At the entrance, you are greeted by the hostess. She is dressed in a sari that is typical of Kerala. She is followed by the host and steward. Not to be outdone, he too is dressed in a mundu and shirt, replete with the 'phadka' on his shoulder. He is there to guide you with the culinary journey you are about to embark on. Meet our master chef, Mr. Bala Subramanian. He has created a new menu to satisfy the discerning customer and has personally helped source the authentic ingredients from down south. No wonder it is known for its best South Indian food in Mumbai.
One of the traditions in India is that you don't get up once you have settled down to eat. Hence we have called upon the concept of the sit-down buffet. It is still a buffet in that you get to choose from a variety of dishes. The only difference is that the tables, that is, the trolleys come to you even as you remain seated. Again in keeping with tradition, you are served finger bowls and rose water to wash your fingers so you can enjoy a 'finger-lickin' meal. As you settle down in the comfortable chairs you notice the dining hall is a Mangalore styled estate house and the decor filled with artworks that are true to the south. You are also surrounded by southern instrumental music. This is now a fitting ambiance to the culinary delights that await you.
The trolleys arrive. One has wines and another has pickles - If you like any of them you can buy a bottle. And still, another is rolled in with starters and main courses. Let's not forget the desserts from all the four southern states. The date halwa is a popular dessert. The story is that the chef created this in honor of a sheik who gifted the staff dates. How about getting acquainted with some signature dishes that have been created just for you? Stories at The Orchid Mumbai Vile Parle kitchen will tell you how each came to be. Some created by a chef in an in house competition, others re-created from popular regional favorites, still, others requested by a guest and made popular by word of mouth. Here are some of the much ordered and newly constituted menu requests, just for you at our Mumbai Restaurant:
- Kodi Vepudu & chicken to which capsicum and onion have been added in the last stage of frying
- Masa Kundapura - a once upon a time royal favorite of meat, from the royal durbar of Kundapur
- Meen Biriyani & meen being fish in Malayalam and Tamil - made popular with guests asking for it
- Kozhi Nadan Curry - the traditional way of cooking a chicken curry has maximum reviews on the web and hence continuing on the menu
- Khoomu Bhartad - a Coorg specialty of button mushrooms tossed in garlic, spiced with pepper and finished off with a hint of coconut vinegar
- Bamboo Shoot Curry
- Kozhi Melagu - fried chicken - Chettinad style -with black pepper
- Kalyera Pal Curry & lobster prepared with coconut milk
- Royala Pulusu - a prawn specialty from the Andhra coast.
The Vegetarian and Non-vegetarian Sit Down Buffet
- Sit down buffet veg -1300++
- Sit down non veg-1500++
- Sit down seafood-1800++Lunch is set from 12:00 pm to 3:00 pm
- And dinner from 7:00 pm to 11:45 pm
There are starter snacks and beverages, main course dishes and desserts. The main staples of different kinds of rice or poorie or chappatis are yours for the asking. We also serve the finest appams in town.