Namak - Indian Specialty Restaurant — Restaurant in Mumbai

NAMAK 06/04/1930: With some beautiful ambience in and out, Namak seems to be interesting with its name and the date which aligns with it. Namak 6.04.1930 represents the Dandi March that took place by the Father of the Nation with thousands of Indians covered 240 miles and took 23 days breaking the unfair salt law. Also adding the fact that It is the fair amount of salt that brings out the essence of any cuisine! With admiring the calming ambience of the place, some tantalizing aroma of Indian spices and a royal welcome at the restaurant we started the evening with some amazing Welcome drink which was pineapple and mint juice with a hint of rock salt. My friend liked it so much that she asked fairly asked for one more. It was refreshing and we were ready to savour at the world full of soulful delicacies and indulge in authentic Awadhi & Hyderabadi preparations. For Appetisers: we had: Tandoori Malai Paneer Roll: tandoor paneer with malai mint cheese was very delicious and cheesy. I think the combo of paneer and cheese tandoor is definitely a must try. Chenna Palak ki Shami: I was very excited for this one, since the name is different, it looked different and the taste was fantastic. It’s an Awadhi styled kebab made up of Chenna Palak was the best vegetarian kebab of the day, I really loved it and if you are reading this, please do try this blissful snack/dish and thank me later. Tandoori Jhinga Kalimirch: I’m a Prawn fan and tandoori Jhinga kalimirch was a must order, Mouth watering prawns marinated with cream cheese wouldn’t have gone wrong at all. It was fresh creamy and scrumptiously delicious. Gosht Awadhi Seekh: Gosht Awadhi Seekh was a winner of the appetisers that I had for the night. I’m usually selective when it comes to having Gosht in restaurants, but I was confident to have Gosht Seekh at Namak, because of the heritage of the place this is and I knew I will not be disappointed here. Made in style of chefs of Nizams, Gosht Awadhi Seekh was juicy very delicious with flavours of saffron and spearmint. It was soulfully tasty. For main course we started of with Sau Dakhni Saag: My Firsts of the Saag, Sau Dakhni Saag was one of the amazing dishes that I recommend, spinach tempered with roasted garlic, ginger flavoured with dill leaves made my heart and stomach very happy. It’s very rare you come across vegetarian food so delicious and yummy and this was very good. Gosht Banjara: Gosht Banjara has my heart, simple lamb cooked dish with special ingredients from Andhra, braised and curried with all love and care making it to my recommended list. I loved the flavours, making my taste buds jump with excitement as I lured on every bite with my onion stuffed kulcha. Thirki Dal Makhani: I’m not gonna lie when I tell you, I haven’t had such an amazing Dal Makhani ever and if you are visiting Namak this is what you try. I mean a simple dish as Dal Makhani can be prepared so well. Black urad lentils with fenugreek, tomato and home churned butter, A preparation of almost 24 hours have been invested to make this Dal Makhani, with every bite melting in my mouth I could feel the blend of Dal with butter is nothing but amazing. Murgh Zaffrani Pulao: I’m just going to ask you to go and try their Murgh Zaffrani Pulao and you can thank me later. With every bite I could feel the essence of fragrant spices and the aromatic basmati with yogurt braised chicken Pulao making it a complete meal to relish on. Very Tasty, Delicious, Heavenly. The best Pulao I’ve had lately, the best main course dish of the night. This one is just not worthy of missing. You miss it, if you don’t eat it. Have I convinced you enough to go to this place and make sure you order the Murgh Zaffrani Pulao yet? Go try it, Now! Gulab Jamun & Malai Kulfi: Gulab Jamun was really good, served hot, fresh and the right amount of sweetness, with Malai Kulfi it made it even more delicious. Chef Mr. Karan Singh, mastered the art of delectable food of India. Mr. Sagar and Miss. Shrutika served us for the night along with Mr Lavlesh....

NAMAK 06.04.1930 this date needs to be remembered. Father of The Nation (Mahatma Gandhi) picked up a pinch of salt and kindled the nation's freedom Moment along with thousands of Indians to cover 240 miles on foot. This is History. Coming to the Cuisine - Awadh Punjab Andhra and Karnataka. Menu looks vast unless one knows what he exactly what he/she wants to order. It's a very rich cuisine. Preparation made in desi ghee and is heavy. One can opt for a set menu (veg and Non veg) but even that would be difficult to finish. Restaurant situated Hotel SAHARA STAR (perhaps one of the top 3 on my list) I have over the years.

Requested for the smallest portions available, here is what we had:

Chana Palak Ki Shammi (Indian, Hyderabad) Also a part of Pakistani and Bangladeshi Cuisine. Speciality of the Nizams. Normally it is associated with Meat. Here the Chef has given a vegetarian version. Minced Chana and Palak. Glaze was amazing. A small layer of cream/diced onion/cilantro stuffed. Balance of spices of class. Overall a fantastic melt in the mouth dish. Served with Onions/Lemon and garnish of Cilantro.

Tandoori Malai Paneer Roll - wow, this was a winner by miles. Traditional style of cooking at this place. Basically Thin Paneer sliced then rolled. This was stuffed with cottage cheese along with Onions/Cheese/Cream/herbs/Spices and mint. Marination is the key. Tandoored till golden glazed. Just awesome and a must try. Rich dish.

Gosht Ke Gilawat - nothing much to say about this. Order and enjoy the richness / Awadh style preparation. Melt in the mouth. A slight fragrance of rose water enhanced the dish. Spices balanced. A bit on the spicy side but not HOT (as in spices) Fantastic.

Gosht Awadhi Seekh - Traditional style of cooking. Hand Pounded. Lovely texture and glaze. Flavours of Saffron and spearmint balanced perfect. Spices/Herbs/aroma. All were just good. The focus is the taste. Presentation simple with onions and mint chutney.

Tandoori Jhinga Kali Mirch - wow. This is beauty. Jumbo prawns. Lovely marination with a creamy cheese. What I loved was the texture and the glaze. (Chilli powder and Cream) hallmark of a good chef. Char grilled over sigri gave that Smokey flavour. Prawns were soft and had the richness. Overall good.

Mains: Tripolia Subzi (rich made in desi ghee) Guess it's their signature dish. Smooth velvety texture. This is all about blending and balancing the spices and herbs. Simple yet classy dish. Paired with Roomali roti.

Ambade Ka Murg (this takes you to Andhra) Ambade also known as Gongura, a plant sold on the streets of Andhra Pradesh. Rich in vitamins. This dish is the chef's creation. Basically many leaves and barks are used in getting this dish correct. A bit sour but balanced it with spices and herbs. Roasted shredded chicken was perfect. Overall the dish stood out. Chicken lovers, call for this dish. Semi thick.

Dal Makhani - richness written all over it once it came on the table. One needs patience and art to get this correct. Urad lentils simmered over night over low fire tandoor which gives the natural butter and texture of the lentils and the body needed. Blend of Churned butter cream methi and ghee gives a lovely texture and taste. Just go for this it's a classic.

Skipped the rice - Roomali roti was a bit chewy (chef, please look into it)

Coming to desserts - Shaad-e-Jamun Baked dessert, Mini Gulab Jamun layered and baked with Rabdi. Combination of Hot and cold. A bit sweet for me but polished it.

Nolen Gurer ice cream - Normally This reminds you of Bengal (sandesh) chef has made an ice cream using jaggery and date. Lovely texture and not that sweet.

Overall - One word.

F A...

Tonight visitied  my favourite 5 star property in Mumbai which is Sahara Star.Its always a pleasure to visit Sahara star.This was my fourth  visit to this hotel.This time around i had my dinner  at their restaurant NAMAK specializing in north indian cuisine.Staff service is simply brilliant.

Its a very stylish restaurant with open kitchen preparing some delicious Indian classic cuisine.The decor is made of earthy tones.This restaurant has plenty of vegetarian and non-veg dishes.Staff service is quick and courteous

A special mention for their courteous staff Deepak who served me and ensured  that i have a great time at Namak.I tried from the chef recommendation menu

Chef recommondation menu has welcome drink, 3 starters ,2 veggies,assorted breads,dal,biryani and 2 desserts

The food here is made of pure ghee and is just an absolute delight.

Chef Darshan Raval has done a great job

Coming to variety of dishes i tried here

Welcome drink -This is tangy and nice.It had pineapple,lime,mint and rock salt in it

Mocktails -I tried a couple of their fizzy drinks . Kalakhatta -Sweet and sour drink conbination which is my all time favourite  and i also tried  refreshing mint .Both the drinks were refreshing and went perfectly with my meal

Starters

Chenna palak ki shami -Start with a bang.This dish is about mashed chenna and palak marinated with spices. and toasted in ghee.This is so soft that it will melt in your mouth .An amazing must try starter.Master starter

Malai doodhiya mushroom  - An absolute  treat for mushroom lovers.Try this and you will thank me for recommending it  .One of the most exotic mushroom filled with home churned cream .Tandoor preparation

Tandoori malai paneer roll  - Super soft paneer. Dish won my heart  with malai paneer awesome quality.It was marinated  with onions,mint and  malai cheese in the tandoor.This is simply the best of all starters i tried here .Highly recommended

Mains

Tripolya subzi -This is signature subzi of NAMAK .The highlight of this dish is how well the spices were blended. Wow dish .Chef Darshan great job .Thankyou for recommending me try this subzi

Sua dakhani saag -Spinach subzi .Normally i am not a big fan of spinach but i decided to give it a try.Spinach was tempered with roasted garlic,cumin and ginger flavoured with dill leaves.Mouthwatering subzi

Assorted breads  -I tried both the above mentioned subzi with roomali roti  and stuffed kulcha ..Served warm and crisp.I enjoyed my main course to the core

Dal makhani - This again is a special signature dal of NAMAK .You just cant miss this one .Chef's talent and his art is clearly visible in preparation of dal makahani .Delicacy of whole urad lentils simmered overnight(for about 24 hours) over low fire tandoor to give it a rich taste and tempered with butter.cream and methi .I can visit Namak again and again just for its Dal makhani !!

Tarkari biryani  -Vegetable biryani  with flavour of mint ,saffron and saunf.Its served with yoghurt chutney.Simply fantastic biryani !!Brilliant

Desserts

No Indian meal is complete with desserts.I tried their gulabjamun and  inhouse prepared malai kulfi..A lovely hot and cold dessert combination.I enjoyed both of them and follwed it up with a meetha paan.

Just a perfect sweet way to end my meal at Namak

Overall Namak is an amazing fine dine experience.Just the right restaurant you should visit on your birthday,anniversary or special occassion.

Definitely worth the money

Go and...