HyLo Review: Enjoy The Robust Flavours Of Regional Indian Delights At This Kala Ghoda Restaurant

Mumbai’s Kala Ghoda neighbourhood has lengthy been one of many metropolis’s most iconic cultural hubs. The locality is residence to various kinds of meals institutions – from hole-in-the-wall cafes to grand fine-dining eating places, from conventional bakeries to experimental bars. In current occasions, one of the crucial distinctive new openings on this a part of South Mumbai was that of HyLo – a restaurant and bar with a regional Indian focus. HyLo stands for “Hyper Local,” and each its foods and drinks menus embody this theme in numerous methods. Some time in the past, we had the prospect to go to this restaurant and got here away extremely impressed with its choices. Read our full overview under:

HyLo is housed in a heritage constructing from the pre-independence period, located proper reverse the well-known Kala Ghoda statue. This prime location undoubtedly enhances a part of its mission to have fun the cosmopolitan and various spirit of Mumbai. Its interiors mix heritage appeal with modern class, with parts like vaulted ceilings, classic Persian carpets, and regionally sourced art work. HyLo is the flagship restaurant of All In Hospitality, an organization launched by Mayank Bhatt (the previous CEO of Impresario Entertainment & Hospitality). The culinary program is helmed by Chef Swati Harsha and Chef Mrigank Singh, whereas the beverage program is led by Razvan Zamfirescu.

Photo Credit: HyLo

Browsing the intensive appetiser choices is what made us actually perceive HyLo’s strategy to pan-Indian regional meals. For occasion, the vegetarian part had delicacies starting from particular kinds of Paneer Tikka and Dal Vada to Andhra-style Chilli Paneer and Dal Ka Keema. Different states are represented on the menu, however not essentially by the identical outdated dishes they’re popularly related to. Chef Swati revealed, “The research behind it was immersive – we travelled across the country, from the Gangetic plains to the cashew belt of the Konkan coast, engaging with home cooks, local communities, and culinary custodians. What stood out most was how deeply food is woven into the fabric of our hospitality, whether at home or in restaurants.”

Kaaley Chane Ke Shaami. Photo Credit: Toshita Sahni

We beloved the Kaaley Chane Ke Shaami, which was made utilizing Chef Swati’s household recipe. It was so fantastically gentle that massive items have been falling off our fork earlier than we may take a chew. We have often solely encountered this stage of melt-in-the-mouth texture in meat shammi kebabs, and it allowed the spices to shine too. Next, we tried the Injipuli Mushroom and have been struck by its novelty – whereas completely different variations of crispy mushrooms are frequent at many bars, it isn’t typically you get to get pleasure from them slathered with a Kerala-style ginger-tamarind pickle. Sweet and tangy with a touch of spice, they contrasted with the subtlety of the shaami at our desk.

Apollo Fish. Photo Credit: Toshita Sahni

The non-vegetarian choices are additionally fairly assorted, with completely different meat and seafood preparations being spotlighted. If there’s one dish you shouldn’t miss, it is the Apollo Fish. It was coated in a splendidly fiery sauce made with pink and inexperienced chillies, the fish surprisingly retained its crispiness. We have been interested by its identify and Chef Swati defined, “After much research, we’ve come to believe that iconic Hyderabad bar snacks like Apollo Fish, Majestic Chicken, and Loose Prawns are essentially variations on a theme – crispy, deep-fried morsels tossed in a heady mix of Chinese-style sauces, Indian masalas, and often a touch of yoghurt for richness. The names, we suspect, are simply catchy monikers designed to stand out on bar menus.” Another distinctive discovery was the Chicken Sekua. These Nepalese-style skewers have been slow-cooked over a standard sigdi and served atop a pink chilli and tomato chutney. They have been smokier and lighter than typical Indian kebabs.

Bombay 01. Photo Credit: HyLo

Before we inform you in regards to the mains, allow us to introduce you to HyLo’s bar program. While the meals transports you to completely different corners of the nation, the signature cocktails root you in Mumbai. If you wish to start with one thing gentle, go for the Bombay 01 (Vodka, Aam Panna, Coconut & Basil Soda), which guarantees to seize the essence of Indian summers in a glass. Another refreshing choice we preferred was the Berry Bawa (Vodka, Raspberry and Elderflower), a tackle the legendary Parsi-style Raspberry soda acquainted to many Mumbaikars. For a enjoyable, nostalgic twist, it additionally got here in a bottle paying homage to the Pallonji one. There are extra daring concoctions on the menu – one incorporates beetroot kanji whereas one other combines jackfruit with coconut and curry leaves! The most memorable one for us was the Musk-eteer, a gin-based cocktail innovatively topped with a salted lassi foam. Each sip begins with a touch of saltiness earlier than giving method to the sleek sweetness of muskmelon and vermouth. Razvan revealed that he makes use of Xanthan Gum to make sure the froth stays secure and by no means collapses or integrates into the liquid under.

Musk-eteer. Photo Credit: HyLo

There’s one other array of signature cocktails value attempting, that are made utilizing the HyLo-Genizer. This is a one-of-a-kind piece of apparatus that HyLo claims they have been the primary to make use of for mixology functions. Razwan explains, “This homogeniser squasher allows us to break down and emulsify ingredients at a molecular level, creating textures and flavour integration that traditional blending or shaking simply can’t achieve. It gives us the ability to create ultra-smooth foams and suspensions as well as extract natural sugars and pure flavours from ingredients like fruits or citrus zests without pulling in unwanted bitterness or vegetal notes. It also allows us to work with delicate ingredients like oils, gums, or aerated components that would typically separate or fall apart using conventional techniques. We experienced the results of this technique first-hand in the form of a Pisco Sour. Refined and smooth, it had a delightful mouthfeel enhanced by naturally formed foam at the top. Razvan noted that compared to a traditional Pisco Sour, the HyLo-Genizer method delivers a creamier texture and a longer-lasting foam that holds its structure. A few other classics are also made with this method – these are separate from the section featuring selected “Evergreen” cocktails. Given the creativity of the drinks program, we were surprised that HyLo doesn’t have a specially curated line-up of zero-proof drinks. However, note that staples like iced teas, sharbats and non-alcoholic versions of a few classic cocktails are available.

Jaffna Rice Plate. Photo Credit: HyLo

Now, coming back to the food, HyLo continued to stand out with not just the taste of its offerings, but also their conceptualisation. The main course offers a range of set meals, including comfort meal combos, elaborate thalis and niche platters. Expect pairings and curations like Ema Datshi with Tingmo and Ezay, UP (Uttar Pradesh) Ki Shaadi Ka Khaana, Nagpur Saoji Mutton with Indrayani Rice, Goan Fish Curry and many more. Chef Swati points out, “Being situated in Kala Ghoda, surrounded by places of work, the court docket, and the inventory alternate, we knew we wished to supply one thing fast, hearty, and scrumptious. You can stroll in throughout your lunch break, decide your favorite set meal, and be out and in with no fuss.” Since we visited in summer, we grudgingly skipped the heavier options in favour of the Jaffna Rice Plate. But we were far from disappointed. The tropical flavours of the cashew and pineapple stew with rice were supremely satisfying for a hot day. We also relished the spicy Chicken Chettinad with flaky bun parottas and an omelette on the side.

Chocolate Toast. Photo Credit: HyLo

We ended our meal with a decadent Chocolate Toast made with three kinds of Manam sweets. As we savoured the candy bounty from the Godavari Delta, we realised that this chocolate additionally displays the vary of wealthy, homegrown substances India has to supply past the repeatedly cited examples. It made for a becoming conclusion because it exemplified HyLo’s total mission. We left with delicious reminiscences and a deeper appreciation for the vastness of our nation’s regional meals.

Address: HyLo, 2nd Floor, Building 30, Ok Dubash Marg, Kala Ghoda, Fort, Mumbai.