|No. 362, Senapati Bapat Marg, Lower Parel, Mumbai – 400013
Lunch: 12:30 PM-2:30 PM
Dinner: 7:30 PM-11:30 PM
|Instagram : @PalladiumHotelMumbai
Palladium Hotel, amongst the city’s most sought-after lifestyle destinations, unveils ‘The Sahib Room’, the property’s first Indian cuisine restaurant. The inspiration for The Sahib Room is the lives & times of the ‘Sahibs’ in the colonial-era, a time when Sahibs would revel in the joys of rich, flavoursome food and traditional Indian hospitality. Leading into The Sahib Room is the aptly named ‘Kipling Bar’, another colonial inspired offering that serves as the perfect space for pre-dinner gatherings over drinks.
‘The Sahib Room’ is a veritable journey into a bygone era, with elements of vintage old-world decor with antique features of the telephone, gramophone, and prints dating back to the late 17thcentury to mid-1800s. Water-colour paintings from this period depict the colonial past of India when writers and poets romanticized the Indian countryside and its people. The Sahib Room evokes a feeling of nostalgia when seen through the eyes of a young Maharaja who has travelled to Paris and Venice. A Maharaja who has enjoyed the customs and graces of his European peers, enough to bring these accents into his own drawing room.
The menu boasts classic Indian favourites with familiar ingredients and slight hints of modernity – the menus has been created keeping in mind the discerning diner who enjoys robust and flavoursome food. While over at the ‘Kipling Bar’, the beverage menu showcases the creativity of the mixologists, with fusion cocktails based on good ol’ classic libations infused with Indian ingredients. With its verandah seating, the Kipling Bar is inspired by the prolific colonial novelist and poet Rudyard Kipling, who spent many a years in the hill stations, observing the country life. His famous works like ‘The Jungle Book’ and protagonists like ‘Kim’ have served as the inspiration for many of the cocktails on the menu. The community table, in the centre of the Bar, is one of the highlights of the space with interesting paraphernalia from the era.
Begin your journey with the Paan Martini an addictive mix of betel leaf and vodka or with Gunga Din, named after the Kipling’s popular poem, a flavorsome mix of vodka, saffron, sherry, mace, grapes and wine.
Chef Paul Kinny, with his years of experience, is at the helm of kitchen affairs and has a passion for freshly cooked food, ingredients sourced from their natural habitat and freshly ground spices and herbs. He uses traditional ingredients that have medicinal properties like Dried Vetevier Root (Khus ki Jhad), Betel Flower Root (Paan ki Jhad) and Stone Flower (Pathar Phool) in his cooking. His style of cooking is one that masterfully blends innovation, taste, flavour and yet allows each ingredient to retain its inherent place and health benefits.
Chef Paul’s recommendations include kebas & grills such as the Lucknowi Seekh, hand ground lamb mince infused with fresh mint and spices, Sahib Ki Khaas Gilawat, a ‘tikki’ made from avocado & bamboo shoot served with citrus-mango chutney. Soups such as Phalon Ka Shorba or spiced mandarin orange soup with ‘chili dust’. Signature dishes such as Purvanchal Ka Saag, ‘tawa’ cooked puree of fresh organic greens and Sasranga Meat or Kashmiri hand-pulled lamb with garlic, cardamom, mace, are just some of the dishes to look forward to.
Venetian mirrors, gilt and brocade, Ossler chandeliers, deep rich upholstery and European formality are the design details that make The Sahib Room a veritable living room from a bygone era, and yet the play of colours and layout add a modern day contemporary touch. Large, exquisite chandeliers brighten up the dark wood furniture and its earthy tones. Ample natural daylight floods The Sahib Room through its large window panes during the day time hours.
Elegantly placed crockery on crisp white linen on tables at The Sahib Room & Kipling Bar will take you back in time when oil lamps, ink pens and silver cutlery were a common feature on dinner tables.
Chef Paul Kinny is the Group Director of Culinary Services at the Palladium Hotel, Mumbai. He is currently spearheading the new restaurant openings, The Sahib Room & Kipling Bar and Yuuka, at the Hotel.
Previously, Executive Chef at InterContinental Marine Drive, Chef Kinny was a vital member of the F&B team responsible for setting-up the hotel.
He has close to 2 decades of experience in Management, Food & Beverage sections of Hotels and Restaurants. Chef Kinny’s mains strength is innovation with an exceptional record of service in international establishments like the Taj Group of Hotel, Gourmet Restaurants Private Limited and Impresario Entertainment and Hospitality Pvt Ltd.
Chef Paul earned a Diploma in Hotel Administration and Food Technology from Sophia’s Polytechnic, Mumbai in 1992 and started a a decade long career with the Taj Mahal Hotel,Mumbai where he worked at their premier fine dine restaurant, the Zodiac Grill. Thereafter, he joined the first celebrity restaurant named after Sachin Tendulkar in Colaba as the Executive Chef. After a successful term at ‘Tendulkar’s’, he moved to Dubai to open the Modern Fine Dine Indian Restaurant at the Souk of Madinat Jumeirah as the Executive Chef.
Chef Paul returned back to India in 2005 and decided to do something other than being a chef and put his expertise to managerial use. He joined Impresario Entertainment and Hospitality Pvt Ltd (IEHPL) as the Business Head for their fine dine division. Here he has opened a total of 7 Restaurants across 3 cities which included the Salt Water and Smoke House Deli brands.