Fare Play

Customised dishes made from ethically sourced produce, and regional cuisine are tickling taste buds across India.

- Neha S. Bajpai

LUXURY IS THE FREEDOM to experience new tastes,” says restaurateur Zorawar Kalra, who has gone all out to present the most delectable seafood dishes from across the globe at his newest eatery, Rivers to Oceans, in Mumbai. He travelled the world for a year, scouting the best sea bass from Chile, mussels from New Zealand, hamachi from Japan, scampi from Andhra Pradesh and black cod from the Gulf of Alaska, to curate an exotic dining experience for the discerning in India. “There was no high-end restaurant catering to seafood lovers in Mumbai,” he says. “So, we decided to introduce this concept, our most luxurious restaurant so far. We have also introduced the country’s only champagne and caviar bar here.”

Looking to capture the interest of young, experimental Indians, Kalra and his team of 28 chefs have designed a 15-course tasting menu, paired with a large selection of champagne and caviar. “The millennials are spending more money than ever before on drinking and eating out. While their parents used to go out twice a month, they party every other night and look for fresh experiences,” says Kalra. “At Rivers to Oceans, we have ticked every box under luxury. The ingredients are flown in every week from world over, and each dish is prepared with great care. Our kitchen is equipped with the funkiest gadgets, including a Robata grill from Josper that uses charcoal very effectively to smoke the food better.”

The restaurant also offers an à la carte menu for those looking for a light yet refreshing meal. And, Kalra has been smart enough to keep the vegetarians in mind, too. “One must definitely try our tiger prawn thermidor, braised mussels and the homemade corzetti with wild mushroom stuffed morsels,” says Kalra.