Ziya Restaurant — Restaurant in Mumbai

We had ordered a « Menu Du Jour”/ Chef’s Menu and this was being served:

1. Cocunut ball with beetroot icecream- served as amush bush
2. Charcoal edmame samosa, Chilli lotus, sambhar aioli
3. Grilled Paneer tikka with Mozarella
4. Uttappam topped with tuile turmeric topped with makhani icecream
5. Grilled Cauliflower achari with caramelized onion and mushroom khicdi
6. Broken wheat with Asparagus Paneer Samosa
7. Dessert-Sesame Icecream with choclate mousse The start was interesting with the first course served in the form of coconut ball dipped in coconut milk and served with beetroot ice cream. The second dish has too an interesting combination of lotus stem with Edmame samosa, but here is where, one thing that strikes most was the saltiness of the samosa stuffing. The edmame samosa is dry and the overall dish is extremely high on salt level. So follows the same with the grilled Paneer tikka. The combination of paneer with Mozarella in my understanding does not brings any value addition, as both have a similar taste. It’s a disappointment. The fourth dish of Uttapam topped with Makhani ice-cream and a tuille of turmeric -as much meticulous and complex it sounds, its just average to hit the taste buds. The porcini mushroom khicdi taste good with the grilled cauliflower embellished with pickle masala mix and caramelized onions but the last dish of Broken wheat with Asparagaus paneer stuffed samosa appears to be just average. Every dish is a complex combination of multiple recipes in itself and understand that there is a whole lot of effort that has gone into preparing and assembly. But in the whole process of displaying the complexities, the expected burst of different tastes and umami is missing. The asparagus probably should have been left alone without processing it like a stuffing. People who love asparagus seasonal, wont admire. Also, a fresh vegetable or fruit crunch was missing from the entire experience. They have tried to combine recipes from north and south but the masala mixes often taste and sing the same chord. The dessert is appreciable from a point of having the “perfect sweetness”- Not too sweet. The combination of wines is nice but not exemplary. My spouse who had requested for a non-veg menu was served almost the same combination except that it was substituted by fish and lamb. He had a hard time cutting the lamb chop from a bowl but mentioned the Rogan Josh jus was delicious. The fish was perfectly cooked, pink within, so was the lamb. The mutton Rogan josh curry was delectable but not extraordinary Overall my impression about the 7-course long menu is ‘A meticulous expression of varied recipes but Just average in terms of taste” with fairly expensive deal. “pas reasonable”. What one would expect in such long course gastronomic menu is an experience for foody alike an Opera, where the start is soft melodious, gradually reaching the altar with a profound climax. The welcome to the restaurant is warm and prudent. However, there is a long halt between the courses served at a point, where it can become boring. The entire experience might just question about the ranking of being a star Michelin. Looking at the overall prize, its overrated and I would not recommend this to another...

I have dined at Ziya during all of my three prior visits to Mumbai. I have even taken a cooking course at Ziya with my wife during one of those visits. During this trip, I convinced my colleague to join me for dinner at Ziya.

We opted for the seven-course Non-Vegetarian Gourmand Menu. We decided to kick off dinner with a gin and tonic each. Four different kinds of papadum were then placed on our table with three kinds of chutneys.

The first course was a Wild Mushroom Khichdi with Makhni ice cream and White Tomato Soup.

The second course was a Home-smoked Tandoori Salmon with a Ginger Chili Lobster. Moet-Chandon champagne was paired with the fish and lobster.

Third, was a salad dish: Sesame-Honeyed Cod with Avocado chop-chop kachumbar. It was a light dish - a welcome break from the savoriness of its predecessor. A 2010 Riesling from Domaines Schlumberger, Grand Cru, Kitterle was poured to accompany the salad.

Then, the Saffron sorbet - a welcome break!

After the culinary hiatus, we were served Mustard Chicken with Tadka Dahi and Tomato Kut. Once more, one’s senses were immediately filled with the multiple flavors and aromas of this dish. A 2015 Sauvignon Blanc from The Broken Fishplate, D’Arenberg, McLaren Vale, Australia was poured earlier into a fresh wine glass in anticipation of the arrival of the chicken. Regrettably, there was a problem: when I swirled the Sauvignon Blanc to try to take note of its bouquet, I noticed that there was debris floating. Upon closer inspection, there were by my count six dead flies floating in the wine. While this was very upsetting, I discretely called the server and asked that my glass be replaced and that the bottle be disposed of quickly. The server apologized profusely. Shortly thereafter, a manager came by to apologize as well. It is for this reason that I’m taking away three stars from the rating even if the dishes were for all intents and purposes perfect. Hopefully, the sommelier and staff will better manage their open bottles next time.

The penultimate dish was Kapi Lamb Chop with Black Dalmoth Potato Chaat and a Kheema Bomb. The dry dalmoth’s texture combined perfectly with the savory chaat. Everything was all good; not a morsel was left on my plate. The lamb was paired with a 2012 Escudo Rojo, from the house of Baron Philipe de Rothschild, Maipo Valley, Chile and it worked perfectly.

Our dessert was called, “7 Years Cravings” and it was composed of Chocomosa (a chocolate-filled samosa), Santra-Ras-Baileys (baked orange-flavored yoghurt, chocolate rasgulla and Baileys ice cream), Blueberry Caramel Kheer (rice pudding), Paan (a post-meal breath freshener, digestive aid, and stimulant) Panna Cotta-Rose Kulfi (traditional Indian ice cream), mawa golgappa (fried, crispy, round, hollow puri)-choco rabdi. A 2011 Pinot Gris, Domaines Schlumberger, Grand Cru, Kitterle was served with the dessert.

For me, a shot of espresso completed the evening. As noted earlier, I was very pleased with the cuisine served - expectations were met and, at times, exceeded. Regrettably, I am unable to provide a perfect rating because of that...

Title: Exquisite Culinary Experience at Ziya Restaurant

Ziya Restaurant offers a gastronomic journey that transcends expectations. Nestled in the heart of the city, this culinary gem showcases the perfect fusion of flavors, ambiance, and hospitality.

From the moment you step inside, you're greeted with an ambiance that exudes elegance and warmth. The décor is modern yet inviting, setting the stage for an unforgettable dining experience.

The menu at Ziya Restaurant is a masterpiece, featuring a diverse array of dishes meticulously crafted to tantalize the taste buds. Each dish is a work of art, beautifully presented and bursting with flavor. Whether you're a fan of traditional favorites or adventurous enough to try something new, Ziya Restaurant has something for everyone.

The service is impeccable, with attentive staff who are knowledgeable about the menu and eager to ensure that every guest has a memorable experience. From recommendations to accommodating special requests, the team at Ziya Restaurant goes above and beyond to exceed expectations.

To complement the extraordinary culinary offerings, Ziya Restaurant boasts an impressive selection of wines and spirits. The sommelier is on hand to guide guests through the extensive list, ensuring the perfect pairing for every dish.

In summary, Ziya Restaurant is a culinary haven that delights the senses and leaves a lasting impression. Whether you're celebrating a special occasion or simply craving an exquisite meal, Ziya Restaurant is...