Gallops Restaurant Overview: A Look At This Iconic Mumbai Institution After Its Current Revamp

For the longest time, Gallops restaurant has retained an enviable spot within the minds and hearts of generations of Mumbaikars. Ask metropolis foodies for a listing of essentially the most iconic institutions and Gallops would in all probability characteristic among the many prime 10. Ask those that dine there often, and they’re going to let you know of many cherished recollections related to the restaurant over its 38 years of existence. In addition to the deserves of its meals, service, and anecdotes, there’s additionally the situation. The sprawling inexperienced cowl of the Mahalaxmi Racecourse kinds a phenomenal backdrop for meals at this restaurant. It’s simple then that Gallops is a cultural landmark. So what occurs when it decides to do a revamp after 26 years?

_{Picture Credit score: Pankaj Anand}

The present custodians of its legacy – Chef Yajush Malik, Jasmine Singh and Mikhail Singh – clarify what they got down to do: “Our aim was to introduce new options that we have been unable to initially undertake and create a phenomenal mix honouring the wealthy historical past that has made Gallops an iconic culinary vacation spot.” The decor and menu have been enhanced with new options. The outdated parquet flooring have been changed by wealthy walnut flooring. The wood trusses have been stripped of outdated polish to focus on the great thing about the wooden beneath. Customized-made candlelight chandeliers and wall sconces deliver a literal glow-up to the house.

_{Picture Credit score: Pankaj Anand}

The restaurant additionally boasts an equestrian-themed memorabilia wall and an opulent new bar space. The latter has an awe-inspiring centrepiece within the type of “The Purple Dancers”, an paintings by famend Dutch artist Peter Gentenaar. “Revamping Gallops was positively a problem because it was not solely a prerequisite however a tricky determination to go forward with initially. We needed to stroll a advantageous line between preserving its genuine roots whereas subtly introducing newer, fashionable options to uplift its atmosphere and eating expertise,” the companions say.

_{Picture Credit score: Gallops Restaurant}

Our meal consisted of newly launched delicacies in addition to signature Gallops dishes which were retained on the menu. “We launched 42 delectable dishes that showcase a contemporary twist on our conventional favourites, making certain they resonate with up to date eating developments. The principle concept whereas curating the brand new choices was to attraction to new and youthful guests in addition to stand true to our long-time patrons.” Chef Yajush says. We began our meal with a luscious Paya Shorba, adopted by a hearty Smoked Salmon and Nicoise Salad. We already started to notice the beneficiant parts, the considerate service and the heat of the atmosphere. Every appetiser we tasted was a right away hit: the decadently scrumptious Goan Grilled Prawns, the melt-in-the-mouth Dori Kebab (a Gallops must-try), the indulgent Hen Zafrani Tikka and the impressively crispy Khatte Meethe Bhein. The stand out was the Hen Liver Pate (served with Melba toast, gherkin, rum raisins and hazelnuts), which has been upgraded to incorporate extra toppings. The understated refinement of its style and presentation appeared to seize the essence of Gallops on a platter.

_{Picture Credit score: Vinayak Grover}

The bar menu has new additions too. We began with fruity sips of the Strawberry Aperol Harony (strawberry syrup, Aperol, Campari, Vodka) and an beautiful French 75. However the cocktail that wowed us essentially the most was the Orchard Thief, a concoction of Bourbon whiskey, apple juice, cinnamon and bitters. The efficiency of the whiskey, balanced with the crisp sweetness of the apple, and rounded off with the spice on the finish, made for an actual deal with.

_{Picture Credit score: Gallops Restaurant}

The mains continued to please with their sturdy flavours. We liked the juicy succulence of the slow-cooked Braised Lamb Shanks, the convincing novelty of the Saag Burrata and the comfortingly silky Daab Chingri (served in an precise coconut). Neglect plain tandoori roti and butter naan – we relished the Indian mains with scrumptious laal naan, missi roti and Malabari paratha, which elevated our expertise. As many Gallops regulars will let you know, skipping dessert right here is nearly remarkable. If you wish to strive one of many new additions, go for the Baileys Caramel Cloud – a medley of the all-time beloved notes of cocoa, whiskey, salted caramel and almond. If you need one of many classics, you can’t go flawed with the Baked Alaska. We demolished it in minutes regardless of the variety of dishes that preceded it!

_{Picture Credit score: Pankaj Anand}

These on the helm at Gallops are fast to guarantee loyal patrons that they’ve maintained many of the sides of the unique allure. Though my eating companion and I didn’t belong to this class of patrons, the promise fascinated us. On the preview meal for Gallops 2.0, we have been the minority that indulged in its famed expertise with fully recent eyes (and palettes). So what did the first-timers discover out? The reply: a few of the causes the opposite patrons select to return. And because of the revamp, there may be extra causes so as to add to that record.

The place: Gate no. 1, Inside Mahalaxmi Racecourse, By way of, Keshavrao Khadye Marg, Royal Western India Turf Membership, Mahalakshmi, Mumbai.

_{Picture Credit score: Sanjog Mhatre}

_{Picture Credit score: Sanjog Mhatre}