A new restaurant-bar in Khar is all about keeping it casual, intimate and classy
Cuban spicy sriracha tofu with milk buns. Pics/Sameer Markande
Located in the F&B hotspot of Khar, Silly, all white and serene, appears like an oasis of calm from the outside. A towering 65-year-old mango tree and a brick-exposed wall with a living room-style shelf of antiques peep out, inviting curious glances from passersby. When we step in, the rustling of flora, footfall on the gravel pathway, and a faint chirping of birds drown out the traffic. As we soak in the filtering sunlight and check out the Boho, macramé detailings, vintage mirrors and cosy but elegant seating options — there’s a jute swing set to call dibs on — one of the many quirky signboards around us sum up our feelings: “Be Silly, here and everywhere”.
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Madras lamb curry with steam rice
Created by Pawan Shahri and Dhaval Udeshi of London Taxi and Butterfly High fame, along with luxury events expert Nikita Harisinghani and first-time restaurateur Karan Nohria, the all-day café-bar-and-restaurant opens doors this evening. With a seamless blend of indoor and outdoor dining options, the 4,700-sqft hangout exudes a classy, intimate charm. “From being able to roast your own coffee, to picking herbs for your cocktails, and from dropping in to work or chill in a corner, to curling up with a book from the library, there’s something for everyone,” says Udeshi. Shahri adds that the idea is to turn it into a community centre, saying, “We plan to collaborate with small businesses for pop-ups and workshops.” It makes sense as we pore over the expansive menu boasting of 90-odd items. “I call it thoughtful food. There’s an amalgamation of all cuisines, with focus on seasonal and local produce,” Udeshi asserts, as we sip on a fragrant and summery gin-based Cucumis rosai ('700).
The space has an al fresco area, dining space, a mezzanine co-working floor and a roastery-cum-bar area
First up from chef Ganesh Bisht’s kitchen is a hug-in-a-bowl brown butter, cream of mushroom ('325). It sets the tone for Bisht’s fare which is light and playful, as we find out with a refreshing bowl of watermelon, berries and feta ('425) that makes us want to become a salad person. Next up are yummy milk buns, one with a filling of Cuban spicy sriracha tofu ('350) and the other, of pulled BBQ chicken ('375) — both repeatable.
(From left) Karan Nohria, Nikita Harisinghani, Dhaval Udeshi and Pawan Shahri, the team behind Silly
The real star, though, is the hand-rolled peri peri potato chips served on the side. Among other small plates, is a stellar cranberry and pecan crostini with goat cheese ('350) and Asian skillet nachos ('350), while the wild mushroom truffle dim sums ('425) fail to impress. Sliders — one, a chatpata curry chicken with mango chutney ('395) and another, a healthy umami almond quinoa variant ('425) — also deserve a thumbs-up; we wash them down with a smoky, whiskey-based Curry Mary ('650).
Silly kulhad
The stand-out from mixologist Latesh Kotian’s bar is Silly kulhad ('550), a sweet reminder of cool, clay pot lassis. A blend of kiwi crush and pineapple juice along with white rum, it’s the perfect drink to kick back with on a sweltering afternoon. From the mains, our pick is a flavourful, comforting Madras lamb curry-steam rice ('425) that we follow up with desserts, of which, the Mango panna cotta ('450) impresses. As we wrap up with a heady coffee-roasting experience, we can’t wait to head here to soak in its post-sundown avatar, and perhaps, peek at the moon from the swing that caught our fancy.
Watermelon, berries and feta salad
At: Silly, Ground floor, 5th Road, Khar West
From: 12 pm to 1 am (open from 7 pm today)
Call: 9004418531
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