Peshwa Pavilion — Restaurant in Mumbai

ITC:Food & Decor Magnifque! Ambience:Welcome to sunshine!With sky-high domes bringing in natural-light,lights up ur face & ur food.The seats and sofa-seating are plush & majestic.U actually are transported to erst-while era. Chef:Sous chef dipti had conceptulized this menu.This was dedicated to her grandma & mom-inlaw as chef is half maharashtrain half bengali.She put some outstanding bengali dishes which her mom-inlaw 1st introduced her to the same.She took great pride in telling tht each week here at the itc each chef is asked to showcase his/her strength of food in the brunch.The chef starts conceputilizing to every detail from monday itself. Staff:Under the helm of the f&b director mr.dubey,this place runs like a well-oiled machine.The plates and cutlery get replinshed quick as a bee.The fresh wet towels to wipe ur hands,(finger-bowl)made with decoction of tea with lime slightly added with vinegar,cleans ur hands squeaky clean.Totally impressed! Food:So was here for grandma's secret recipes and the menu was worked to the tiniest detail. Kokam cool sherbat which is star coming from malwan region. Chaas in this sultry mumbai weather is welcoming Khus sherbat to enviograte u.Wht more cud one ask! We started with a generous selection of chaats which changes weekly.Hence we can say its street foods of india.To get it right is tricky & here the have achieved it beyond compare.There was Kachori kadi:A rajasthani speciality simply wowie.Soothing kadi with ever-indulgent stuffed-kachori Samosa chaat:Absolute delicious with a deadly combination of sweet,spicy,tangy. Sevbatata puri:A popular mumbai chaat.Chaat masala,boiled potatoes,sev and accompaniments as coriander mint,tamarind date chutney.A date ur hooked too for life! To begin with was traditional bong breakfast: Stuffed Lucchi:Arhar dal,moongdal,greencoriander and cumin.Deep-fried glory! Dum aloor curry:Lightly spiced and slightly spicy made with onion tomatoes and spices.Favourite dish of west bengal In non-veg & veg they had chingari malai curry,dum aloor curry & stuffed luchi(bengalipart)In non-veg & veg was tambda rassa,kala vatana amti,ghaavan,koshimbir(her grandma's recipes,dedicated to her from kolhapur) In bohri section there was bohri khichdi,dalkhichda,subz bohri biryani,lauki palak made in bohri masala(dedicated to bohri community Daliya khichdi:Forgotten grains with blend of light spices and medley of vegetables Urlai Roast:Baby potato tempered with mustard,curry leaves & tomato garnished with coriander. Chole masala:Traditional recipe which was a winner made with a medley of whole spices tied in muslin cloth which had given the rich colur to chole(chickpeas)which were buttery-soft and further cooked with blanched tomato puree & flavoured with pomegranete dry powder. Lauki Palak:Comfort food made in bohri masala and cooked to perfection,where dudhi(bottlegourd)doesnt melt but it looks firm but is soft as pillow. Dal Makhni:The creators of this decadent dal,a treat savoured from infants to all.Made with harmonious blend of black lentils cooked over-night with oodles of fresh cream & butter.Better work-out! Lasooni dal tadka:This is made with arhar dal with parsi home made spices & garnished with brista(friedonions)Dont worry this too is there,have this with ghee plain rice and u will bless me. Subz bohri biryani:Come to mamma!Made with melange of seasonal vegetables cooked in rich onion tomato masala and finished with ground spices with garnish of fried cashews.Plate polished! Aloo methi:Cooked in onion tomato masala and blend of rustic spices to flavour an indigenious dish. So they do a lot of innovative brunches,follow them on digital media and u will know which is on ur wish-list to visit.Untill...

Took family (elderly mom and other members who are vegetarians) along with the wife, child and friend to Peshawari. We faced several issues for an elite restaurant of a five star hotel especially of an ITC chain.

Restaurant has a weird policy (apparently made by the chef) where you cannot combine a single diner with ala carte or non-veg signature dish order. 3 people wanted to order the non veg signature dish which is Rs. 6000 per person (so we are willing to pay the Rs. 18000). Mom at her age of course cannot have a massive course like non veg signature so she would have either had ala carte or single diner. The rest of the family members wanted to do ala carte as they didn’t want to eat a whole lot like me and my friend. However, Everyone would place an order from our side and we also discussed with the waiter that there will not be any sharing dishes if that was their concern. Firstly, I must say this particular waiter is totally not suitable to work at an ITC chain with the character he was representing (perhaps should join a street side restaurant; don’t know how ITC has kept him employed); Secondly we even spoke to the manager who simply refused to make an exception to this illogical policy. It seems that ITC has a trust issue with their customers with making different type of orders on the same table. My question to this chef or the person making this policy is: If you bring your mom and your wife and you and your wife want to enjoy a longer/larger course because both you are foodies or have the ability to eat a major course meal and your mom is a veg and can’t eat that much, your illogical policy enforces and limits a customer to eat Ala carte or single diner or all major course only…it doesn’t have the flexibility for customers to order how they want. For such an upscale restaurant are you worrying abt the cost which is already on the higher end with only high end clientele coming in who can afford the cost? And after a certain threshold of money such as Rs. 3000-4000, food cost becomes negligible if you know how other 5* chain handles buffet or does hotel management. How much will a person eat? Cmon! Having visited Taj Bengal, other ITC and being aware and frequently visiting other upscale restaurants in the western world, we felt ITC Maratha fails to uphold their customer service (drinks were late, some didn’t even come until multiple requests were made, food order was not taken correctly, waiter attitude was extremely poor until a different waiter Sumeet noticed the frustration and stepped in and tried his best to resolve the situation for their reputation by offering complementary dessert which I thought was a nice gesture). ITC Maratha: Have trust in your customers. If customers are abusing some issues, enforcing stupid illogical policies by a chef is not the solution. First, when a customer enters and sits, ask them if they have been here before and explain them your policy and in the future, change your policy to something more meaningful where different people with different limitations can enjoy and order to how “they want to order”, not how “you want them to order”. Please remember we are the paying customers and we are paying for the service. You are representing a five star hotel brand. Perhaps it’s time for you to learn...

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