“At Umame, while we have retained some classics and old favourites, the menu is greatly enhanced with the addition of Pan Asian delicacies created after extensive research and tastings”, says Farrokh.
The menu at “Umame” presents the best of Pan Asia, culled from Farrokh’s signature menus, world travels and his favourites too. From a vast variety of Dim sums with unusual fillings, high quality Sushi & Sashimi, Vietnamese delicacies, Singaporean street food and Cantonese specialties, created by Farrokh and a team of chefs trained in Singapore.
“Umame” which means the fifth taste, has a decor that beautifully complements the subtle flavours of the food.
In a city with a serious dearth of fine dining spaces that celebrate life with fine food & wine, “Umame” is yet another welcome offering by Farrokh Khambata. “Umame” is a space that beautifully reflects the ethos of its location. Its lavish, rarified design makes “Umame” one of the most elegant, quietly stylish restaurants in the city today.
- Rainbow Rolls – California Rolls with Salmon, Tuna, Prawns and Avocado
- Spider Rolls – Soft Shell Crab Tempura with Avocado, Tobbiko and Cream Cheese
- Sun Set Boulevard – Tempura Prawn with Asparagus and Snow Crab
- Tempura of Spiny Lobster with Red Miso and “Nitsume” sweet soy sauce
- Tempura of Asparagus with Parmesan Aioli
- Napa Valley – Avocado, Cucumber and Cream Cheese with White Sesame
- Geisha Rolls – Sweet Potato and Asparagus with Jalapeño Dressing
- Raw Papaya Salad Rolls coated with Cracked Peanuts
- Korean Kimchi Rolls – Spicy Kimchi with Rice and Toasted Sesame Seeds
SASHIMI
- Sashimi Moriawase – An assorted platter of Ikarami salmon loin, Kihada Maguro Yellow Fin Tuna
- Hamachi Tiradito with Jalapeño Dressing
DIM SUM
- Dumpling of Chive and Prawn
- Crystal Dumplings of Scallop and Shrimp
- Pau of Char Siew Pork Belly
APPETIZERS
- UMAME Crispy Aromatic Duck served with Mandarin Pancakes, Hoisin-Plum Sauce and Accompaniments
- Mekong Whisky Flambéed Prawns
- Lemon Grass and Sriracha Grilled Shrimp
- UMAME Barbecue Chicken
- Crispy Prawn and Chive Cheung Feung with Creamy Spicy Sauce
- Crispy Siu Mai of Water Chestnuts and Corn Curd
- Enoki Mushroom and Straw Fungus Har Gao
- Crispy Vegetable Tempura Cheung Fung
- Crisp yet Tender Iberian Pork Belly with Honey Garlic Glaze
- Silken Tofu with Cashew nuts and Dark Soy
- Barbecued Cottage Cheese with Scallions, Ginger Juice, Chili and Black Sesame
- Water Chestnuts with Corn Curd and Lemon Chili Drip
SOUP
- KHAO SUEY – A Joss Specialty of a Burmese Curried Soup with Noodles
- An Oriental Crab Bisque flavored with Chinese Parsley
- Asparagus and Pine nut Cappuccino
MAIN COURSE
- Miso Encrusted Chilean Sea Bass served with Shoyu, Sticky Rice and Greens
- Pepper Crusted Alaskan Cod with Balsamic Teriyaki Glaze, Sticky Rice and Greens
- Smoked Himalayan Rainbow Trout with Rice Wine and Anise flavored Butter
- General Tsao’s Chicken
- Shaking “Loc Lac” Argentinean Beef with Caramelized Onions
- Balinese Clay Pot
- Zucchini, Young Corn and Broccoli / Water Chestnuts and Tofu
- Massaman Red Curry with New Zealand Lamb Shank with Potatoes
- Kung Pao Tofu with Asparagus and Fragrant Chili
- Min Jian New Potatoes and Baby Corn with Thai Basil
- Trilogy of Mushrooms and Black Fungus in a Whisky Flambé Sauce
- Thai Asparagus Spears with Edamame Beans in Kafir Lemon and Soy Butter
CLAY POT
- Balinese Clay Pot of Zucchini, Young Corn and Broccoli
- Massaman Red Curry with New Zealand Lamb Shank with Potatoes
RICE AND NOODLES
- Prosperity Noodles Pan Fried with Broccoli and Asparagus/ Chicken/ Shrimps
- Mee Goreng – Indonesian Noodles with Asian Vegetables/ Chicken/ Seafood
DESSERTS
- Chocolate Cigar with Prune and Armagnac Ice Cream and Cookie Marque
- My Sweetest Mistake
- Joss Hot Kahlua Chocolate Soufflé
- Filo Mille Feuille with Assorted Berries and Honey Balsamic Glaze
Ingredients –
- 12 Boiled New Potatoes
- Marination for Potatoes:
- 4tblspn Sriracha Sauce
- ½ tspn chopped Garlic
- ½ tspn chopped Red Chili
- ½ tspn chopped Lemon Grass
- 1 tspn Sugar
- ½ tspn Lime Juice
- 1tspn Oil
- Basil Leaves
- Kafir Leaves
Method –
- Mix all the ingredients for the marination in a bowl.
- Add to it the boiled New Potaotes and coat them well and leave it at the side to soak the marination sauce.
- In a separate pan, add the oil and fry the Basil Leaves until they are crispy. Once done, remove them on a side plate with some kitchen tissue to soak the excess oil.
- On a griller, take the marinated new potatoes and cook them until slightly charred.
- Remove them on a serving plate and garnish with the crispy basil leaves.
- Serve them hot and enjoy.
In a city with a serious dearth of fines spaces the lounge area is a perfect space for private bashes with a dramatically lit ceiling, its own bar and a DJ console. Umame is a space that beautifully reflects the ethos of its location. Its lavish, rarified design makes “Umame” one of the most elegant, quietly stylish restaurants in the city today.
1st floor, Cambata Building,
42 Maharishi Karve Road,
Opposite Oval Maidan, Next to Eros Theatre,
Churchgate, Mumbai 400020
For Reservations:
T 022 6111 0303 / 6635 6908
F 022 6723 0226
E reservations.umame@cateringandallied.com
For Banquet Details:
Ms. Sushil Chavan
T 022 6111 0333 / 0303
E umame@cateringandallied.com
Timings: 12.00 pm – 3.30 pm / 7.30 pm – 11.30 pm
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