Syrakko located on the 7th floor of Kapila Matrix, Mundhwa is one of the city’s best fine dine I’ve come across so far.

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Entrance
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Ambiance

The B Team got an invitation to try out a few of their dishes and little did we know that we were in for a treat.

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Ambiance
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Ambiance
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Ambiance

As soon as you enter, you are kind of awestruck with their marble cut theme.

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Wine Cellar

A full fledged bar with a wine cellar, tables with neatly arranged cutlery and soothing music makes up for the perfect fine dine setup.

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Amuse Bouche – Watermelon & Tomato Gazpacho with Hazmola rim

We went all out and tried a huge variety of their dishes. The amuse bouche of the day was watermelon and tomato gazpacho with a Hazmola rim on the edges of the glass. It was a great way to kick start the palate.

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Roasted Pumpkin & Sage Veloute

We started with the soups. I had the Roasted Pumpkin & Sage Veloute. It was a sage and roasted pumpkin soup with brioche croutons and sage oil. It had great flavor, amazing consistency and absolutely subtle on the palate. This was my pick from all the soups.

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Chicken & Almond Shorba

The Chicken & Almond Shorba had an essence of almond served with almond flakes and garlic melba. It had a great consistency and tasted delicious.

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Prawn & Garlic Chowder

The Prawn & Garlic Chowder was a smooth, cream prawn chowder finished with brandy and served with brioche croutons. It had this crustacean aroma about it however, I shied away from all the prawn dishes due to personal preference.

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Shish Taouk

For entrees, we started with the Shish Taouk. It had chicken morsels marinated in Mediterranean herbs, cooked in a tandoor and served with harissa and a garlic aioli. The chicken was well cooked and the carrot, beetroot and onions served along with it was a good addition to the dish. I loved the presentation of the dish along with the taste.

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Murgh Thecha Kebab

The Murgh Thecha Kebab had succulent chicken morsels marinated in a Maharashtrian thecha masala, served with pickled cucumber, beetroot solkadhi and sun dried tomato thecha. I’ve always known thecha to be extremely spicy but this thecha was very sophisticated with that tinge of spiciness just to hit you but not over power your palate. The sun dried tomato thecha was amazing. When you have all together, it’s a medley of flavors in your mouth.

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Malai Prawn Tartlet
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Malai Prawn Tartlet

The Malai Prawn Tartlet had cream cheese and cashew paste marinated prawns cooked in a tandoor and served on homemade shortbread biscuit with a warm tartar sauce.

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Prawn & Coconut Salad

The Prawn & Coconut Salad had a Madras curry, garlic and lemon scented prawn salad served with fresh coconut, spicy roasted pineapple and madras curry dressing.

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Lamb Shammi Kebab

The Lamb Shammi Kebab had a spicy lamb mince patty stuffed with mint and cheddar fondue, served with a mint and yogurt emulsion and a salad tossed in chat masala vinaigrette. The presentation caught our attention but we were a little disappointed after tasting it as the kebab seemed a little overcooked rendering them dry.

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Pea Escalope
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Pea Escalope

The Pea Escalope was the star of the night for me. Syrakko’s take on the classic ragda patties, it had a pea tikki stuffed with beetroot and a balsamic chutney served with refried bean hummus and lemon sour cream. It was perfectly fried and the dish overall had a good balance of flavors.

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Peanut Chutney Stuffed Portobello

The Peanut Chutney Stuffed Portobello had portobello mushrooms stuffed with tangy peanut chutney and served on a bed of chunda yogurt with a khakra tuile. I am not very fond of mushrooms and especially peanuts when used chopped, so I didn’t quite like the dish. However, my fellow bloggers did enjoy it.

As we moved from starters to mains, we were served the Watermelon with Balsamic reduction to make the smooth transition from one course to the other.

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Mediterranean Risotto

The Mediterranean Risotto was arborio rice with olives, sun dried tomatoes, mushrooms, courgettes cooked in a tomato fondue and served with a garlic focaccia. The fondue tasted amazing and the garlic focaccia was great too.

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Herb Roasted Chicken

The Herb Roasted Chicken had a succulent chicken breast served on a courgette along with sun dried tomatoes, broccoli khichada and sauce veronique. A special mention to the sauce itself which had such depth of flavor and went so well with the chicken. It was absolutely delicious.

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Coastal Prawn Curry

The Coastal Prawn Curry was a mildly spiced prawn curry served with cold mango jalapeno curd rice.

The Prawns & Goan Risotto had arborio rice cooked in a shell fish broth with smokey pork sausage mince and prawns topped with lemon & dill sour cream and fresh fennel shavings.

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Awadhi Lamb Korma

The Awadhi Lamb Korma was a slow braised lamb tossed in mughlai korma and served with a side of dry fruit pilaf and naan. The curry was very mildly spiced and had a really subtle balance of flavors.

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Pan Asian Ravioli

The Pan Asian Ravioli had a tofu, water chestnut and shitake mushroom stuffed ravioli tossed in black bean and scallion sauce. A good balance of oriental flavors with an Al dente ravioli was a good fusion of Italian and Asian cuisines.

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Murgh Dungar
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Murgh Dungar

The Murgh Dungar had a pan seared chicken breast served with smoked cashew and onion curry served with dry fruit pilaf and naan. The chicken breast was perfectly cooked and the curry, again mildly spiced and great balance of flavors.

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Blueberry & Yogurt Sorbet

The Pre Desert served was the Blueberry & Yogurt Sorbet to transition from the main course to dessert.

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White Chocolate & Wasabi Parfait

The desserts started with the White Chocolate & Wasabi Parfait. The white chocolate parfait had a hint of wasabi and was served with blueberry, balsamic reduction and orange glaze. The tuile added that crunchy element and enhanced the presentation.

The Salted Chocolate Mousse was a decadent dark chocolate mousse served with malibu soup on an angel’s sponge. The malibu soup was very subtle on the palate and helped balance the flavors from the mousse.

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Espresso Phirni

The Espresso Phirni was a strong coffee flavored phirni served with tiramisu granita and chocolate soil in a glass. A commendable take on the forest floor depicting the soil and leaves impressed me with it’s presentation and taste.

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Dark Chocolate Fondant with Raspberry

The Dark Chocolate Fondant with Raspberry had a rich dark chocolate fondant served with tiramisu sorbet, chocolate soil and a raspberry caviar.

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Paan Pannacotta

The Paan Pannacotta had the humble Beetle leaf flavored pannacotta, fruit coulis and raspberry pearls. The Beetle leaf flavor was evident and felt like having paan but in a more refined way. This was definitely the best dessert in the lot for me.

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Fresh Fruit Sorbet

The Fresh Fruit Sorbet was served with chocolate soil, berry coulis and macerated fresh fruits. This dessert didn’t impress me as much as the others did but it was really good individually.

Well, that was the end to one of the most fabulous dining experiences I’ve ever had in Pune. It was a Masterchef like experience. Each dish had multiple elements that went along really well with each other. None of the dishes were spicy but were very subtle on the palate and had a good balance of flavors. The presentation of each dish was sophisticated and captivating. The awesomeness of the dishes increased exponentially with each course. Hats off to Chef Nagraj, the brains behind all of this.

A big shout out to Chef Nagraj and Sambhav Prasad for hosting us and Shivam Sarmukadam for inviting us.

Disclaimer : This invite was for a complimentary food tasting event. This review is a narrative of my experience at the event. The views expressed in this review are solely mine and others are more than welcome to agree or disagree with the same. This review is in no way influenced either personally or commercially nor has it been lifted, copied or plagiarized from any source. However I have done my due diligence on the event via publicly available information on the internet.

All Rights Reserved.

Syrakko Menu, Reviews, Photos, Location and Info - Zomato

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