British Brewing Company (BBC) had been on my to-visit list ever since it opened. So when Navi Mumbai Foodies asked me if I’d like to review it for my blog, I readily agreed. Sosha and I spent three relaxed hours last Sunday afternoon. Here’s the verdict-
BBC has a relaxed, causal vibe to it. We settled in and scanned the menu, which has been upgraded lately. What stands out in their alcohol section are the freshly brewed beers. I tried the Doppelganger, which was pretty smooth, the SummerSault, which was full-bodied, and the White Zen, which was on the lighter side. A huge plus point is that they offer samplers of the beer if you ask for it. So do try the brews before calling for one.
The next thing on the menu to catch my eye was the beer cocktails. I went for the Lagerita (tequila, triple sec and KF draught), which was super light on the palate, and quite delicious. Sosha tried a Fire and Ice cocktail, which was pretty good. I also had a Sangria (white wine), which was perfect. Sosha had a Kokum Cooler cocktail (with vodka), which was unusual and refreshing. And then of course they had the usual Rum, Whiskey, Vodka, etc.. Won’t get into details there.
Coming to the food, there’s plenty on offer. Soups, salads, starters, tandoors, skewers, wraps, burgers, pasta, noodles and finally, the wood oven pizzas, which is BBC’s strongest point. And justifiably so. The Wild Mushroom Pizza (with added olive toppings) was heavenly. The base was super soft, the mushrooms succulent.
The Garlic Bread here was pretty different – instead of soft bread, these were crisp triangle shaped slices. The garlic bread came with three dips – tahini (sort of bland), olives (green and black olives in olive oil; absolutely amazing) and jalapenos (super spicy), which made it all the more interesting.
The Mushroom soup was a delight to the senses. You could smell mushrooms the minute the server got the bowl to the table. We also tried two salads. While the Greek Salad was definitely fresh, but could do well with a lot more feta cheese in it. Next, the Summer Salad (exotic veggies in ranch dressing, Mexican style). While there was nothing exotic about the veggies (lettuce, corn, cucumber, french beans, cherry tomatoes), it was rather delicious.
Upon recommendation by the chef, we went for the Veg Lagasne, and we’re glad we did so. The dish was served with a godawesome tamarind sauce and bread with pesto on it. The tamarind totally made the minced vegetable between the pasta sheets taste drastically different and better. The plating made it a visual treat. A winner. And the pizza, of course, oh my goodness. Too amazing. 😀 They also have a section dedicated to all things British. Like Fish & Chips and Shepherd’s Pie.
And though of course we were stuffed towards the end of the meal, we tried dessert too. Sosha went crazy over the Chocolate Hazelnut Mocha cake and I, over the Caramel Custard. Deliciously soft and light, it melted in my mouth. Apart from all of this, they list the day’s specials on a blackboard menu hanging on the wall, which features items off the menu. Pretty cool, I say.
The music at BBC of was a mix of genres. So there was Dido playing after Duran Duran! Thankfully, the audio levels are quite low, so you can actually have a conversation over your meal. The service staff is pretty polite and prompt. They have a bar counter, a seating pod in shape of a large wooden barrel, and regular seating. The crowd was decent – young professionals, families. Also, BBC has an open kitchen – which is rather comforting, because you hear all these horror stories about restaurant kitchen and you tend to wonder how hygienic they really are. In place of a traditional menu card, they have sleek tablets you can place orders from. Though many restaurants in the city (and country) have adopted technology in various forms, I believe few in the vicinity have tablet menus. So that’s a plus.
All in all, the British Brewing Company gets a double thumbs up from me.
Details: Ground Floor, Viviana Mall, Eastern Express Highway, Thane
Call: 022 61701549
Meal for two: Rs. 1,600 (approx)
Fine print: We were guests of the restaurant for this meal.
Mushrooms. I’ll never tire of them.
And it helps that they’re quick and easy to cook. I made creamy mushrooms on toast for lunch today. To liven things up a bit, I sauteed the mushrooms in extra virgin olive oil with lemon, and after pouring a generous amount of fresh cream, added some herbs and roasted sunflower seeds. Yumm!
And oh, also some chili flakes. Quite happy with the outcome.
Basic recipe here.
I was recently introduced to the wonder that is mushroom stroganoff at a buffet lunch the other day at a fancy restaurant. I couldn’t get my mind off it, so I googled to see if I might be able to make it at home. Found a shortcut recipe soon enough and here I am today.
Presenting mushroom stroganoff with broccoli on a bed of fragrant herbed rice. Served with a side of steamed corn.
Hope to be cooking a little frequently now on!
Recipe from Divya’s Cook Book. (Instead of carrots though, I went for brocolli. And I also added roasted sunflower seeds in the rice.)