Chef Ameya Mahajani curates new menu at Balsa; focuses on local ingredients

The restaurant will also see retailing some of their signature dips and sauces for guests to take home and experiment with their dishes at home.
  • Nusra Deputy Features Editor
Balsa

Redefining the food at Balsa, Chef Ameya Mahajani, Executive Chef is all set to launch a new menu this month.

Situated in the heart of Kamala Mills, Balsa is an Al fresco restaurant that serves global tapas, and is known for its tropical vibe and eclectic cocktails.

Chef Ameya has curated a new menu that is inspired by local Indian flavours, giving the essence and importance to locally sourced ingredients that strive to please the Indian palate.

The menu is a fresh and unique take on traditional ingredients that are delightfully balanced and playfully nuanced!

The idea is to put Balsa on the culinary map of Mumbai. We plan to serve straight from the heart no nonsense kinda food filled with exciting flavours, with surprises, a menu for all age group and palates such as more of vegetarian  and Jain options to offer,” he shared.

A graduate from IHM-Aurangabad and Le Cordon Bleu, Sydney-Australia he has worked with top restaurants like Wagamama and later was able to land a prep cook job at Tetsuya Wakuda. After coming back to India he joined Salt Water Cafe as a Jr Sous Chef, then went on to work at several restaurants in the capacity of an Executive chef namely, Cafe Mocambo in Fort, Aromas Cafe in Powai which has four outlets in Mumbai, Consultant Chef to Plunge lounge and Glint by Plunge Both in Koregaon park Pune from 2017 to present and has now joined as an Executive Chef.

The new menu boasts of 25 dishes and continues to feature some of the best sellers from the older version revamped to tantalise your palates. Chef recommends the Poha crusted Prawns and Mango chilli salsa, the 5 Cheese and fried shallot Flatbread, the Kaffir Lime Paneer Slider, The Lamb Goulash with burnt garlic wild rice, the Andhra style paneer with smoked tomato kachumber, 3 mushroom cappuccino as a must have.

He believes unconventional and surprising use of ingredients will be key focus for this menu. Currently, he is planning rigorous research in the days to come and build Balsa as a destination of innovative yet familiar food.

Soon, the restaurant will also see retailing some of their signature dips and sauces for guests to take home and experiment with their dishes at home.

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