Inside Arth, Bandra | All The Deets
Known to be one of Bandra’s most elegant and stylish restaurants serving up modern cuisine using traditional cooking techniques, Arth has now launched a new menu that retains the reputation it has maintained. Their new menu shows off the skills of their culinary team, led by Chef Amninder Sandhu and elevates Indian cuisine to new heights.I have eaten at Arth before but was excited to try their newest offerings.
We started off with the Trikona Paan where crispy fried betel nut leaves enveloped well-seasoned soya mince. These were interesting to have because it surpassed our initial reservation about the dish. Amongst the vegetarian dishes, we loved the Kurkuri Arbi. The arbi was lightly shallow fried, with a sweet and tangy tomato chutney. Cranberries added a just the right amount of sweetness and were complemented with fried colocassia leaves. The Jackfruit Tawa Boti was quite interesting as well, a dish featuring cubes of seasoned jackfruit on a bed of vinegar soaked onions. The leafy textured jackfruit along with a crunch of the onion was something I had never tried before. I may not go back for this particular dish but it was inventive enough to grab my attention.
We then tried the Pathar Ka Gosht. Personally, I loved the chargrilled slivers of meat. It was well marinated and the meat was cooked perfectly. The dill chutney complemented the earthy flavors of the stone with a dash of freshness. The Chicken Makhmali lived upto its name. Generous portions of grilled chicken breasts marinated in rich cream were topped with a layer of fluffy egg-whites which immediately melted in our mouth. This dish captured us not only visually, but also with the aroma of the truffle pate that was drizzled on top. The Kovalam Lobster Taco were another winner, the uttapan shell encasing the spicy chunks of prawns cleverly delivered the flavours of South India in a glamorous setting.
We then sampled the Chole Kulchey. The chole was delicious as it had the smokiness of the charcoal infused with some tanginess lent by the tamarind chutney. The kulcha was deliciously stuffed with potato and cumin seeds, and this take on the traditional chole kulche was unanimously one of our favourite, and richest, dishes. This dish could have been an entire meal for a single diner as it is accompanied by a creamy lassi and mini gulab jamuns.
The Aussie Nalli looked extremely impressive on the plate and we were glad that the meat lived up to this first impression. The black rice along with the chicken stuffed bhavnagri chilies added a nice touch of spice and texture that we wouldn’t have expected. The Deomali was a light broth with tender pieces of meat. Served with fluffy white rice, this is a good idea for when you’re not looking for a heavy meal. I also really enjoyed the Hay Smoked Jungli Murgi– can you tell I’m a meat lover?! The chicken was served in a bright orange gravy which tasted as rich as it looked. The spice of the black Wayanand pepper came through in every bite and I love that this was served with hot jawar rotis.
We ended this delicious meal with the Gosht Ka Halwa and the 75% Cocoa and Passion Fruit Ganache. As much of a meat lover as I am, I never thought I would enjoy mutton in a dessert however this halwa proved me wrong. Laden with ghee, the sweet mutton was layered with cream and pistachios and honestly was one of the most memorable desserts I’ve ever tried. The chocolate and passion fruit ganache was also yummy with the dark chocolate providing that cocoa bitterness while the salted caramel balanced out the sweetness of the passion fruit.
As a whole, the new menu at Arth is definitely worth a visit. Chef Aminder Sandhu has once again proven that Indian cuisine can be elegant, modern and still taste every bit as good as your mother’s home cooking. Each dish tells a story and the unique techniques that the culinary team uses, creates a whole new palette of textures, flavours and experiences.