Slink & Bardot is a destination that goes beyond the ordinary. It’s a restaurant that invites diners to explore gourmet experiences rooted in regional Indian cuisine. No one does culture intersection better than them. In addition to being a social hub, this space celebrates the essence of Indian culinary heritage while appealing to a modern palate, making each visit a unique taste exploration.
And now, Slink & Bardot brings its second “Taste of Slink” menu, which promises a sensory voyage. “Taste of Slink” is an exclusive series that invites guests to explore innovative culinary creations. Building on the success of the previous Koliwada menu, which captivated diners with its bold, rustic flavours and unique interpretations of the fish thali, reflecting the rich maritime heritage of Mumbai’s fishing community, this new edition continues the culinary journey. The Koliwada menu featured a range of seafood dishes prepared with aromatic spices and traditional cooking techniques, offering a taste of the coastal culture that has shaped the city’s culinary landscape.
In this second edition, Chef Aliakbar Baldiwala and his team have curated a new menu that traverses the length of India, from the northern peaks of Kashmir to the southern palm-fringed shores of Kerala, showcasing each region’s diverse and illustrious culinary heritage. Begin with the aromatic dishes of Kashmir and the Himalayas, then descend to enjoy the vibrant Delhi chaat. Next, explore the regal spices of Rajasthan, followed by the bold and hearty flavours of Maharashtra. The journey continues through the coastal influences of Karnataka, culminating in the rich, spiced creations of Kerala.
Each course is thoughtfully paired with a cocktail specially designed to complement and enhance each dish, making this menu a tribute to the geographical and gastronomic diversity of India and offering a taste of its varied and illustrious culinary heritage.
The six-course journey begins with a dish that encapsulates the essence of Kashmir and the Himalayas, presented with Slink and Bardot’s signature flair. The Morel Tart, crafted from the cold-hardy buckwheat grain traditionally used in Madhav, symbolises the snowy peaks of the Himalayas. Inside, you’ll discover Kashmiri morels’ rare and earthy flavours, paired with a luscious smoked almond cream that adds a rich, velvety texture. Topping it off is a sprinkle of hemp seed dukkah, a nod to the chutneys of Uttar Pradesh and Himachal Pradesh, lending a natural accent without any intoxicating effects. This is a dish meant to be enjoyed with your hands — “pop it whole”- embrace the mess, savour the moment, and let the textures and flavours transport you to the high altitudes of the north.
Paired with Pahadi Firdaus: Beefeater London Dry Gin, Rhododendron, Lychee, Pahadi Lemon, Sparkling Wine and Hemp Seed Dust.
The second course is a delightful homage to the vibrant street food culture of Banaras, infused with the chaat influences of Delhi. Introducing a reimagined tomato chaat, this dish celebrates the essence of Banarasi flavours. The vegetarian version, Cherry Tamatar ki Chaat, features heirloom tomatoes, spiced and topped with a rich tomato rassa, crispy mathri, and shankarpali. For non-vegetarians, Machli ki Chaat offers an elevated experience by using the same zesty masala and tomato acidity to cure tender barramundi, creating a distinctive fish chaat. Complemented by two chutneys—one a creamy, earthy blend of avocado and yoghurt, and the other a tamarind habanero chutney that strikes a perfect balance of sweet and spicy—this dish is a textural and flavourful journey. Meant to be enjoyed with your hands, it’s a true reflection of India’s culinary heritage.
Paired with Dilli Slink: Absolut Elyx Vodka, Tamarind Jaggery, Smoked Agave and Khasta Cracker.
For the third course, experience the heartwarming flavours of Rajasthan with a bold reinterpretation of the iconic Dal Bati. The vegetarian option features a bati stuffed with peas, reminiscent of the traditional kachori filling, while the non-vegetarian version is filled with succulent pulled duck, seasoned with a rich kachori masala. Both are served atop a bed of smoked panchmel dal, a nod to the Bohri tradition of smoky dal samosas, enriched with a touch of sour cream for balance. The bati is cooked over charcoal, then finished in the oven and bathed in chilli ghee, which adds a deep, spicy richness that makes this dish truly indulgent. Accompanied by a light onion and herb salad, this dish is meant to be hearty and satisfying.
Paired with Gilded Desert: Monkey 47 Gin, Rosso Vermouth, Amaro, Clay Pot Aged Ghee, Chocolate Leaf and Ghee Residue.
The fourth course moves from Rajasthan to Maharashtra, where the rich and spicy Kolhapuri style takes centre stage. Inspired by the famed Kolhapuri mutton, the culinary team has crafted its own rendition, Lamb Chop Kolhapuri, glazed with a Kolhapuri masala, and braised to perfection in the oven. This succulent lamb is served on a bed of creamy garlic labneh, accompanied by a refreshing cucumber koshimbir—a traditional Maharashtra salad seasoned with mustard seeds, coconut oil, chillies, and a generous splash of lime juice. A sprinkle of crunchy black wild rice and a touch of mint oil adds some crunch. For a vegetarian option, enjoy the Braised Cauliflower Kolhapuri, featuring the same flavourful Kolhapuri masala and served with garlic labneh, koshimbir, and puffed rice.
Paired with Saaj of Kolhapur: Havana Club Anejo 3 Anos Rum, Coconut Syrup, Cucumber, Fresh Citrus, Cury Leaves, Kolhapuri Tincture.
Celebrating Karnataka’s coastal and Udupi influences with a creative take on the classic Nasi Goreng for the fifth course, the Eggplant Nasi Goreng features roasted Mangalorean eggplant skewers served on a bed of aromatic coconut rice. For vegetarians, there’s podi avocado and a crispy curry leaf cracker, all complemented by a tangy tomato rasam made from tomato and tamarind, seasoned with a unique rasam podi. For those preferring meat, the Buff Nasi Goreng includes tender Mangalorean roast buffalo skewers and a podi fried egg, adding a rich and flavourful touch. This course offers the pleasure of savouring each component separately or mixing them together for a delightful culinary experience.
Paired with Bengaluru 77°: Longitude77° Indian Single Malt Whisky, Toasted Rice Palm Sugar, Charcoal Smoked Mango, Lemon, Tapioca Chips
For the sixth and last course, you are transported to Kerala, the southernmost tip of India, with a dessert that pays homage to the region’s flavours and history. The result is the creation of Idukki Gold, which features a moist banana cake paired with homemade coconut ice cream infused with pandan. Topped with a unique fermented banana honey, which offers a complex, salted caramel-like flavour, this dessert is further enhanced by a crunchy black pepper crumb. Inspired by the traditional “Nice Time” biscuit, Slink & Bardot has crafted its own version with a sprinkle of sugar to add texture. Named after the small town of Idukki, renowned for its exceptional spices, this dish celebrates the historical significance of black pepper—once called “Black Gold”—and its pivotal role in shaping culinary traditions.
Paired with Coastal Crème: Jameson Black Barrel Irish Whiskey, Kahlua, Baked Banana, Coconut and Ice Cream Foam.
Address: Thadani House 329/A Opposite Indian Coast Guard Worli Village, Mumbai 400030
Timing: Open from Sunday to Thursday | 6 pm to 1:30 am (Shut on Mondays)
Contact Details: +91 7045904728
Dress code: Smart Casuals, no shorts or slippers | (gentlemen: full-length pants and covered shoes required)
No children under the age of 16 are allowed on weekends.
Price: INR 4850 for the meal | INR 5800 for six-course menu + two beverages | INR 8000 for six-course menu + five cocktails
