SLINK & BARDOT
MUMBAI
From Features Desk
The new menu at Slink and Bardot is essentially a wanderer’s journal, carefully recorded in the tongue of ingredients, novel processes, and strong gastronomic passion. Executive Chef Ali’s ideas rest on a basic balance, presenting an equally tempting range of vegetarian and non-vegetarian cuisine,
each exploding with the sheer delight of discovery and commemoration of seasonal, quality ingredients, both local and imported.
For people who have a taste for pleasant surprises, the Tummus a unique hummus made from green toor dal is elegantly ornamented with pickled grapes and sprouts to provide a revitalizing and unexpected twist. Using the team’s love of ingredient-led dishes often dried, cured, preserved, smoked, or pickled to maximum effect the Okra and Potato dish transforms basic vegetables into a plate of ponzu-laced poetry. A standout from the cold plates section, the Mud Crab Chawanmushi a delicate Japanese egg custard
The Award-winning Bar Program
While the kitchen organizes the narrative, the bar drives the drama at Slink and Bardot.Bar Manager Mayur Tanpure’s excellent supervision – he was named among Diageo’s Top 100
The signature menu “Evolution of Cocktails” provides an enthusiastic trip through time, reinventing legendary beverages from various periods with a special Slink twist. Take “Paanch”, for instance, a vivid tribute to 16th-century punch mixing raw turmeric-infused gin, ginger honey syrup, pepper, citrus, and tonic water. Organic Kashmiri honey with mezcal, smoked saffron syrup, and grapefruit bitters form the balanced, earthy-floral drink known as “Meloma”. The “Aeropress Negroni” for the discriminating coffee enthusiast re-imagines the 1919 classic, adding gin, vermouth, and Campari, the strong flavor of the coffee. On the other hand, “Jackfruit” is a tropical delight made with cashew feni, pineapple, lemongrass, and clarified coconut milk a light, clear, and tasty mix.
But the real masterpiece is “Tales from the Shoreline”, an innovative cocktail collection very influenced by the Koliwada tribe’s close relationship to the ocean. These creative drinks salute Koli customs of using regional ingredients in cooking and brewing. “Sunset at Slink” combines mezcal and Aperol with a citrus-pink salt air to strikingly recreate the spectacular sunsets over Worli. Drawing inspiration from the Koli people’s knowledge of fermentation, “Jujube Sour” skillfully melds fermented jujube, pisco, and parmesan cheese liqueur. Finally, “Koli Echoes”, skillfully served in a sake carafe with frozen lychee, is a clear homage to the locally brewed spirits of Koliwada, mixing vodka, botanicals, and sake, ideal for sharing among pals. These cocktails are light, local, and expertly highlight seasonal ingredients, smoothly bridging the gap between the bar and the kitchen.
Step off the black hallway into Slink and Bardot and find a cocooning paradise. Think of a carefully modernized ancient hacienda, where big leather sofas and soft crimson velveteen mix perfectly. Gold angelic lamps lightly illuminate the walls, a black and white checked floor grounds the area and a bright tropical wall painting sets the mood for an exquisite evening.
