FLYP@MTV has travelled all the way from Delhi and Chennai to Mumbai to woo Mumbaikars with the 'Theka' culture in the most contemporary and stylish way
FLYP@MTV has travelled all the way from Delhi and Chandigarh to Mumbai to woo Mumbaikars with the 'Theka' culture in the most contemporary and stylish way. The all-day casual dining opened on October 27 at Kamala Mills in Lower Parel.
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Walls speckled with hot wheel cars
FLYP@MTV is a 7000 square feet eatery with simple and rustic decor comprising wooden furniture, walls decorated with cassettes and hot wheel cars, a van-cum bar with colourful flooring.
Bar counter at Flyp. All pics/ Debatree Saha
Renowned chef Ranveer Brar designed the menu, which is an interesting mix of innovative Indian dishes such as Tandoori chicken momos, Shetty style Bombil Fry to continental tweaks like Kale White chocolate and mushroom cappuccino (soup in a cup).
Flyp is designed on the lines of 'The Shetty Quarter Bar' or 'Dive Bar concept'— a typical neighbourhood bar where you can chill over tandoori momos, anda pakoda (Egg Pakoda), and tandoori chicken, Brar said.
Tandoori momos served on a theka style plate
We started with Tandoori chicken momos, a Gurgaon favourite especially at a Gurgaon theka (a roadside joint where people snack with drinks). Stuffed with a generous portion of minced chicken, the spicy momos were mildly crisp from outside and soft from inside.
The Shetty style Bombil fry (Bombay Duck) a popular fish with the 'Aamchi' Mumbai crowd, arrived next. Curry leaves and mustard sprinkled on top of the crispy fried bombils gave the dish a tweak.
Chef Ranveer Brar at Flyp
The 'Brar ka Theka' section in the menu is dedicated to snacks or 'chaknas' that compliment alcohol, we opted for the Tandoori Dhokla and Bhut Jolokia Chicken Tikka. The Dhokla was served in a typical copper and silver colour theka plate. The spongy tandoori dohklas layered with minced paneer from inside had the perfect blend of spices.
Bhut Jolokia Chicken Tikka
Flyps Bhut Jolokia Chicken Tikka, a starter made with one of the hottest chillis in the world was served on a sheikh kebab stick atop a wooden stand. This spicy dish is a good option for people who love hot stuff.
The Asian fares did not disappoint as well. The Classic Gyoza (Japanese pan seared steamed chicken dumpling) was a standout and we called for another helping.
The chef recommended Roasted watermelon salad from the soup and salad section, that has eight variants. It was served with crispy quinoa, thin-sliced crabsticks and herb grilled prawns. The Kale White chocolate and mushroom cappuccino (soup in a cup) was another dish that caught our eye.
Roasted watermelon salad
The Chilli Black Tofu and Bamboo Shoot on Flat Whole Wheat Noodles was a delightful option from the vegetarian list. The portion was generous and loaded with broccoli, bell pepper, spring onions and other healthy veggies.
Nalli Nihari
For the main course, we gorged on a plate of Nalli Nihar - a tasty mutton curry dish made with marrow bones. The succulent pieces of lamb cooked in creamy not-so-spicy gravy along with the chef's special Lucknowi touch was simply delicious and we relished the dish with soft tandoori rotis.
Cheesecake and chocolate pastry
We ended our meal on a sweet note with a crunchy cheesecake and chocolate pastry.
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