SAVOUR SUBLIME ASIAN FLAVOURS AT SEEFAH
For erstwhile fans of The Blue who began to notice that something was missing from the food (and from the folk in the kitchen area) and were beginning to mildly panic, 2019 brings excellent news. After the successful launch of Soi69, Chefs Karan and Seefah’s little jewel in Breach Candy, the couple have, without any fanfare, opened a new eponymous space on Hill Road. It’s called Seefah and it is wonderful!
Seefah, 3rd Floor, Khan House, Next Time Square, Hill Road, Bandra (w), Mumbai 400 050. Phone: 089288 95952/089288 88710
Important things first.
The menu at Seefah features almost* every single one of your absolute favourite things at The Blue. As a recap, the focus is very much on Thai and Japanese cuisine with crowd pleasers and palate teasers.
The papaya salad, fried chicken, sushi, and sashimi (the tobikko – the roe’s tiny, briny, orange orbs with their firm pop) are all still sublime. That seasonal mango salad, with or without the crisp squid, has taken permanent residence on the menu. That green Thai curry is as aromatic and complex, and the steamed fish in its piquant, citrusy, sinus-blasting glory is even more perfect that before.
And now comes the better news.
The restaurant, on the third floor above the McDonald’s (and the inexplicably popular Kaitlyn’s Beer Garden) is large and can accommodate 50 covers as opposed to The Blue’s mere, table-hustling 20.
There is a little terrace that the place overlooks suffusing the interiors with light at lunch time and with a rare (for Bombay) sense of space at dinner. The interiors are beautiful and unpretentious; blue walls with a few cherry blossom sprigs painted here and there, furniture and décor in cane, wood and velvet, tables for four set up around the large dining room, and an island of high-bar chairs and an elevated table in the centre for larger groups or many individuals.
Chef Seefah says the kitchen is much, much bigger than the one at The Blue, and it features gas cooking rather than induction, which she says will only improve the deep flavours of what they serve. (I personally cannot imagine how it could be better, but I take her word for it.)
Those familiar with The Blue will also be delighted by the familiar faces at Seefah, because almost all her staff came to work with her at the new venture.
Children are allowed in the evenings as well, because the chef says she would like to watch her customers enjoy their food with their entire families.
In the few days since she opened, Chef Seefah herself has been walking to say hello from table to table and smiling at those who are thrilled to have finally found her again after she ‘disappeared’. “I wanted to do it quietly and properly,” she says, “and make sure everything was perfect before we started telling people.” Her generosity and sweetness seem to suffuse the space with a warmth that is as authentic and addictive as her flavours.
And people are talking.
Just via word of mouth, all the tables are full on a Friday night, four days since they opened their doors. This is fine for fans of Seefah. We know good things come to those who wait.
*Seefah the restaurant has replaced the pork dishes with other meats in acquiescence to the landlord’s religious dietary rules.
(It’s a New Bandra thing.)
Photographs courtesy Seefah