Hakkasan in Mumbai introduces its ‘Hakkasan in Bloom’ menu, a celebration of the delicate and complex flavors of flowers and herbs. This innovative dining experience presents these ingredients in both visually captivating and flavor-packed ways. The exquisite use of floral and herbal elements will transport you to a lush garden of culinary delights.
Table of Contents
- A Floral Feast
- The Hakkasan Experience
- Details
A Floral Feast
Ever thought about adding flowers to your food? Hakkasan Mumbai’s ‘Hakkasan in Bloom’ menu is a celebration of just that. This exclusive curation brings out the delicate and nuanced flavors of flowers and herbs in dishes that are as visually stunning as they are delectable. Flowers, long admired for their vibrant colors and unique flavors, are now reimagined with a modern twist, offering a truly memorable dining experience.
The Hakkasan Experience
From the moment we walked into Hakkasan, the subtle fragrance of jasmine set the tone for an extraordinary meal. Curated by Head Chef Laxman Gaire, the menu features a variety of Cantonese dishes infused with floral and herbal notes, turning each bite into a sensory journey.
We started with the Seafood Dumpling in Saffron Soup. The delicate pink dumplings, filled with prawn and crab, were served in a fragrant saffron broth that added a depth of flavor, enhancing the overall dish.
Next up was the Spicy Asian Prawn, where hibiscus took center stage. The tiger prawns, tossed in a blend of homemade chili sauce and ginger, were balanced by a hint of hibiscus, offering a perfect contrast of flavors.
The Jasmine Rice in Fragrant Chilli Fried Rice was another standout. Infused with hibiscus-chili oil, this dish was complemented by crisp water chestnuts, edamame, and asparagus, creating a symphony of textures and flavors.
The Stir-Fry Lobster in Singapore Chilli Sauce featured succulent lobster in a spicy gravy, complemented by crisp yam bean and spring onion. Water chestnuts added a delightful crunch to the tender lobster.
For vegetarians, the Exotic Vegetables in Emperor Sauce was a treat. Lotus root, water chestnut, and celery were bathed in a pineapple-infused sauce with red chilies, offering an exotic and aromatic flavor profile.
The Stir-Fry Jackfruit with Szechuan Peppercorn provided a unique mix of tender jackfruit and lotus root in a sweet chili sauce. Infused with Szechuan peppercorn and honey, this dish delivered a captivating sweet and spicy taste.
The floral theme also extended to the cocktail menu, curated by Bar Manager Merwyn Alphonso. The Hibiscus cocktail paired the flower with Ballantine’s Bourbon Finish whisky, offering a smoky yet floral experience. Meanwhile, the Heritage Old-Fashioned combined Ballantine’s Bourbon Finest whisky with jasmine liqueur, orange bitters, and subtle citrus notes.
Details
- What: Hakkasan In Bloom
- When: Ongoing
- Timings: 12 PM to 3:30 PM | 7 PM to 12:30 AM
- Price: INR 3,500 for two
- Where: Hakkasan, Waterfield Road, Bandra West, Mumbai (400050)
- Reservations: +91 83558 77777
Whether you’re a foodie or just looking for a unique dining experience, the ‘Hakkasan in Bloom’ menu is a must-try.
