The Brasserie at Hilton Mumbai International Airport recently witnessed a complete revamp, from its ambiance to its menu. The decor now has a more botanical vibe, with hues of green. The spiral Victorian staircase that leads from the lobby to the multi cuisine restaurant remains the same, maintaining the old charm.

Chef Devendra has ensured the menu covers a bit of every cuisine, but has added his personal touch keeping in mind the influence the dishes from the Western Maharashtra belt have had on his growing up years.

The Asparagus and Celeriac Shorba is a great start to the meal. It is made with pine nuts, fried garlic, coriander oil, asparagus shaving and is served with a multigrain baguette slice slathered with garlic butter, which makes the shorba so much better.

Next, the Chicken Leeks Yakitori is a grilled chicken with green onion that is glazed with sweet soy, It is perfectly cooked and the sauce gives it the right amount of zing.

The Yam Phak Ruam salad is quite a unique salad. It has Thai asparagus, broccoli, snow fungus and a green chili garlic dressing. It may not be palatable for everyone, but if one has a liking for concentrated kimchi flavours, they will enjoy this salad.

The Fuji Shrimp Tempura was delicious. Crispy fried shrimp is served with chili bean sauce. However, ensure you have it hot. It is not as enjoyable if it cools down.

One can hardly ever go wrong with the truffle fettuccine, and The Brasserie gets it right as well. It is made with truffle sauce, shaved parmesan, salsa tartufata and chili garlic seasoning.

The chicken in the Awadhi Murgh Dum Biryani is slow cooked and tender with fragrant basmati rice. The aromatic spices blend the chicken and the rice well. It’s a good biryani.

The Khandeshi baingan bharta is well-cooked as well. The eggplant is a relatively easy ingredient to work with as it proves to be a flexible base to showcase the spice mix. The eggplant here is charcoal smoked and the pounded chili-garlic and crushed peanut elevate its taste further.

A lot of effort has gone into making the desserts unique, but it does not necessarily translate to the actual dish. Both, the organge kharvas and the Dadar flower market bliss look divine. The former is made with steamed colostrum pudding, and the flavours of saffron, cardomom, orange zest and fresh fresh orange really come through. The almond crumb adds another layer of texture. If one enjoys kharvas, they will surely enjoy this dessert.

The latter is made with ruby chocolate, gulkand, mango gelee, fresh fruits and caramalised almond. The gulkand flavour may be a little overpowering.

All in all, The Brasserie’s effort into delivering something unique, yet inclusive, really shines through. And the best part about restaurants that have an array of cuisines is that one can satisfy multiple cravings!

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