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Wines made in Akluj, in Solapur district, and a meal featuring the best of coastal Indian food that comes to India, via Bangkok? A pop up dinner hopes to execute this intriguing combination in Mumbai. Fratelli has planted the coveted Sangiovese, a red Italian wine grape in Akluj, Maharashtra, producing four distinct styles of wine under the guidance of Italian winemaker Piero Masi. Instead of pairing their wines with Italian fare the wine makers have decided to pair them with an elaborate coastal feast from Chef Hari Nayak’s Michelin Guide recommended restaurant Jhol.
Chef Hari Nayak was born and raised in a small coastal town called Udupi in Southern India, a region that is famous for its culture and cuisine. After graduating from the Culinary Institute of America in Hyde Park New York, he started his career at the 3 star Michelin restaurant Daniel under celebrated chef Daniel Boulud in New York city. He authored seven cookbooks including the best seller Modern Indian Cooking which he co authored with Chef Vikas Khanna. At Jhol, he showcases his roots and heritage in Bangkok.
What Happens At Jhol
“Growing up in Udupi, I was always drawn to coastal flavours. Breakfasts included varieties of dosa and idlis, with neer dosa and idlis steamed in jackfruit leaves being my favourites. Lunches were simple vegetarian meals, and special occasions featured kori roti, ghee roast chicken, and fish fry. The vast region of peninsular India offers endless culinary exploration,” says Nayak. The name of the restaurant refers to the Mumbai slang which means mischief and reflects the playful nature of the menu. The main inspiration for Jhol comes from Nayak’s love for the food he grew up eating in Udupi and the unexplored parts of Coastal India.
At Jhol, the menu focuses on the Konkan and Malabar coasts on the West, as well as Chettinad, Pondicherry, and the Bay of Bengal on the East Coast of India. “A few years ago, the typical perception of Indian cuisine in Bangkok was mainstream Northern Indian and Punjabi. I wanted to change that. I was invited to cook at the World Gourmet Summit in Bangkok and created a South West Coastal Indian menu that was new for the locals. The guests loved it, and I found the similarities between Thai cuisine and Southern Indian cuisine very intriguing. When I got the opportunity for an ideal location in Bangkok’s Sukhumvit area, it was perfect for showcasing regional Indian food from Southern coastal India,” he explains
The restaurant showcases a variety of dishes from coastal India while using high quality, best local Thai ingredients. “We've learned how the locals eat and created a menu that appeals to locals and Indians,” says Nayak. While the menu constantly changes, some staples have stayed. The signature dishes at Jhol include Mumbai Maska Bun with Pav Bhaji Butter, Sol Kadi Ceviche, Mutton Roast, Mini Appams, stuffed chicken wings, and Cuttack-style Dahi Bara Aloo Dum.
What To Expect At The Pop Up
The collaboration between Fratelli and Jhol will take place at Masala Bay in Taj Land’s End in Mumbai. It hopes to orchestrate a harmony of coastal Indian food from peninsular India with Indian wines from Fratelli. The idea is to excite the senses and challenge perception of Indian cuisine as we know it,” says Nayak. One can expect to tuck into dishes such as Jhal Mudi Pie Tee, Quail Egg Devil & Calicut Crab Toast, Cuttack Dahi Bara Aloo Dum, where buttermilk soaked rice dumplings are served with spicy potatoes, Berhampur Fried Chicken served in the restaurant’s signature hot sauce, Bhetki Patrani and Ghee Roast Eggplant.
Also on the menu will be Inji Pull Pork Ribs, Ghee Roast Chicken, Coorgi Mutton Curry and Alleppey Meen Curry along with Tender Coconut Payasam and Mango Sorbet and Sesame Crisp. Each dish will be paired with a different Indian wine from the brand.
On Friday, 28th June & Saturday 29th June; 7:30 pm onwards, Masala Bay, Taj Lands End, Mumbai; Cost per person: Rs 10,000 plus taxes
