SpiceKlub-Mumbai has launched a new menu for molecular gastronomy enthusiasts. It comprises appetisers, mains, soups, desserts and drinks.

Patrons can start their meal with either the Tomato Cappuccino, the restaurant’s signature tomato soup served with cream foam, or the Masala Minestrone.

The salads include Quinoa Garden, Assorted Sprouts and Waldorf. Those who want to add some crunch to their meals can top them with Tostadas (kicla papad with tomato, cucumber, chutney and coriander foam).

The appetiser section includes Edible Pebbles, Soya Chapp Hara Masala, Deconstructed Ghughra, Ragda Patties, Kothimbir Wadi, Malai Broccoli, Patrani Paneer, Palak Chaat (served SpiceKlub style), Nitro Bhel and Nitro Dhokla.

The new dishes in the main menu include Baked Bhindi Chatpata, Aloo Gobi Adraki, Nadru Yakhani and Saag Paneer Palak.

They can be paired with such Indian breads as Gluten-free Masala Roti, Gluten-free Masala Kulcha with Truffle Oil, Chili Garlic Roomali Roti, Crispy Chili Cheese Garlic Roomali Roti and Reshmi Paratha. Other items in this segment are Coriander Pesto Pulao and Kathali Ki Biryani.

The dessert section of the menu includes Tender Coconut, Motichoor Magick, Chai Shai, Desi Panacotta, Berry Surprise and Nutella cookie.

The beverages include Kiwi Orange, Paan Mojito, Orange Snow, Chocolate Milkshake, Masala Ice Tea and Thandai.

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