Veranda

Veranda @ Executive Enclave


‘Veranda’ is a bright sunlit courtyard with an art deco vibe in the heart of Bandra serving up deconstructed modern Indian cuisine while keeping traditional flavorings intact. The space is a melting pot for artists both in a traditional and gastronomic sense coming together to offer a unique sensorial experience to all day diners with palate pleasing dishes and vivid works of art exhibited around.

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Veranda


‘Veranda’ is a bright sunlit courtyard with an art deco vibe in the heart of Bandra serving up deconstructed modern Indian cuisine while keeping traditional flavorings intact. The space is a melting pot for artists both in a traditional and gastronomic sense coming together to offer a unique sensorial experience to all day diners with palate pleasing dishes and vivid works of art exhibited around.
The culinary team at Veranda have incorporated new age gourmet techniques to prepare dishes true to the Indian heritage and plated them with an artistic European savoir-faire.
The progressive Indian menu covers flavors spanning the length and breath of India with inclusions from regional favorites like Kerala’s Allep pey Prawn Curry and Goa’s Pork Vindaloo to city inspired Mumbai Tawa Rice. The chefs have also introduced some new ingredients to authentic Indian favorites - Tandoori Mushroom Carpaccio has jeera roasted asparagus and edamame.
Veranda opens doors on 14th August and should definitely be on the top of Sunday brunchers’ lists with live performances and a wide cocktail menu to enjoy.

Must Try Dishesh!

  • Dahi Bhalla (A deconstructed recreation)
  • Cottage Cheese Trilogy
  • Pork Vindaloo
  • Alleppey Prawn Curry

Veranda Signature Menu


SOUPS
  • Roasted pumpkin `300
  • Sour cream, blue cheese crouton
  • Tomato Shorba `300
  • Fresh coriander, brunoise of tomatoes
  • Army Camp Chicken Soup `300
  • Chicken julienne, mint & brown onions
SALADS
  • Baby Beetroot, Arugula & Quinoa Salad `375
  • Feta, citrus fruit, pears gel, kasundi honey mustard dressing.
  • Crab & Raw Mango Salad `525
  • Roasted bell peppers, Thai spiced salad, lemon vinegar dressing, and spicy avocado cream.
APPETIZER
  • Palak Bhindi Chat `300
  • Crisp fried baby spinach and okra marinated with Indian spices yoghurt, saunt & mint chutney.
  • Dahi Bhalla `300
  • Baked yoghurt, tamarind gel, pomegranate reduction, and mint chutney. Urad dal flitters soaked in sweetened yoghurt, crispy potatoes.
  • Tandoori Mushroom Carpaccio `400
  • Hickory smoke, jeera roasted asparagus and edamame, mint powder, cherry tomatoes
  • Sabz Galouti `375
  • Gallets of mushroom, Spinach & Beetroot.
  • Tomato chutney, mango pickle, Shimji mushrooms
  • Dravidian Mini Idlis `300
  • Gunpowder, Desi Ghee, Pumpkin puree
  • Prawns Koliwada `450
  • Ranch dressing, mint chutney
  • Chicken Wings `400
  • Teriyaki drizzle, ranch dressing, spring onion
  • Crispy Pork Belly In Vindaloo `450
  • Prawn crisp, crispy bacon
  • Shami Kebab `450
  • Lamb cooked with lentils, apricot chutney, and spicy mayonnaise
  • Kasundi Mustard Fried Fish `450
  • Panko crumb, fresh coriander, tartar sauce.
TANDOOR
  • Cottage Cheese Trilogy `350
  • Tulsi , zafran, malai paneer tikka
  • Putanisca, micro greens, spicy makhani pipette
  • Tandoori Prawns `450
  • Slow cooked onion and tomato salad
  • Fenugreek hollandaise, mint sauce
  • Dhaba Chicken Platter `400
  • Pudina, kashmiri red chilli, zafrani chicken tikka
  • Ranz dressing, onion tomato and capsicum salad
  • Sheekh Kebab `450
  • Minced lamb is marinated with lime, coriander and cumin
MAINS
  • Gaon Fish Curry `500
  • Fish cooked in red chilies and coconut curry
  • Crispy potatoes, Butter thyme rice, beer batter onions
  • Tawa Red Tilapia Masala `500
  • Spiced quinoa, poppy seed potatoes and tomato kasundi sauce & cheena.
  • Mumbai Tawa Rice With Chicken Teriyaki `450
  • Spicy sticky rice, Thai salad
  • Lamb Seekh Masala `650
  • Masala akoori, panko crumbed lamb brain
  • Beetroot water onions, sunflower cress
  • Baigan Ka Bharta `400
  • Clayoven roasted aborigine cooked with onions and tomatoes.
  • Served with Kulchas
RUBY MURRY (CURRIES)
  • Mattar Paneer `400
  • Cottage cheese & Peas in a humble vegetarian curry.
  • Chicken Chettinad `450
  • Chicken with onions, curry leaves and black pepper.
  • Alleppey Prawn CURRY `500
  • Coconut, raw mango, curry leaves, and mustard seeds.
  • Roganjosh `600
  • Lamb curry spiced with Kashmiri red chilies.
  • Lamb Shanks Stew `700
  • Anglo Indian shanks cooked on dum. Originated during the British Raj
  • Pork Vindaloo `500
  • Spicy Goan curry with slow cooked pork belly.
TRADITIONAL
  • Achari Paneer `400
  • Tandoor roasted cottage cheese with onion tomatoes and coriander
  • Paneer Makhani `400
  • Cottage cheese in a creamy tomato gravy finished with dried fenugreek.
  • Kashmiri Dum Aloo `350
  • Potatoes cooked in red chilies and yoghurt gravy
  • Lasooni Palak Paneer `400
  • Cottage cheese cooked with onion, tomatoes and spinach
  • Butter Chicken `450
  • Tandoor roasted chicken cooked in mild tomato gravy.
LENTILS
  • Maa ki Dal `300
  • Veranda’s version of the dal makhani
  • Dal Fry Tadkla `300
  • Rich, authentic yellow dal
RICE
  • Chicken Tikka Biryani `400
  • Lamb Dum Biryani `450
  • Veg Kashimiri Pullao `350
  • Prawns Pullao `425
  • Mumbai Tawa sticky rice `300
BREADS
  • Naans `80
  • Freshly backed from the tandoor
  • Plain/ Garlic/ Cheese
  • Roomali Roti `80
  • Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturn tawa
  • Stuffed Kulchas `80
  • Basil Pesto/Sun dried Tomatoes / Missi Roti
DESERTS
  • GULUKAND CHOCOBAR `300
  • Served with fennel powder and silver coated betel nuts.
  • WHITE CHOCLATE SOUFFLE `300
  • With Chocolate Chip Ice Cream
  • Tiramisu `300
  • Cheesecake of the Day `300

Let's Get In Touch!


For reservations: +917666969000 | 022 66969000 | +91 9820145435

Address

Veranda, Hotel Executive Enclave,

331, Dr.Ambedkar Road, Pali Hill,

Bandra (West), Mumbai 400050.