We cannot praise culinary maestro, Zorawar Kalra enough for adding a global edge to the Indian cuisine. The man’s culinary treasures have helped to revolutionize the dining scenes with some opulent dining hotspots. One of these is Pa Pa Ya, the high energy pan-Asian dining concept by Kalra which looks at reinventing traditional Asian fare with a modern interpretation.
I recently happened to try the Bandra-Kurla Complex outlet and the star dishes here. I love how the restaurant features an undulating wood panelled kinetic ceiling above the bar area which is so stunning. As soon as I arrived, friendly smiles greeted me and made me feel at home already.
I started with some drinks. Among these, I found the signature Pa Pa Ya mocktail with the goodness of orange juice, Kaffir Lime and Orange chunks, rosemary and Thyme to be refreshing and well-aligned with the starters. For starters, the Asparagus, corn and burnt spring onion dim-sum moulded into a flower is the perfect start to the meal. And then the Crispy vegetable maki dehydrated dim-sum was the perfect marriage of sweet and sour crispy vegetables rolled into a futomaki with spicy mayo that will melt in your mouth.
If you’re here at the BKC outpost, the signature sushi tree is a must-try. It has three types of sushis on its branches which entail the prawn sushi, and the other types of fish sushi. They’re sure to translate even non-sushi lovers into sushi-enthusiasts. I suggest you don’t miss the dehydrated Crispy lotus stem which will arrive delightfully wok-tossed and crisp. The crunchy lotus stem is further accentuated with some smoked honey chilli and Sichuan pepper dust.
Here the Chicken Gyoza with delicious chicken and mushroom stuffing doused in a barbecue sauce and fried garlic is heaven! Along with a crunch of the fried garlic, this one is the gastronomic star. I love the dumplings at Pa Pa Ya which with their soft covering and intensity of flavours are one of the best in the city!
For mains, the Lamb rendang curry is a clear winner. The steamed minced lamb farce infused with mandarin is worth a nosh. After all, the lamb here is soaked for 12 hours before the actual preparation and that is the main reason behind such softness and flavours. I also recommend some Khao Pad (fried rice) and Wok-fried Sichuan Chicken. The gravy with sundried chillies, succulent chunks of chicken chillies and sautéed bamboo shoots will leave you craving for more.
As I was familiar with the Chocolate Ball on fire and its theatrics, my dessert choice was the Liquid Hazelnut Fondant Cake with matcha and blueberry quenelle. This was heavenly in its very simplicity. No drama, just nuanced flavours! My dining experience here was replete with attentive staff, dishes that are plated like edible art with equally mesmerizing flavours and the vibe which will bring me back for more!
Where: Pa Pa Ya, BKC
3, North Avenue, Bandra Kurla Complex Road,
Bandra Kurla Complex, Maker Maxity, Mumbai, Maharashtra 400051
Phone: 074004 33430
Note: The writer was invited by the restaurant but all the opinions expressed herewith are her own.
