Celebrating the very essence of an ambrosian meal, Nava is an ode to ingredients intrinsic to a memorable dining experience.
The newly-launched restaurant draws inspiration from founder Anushka Pathak’s travels and Chef Akash Deshpande’s stints across the globe to serve ingredient-driven cuisine right in the heart of Mumbai, in Bandra.
“With Nava, I envisioned building a space that becomes an institution in the long run. I wanted to create something more than just good food; I wanted to create an experience. At the same time, the idea was to make ingredient-driven cuisine accessible,” shared Pathak.
Each dish on Nava’s à la carte menu is a revelation. A bite into the Kokum Prawns unravels the subtle flavours of kokum and coconut sauce, complementing the Tiger prawns served with pickled prawns and housemade prawn crackers. The Lamb Tacos are 8-hour cooked lamb and pickled cucumber concealed in housemade soft shell tacos to name a few.
Nava’s Dessert menu paints a heavenly picture with its unique (and edible) Vincent Van Gogh’s ‘The Starry Night’ - painted on canvas with jasmine custard and passionfruit jelly alongside other offerings such as Tadgola.
“I firmly believe that creativity wouldn’t exist if it wasn’t for one’s audacity to defy rules and test the limits of ambiguity. And Nava’s kitchen epitomises this fundamental philosophy. Besides, I believe ingredients, especially locally-sourced ingredients, are an intrinsic aspect of a restaurant. Because that’s what delicious food is all about - its ingredients. At Nava, I seek to redefine ingredient-driven cuisine through a contemporary lens while preserving the glory of fundamental culinary techniques,” added Akash Deshpande, Chef de Cuisine at Nava.
Copyright © 2009 - 2024 Restaurant India.