The Sassy Spoon's chef and founder Rachel Goenka, whose recent cook book modernised mithai, has set up a brand new Sassy outpost in Powai. The menu is expansive and features ingredients and dishes that reflect how global tastes have become Indian favourites.
For those seeking to travel the world on a plate; there’s a lot to choose from like the Rendang chicken murtabak, which is the restaurant’s reinterpretation of the baida roti; baked beetroot and feta keftedes in onion seed pita with cucumber tzatziki; Rachel’s prawns, which are cooked in maple syrup with an Emmental crust; and three bean ravioli with bocconcini in a sherry vinegar cream.
The uniting theme is comfort food; while dishes are hearty, they’ve been worked on to showcase interesting ingredients and unusual flavour combinations. Techniques too are cutting edge — employing activated charcoal, slow cooking and smoking meats.
For those seeking dishes they’ve discovered at Nariman Point, the Sassy Classics showcase these. For Powai especially, there’s also a Sassy Lite section where healthy offerings get to shine, be it the barley and herb mixed vegetable soup or whole wheat charcoal fettucine.
True to its founder and the brand she’s created, The Sassy Spoon offers the kind of globe-trotting menu that’s a reflection of the times. Before you get to the mithai, its best to sample the mains.
*This post is sponsored by The Sassy Spoon*
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