Flip Bar and Kitchen is a new addition to Chembur’s eating joints. Easily accessible off the lane merging Eastern Highway. When we received an invite to try out the food at this newly launched place by the Chef and Consultant Saif, who has successfully set-up some great places like Hymus Restobar, The Little Door, Jamboree Kitchen and Bar and The Fusion Kitchen, I was sure that the food will be worth experiencing.
The place is small compared to usually sized restaurants and has an upper floor dedicated to sheesha lounge which is vibrant and well-lit compared to usual dark and dingy sheesha lounges.
The bar is yet to open, so we started with mocktails and tried Peppery Black, Pineapple Mojito, Kiwi Margarita and Cilantro, Jalapeno, Pineapple Kick.
Peppery Black was and fusion of black currant crush, grape juice, and lemon juice while the Pineapple Mojito had a mix of lime, mint and pineapple juice topped with fresh cut pineapple.
Kiwi Margarita was made with kiwi crush blended with ice and was garnished with fresh kiwi. Cilantro, jalapeno, pineapple kick was an unusual fusion of cilantro, jalapeno, pineapple juice and lemon juice.
While mocktails did not impress me much, Mansi appreciated Peppery Black and Cilantro Jalapeno Pineapple Kick.
The thoughtfully curated food menu brings great dishes from around the world rather than focusing on a single cuisine. You get the best of uncommon varieties of different cuisines like Indian, Southeast Asian, Middle Eastern, South American and Spanish cuisines etc.
Mini poppadoms topped with a mixture of chopped pineapple, corn, jalapeno, onion, bell peppers and finished with grated cheese. A good twist to the very common masala papad.
Named after the chef himself, this was a dish with fried potato discs, topped with yellow pepper cheese sauce and black olives. The eggetarian variant has boiled egg circles on top of the fried potato discs. This was unanimously liked by all of us and was perhaps the star dish of the day.
Reason to rejoice nacho lovers. These spinach-flavored tortillas, fully loaded with cheese sauce, beans, pico de gallo, bell peppers, mozzarella cheese and parmesan cheese.
Baby potatoes tossed in olive oil with onion, garlic, bell peppers in spicy sambal sauce.
Cottage cheese tossed with ginger, garlic, onion, bell peppers, tomatoes, paprika, green chili and chipotle chili.
Cheese balls stuffed with jalapeno, oregano mozzarella and feta cheese, served with yellow pepper mayo. The stuffing was a little dry and had an unavoidable high proportion of jalapeno taste which the chef welcomingly agreed to correct.
Mushroom chunks tossed in olive oil with cream, cheese, fresh herbs. If you like mushrooms and cream cheese, this is the dish not to be missed. The white sauce perfectly complemented mushrooms.
Button mushrooms stuffed with spinach, cheddar, mozzarella, parmesan cheese, jalapeno, baked.
Spicy mushrooms in ginger, garlic and soy sauce and topped with sesame seeds and spring onions.
Cottage cheese cubes tossed in the mixture of galangal, lemon grass, ginger, garlic, shallots, Thai red chili with coconut milk.
In the the mains we tried 3 dishes and none of them disappoint us. I liked Gallo Pinto the most.
Gallo Pinto was Costa Rican beans and rice served with grilled cottage cheese steak, red pepper sauce, pineapple salsa and dill yogurt.
Ghormeh Sabzi was an Iranian vegetable stew cooked with onion, garlic, spinach, green onion, kidney beans, turmeric, fresh fenugreek, black lemon, advieh (a Persian spice mix) served with parsley rice.
Majboos was an Arabic variant of biryani. A blend of vegetables and spices cooked for a great biryani taste.
The meal ended with an Instagram-worthy Chocolate Peanut butter Pretzel Milkshake. This calorie and decoration laden shake is a blend of vanilla ice-cream, peanut butter, chocolate sauce, topped with whipped cream and garnished with a piece of a Pretzel which gave a crunchy and salty twist to the shake.
Location and ambiance: 3.5/5
Service: N/A as this was an invite.
VFM: N/A as this was an invite.
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