Baluchi, The LaLit – Restaurant Mumbai
If you’re looking for a luxurious Indian fine dining experience, Baluchi at The Lalit in Mumbai is quite something. Right from the moment you walk in, the ambience of this restaurant with just the right amount of ambient lighting and live ghazal music will set the mood right.
We arrived at Baluchi on a Friday evening, when the city has just witnessed some initial phases of rain. I guess, the heat and humidity are always going to be a topic of discussion and not to forget the traffic jams owing to the metro construction, which has shrunk the Western Express Highway to half.
The evening soirée began with some soothing ghazals from the timeless albums of Jagjit Singh and Pankaj Udhas. While we settled down, the entrée or the Mezban arrived – for the non-vegetarians, it was Gosht Zafrani Seekh Kebab – personally, I’m a big fan of seekh kebabs. The minced meat was perfect that had absorbed all the spices cooked to perfection with saffron.
I also liked the Murg Parchay, a unique chicken kebab that consisted of the breast portions flavoured with cardamom, cream and cheese and crisply toasted on a tava.
For the vegetarians Baluchi had something equally delicious – the Mawa aur Mawey ki Seekh. This is their prized in-house creation where the flattened triangular shaped white kebabs were made from mawa, cottage cheese and dry fruits and roasted in a clay oven.
And not to forget the quintessential vegetarian version of Galouti Kebabs – called – Subz ki Galawat. These were soft and tender tava fried vegetable kebabs with a hint of mace, cardamom and mace.
We settled over some rose shots and fresh lime soda, and Baluchi filled up with laughter and cheer. Now comes the Masgool Dastarkhan on the Mains – it started with Bhuney Pyaz aur Mirch Ka Murgh – a typical home style chicken curry simmered in rich onion and tomato gravy goes perfectly well a choice of roti.
Shahi Nihari was another star attraction of the evening – where the traditional nihari of lamb is simmered in royal spices; this will go perfectly well with fragrant fluffy rice I think. 🙂
For the vegetarians, there’s the gorgeous Begum Hazrat Mahal Subz Korma – that consists of seasonal vegetables cooked in a rich tomato gravy with the flavours of mawa and cream. You could also try the Talle Aloo ka Qorma – a unique potato dish made with saffron and a tangy gravy.
The star attraction was Waterchesnut and Bamboo cooked in a rich creamy gravy. Don’t miss the Dal Baluchi – where the black lentils have been cooked with ginger, garlic and cooked overnight on a charcoal fire and cream.
Finally, we signed off the lavish and luxurious dinner with Zauk –E- Shahi or desserts. Gulkand ki Phirni was such a beautiful way to end the soirée. It’s this light soufflé of rice and rose petal infused flavoured milk and Shahi Tukra, a sweet tooth’s delight.
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