(Disclaimer: The views expressed are my own and from the single or multiple experiences that I have had with the food joint. While you are free to disagree with the opinion below; please respect the originality and fairness of the content. The opinion/ review is purely based on experience and there is no biased, favored or commercial angle to it)
The review happens to be from a birthday party that we enjoyed at this newly opened place. The place had got me an invite for prelaunch tasting session but that being lunch I couldn’t make it then. Yesterday I happen to suggest this place to a friend who planned on throwing a birthday party. I suggested him and he gladly accepted to try this new place. The place is situated as a rooftop restaurant in the Vision gallerie building which is quiet famous in Pimple Saudagar area. The restaurant management (Owner Mr. Manoj Pandey) has thoughtfully planned the place to hosts 3 sections viz: Magnum Opus (veg-non-veg section with buffet option), Bay Leaf (Pure veg section) and Lollapalooza (Pub area). The place is pretty huge with the three areas if considered together can easily host over 300 people. The décor has been carefully chosen and creates are very good ambiance overall. The numerous fountains that has water trickling down the surfaces creates cooling curtains which adds to the surrounding beauty. They have some antique marble structures kept at few places while some of the walls like that at the reception showcases figurines of popular persons such as Charlie Chaplin. There is an aquarium and a children play area which can allow the parents to have a relaxed time as their tiny tots are busy playing around. This is very essential these days and Mr. Manoj made it a point to spare some space exclusively for the little ones. The sections are divided by bamboo plantations which create a pseudo wall partition. The bay leaf also has a separate kitchen so the vegetarian people don’t have to worry about utensils and things getting reused to cook their recipes. There is a small open bar in the Magnum opus section which is decorated with empty bottles which kinda gives a nice feel to the section. Special attention has been given to the lighting and natural elements such as bamboo has been used for lamp casings.
The place is yet to start full-fledged operations which they plan to do so soon but even if you visit them today they have almost everything working. The menu and bar would be undergoing changes as they continue to incorporate feedback in finalizing things before the final official launch. But apart from that they have pretty much everything on the menu being served today. The buffet as of now is kept only for Weekend dinners but they plan to have it all 7 days for lunch and dinner depending on the response of course.
Food: We ended up ordering 2 starters followed by buffet when we came to know that they were serving buffet as well. I the two starters we had we ordered for:
• Hunan styled roasted chili chicken
• Thai Herbs crispy Chicken and the buffet spread had the following:
• Cinderella (pineapple based welcome drink)
• American corn soup / Chicken Thai soup
• Alu cheese tikki, veg cottage cheese squed/ Ajwain fish tikka/ Chicken Manchurian
• Salads such as: chicken chaat, green salad, pasta salad, insalata caprese salad, roastd vegetable salad, veg athens, boondi raita
• Subz angara, palak paneer, Black pepper tofu, black veg tomato culis / mutton do pyaza, chicken Schezwan
• Singapore noodles, steam rice, chicken biryani
• Dal methi, dal makhni
• Moong dal halwa, chacham, butter scotch mouse, kalakand barfi
The buffet is priced very competitively as 599 (all inclusive) per adult and 299 for a child.
The hunan styled roasted chilli chicken was pretty good with a mild glazing of honey and tons of finely chopped garlic. It was made wholesome with generous use of colored bell peppers, curry leaves, scallions which gave it contrasting taste to the roasted chili chicken. The Thai herb crispy chicken was chicken shreds coated with corn flour batter. This was just ok as a dish and was lacking flavors. The dish had lots of pieces but were mostly corn flour as the chicken shreds within were very few and thin. They also turned cold within few minutes and as such were very chewy and couldn’t do justice.
Post the two starters we switched to buffet. In buffet we were first served with soup and starters on the table. Both the soups were really disappointing. My Thai soup was way too spicy for a soup and as such a bad start. But then the mood quickly turned around once I had my fork digging into ajwain fish tikka. The salmon based tikka was really soft, melt in the mouth types, adequately spiced and char grilled. Alu cheese tikki could may be used some different form of cheese as they were hard than expected. IF they could ensure liquid gooey cheese the dish will be super hit. However the veg cottage cheese squed were good with soft paneer and veggies mostly bell peppers sauteed in olive oil and mild herb dressing. The chicken Manchurian was pretty good and standard as you would get any place. A little more garlic could make it more appealing.
In mains I had palak paneer which was bit chewy so not very appealing also if they could garnish it a bit that would make it special; like a butter topping. Black pepper tofu was a disappointment but the subz angara which was baked veg was indeed a star attraction. Adequately baked to attain a golden brown crust; the white sauce which had the veggies was just perfectly made. I had mutton do pyaza which was decent preparation but the gravy was very different than what I have had. The gravy is usually made with ample use of shallots (Hence the name do pyaza) but this was a smooth yellow-white mild gravy. I could use some more strong flavors in this as well. But the dish fared well. The chicken Schezwan was a little more fluid but good to taste. I actually like the fact that corn flour used was kept low. I was stuffed from all the starters that I had had earlier and hence couldn’t try everything but I still managed to pull off desserts. Desserts get a real good score as all of them right from barfi to mouse to chacham to moong halwa very superb. Moong halwa was made perfect sweet and the ghee used gave it the right kind of caramelized taste.
The service requires a special mention as the staff is so polite courteous and attentive that for the first time I am giving a full 5/5 for service. They even were proactive to offer a 10% discount since we clubbed the A-la- carte and buffet.
Overall the scores boil down to:
Value for money: 4/5
Parking and other facilities: 4/5