Mulk in Midday! Review
Category Archive: Media
Mumbai Food Review: Time Travel with ‘Mulk’
https://www.freepressjournal.in/food/mumbai-food-review-time-travel-with-mulk
Mulk – Free Press Journal – Online
Manasi & Ronak Mastakar are transported back to the Pre-Partition era through the food served at this restaurant
Tucked away in a quite corner of Andheri, Mulk by Chef Ishijyot Surri offers food based on his extensive research of dishes from the North West Frontier prepared during the pre-Partition era. The restaurant, with a specially-crafted menu by Chef Ishijyot, reflects the richness of the culture by reviving long lost recipes.
The chef not only serves traditional Sarso Ka Saag and Butter Chicken, but also has on offer, some mouth-watering delicacies with a twist. Take for example their signature dish, Kulfi Chicken. Like the name suggests, the dish comprises of succulent chicken kebabs served on a kulfi stick with a sweet white sauce. My brother and I had a difference of opinion on this one as he found the it a little too sweet, but then he doesn’t like his food sweet. I, on the other hand, feel this is perfect for those who indeed like a little sweetness in their food. This dish also breaks the norm that says a restaurant’s signature dish can’t be sweet. Chef Ishijyot has done a fab job with the Kulfi chicken as it stands out on an otherwise masala-esque menu…
We began our Frontier food journey with the Rumali Khakra — crispy romali roti served with tomato, onion, chat masala mixture and cheese. This dish provides a much-needed relief from the regular masala papads and peanuts. Next on our plate was the Murgh Darbari Kebab (minced chicken and cheese stuffed in tender chicken slow cooked in a tandoor). This was followed by the equally satisfying and appealing Bhatti Da Murg (juicy chicken marinated in spiced yogurt and cooked in a bhatti) – this one, in simple terms can also be called a tandoori chicken, but smaller pieces.
Moving on to the main course, we opted for Murgh Tariwala, which is a home style chicken gravy and Masaledar Jhinga (which is prawns cooked in traditional Indian spices). As per Chef Ishijyot’s suggestion, we had Murg Tariwala with Jeera Rice (drenched in ghee) and we weren’t disappointed with the combination; Missi Roti and Chur Chur naan are a must-try too. Though both the dishes were quite tasty, our only complaint, if any, would be about the quantity.
The Murgh Tariwala had plenty of gravy to be sufficient for three people, but not enough chicken for all. Also, the chicken, wasn’t one with the gravy, it tasted like boiled chicken and we felt the chicken needs to simmer for a while longer in the gravy. Coming to the prawns, a tasty one no doubt, but again there weren’t many prawns, definitely not sufficient for a family of four.
Apart from mouth-watering dishes, Mulk also has a separate concoction menu which boasts of drinks like Aam Rum Panna, Bantewala Soda, Lemonee Melonee and Tulsi ki Chuski to name a few. The Bantewala Soda transported me back to childhood days when we used to indulge in Kala Khatta gola in summers at my native place—because the soda tastes just like that…Though we were stuffed by now, we were tempted enough to try try desserts, opting for the chef’s speciality Rasmalai Biscuit and Angori Gulab Jamun with Rabdi—there are no words to describe these heavenly dishes, only that if you want dessert that isn’t too sweet then go for Rasmalai Biscuit, as the latter might be too sweet for some.
We were also impressed with the fact that the restaurant serves non-spicy food by default. So, if you are someone who likes the food to be spicy, you need to say that out loud while placing the order.
Where: Mulk, Crescent Royale, Veera Desai Road, Off Link Road, Behind Crescent Tower, Andheri West, Mumbai
MULK – Easy Diner.pdf
Mulk, Andheri West, Western Suburbs
Treat yourself and the women in your life this Women’s Day. Dine in style with a special discount of 8% for every woman at the table, limited to a maximum discount of 40% per table on March 8. Indulge in dishes like Mulk Special, Yellow Chilly Murg Tikka, Tandoori Sarson-wali Pomfret and the mouth-watering Mutton Rogan Josh.
Rasmalai Biscuit
Satisfy your sweet cravings, with Rasmalai Biscuit, Gajar Ka Halwa, and sip the classic Punjabi Lassi, in a warm and homely ambience.
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Andheri West, Western Suburbs
North Indian,
2000 for two approx
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Chef Profile – Stay Fit
Chef Issjyot Suri – Bawarchi Online
View the Full Link here : Chef Profile – Bawarchi online
https://www.bawarchi.com/article/five-heritage-ingredients-that-have-made-a-comeback-tdupj0cehbhjd.html
Five heritage ingredients that have made a comeback
By Ishijyot Surri, Executive Chef, Mulk Restaurant
1) Legumes
Known for being a significant source of dietary protein, fibre, carbohydrates, and dietary minerals, legumes have found a comeback for its special quality of not containing any cholesterol, very less to no fat and low sodium.
They are an excellent source of resistance starch which is broken down by bacteria in large intestine to produce short chain fatty acids used by intestine cells for food energy thus, servinggreat as a food for individuals following vegan diets. Preliminary studies have found that consumption of legumes reduce the risk of developing metabolic syndrome, which can be a serious health condition for any individual.
The easiest way to incorporate legumes in your diet is to make a delicious salad which is tasty as well as healthy option.
Recipe:All Protein Salad
2) Millets
One of the oldest foods known to mankind, millets have found a comeback with changes in lifestyle post the idea of globalization & technologyuse. The recent lifestyle has gifted humans with heart disease, diabetes, hypertension etc. Millets have found to be the best shield to protect & prevent humans from hypertension, heart disease, diabetes, and many such lifestyle issues.
Millets are known for their low glycemic index. It helps you consume healthy food without altering the taste. Thus, making sure that you don’t have to consume lot of medicines, which could have serious side effects in long terms. Millets keep your large intestine hydrated. The high content of tryptophan in millets produce serotine which helps reduce the effects of migraines& heart attacks. Millets are known for their gluten free andnon-allergic nature. Millets are great friends to individuals who cannot consume wheat & refined flour due to gluten content.
Millets that can be easily incorporated in the daily diet of an individual are: Sorghum (Jowar), Pearl Millet (Bajra) & Finger Millet (Ragi).
They can be consumed in traditional avatar in the form of rotis or a simple khichdi.
Recipe: Millet Khichdi
3) Paneer / Tofu / Chana
These ingredients are doing a comeback as substitutes for animal-based protein.
Chana though a legume,contains a good amount of protein and can be a vegan substitute for people who prefer non-animal protein. Same with tofu which is again a vegan substitute against animal protein.
Paneer, a substitute with animal origin, it has gained its comeback status due to ketosis, which focuses of the fat & protein content of an ingredient.
Regarding the health benefits, tofu & chana both help in lowering the LDL cholesterol in the body. It also helps in controlling the blood sugar levels of an individual.
Recipe: Melon tofu salad
4) Kohlrabi
Often mistaken as a root vegetable. It is known for its high amounts of vitamin C. intake of the vegetables increases the blood circulation and helps fight Viral Infections. It is highly juicy as the 90% of the vegetable is water. It helps to keep away certain cancers as well. It can be enjoyed raw of cooked. It is high in dietary fibre and low in calories. The high fibre content makes it good for the roughage.
To enjoy kohlrabi in raw forms the following dish can be made.
Recipe: Kohlrabi Kimchi
5) Salsify
It comes from the dandelion family. Salsify comes in 2 varieties – the black & white. It was famous during the Victorian era because it grows well all around the year. It is versatile in nature like potatoes or the colocassia roots. The fun fact about the vegetable is that it contains the same amount of potassium, iron, and protein as the bananas. This fact makes it a good option for Diabetic individuals as there is no sugar (fructose) intake. To enjoy Salsify in cooked form the following recipe can be used.
Recipe: Salsify Cakes
