Pa Pa Ya- A journey of Molecular Gastronomy 

Pa Pa Ya is one of the most talked about and one of favorite restaurants in lively city of Mumbai…. The city which never sleeps neither it disappoints you by serving some mind blowing dishes from the Pan Asian Continent. Pa Pa Ya not only serves good food but also takes us to a journey of Revolutionising the pan-Asian dining experience, Pa Pa Ya is an assimilation of various cooking techniques and cultures found across the Asian continent. It is as much about culinary art as it is about offering an exceptional gastronomic experience. It showcases super innovative presentations, the likes of which have never been seen before, integrated with cutting edge contemporary cooking techniques, including the use of the latest innovations & technology used in molecular gastronomy.

Pa Pa Ya, It is a complete reinvention of Asian cuisine on a global scale. Leave your preconceived notions and perceptions out of the door, while enjoying a sensory experience at Pa Pa Ya. Here, eating is an experience unlike any, where we take you on a culinary journey through the landscape of Asia in a manner which has never been done before.


Pa Pa Ya is a modern Asian bistro from the House of Massive Restaurants and best described as a
chic, modern and radical reinterpretation of Asian cuisine.

Pa Pa Ya endeavours to offer a holistic dining experience and thus showcases a range of cocktails in its signature beverage section, which have been given the same tender, love and care as the cuisine, applying extensive use of molecular mixology with absolute cutting edge innovation never been seen before.

We were invited for the food tasting of this journey called Pa Pa Ya. This was the first time that #punefoodbloggers were invited for the food tasting from Mumbai. As we reached we got warm welcome from the team Pa Pa Ya.


The interior of the restaurant was just mesmerizing and had an urban feel with metal hexagon boxes dangling all around, nice dim light with warm red painted walls gave the interior a nice and a stand out look to the place.

Let’s begin with the Journey of food tasting:

Amuse Bouche:

The definition of amuse bouche is a French term which means a little bit of food which is served before the meal to stimulate the appetite. It had watermelon cubes with foam on it and nitrogen gas fumes bubbling out from the bowl beneath.

We ordered some drinks to cool us down:

Lighthouse : This is one of the signature drinks, lemongrass infused vodka, galangal, orange and pineapple  juice. Enough Alcohol contain to get started.

GO PA PA YA: Another gem from the signature drinks vodka, kaffir lime, thyme and rosemary reduction, citrus. Nice tangy and sour with the hint of vodka.

WISE WHISKY: This will be loved by Whisky lovers, strong and nice with flavors of homemade rosemary reduction.

Beer Battered Avocado Tacos , Corn : A Japanese Mexican Style Of Tacos With The Shell Of Tacos Made From ‘GYOZA Sheet’ (Primarily Used To Made Dumplings ) Stuffed With Beer Battered Crispy Avocado, Corn Topped With Mozzarella Cheese, and this was nice and crunchy with perfect taste of all the flavors.

Phad Thai Veg: This was served in big and heavy stone bowl which was actually pretty heavy to handle! Coming to the Phad Thai, it was almost the basic nothing extra wow factor, ketchup based  with the crushed peanut sprinkled over it.

Kale and pockchoy dimsums: It is one of the best dish which I liked the most. Gaozi Dressing along with  mushrooms and with lots of veggies in it.This one comes with a crispy papad and a spicy dip on the side.

Cheese Pakoda: Golf ball size cheese pakoda with loads of cheese filling within. Its a must have for the every cheese lover. Nice and soft cheese balls served with the spicy sauce to cut the taste. I #cheeslovers


Urmaki Sushi: Uramaki Sushi in simple words means inside out sushi.

Uramaki has a very interesting history.
The story goes that it was developed in Little Tokyo in Los Angeles in the late 1960’s by Machita chiro the sushi chef in a restaurant called Tokyo Kaikan. It seems the restaurant was having problems obtaining fat belly tuna (toro) for its mainly Japanese customers so started to substitute avocado instead. Avocado has a similar consistency and tends to melt in the mouth kind of like toro. Later, when the number of American customers started to increase, some disliked the texture of the seaweed, so Ichiro turned the roll “Inside-Out”; thus putting the rice on the outside, and the seaweed on the inside. Kind of “hiding” it.

This seemed to pacify the American customers and so the California Roll was born. Rather clever, don’t you think? It must have worked because Uramaki seems to be one of the most popular types of sushi now in the U.S.

Rice on the outside with seaweed on the inside stuffed at the bottom topped with deep fried greens spinach and sesame served with wasabi.
Presentation and taste wise this dish was really good. #recommended

Desserts:


Molecular Vanilla Dessert with Pannacotta: It was the curtain raiser for the dessert section, and the drama begins, Vanilla Ice cream was rightly made on the table with the help of Nitrogen gas which made the atmosphere little Cool and smoky around the table. Once it was done it was served on the plate with wobbly Pannacotta and crunchy salty nuts to cut the taste of sweetness if you wish to switch between both. Awesome and fresh vanilla ice-cream was nothing short of the yumminess. Pannacotta had to take a step back in front of the ice-cream.

#HighlyRecommended

Chocolate ball on fire –When this was placed on the table the first expression was like wow! A big chocolate ball stuffed with 4 scoops of vanilla ice cream, chocolate ganache, cheese cake cream served on a bed of coffee cream and loads of cookie crumble and almond crumble to this contrast the bright red berries were placed on the edge of the plate, and it was just nothing but an artwork and Chef was the artist to put all the effort into the dish. This looks so artistic and when they poured lit up alcohol and way the ball cracks up after the alcohol is poured is truly eye catching.

With very first bite alcohol hits you with the bitter taste of chocolate which is mesmerizing.

Overall Pa Pa Ya is a journey of molecular gastronomy which is beyond the imagination of food lovers.

I personally thank the team Pa Pa Ya for hosting us and making this journey a memorable one.

Lastly I thank #Jerlynfoodfanatic for putting up me in the list of invitees. 


Please have look at the Drooling pictures of the food which was served:


Advertisements

Published by

Fatfoodie

~I am born Vegetarian and will die because of my Overweight !!! ~Reviewer | Blogger | Foodie | Entrepreneur Twitter: @fatfoodiesbay Mail: fatfoodiesbay@gmail.com Instagram: fatfoodiesbay

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s