When Urban Turban, one of the finest flag bearers of Mumbai cuisine opens its first restaurant in Las Vegas (US) this month, it would inaugurate a new and brilliant chapter not only in Indian cuisine but also in the life and career of its Directors Bhushan and Jasmine Arolkar.
The brand goes to the land of opportunities after making its mark in Auckland since it opened its doors at the Viaduct Waterfront, Northern Wharf a few years ago.
Mr Arolkar said that the Auckland Restaurant was inspired by the extensive and exclusive food made, served and consumed everyday by millions of residents and visitors in Mumbai (formerly Bombay).
Culinary melting pot
“Mumbai is a culinary melting pot, where influences from various parts of India and the world combine to create a new dimension of excitement and dynamism. This fresh stake on Bombay cuisine results in the best Indian food in town, bringing these amazing flavours to life at this unbeatable waterfront city location,” he said.
Urban Turban has been a passion with the Arolkar couple, who have had extensive experience in the food industry through the ownership and master franchise of Oporto chain of restaurants throughout New Zealand.
As well as stocking some of the best wines from various parts of the world, Urban Turban boasts of an innovative menu to appeal to a cross-section of diners from varied ethnic groups and nationalities with differing tastes and preferences.
Mr Arolkar listed a number of aspects, which he said were unique to Urban Turban.
“Apart from offering the ‘First of its kind Menu’ within the cutter cookie Indian cuisine in the City, the decor is non-challenging, representing the Bombay style of casual dining. The view and the design of our location Wynyard Quarter clearly place us on the international design map. Well-planned public places with great mix of eateries – all offering high quality food and drinks,” he said.
Innovative Menu
Here is a sample of the Menu:
Bombay Tapas: Classic Chicken Tikka; Chicken 65; Ginger Chicken; Chicken Frankie (Lunch Only); Lamb Seekh; Lamb Sliders (Lunch Only); Kheema Paav; Garlic Prawns; Salt And Pepper Squid; Fenugreek Cottage Cheese Tikka; Mushroom Sweet Garlic
Bombay Classics: Seasoned Shucked Oysters; Hot 6 Chicken; Tandoori Chicken; Chicken Tikka Masala; Chicken Farcha; Bhutta Snapper; Mussels Kalvan; Kung Pao Paneer with Fried Rice; Parda Biryani
Desserts: Choco Samosas with Vanilla; Mango Lassi; Homemade Ice Creams; Brownie Sundae; Paan Shot.
In addition, Mrs Arolkar picked a few items that have tickled the palate of hundreds of people. These include Flat Garlic Bread; Samosa Chat; Fries; Pizza Margarita; Chicken Tikka Pizza; Butter Chicken with Rice.
“Mango (Alphonso), Rose Gulkhand and our Ice-Cream selection (three scoops) are popular. Urban Turban is also famous for Rose Falooda, an infamous drink made with milk, rose dry fruits and chia seeds from the streets of Bombay,” she said.
A number of items including Himalayan Chicken, Lamb Masala and Butter Chicken are served with the Restaurant’s famous bottomless curries (unlimited refills), she added.
Editor’s Note: Some of the items listed above are a part of Urban Turban’s Late Menu (10 pm to 12 am) available on Friday and Saturday only. The Restaurant has also recently introduced its Summer Menu.
Mr Arolkar said that apart from exclusive and innovative menu, the Restaurant makes available free WIFI to all customers.
Fusion of styles
“Urban Turban portrays the different cuisines and flavours of Food from Mumbai, India’s commercial capital. The joy of presenting a true modern Indian cuisine experience is our priority. Mumbai is truly a global metropolitan city with much to offer on the culinary side, the fusion of all regional flavors with native delicacies blending with international (more Oriental and European influence) cuisine is amazing. We aspire to bring all of these to Urban Turban in the Northern Wharf and present a new age India cuisine,” he said.
Professional staff
Mrs Arolkar described the staff at Urban Turban as ‘Professional Bombayites’ or perhaps ‘Mumbaikars’ Executive Chef Keday Anthwal (32) born and bred in Bombay, is a graduate in culinary degree from Bombay’s leading culinary school. He has brought with him more than ten years of experience at leading international hotel chains including the Taj Mahal Hotel in Mumbai. He heads the kitchen and innovation team.
Restaurant Manager Sachin Nayak, another professional from Mumbai, is a Hotel Management graduate with extensive experience in major hotels in India, other parts of the world, at the famous Hakkasan Restaurant and in Disney Cruise Lines.
Michael Jackson, Sachin Tendulkar and Bill Clinton have been his guests.
“Las Vegas, the international capital of the world, offers exciting opportunities for us to offer Indian cuisine in general and Mumbai food in particular. Urban Turban Las Vegas will be unique in many aspects,” Mr Arolkar said.
