The Sahib Room & Kipling Bar — Restaurant in Mumbai

Can I rate this 10 stars ? It was that good!

We had a lovely 50th anniversary celebration for my parents at the Sahib room and we were transported back to an era when food was great, ingredients were pure, people cooked food and consumed the same with a passion.

This was my second visit there but I'm still impressed with the hospitality and opulence of the restaurant. Our table for 9 guests was situated in a semi private dining area overlooking the BOM skyline via floor to ceiling glass. There were by my estimate ~15 people serving us and looking after our needs including wheelchair assistance for elderly members in our party. The staff were all following CAP/CAB 100% of the time. We were greeted with a complimentary cocktail that had hints of cumin, mint & ginger. Very nice & refreshing.

For appetizers we got kandhari paneer tikka, brocolli daak bangla, bhatti jhinga & murgh barrah kebab. The paneer was super fresh, milky, tender and not over flavored. Interestingly it was marinated in yogurt and a beet/spice extract. Prawns were incredibly sized... I was reminded of the Navsari fresh water prawns. Good cook, but I personally thought that the chef could have pulled back on the spice level to let the protein shine. This restaurant cooks kebabs in 3 distinct ways... some in the tandoor, some over a sighri and some on a tawa. So much to learn! I missed sampling the mutton paya shorba soup which was apparently simmered overnight. Something for my next visit.

In the mains, we got purvanchal saag, anar-dana lobster and the sahib ki nihari. The saag is a prime example of why I would be completely satiated being a vegetarian, if needed, in India. Beautiful preparation using 5 greens, garlic and ghee. The lobster was presented as a very nice curry with jumbo meat chunks and garnished with pomegranate for a pop of color and acidity. The standout dish for me was the nihari. Mutton shank was fall off the bone tender with lots of marrow. The flavoring was spot on and the gravy had the unctuosness of generous amounts of rendered mutton fat. We also got daal dhaba which was cooked overnight over coal embers and finished with a generous dollop of butter.

Not neglecting the biryanis and accounting for the diverse dietary requirements in our party, we ended up ordering three: subzi, chicken & mutton. The flavoring in all three had a commonality, yet was distinct. I thought the chicken biryani was the winner amongst the three; but all were very solid presentations of "gharana" style of Lucknow dum biryanis. Unsealing the pardah of each to smell the frangrance of spice and rice was epic. Rice grains were al-dente, individual, fragrant. Note this biryani stlye frowns on the inclusion of potatoes. I'm not going to argue with the culinary gods of Lucknow.

Lastly, in breads we got an assortment of signature rotis. Lucknowi kulcha was a layered bread that reminded me of my MIL's farmasyu rotli's richness by having its dough brought together with milk, yogurt and cream; except this one was made with maida. Warqi paratha is the kulcha's healthier cousin by virtue of using whole wheat flour. The zafrani taftan was a fluffy naan lacquered with saffron butter. Mughlai paratha was made with sweet cream, dried fruit, nuts and rose petals. Mind = Blown.

If the Michelin Guide were to grace these sunny shores, I would love to see Sahib earn a star at the very minimum. Indian food prepared with thought, quality ingredients and adhering to tradition is hands down the most complex and tastiest cuisines in the world, IMHO. The Europeans & Asians don't come close in my book. We also got to meet their executive head chef, Mr. Quereshi a 3rd generation khansamah cook from Lucknow who learnt all his recipes via his family and has been refining his art for the past 20 years without spending a day in culinary school. He was a soft spoken man, very humble despite being a grandmaster of his art. We had to send him off...

The Gentleman Effect

Chic, gallant, classy is how I would describe the tasteful yet understated vibe of The Sahib Room. Bringing back a hint of royalty into the lives of the ordinary, right from the framed ‘Sahibs’ hanging on the wall to the dapper staff, this restaurant is the perfect place to celebrate a grand occasion. Tall chairs with royal blood red cushions and spacious tables come together in a seamlessly classy manner leaving you feeling both comfortable and regal.

Located on the 9th mezzanine floor of the popular St. Regis Hotel at Lower Parel, The Sahib Room overlooks the entire skyline of South Mumbai. While reserving a table, be sure to ask for a table by the window-side to catch a glimpse of the twinkling vista. The staff welcomes guests with warmth and courtesy. My family had the good fortune of being attended to by Aashray who was not only helpful in suggesting the perfect portions sizes but also swore by some of his favourite dishes from the menu making it easy for us to make our choice.

As we were celebrating the occasion of my mother’s birthday, we wanted everything to be perfect – right from the ambience to the food and The Sahib Room certainly did not disappoint. Here’s what we tried from the menu:

Appetizers

Broccoli Dak Bangla [Must Have] Huge chunks of lush green broccoli marinated in cream cheese and mustard makes this appetizer a cut above the usual North Indian spread. It has a subtle yet flavoursome taste of mild spices and the goodness of cheese.

Kandhari Paneer Tikka The cottage cheese slices were soft and succulent while having a fairly crisp exterior. It comes with a tangy raw mango dip which works beautifully well with this starter.

Mains

Purvanchal Ka Saag Aashray swore by this dish and assured us that it is one of the chef’s specialties. Personally I am not a big fan of greens but this is a preparation that I did like. It is wholesome, filling and had a strong flavour of garlic which added to the taste.

Dal Makhni [Must Have] While I would rate the Dal Makhni at Peshwari much higher, I think this is definitely a must have. Prepared with generous helpings of butter and spices, this lentil dish was delightful. It leaves a rich taste in the mouth and you won’t be able to stop after one bite.

Accompaniments

Butter Naan [Must Have] Soft, crisp and drizzled with blobs of butter I enjoyed every bite of this freshly prepared bread. I’d highly recommend this.

Pudina Paratha It is a regular roti with flakes of dried mint leaves. It is light on the stomach and works well with heavy mains.

Amritsari Kulcha It is as good as an Aloo Paratha. The bread is stuffed with a spicy mix of potatoes, onions, and green chilies. It is on the denser side and it’s something that I’d recommend if you’re only having the Dal Makhni for mains.

Dessert

Zaffrani Rasamalai Light and tender, this Indian dessert is worth a try for its rich saffron flavour.

Kolkata Meetha Ice Cream This dessert has an acquired taste if you’re not really a fan of Paan. It has a subtle flavour of beetle leaves and is worth a try only if that’s a flavour that you’d enjoy otherwise.

Angoori Rabdi [Must Have] Although we didn’t order this, Aashray was kind enough to get us a small portion so we could try it out and I must admit that it was the best of the lot. This condensed milk preparation almost melts in the mouth and its rich texture is like a dream.

Aside from the delicious food, the staff was kind enough to arrange a small cake and ensured that we were relaxed throughout our stay. As long as the Sahibs are treating me to such exotic meals, I ain't complaining about...

The Sahib Room & Kipling Bar, nestled within the exquisite St. Regis Mumbai, stands as a true culinary gem among Indian restaurants. This dining haven offers breathtaking nighttime vistas and exudes an elegant colonial charm, adorned with an impressive array of artifacts that transport patrons to an authentic 'Sahib' experience.

Under the guidance of their newly appointed Chef Taj, the restaurant has achieved a remarkable feat by elevating an already impeccable menu. The Sahib Room pays homage to Awadhi Cuisine in the most exquisite manner imaginable. The cuisine strikes a harmonious balance of flavors, emitting alluring aromas that beckon from afar. Many of the dishes boast the hallmark tenderness reminiscent of Gilawat kebabs, requiring minimal effort in each delectable bite.

For a comprehensive kebab experience, I recommend indulging in the Sampling Platter, which showcases a tantalizing variety of kebabs, all exquisitely tender. The undeniable star of the platter was the Gilawat kebab, rivaling even the renowned Kakori kebab from ITC (although Dum Pukth's version remains unbeatable). Following this, we savored the Sahib ki Nihari and Sahib ki Dal e Khaas, both of which surpassed any previous renditions I had tasted. The precision in flavor balance was truly remarkable, and even the breads served were exceptional. My next visit is a must for sampling their Biryani.

The service was impeccable, with the staff attentively catering to our needs without being intrusive. A special commendation goes to Chef Taj, who not only customized certain dishes but also engaged us in captivating discussions about food. This visit was to celebrate my father's birthday, and the team went above and beyond to create a memorable experience. My father was thoroughly delighted with the food and was already planning a return visit.

It's worth noting that the restaurant is set to undergo renovations, and I consider myself fortunate to have experienced the original Sahib Room's charm. I eagerly anticipate Chef Taj's new establishment, holding high expectations.

In conclusion, dining at The Sahib Room is a culinary journey not to be missed. It stands as one of Mumbai's most refined Awadhi restaurants, offering an unparalleled...