In an attempt to salvage an average work day with a fragrant, hearty meal, we sauntered through Gate number 6 of the Mahalaxmi Racecourse, trying to spot the new eatery that has been creating buzz in Mumbai’s constantly evolving food scene. We spotted our gastronomic terminus on our extreme right—and only a short walk away stood Keiba, a vision in white, woodsy tones and apple green.
Keiba’s seamless outdoor-indoor design, entwined with decade-old trees and hot-pink bougainvillea flowers, ushered us in like a long-lost lover. We walked onto the restaurant’s stone tiles dispersed between tiny black and white pebbles, to be welcomed by sheltered cabin-like wicker chairs resting on the porch. The outdoor space was both private and open, courtesy of its multiples seating levels on each side and roomy passage ways between its different seating areas. A trickling water instalment adds another element of nature to the outdoor setting.
Leading to Keiba’s indoor space was a long frontal wall hand-painted with two converging trees and cherry blossom flowers—reflecting the natural theme of the restaurant. The indoors space continued the wicker theme, but quietly surprised us with geometrical motifs and a cosy, low ceiling. It became pretty clear to us that Keiba has not banked solely on its decadent setting in Mumbai’s prime location—the Mahalaxmi Racecourse—but has also got its design sensibility right.
Architect Sumessh Menon has designed an environment keeping in mind the visual experience of the visitor, as well as the woodsy setting of the restaurant co-owned by Neeti Goel (of Nom Nom and Madras Dairies), Ronak Rochlani (owner at RR Events) and Suren Joshi (partner at Pali Village Cafe, Su Casa and I Think Fitness Cafe) along with Aftab Moon.
We placed our order for Pork Spare Ribs in Black Pepper Sauce, Spicy Bird-Eye Chilli Prawn, Poached Peking Chicken Dimsums as well as Shrimp & Avocado Maki Rolls and waited in anticipation. The fresh meat was rich in flavour and quantity—supplementing the rich Asian fragrances wafting in from the kitchen. We asked for Stir-Fried Udon Noodles with Prawns and Thai Green Curry with Fresh Vegetables for mains to complete the meal.
Keiba’s inventive bar smartly caters to both faces of the 3,800-square-foot restaurant—the natural, airy outdoors and cosy, chic indoors. As our mains arrived in their steamy glory, we dug into the meal at a smoother pace, looking out at the horse stables on the left. The hot meal with perfectly balanced ingredients delightfully accompanied the spectacle of the majestic creatures standing at their designated stables. Satisfied with the meal and the ambience, we asked to share the Chocolate Fondant with Hazelnut Gelato for dessert. The last course was heavenly, to say the least.
Keiba is located at Royal Western India Turf Club, Mahalakshmi, Mumbai and is open from 12:30 – 4 PM and 4 PM – 1:30 AM on all days. Tel: +91 7400066640
HOSPITALITY, RESTAURANTS AND CAFE ARCHITECTURE & INTERIOR DESIGN PROJECTS DONE BY SUMESSH MENON AND ASSOCIATES.
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