Easing back into a changed world

Chef Floyd Cardoz was the first person in my world who died after a COVID-19 infection. We’d been to his restaurant in Mumbai the day before it closed to the pandemic. We stilled the small panic in our hearts and visited it again the day after it opened. There are major changes now. Chef Thomas Zacharias, who had introduced me to the farm-to-table philosophy, and taken the time to demonstrate ways of retaining fresh flavours in food, has decided to move away. Chef Hussain Shahazad is now designing the menu. I was not very comfortable in a closed dining space, even though the staff was masked and tables well separated. The pandemic has not finished with Mumbai; people we know are still falling ill, and eating in a restaurant is not the safest thing to do right now. But we were tired of eating at home. We’ve had fancy food delivered, but even that requires us to assemble each dish. And, no matter what, there is always cleaning up afterwards. So we gambled, as we do sometimes.

There were many changes to the menu, now much smaller. A wonderful invention is the dish called Paya with Momo. I had encountered tangbao, soup filled dumplings, decades ago in a long-vanished Chinese restaurant called Nanking in Colaba, and encountered them again in our travels in Shanghai and Nanjing. Chef Shahazad has reimagined them as momos filled with paya. A momo covering is thicker than the tangbao that I’ve had, and Chef Shahzad goes with the momo. The paya (soup of trotters) was wonderful, quite comparable to the local slow-cooked version that The Family and I enjoy so much. The topping, a tangy and spicy chutney, is a lovely complement.

Chef Heena Punwani has added a very small selection to the menu; that day we saw only two of her creations listed. We decided to try what she calls Strawberries and Cream. A simple description would be a chhana poda doughnut sliced through to hold a lime infused cream, roasted pistachios and slices of strawberries, topped with a strawberry sorbet. Chhana poda, or baked paneer, is heavy, frying it into a doughnut would make it heavier. The Family was a little reluctant, but went along because of the strawberries. The whole thing was surprisingly light and delightfully fresh. Well-roasted nuts are almost a signature with her, and the sorbet was wonderful. I’m looking forward to more from Chef Punwani.

I will miss Chef Cardoz and his singular focus on exploring and popularizing India’s culinary heritage. I look forward to seeing Chef Zacharias doing something new. But I’m glad that a place that we have haunted for years continues to reinvent and showcase the immense variety of Indian food.