From Peaks To Palms, a six-course journey through India’s regional cuisines at Slink & Bardot, Mumbai

In the heart of Mumbai’s Koliwada village in Worli, Slink & Bardot covers Indian cuisine in its entirety on one plate. Ours is a country that contains a multitude of things and Chef Ali Akbar Baldiwala and his team are translating that multiculturalism into a modern Indian menu at their second edition of Taste of Slink, called From the peaks to the palms:A journey through India.

Slink & Bardot, once known for its vibrant nightlife and French cuisine, has expanded to explore the beauty of India’s regional cuisines. Their latest Taste of Slink menu highlighted the richness of seafood from the local Koli community and in this new edition, they feature reimagined dishes from the serenity of Kashmir and the Himalayas, through to Delhi chaat, majestic Rajasthan, the fire of Kolhapur in Maharashtra and coastal delicacies from Karnataka and Kerala. The six-course dinner, which will be available for the next 5-6 months, can also be paired with six cocktails that reflect the flavours of the different regions.

Course 1

The meal begins in Kashmir with a Pahadi Firdaus cocktail with sparkling wine, rhododendron, gin, pahadi lemon, lychee and rimmed with hemp seed powder. Effervescent and fruity, with the flavours of lychee and citrus taking centre stage, it cuts through the richness of the morel tart it’s served with. With a velvety smoked almond cream over the rich morels and a topping of crunchy hemp seed dukkah, it’s a simple concept but elevated by the perfectly crumbly tart base made with buckwheat grain.

Course 2

Banaras is the undisputed hub of Indian chaat and in their second course, they pay homage to their famous Tamatar Chaat with a touch of Delhi magic in the form of a Cherry Tamatar Chaat paired with chunks of tomato-cured barramundi and a crispy kachori. Cured raw fish isn’t usually the first thing you imagine in a chaat, but the avocado yogurt and tamarind and habanero chutneys really bring the flavours together. This dish is served with a Dilli Slink, which is a mix of vodka, tamarind jaggery, smoked agave and habanero that may be too spicy for even the most daring drinkers, so proceed with caution.

Course 3

One of the highlights of this menu was the Duck Dal Bati, which takes traditional Rajasthani fare and adds a twist to the region’s shikar culture with a filling of shredded duck seasoned with kachori masala and served over smoked panchmel dal in a nod to Bohri samosas, all topped with a dollop of spicy ghee and a light onion salad. Rich and full of flavour, this dish was a resounding triumph all round. The combination of Gilded Desert, with ghee-soaked gin, vermouth and amaro is heady, but undergoes an interesting transformation when you try it alongside a bite of the accompanying dark chocolate leaf. The chocolate topped with ghee residue shavings accentuates the cocktail’s sweetness and tempers some of its intensity.

Course 4

Maharashtra is the next region to get a Slink makeover with the Kolhapuri Lamb Chop, where a perfectly braised lamb chop is served atop a garlic labneh and cucumber koshimbir with a simple coconut oil tadka and topped with puffed black rice and mint oil. While the lamb was beautifully cooked, it lacked the punch of flavour you’d expect from a Kohlapuri masala glaze, making it difficult to relate to the region’s typically bold and spicy flavours. As a result, the labneh koshimbir wasn’t really meant to serve as a contrast. The combination of the Kolhapur Saaj with its notes of rum, coconut, cucumber, citrus and curry leaves along with a Kolhapuri tincture perfectly embodied Maharashtrian signature ingredients in a bright and refreshing sip, even if it is a little on the sweet side.

Course 5

Udipi cuisine is the jewel of Karnataka and here they have completely diversified in terms of concept and created an Indian-Indonesian fusion with a Buff Nasi Goreng. The fifth course is expertly executed as the numerous elements work in perfect harmony. The roasted beef skewers were tender and juicy, the egg-topped coconut rice was a nod to Karnataka’s ubiquitous bhaats and the sago cracker with curry leaves added just the right amount of crunch. A warm rasam is served as an accompaniment at the table, ready to be drizzled on top or enjoyed on its own. Paired with the whisky, roasted rice palm sugar, smoky mango and the Bengaluru 77° lemon cocktail, it is a complete meal on its own.

Course 6

The meal ends in the state of Kerala, at the southern tip of India, and captures all of its signature ingredients in the Idukki Gold dessert. Smooth pandan-infused coconut ice cream is served over cubes of moist banana cake and topped with their ‘Nice Time’-inspired house-made biscuits and a drizzle of fermented banana honey with a dash of freshly ground black pepper. Indulgent and addictive, the mix of textures encourages you to bounce back and eventually, every bowl is washed clean. The accompanying Coastal Crème was more like a second dessert than a drink in the best sense, as the combination of Irish whiskey, Kahlua, baked banana, coconut and ice cream foam fuse into a rich, creamy cocktail.

While the menu has a couple of small issues to iron out, it is a masterful exploration of India’s diverse geographies and cuisines. With small, thoughtful additions that each serve their own purpose on the plate, Chef AliAkbar Baldiwala and his team have successfully created a dining experience that honors traditional culinary practices through innovative elements. As this menu will be available for the next 5-6 months, it offers a unique opportunity for diners to taste the essence of India in a single dish, making it a must-try for those looking for a culinary adventure and a masterclass in how to modern indian cuisine It should be done.

All courses are available in vegetarian options. Reservations are required 24 hours in advance.

ADDRESS: Thadani House 329/A, Opposite Indian Coast Guard Worli Village, Mumbai 400030

Schedules: From 6:00 p.m. to 1:30 a.m., closed on Mondays

Cost per person: 5800 INR for a six-course menu + two cocktails OR 8000 INR for a six-course menu + five cocktails

Contact information: +91 7045904728