Mashhad Restaurant Review – Times of India

It does not matter what Shakespeare said about "what in a name?" Sometimes it's the name that magnetizes. Mashhad, named after the second most populous city in Iran, opened in Santacruz and made us jump to have a look. He claims to serve Lebanese, Persian and Indian dishes. And I asked a trio of dapper and sporty gourmets to start ordering so we could accurately check the service and the food. These three friends travel to eat (and have just returned from Barcelona).

Quite well, Vishwa Naik was born in Muscat, loves Lebanese cuisine, knows her very well and finds her as satisfying as Indian cuisine. Ali Kader studied in London and Atlanta and traveled to 60 countries. Aazaish Bhanji, who has been dining in finance and economics for seven years at some of the finest restaurants in London, loves Korean and is known for her steak cooking feats. They went very sporty and ordered food to find that the service was dreary, but improved when I landed at the restaurant.

DECOR

It is necessary to cross kilometers of corridors of Taj Santacruz to go to Mashhad. Fight your way through wedding and other receptions. No! Mashhad is not part of the hotel but is an independent restaurant. Its dark green velvet and cream sofas, marble floor and wood-covered walls sparkle under a chandelier. A well stocked bar and space for a dance floor is bathed in psychedelic lights.

FOOD

Our meal starts well and begins to dive in the nose. We travel on plates with exotic sounds – Asheh kado halvai dizi, kufteh tabrezi, etc. After eating our way through the menu, only three dishes from the Middle East are gathered. The mezze with a choice of fattoush, baba ghanous, hummus shanklish, mohammara labneh d toum served with pita bread offers the perfect combination of flavor and texture. The Kabab chellou hits the sweet spot; it's plump, slightly spicy and mellow with rice. The juicy and juicy eggplant of Badam Jaan is another winner. These are the Indian kababs which are well marinated and succulent. Buttered chicken comes with the perfect Kasturi Methi spike and the jousting of sweet and spicy notes.

LESS POINTS

The location, which requires walking in the crowded corridors of the Taj (especially during the wedding season), is painful. As out of the restaurant to go to the bathroom. Avoid seafood; cooked and rubbery. Jujeh Kabab is flabby and infused with Indian spices and flavors. Many dishes are not available (no baklava or gulab jamun). The hot pomegranate and walnut juice is delicious. And the colorful lights, music and slideshows make it an uncomfortable dining experience.

Assessed on the higher side, entrants earn on average Rs.800 while the main course goes to Rs.1100 each.

MY POINT

Two visits: one on weekends with loud music, colorful lights and a slideshow, and the other weekdays, without music and without meals. Although the Persian cuisine concept of the Middle East is full of promise, it begins and ends with the names of exotic dishes. With the exception of a few dishes from the Middle East, the rest falls flat. Many have Indian nuances. Although it is not exceptional, it is the Indian dishes that deserve to be tried. The seasonings of Middle Eastern dishes in Mashhad go into chaos and must be executed with precision to be authentic. Let's hope that Mashhad organizes and bears his name.

Evaluation:

Food: 2.5

A service: 2.5

Decor: 3

MASHHAD
Taj Santacruz Hotel, Domestic Terminal 1B, Luxury Arcade, Navpada, Vile Speaks
Contact: 022 68493448
Average meal for two people: Rs 5,000
Open from 12h to 1h30