BarQat, synonymous with abundance, offers just that. The experience that the restaurant aims to offer every guest is authenticity, elegancy and storytelling in its purest form. “I believe that the food they savour should leave a lasting impression, remaining with them long after the event or meal has ended,” Chef Prakash Chettiyar, the director of culinary, JW Marriott Mumbai Sahar, said.
Chettiyar and his team have crafted the menu in a way that ensures it remains ethically responsible and aligned with the natural rhythms of the seasons. “Our menu design emphasises the importance of using seasonal and locally sourced ingredients, prioritising variety, viability, and taste. For example, our Ragi Dosa is a beloved breakfast item available year-round, while our Sarson Da Saag with Makki Roti is a winter specialty, and our fresh Lychee dessert is available for only 15 days each year. These seasonal offerings not only enhance the flavor and nutritional value of our dishes but also promote sustainability by reducing our environmental footprint,” he said.
The Sarson Brocolli, Doodhiya Paneer Tikka and the Bhatti Ka Jheenga were personal favourites. For meat eaters, the Lucknowi Seekh and Gosht Nihari are dishes they must try.
Chettiyar said it is the country’s diverse regional cuisines that have profoundly inspired him. “The vegetarian dishes of Maharashtra, Bengal and Himachal Pradesh have particularly influenced my culinary journey, offering not only cultural significance but also an array of rich flavors, techniques, and textures,” he said. Also, the cuisine of his native Tamil Nadu, with its bold use of spices and ingredients, has played a central role in shaping his approach to cooking.
The restaurant’s attention to detail is impeccable. While it may seem simple, very few places in Mumbai are able to dish out a good Dal Makhani. BarQat is definitely one of them. The lentils are cooked overnight, which give the Dal Makhani its creamy rich flavour. On a pleasant winter night in the city, the Dal Makhani felt like a warm hug.
A little chat with Chettiyar after the meal touched upon subjects such as the challenges in maintaining traditional Indian flavours with modern cooking techniques, the future of the Indian cuisine and more.
The Indian cuisine has also been making remarkable strides in the international space, like Bungalow in New York City by Chef Vikas Khanna; Chaat in Hongkong; Dhamaka and Semma by Chef Chintan. Locally we have restaurants like Naar by Chef Prateek Sadhu and Cavatina by Avinash Martins have an exceptional global recognition, Chettiyar said. “Indian techniques and ingredients bring fresh perspective, offering global palates an opportunity to experience authentic Indian flavours in new and innovative ways,” he added.
Meanwhile, on the international cuisine front, Chettiyar believes that the trend of incorporating indigenous ingredients with a focus on traceability and sustainability is on the rise. “This balance of preserving one’s culinary heritage and introducing new frontiers will be the binding force to shape Indian and International cuisine in the next decade,” he said.
And on maintaining the authenticity of the Indian cuisine with modern cooking techniques, Chettiyar said it has presented a continuous challenge. “However, with the introduction of innovative methods such as smoking meats with Indian spices, lacto-fermentation, braising, and drying meats, we have expanded both the presentation and understanding of Indian cuisine. These techniques have allowed us to push the boundaries of traditional cooking, enhancing the depth and complexity of our dishes while maintaining the essence of Indian culinary heritage,” he added.
To conclude, BarQat offers great food, good portion size, and a warm ambiance. It sure is worth a visit, especially in these cooler months in Mumbai.
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