Inside Miss T, Colaba | All The Deets
When the teams behind Mumbai’s (definitively) favourite restaurant (Gauri Devidayal and Jay Yousuf of The Table) and one of the city’s most recognized names (Abhishek Honawar, Pankil Shah and Sumit Gambhir of Woodside Inn) come together, the expectations are sky high. There is no room for mediocrity or mistakes, which for any restaurant, no matter how skilled the team- is close to impossible. I walked into Miss T on a rainy Friday night and tried to forget about what I wanted it to be, and started to take in what it actually was.
The décor was a gentle mix of everything that is on trend such as velvet bar stools, sleek marble counter tops and chrome trimming, combined with mid-century wood panelling, a salmon pink carpet floor and cozy booths; old world charm borrowed from the neighbourhood. I love the fact that the team really brought ‘Miss T’ to life, our well-travelled hostess whose little bungalow was our home for the next few hours.
We started off at the t-shaped bar where New York based mixologist Jeremy Buck took our order for drinks. Apart from Buck’s efficiency, the service through the night seemed nervous with many fumbles and hushed conversations in corners. Luckily, the cocktails were flawless, each one speaking to a different flavour profile, infused with just the right amount of each ingredient.
We started off with the Princess Hanh which featured pandan extracted vodka, fresh pineapple puree, a slow cooked basmati rice reduction with citrus and sake. The basmati reduction was ingenious and offered the perfect bite to the drink. The L’etranger was a refreshing and heady mix of gin, slow cooked sea salt, a kefir lime tincture and fresh coconut water au lait.
What I loved was the savoury aspect to each cocktail, something that set the bar, high already. We accompanied our drinks with a plate of Crispy Red Snapper Rolls which was the perfect nibble and then some. Gently deep fried and served with a delicious dipping sauce, we were already planning our next visit back.
Once our table was ready, we moved upstairs to the quieter, dining section and looked through the limited (which I love) menu. I feel like quality always trumps quantity and am wary when I see a menu that spans more than a page or two. Miss T has decidedly stayed away from the usual pan-Asian route and curated a menu of Vietnamese and Burmese specialities, with a few twists thrown in.
The Spicy Tuna Tartare with Togarashi, Sesame Oil and House Made Sesame Crackers was more like a ceviche, the fish (which I wish had been served colder) was coated in a creamy citrus dressing and served with the most delicious crackers I’ve ever had. Next, we tried the famed Bomra’s Tomato Salad and agreed that this was the best dish of the night. Textures of tomato swirled in some kind of magical dressing that danced on our palettes all night long. The Grilled Aubergine Salad was different from anything I had ever tried before, which for me is always a plus. Slices of eggplant sat amongst slivers of coconut and cashewnut which gave the dish an earthy, nutty appeal.
Moving on, we ordered the Forest Mushroom and Shan Tofu made with lightly dressed enoki mushrooms topped with deep fried pieces of battered tofu. The Wok Fried B**f was perfectly cooked but could have used a stronger flavour palette. We also ordered the recommended Crab and Shrimp Rangoon which was a creamy mixture of seafood, deep fried in a pastry crust and served with a tangy, fruity sauce. Rich and decadent, I’m glad there were only five pieces or I don’t think I would have stopped.
From the sharing section, we ordered the Jackfruit Seed & Tender Coconut Curry and Char-Grilled Spring Chicken. The curry was rich, fruity and refreshing, best eaten over steamed rice. The chicken was probably one of my favourite dishes, reminding me of street vendors in Hanoi serving burnt chicken skewers. I loved the sweet potato and slightly spicy dressing that elevated the dish from street to chic.
Dessert was a bit of a struggle. Having heard very mixed reviews, we went ahead and plunged into the Mango and White Chocolate Mousse. The creamy mousse was served on a spiced crumb, which one might mistake for chocolate, and pieces of jellied mango. I am usually not a fan of Asian desserts and found this combination of ingredients a little jarring.
I appreciated the exploration of ingredients, cuisines and flavours and was happy two of Mumbai’s best hospitality teams joining forces. The padded floors, dim lighting and exceptional cocktails may see Miss T reviving the previously buzzing Colaba, because if anyone can manage this, she can.