Dahisar restaurant introduces diners to new cuisine every two weeks

Nutmeg and asparagus spetzle with green peas

It's been three months since Mondo: Handcrafted Fine Dine, a restaurant in Dahisar West, opened its doors, and they have already changed the menu over 10 times. Evidently, this is the most intriguing feature about the place: the food undergoes a complete overhaul every 15 days.

While they don't have the regular menu that most restaurants offer, what they do have is a fixed six-course meal with one international and one Indian cuisine. You're free to pick either or go for both. This week, it's the German and Awadhi cuisine, an eclectic combination that, we thought, certainly warranted a sampling session.

Khoya sevaiyyan with rajbhog cream and pista barfi from the Awadhi course

At the time of our visit the restaurant, located on New Link Road, Kanderpada West, had one occupied table. This was peak lunch hour. Done up tastefully in muted colours, the space is plush minus the snooty vibe. There's also an al fresco-section, for those who want to enjoy the breeze.

Being serial guzzlers, it's the bar menu that catches our attention first. However, we are disheartened to find that the place offers no alcohol or cocktails. German food without a glass of beer? Turns out, the owners are trying to secure a liquor permit because the restaurant is housed on the ground floor of a residential complex.

Nalli nihari served with warqi paratha from the Awadhi menu

Going by the chef's recommendation, we pick the Kaffir lime and Sugarcane Mojito lined with Cayenne Pepper (R200) which is a refreshing mocktail to get us started. Curious and gluttonous, we then call for both cuisines, and to balance it out, pick the German Bavaria (vegetarian) course for R599 and Awadh non-vegetarian for Rs 699.

The German course rolls with the Pickled Vegetable on Norlander Bread. The bread is delicious, and we love the taste of honey with a little tartness from the lemon. The chives and tomatoes add to the flavour. Next up is the Kartoffelsuppe, the traditional warm winter soup popular across Eastern Europe. The taste is familiar, almost reminding us of a sophisticated version of a packaged soup. This is followed by two pieces of golden brown schnitzels with honey mustard.

A view of the al fresco section

Traditionally, it's prepared in meat that is fried and then coated with breadcrumbs. Here, they use potato, sweet potato, yam and asparagus. Dunked in the dip, the schnitzels are crunchy and tasty. But, it's the Nutmeg and asparagus cheesy spaetzle that's king. Spaetzle are soft egg noodle commonly found in Austrian and German cuisines. Have it only you if you truly love cheese.

The Awadhi course, on the other hand, consists of signature dishes from the region. Although presented beautifully, the Firdozi Aloo with Anardana Ki Chutney is a bit bland for our taste. The Murgh Hara Sorbha is comforting and we'd love it on a rainy day. The dish that we fall in love with is the Nalli nihari served with warqi parantha, which has a quick Old Delhi recall.

We must add that the desserts in both courses are exceptional. The Apple Crumble with Vanilla Sauce in the German course and the Khoya Sevaiyyan With Rajbhog Cream and Pista Barfi in Awadhi are befitting conclusions to the meal. While they don't get all dishes right, they tick most boxes. The prices are reasonable for a fine dine and so is the service.

Mondo didn't know we were there. mid-day reviews anonymously and pays for meals