Posted On Friday, July 06, 2012 at 08:34:15 AM
The current culinary scenario in the city offers a wide range of fusion, specialised or thematic cuisine with more stress on the comfort of the customer, who is treated to swanky interiors, plush sofas and the choice of a dining area, lounge setting or out-of-the-box identity.
Despite these new trends, typical multi-cuisine restaurants serving Indian, Chinese and Tandoor cuisine command a devoted crowd, mainly comprising nuclear families.
These regular customers like to binge on oil-laden, artificially-coloured and heavily-spiced food, which to them is simply restaurant food. Often, we end up having lunch or dinner at such places just to get rid of our hunger pangs, rather than to admire the presentation or quality of food.
Salt is the kind of restaurant families would love to dine out at. A separate area for kids with a mini crib caters to parents, while the lounge section caters to youngsters.
Interiors are definitely up to the mark and no stone has been left unturned to assure the comfort of a customer. Although the restaurant’s elaborate menu speaks for itself with plentiful Oriental options, the food falls in the ‘multi-cuisine’ bracket.
The Korean Lamb (Rs 290) spoke for the level of expertise in the kitchen. Sesame seeds, soy sauce and chilli sauce made for the coating and the meat was unfortunately chewy and dry. Having experienced one Oriental flavour, I opted for some of the vegetarian spread instead.
The Veg Diwani Handi (Rs 200) is one of those all-time favourites. Made with a generous amount of oil, this thick brown gravy had chunks of assorted vegetables that were already fried separately and added in. A heavy garnish of julienned ginger completed the dish.
Next, I ordered their Chicken Dum Biryani (Rs 250) and wasn’t too surprised to find rice coloured in three different shades in it. What was annoying though was that one bit into whole spices after almost every three morsels.
The flavour of the lard, true to the identity of a dum-style biryani, was missing. Even though it was served in a clay pot, I found it hard to believe that it was cooked traditionally. The taste was not bad though.
Salt could be looked upon as a comfortable zone for family dining. The ambience and service is value for money, while the food is edible. It is not the kind of place a dish should be applauded or criticised, for that matter — simply because the hands making your meal have a different category of experience altogether.
The place satisfies the basic need for a scheduled family outing, or for someone simply looking for a change from home cooking.
Salt Kitchen and Bar
Signet Corner, Baner Balewadi Phata, Baner Road, 020-60606634/35