90 Feet Above, in flesh and in spirit!

 Its Quite something to review a place and write about it, and quite another to be curiously observing the expressions of prospective critiques of the place you put the last half year designing!

With my heart full of love, and swelling with pride, I introduce 90 Feet Above, a fine-dine experience where besides the Food concept that i have designed, resides my heart!

Having written about food, about plating, about ambience, and more, this project took the cuckoo out of me with nuances of the kitchen, and there were struggles one too many, all of which were overcome and the result is this menu- Creative, Innovative, and rich.
So when i was told to write a review of the place, i found it rather unfair, because i wouldn't see anything but the best in my baby! But, how could it not find place in my writing- so i decided to take you all through the journey of creating that delectable culinary experience, and then leave you to savour it!

When you enter the silver leaf door, grandeur greets you at the lounge, which is yet to be launched. Step into the Fine-Dine area, and you would feel like you are home- such is the welcoming warmth of the plush interiors. Looking out from the slick glass panes, you will be spoilt for view!


The Beverage menu( non-alcoholic as of now) is short-but totally mind-blowing. Take your pick from the Burnt Curry leaf martini, or the Bellini, or ask for your own concoction, they are all done to perfection.
The food menu, unlike more places you would have eaten at, is divided in sections according to courses, giving you that true-to-fine-dine experience.
The first course is simple, and elegant- soups- upscaling the regulars with the frothy mushroom cappucino, and the Ukranian borsch, dig into the Salads with a variety of greens and ample bursts of flavour. Surprise yourself with the Imli-goli in the robust roquette leaf salad(Tamarind Salad), or try the Contessa vegetables if you love the creeeeam. The Roomali Tokri, is worth gobbling down!

The exhaustive selection of Second course, has starters that are innovative- both in names, as well as in combination of flavours and cuisines. The Chaap, is meaty, spicy and a signature dish that will take you to the 'Dhabas' on the Punjab highways.
Tandoori cream cheese- is Cream cheese the Indian way-with cottage cheese marinated in  khoya, cream, and cashew paste Roasted in the tandoor, and is served with a garlicky topping of Chimichurri Sauce. Marinades of the achari paneer, and the kalimiri- are all made in house, instead of the usual restaurant norm of picking ready spice mixes from vendors!
There was a thought of having some chips and dips, and I said why not a fondue! now in the Concept Indian that i was working with here- the fondue seemed not so Indian, so came the desi versions- with dal makhni, and mumbai street Pao bhaji, with cheese mixes more desi than the Emmenthal or the gruyére!


From Figs rolled in black gram kebabs, to 'bhajia' with celery stuffed in them- the second course is overwhelming-to say the least!

So that's all from me for now-
                                        till we meet for Third course and ahead-
                                         Keep Gorging and also Keep cooking....

-With Eyes on Food

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