasmine rice and Mantou bread. Amazing texture and bold flavours of the curry. Coconut/lemon grass/spices just perfect. Takes you to Thailand. Goes well with Jasmine rice. A bit disappointed with mantou. A bit oily. Not fluffy, compressed. Missed that hint of sweetness which mantou is all about.

Desserts - Chocolate Fondant with Hazelnut Gelato (DRY) miss for me. Even the Gelato could not do justice to the fondant. Lemongrass Panacota - Good, missed the wow factor.

Overall experience - Loved the ambiance and the place. Cocktails are special. Must try. Food (a bit of fine tuning required) Place opens for lunch from 12.30 till 4.00 pm and 7 pm till 1.30...

Keiba

Awakening all five of your Senses, keiba presents a modern asian fare inspired by authentic traditions and recipes of the far east. This place is nothing less than Haven created in the heart of the city for expertly crafted, homegrown asian ingredients that are fused in both, food and drinks.

The spacious outdoor and indoor seating areas, The well stocked bar and on point décor are eye catching as soon as you enter the world of keiba which exude warm vibe. The menu has something for every palate, there is a separate menu for vegetarian and Non-vegetarians.

Keiba brings a new and exciting dinning experience with modern asian cuisine comprising authentic flavours and contemporary twists to the heart of Bombay, when a restaurant replaces the iconic olive at mahalaxmi racecourse, naturally one steps in with high expectations and boy oh boy keiba smashes your expectations and give you a food and hospitality journey that you will speak about for a really long time.

So when I visited keiba they were celebrating a unique cuisine of the Yunnan region. Yunnan is China's sixth large province and is considered one of China's beautiful regions. With its mild climate and abundant rainfall, Yunnan is home to a large variety of plant and animal species, making the ingredients used in Yunnan cuisine very diverse.

Yunnan cuisine, alternatively known as Dian cuisine, is an amalgam of the cuisines of the Han Chinese and other ethnic minority groups in Yunnan Province in south-western China. Many Yunnan dishes are quite spicy, and mushrooms are featured prominently. The cuisine of Yunnan is often compared to the cuisine of Southeast Asia as the province borders the region and many of the ethnic minorities or related cultural groups also have a presence in Southeast Asia and parts of Tibet and Burma .

So what all did I have ?

° Soup Seafood broth with glass noodles

° Appetizers Yunan tender chicken hot pot Chicken dry red chilli Rice cake with mix seafood Mango sushi Caramelized eel making roll

° Main Course Burmese Khao suey

° Dessert Mango sticky rice.

Overall it was a wonderful experience. With a touch of lemongrass, a slice of Mandarin and a sip of sochu, visit keiba and experience the culinary journey.

Insiders tip

The seafood broth with glass noodles soup is a must have Both the indoor and outdoor sections are perfect for a meal with your family or your partner. You have alot of space to park your car.

PS - The Yunanaese menu is available from 5thJune – 5th July, so don’t miss to grab this opportunity to experience a never tried before...

Keiba is a pan-Asian casual dining restaurant nestled in the Mahalaxmi Racecourse. As you walk in, you are greeted by the pleasant sakura flowers painted to climb its walls. A trendy outdoor space (covered this season for protection from the monsoons) leads to a cosy indoor dining area with an assortment of sofas and quaint woven cane chairs. One part of the indoor space is flanked by the racecourse stables, deserving a toast and a hoof-beat for this unusual and unique dining experience.

At the outset, a pleasant surprise awaited me when I was handed the Vegetarian menu. Not often does one see a plethora of options curated exclusively for vegetarians. What a great start!

We began, as every true Oriental meal should, with a cup of tea - the Mogo Mogo, an eclectic blend of "tropical fruits and flavours on a background of subtle green Sancha". It was the perfect opener to the meal that followed. In fact, we were so impressed with the tea that we asked for seconds, thirds and...basically, we ended up drinking cups of tea as palette cleansers between every course!

Many may not be aware that dim sums go hand in hand with the Chinese tradition of yum cha or drinking tea. With that in mind and a bias towards truffle, I ordered the Edamame Truffle and the Mushroom Truffle dim sums. The Edamame truffle was a marriage of excellent complimenting flavours and the Mushroom Truffle was rich and extremely well-made. My group also ordered a few non-vegetarian delicacies which they relished while I bit into my truffle heaven. While we did wish the wrapper was a tad thinner, the dim sums made for a delightful start that went down beautifully with our Mogo Mogo.

Next in line was the crispy spicy avocado sushi that we shared. We heard that Keiba was one of the first in Bombay to wrap the avocado as a layer on the outside. This seemed like a good move since it lent a more wholesome taste of avocado to every bite. Definitely a must-try on the menu.

Although we were near bursting point, we ordered some Thai curry with their famous (or should I say infamous, since I couldn't stop eating them!) sticky buns and steamed rice. The combination was excellent. We spooned in the curry with the rice and with bits of sticky bun soaked up all the remaining flavours to clean-sweep the plate! This was so delicious that not even traces of the meal remained.

We decided to skip the dessert since there was no place left to stuff any more food. But of course, we sipped on some more Mogo Mogo before we bid adieu to Keiba, promising the place and the friendly neighbourhood horses that we'd...