Chef Saby, Keeping it Authentic, Fair & Honest at 'Recca'

Recca, a recently launched restaurant by Celebrity Chef Sabyasachi Gorai has created a buzz in Mumbai. Located at Kala Ghoda art district with the progressive European menu, everything here is created using local Indian ingredients. After delivering a world-class experience at Lavash, Delhi, Byg Brewski, Banglore, Poppins Hotal, Gurgaon this time he has chosen Mumbai. Here is an exclusive interview of Chef Sabyasachi Gorai on his recent launch.

Mumbai is not only a city it is an emotion. After delivering an exceptional class at Lavash, Delhi, Byg Brewski, Banglore, Poppins Hotal, Gurgaon this time it is Mumbai. Can we say that it is your much-awaited project? Please share the emotions behind this city and Recca?

Chef Saby: Started my life in Bombay back in 1996. I owe everything I am today to this beautiful city. Yes, it is more than an awaited project, it's a journey into my past, a celebration of my successes and a labour of love. I wanted to offer Mumbai a culinary experience like no other. Slow-cooked food, a rainbow of ingredients, healthy wholesome flavours all find a home at Recca where the essence of India has been given a global outlook to present a progressive European Restaurant. Each dish had its own unique distinctive character and flavour depending on its origins and the ingredients we have chosen to recreate it. Every dish had a story to tell.

As a chef what exceptional do you find in the culinary arena of Mumbai?

Chef Saby: Every region has its culinary influence, Mumbai's culinary arena carries a mixture and variety of culinary experiences. Here you can find the best of the enormous range of Marathi dishes, Iranian foods, Goan foods and the list goes on. Being the Commercial capital of India, Mumbai is the hub of brands that deliver diversified cuisines.

At Recca, you have Prawns crusted with popcorn which sounds unique, please elaborate more about the menu of Recca?

Chef Saby: Recca introduces Mumbai to the world of progressive Meditteranean cuisine. Recca is a paradigm shift in the world of alternative cuisine by creating an unconventional European menu using carefully curated ingredients from India. From Horse gram Hummus to Kashmiri Kalari; From Greek Spinach Pie to Hye Rollers (Light Salad Wraps) the menu is a surprise right from the starters. A definite winner is the Paper Thin Lavash Pizza with unique toppings such as Smoked Artisanal Bengali cheese to Middle-eastern Lamb mince. The range of soups and salads are the perfect accompaniment to the weather, with an array of options from Malabar seafood chowder to our signature Amaranth Salad.

The irresistible Dolmas (stuffed vegetables, baked-on skin) are a lunchtime addition to the all-day menu with Prawn & Onion to Aubergine and more. We also have an option of small plates and planchas (the Spanish style hot skillet) before diners delve into the choicest Espetada (From the Lava Grill) and Koobideh (Mediterranean kebabs). Our Mains migrate from Claypot pastas in the day to House Special Himalayan Salt Grills as the sunsets each featuring only the finest ingredients from India presented with the European flair.

Even the dessert selection has been crafted to take you back to the era of its creation, from Ponchiki- the original Donut made with mama’s custard and homemade ground chocolate to the

Burnt Cheese Cake inspired by the oldest known baked cheesecake, inspired by the temple cuisine of Odisha. Each dish is a recreation of the glorious global culinary past blended with the modernity of the new world.

At Recca, you are using all local Indian ingredients, please tell us that how you choose the best ingredients for the world-class servings?

Chef Saby: Personally, as a Chef, I am very much precise while choosing the ingredients as they are the heartbeat of any dish. I with my team use to visit the places to handpick the best ingredients before finalizing the source of the ingredients. It took around 5-6 months in approving the ingredients. We are bringing Bayberries from Uttarakhand, Amaranth from the North, Phodshi Bhaji from Maharashtra, Gourd from Kerala, Badami Aloo from Assam and other incredible ingredients from across the country to recreate them into our modern European menu.

Share about the unique ambience which you are delivering at The Kala Ghoda Arts District?

Chef Saby: The interiors have been designed by the acclaimed design atelier Siddarth Garrimela; and compliment the food culture of the restaurant. Pristine white walls, offset by aerial gardens.

Wooden Flooring with every element crafted to enhance the acoustics of the venue. The open seating plan allows each guest to be a part of the action, while comfortably maintaining physical distancing. Whether diners choose to sit by the heritage bay windows, the sumptuous banquettes, or sink into the chesterfield leather couches or up at the bar, customers will be transported to another time and another place – all their senses will be heightened!

At Recca Everything is served in traditional materials, please share the idea and inspiration about the same.

Chef Saby: I always choose natural products. At Recca, my aim is just not to serve Authentic dishes but also each dish should carry the aura and feel of its being authentic. When we say it's Authentic, it means from ingredients, appearance to its plating, everything should be aligned parallelly to deliver the feel and emotions behind the dish. At Recca, everything is served in traditional materials like cast iron, wood, terracotta and even seashells.

As you have mentioned in one of the media statement that the menu of Reca is progressive, what does it exactly means in terms of menu and what changes we can expect in the nearby future?

Chef Saby: When I say progressive menu it means it will keep on changing as per the availability of the seasonal ingredients. The Meditteranean is a fantastic example of a place, an area, a lifestyle of many people and their influences spread throughout the centuries. The original custodians of the blue zone culinary philosophy, the locals of the region eat an impressive variety of garden vegetables and plant-based foods. As the seasons change so do their choices of ingredients as they combine seasonal fruits and vegetables with whole grains and beans that dominate their meals throughout the year. While four of the five blue zones consume meat, they do so by celebrating the produce in a clean, flavoursome way. Seafood is consumed at its freshest and meat is harvested straight from the source to ensure its purest form. Recca is a tribute to this culinary philosophy but with a unique twist.

Please share about the unique menu you have for your guests at the Bar of Recca?

Chef Saby: Recca is housing a wide range of labels from India to showcase the rich trajectory of the nation along with a selection of International pours. Spearheaded by celebrated mixologist Darell Mascarenhas, the team will be crafting up cocktails using the foraged Indian ingredients and natural house-made mixers for an experience as exciting as our culinary offerings. All-time classics such as the American Smoked Whiskey Sour will be given an Indian twist, with spices and botanicals from

the region. England’s Ot&t will feature fresh Nagpur Oranges. A signature favourite, Crusoe’s Friend, based on the Hollywood blockbuster castaway will be a refreshing take on this tropical drink. With special curations for our lady patrons like Floral toned Whiskey Sours and Gourmet cosmopolitans, the bar menu has a tipple to can tantalise all taste buds.

Three words for Recca.

Clean, Fair & Honest.