Pro­gres­sive Ori­en­tal House (POH), Mum­bai

Business Traveller (India) - - TRIED AND TESTED | ASIAN RESTAURANTS -

Pro­gres­sive Ori­en­tal House (POH) is owned by Spe­cial­ity Restau­rants. Ja­panese food is the ev­i­dent hero of POH, even though its ex­pan­sive menu in­cludes Thai and Chi­nese dishes. The space sub­tly ex­udes class with wooden fix­tures and jade-coloured seat­ing. For lunch, the restau­rant has cre­ated six sets that in­clude curry, ra­men and tep­pa­nyaki meals. I chose the zen set’s non-veg­e­tar­ian kaiseki (a tra­di­tional mul­ti­course Ja­panese meal) op­tion. A salad was brought to me as I waited for my grand Ja­panese lunch. Chef Vikramjit Roy has de­vised a 20-20 frying con­cept that heats up in­gre­di­ents to a cer­tain tem­per­a­ture, giv­ing it a fried tex­ture and flavour. The dried sea­weed added crunch to the av­o­cado, mi­cro-greens and arugula leaves tossed in lemon vine­gar. Next, my zen set was brought in a three-tiered sphere. Veg­eta­bles in a soy broth, sushi and ni­giri and tem­pura veg­eta­bles were dis­played like a paint­ing. Served along with this were sharply flavoured Ja­panese pick­les and an earthy miso soup that I first ate. Salmon, fatty tuna and white­fish ni­giri and crab-stick and av­o­cado sushi stood out for me. I could tell that the fish was fresh (it is im­ported from Tokyo’s Tsu­jiki mar­ket), as it melted in my mouth af­ter swim­ming in a blend of wasabi and soy. To fin­ish, I was asked to pick desserts from its spe­cialised Wa­gashi (tra­di­tional Ja­panese con­fec­tions) Stu­dio menu. I tasted two ice-creams – pep­per­mint and ten­der co­conut –

I could tell that the sh was fresh, as it melted in my mouth a er swim­ming in a blend of wasabi and soy

that were del­i­cately in­vig­o­rat­ing. I also tried its dessert – Nuts and Bolts – that uses 70 per cent dark Val­rohna choco­late. shaped into nuts and bolts. It’s served along­side co ee ice-cream and honey-combs.

VER­DICT Ideal for a quick lunch ren­dezvous with its com­pact pre­sen­ta­tion and fi­nesse. Akanksha Maker

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