INKA is not just any Peruvian or Nikkei food place. It is a place that brings to the table flavours of South America – Mexico, Argentina, Peru… and the Asian influences on them. Be it the drinks curated and mixed by Dario or the food by Chef Kinyo.
Wild mushroom roll |
Dario’s cocktails are vibrant, simple yet complex like him. Carefully crafted cocktails take you on a flavourful journey of South America. I start with the Pisco Negroni – Barsol Pisco Quebranta mixed with Tanqueray gin, raspberry infused Campari and topped with orange vermouth foam. Though the foam is a chemical foam that leaves a little after taste, the negroni with Pisco as the variable ingredient tastes good and satisfies a pure negroni lover in me. Mayan Boulevardier – blended dark and aged rum, Aperol, cocchi vermouth, chocolate, guajillo bitters served happily smoking is the next stop. Complex flavours that leave smooth finish thanks to the chocolate with a zing of Mexican chilli that pleases the palate.
Tiradito yellow tail |
Chef Kinyo’s passion for the food from Peru is obvious from the way he talks about why and how he has curated the menu for INKA. I am enlightened about the word Nikkei, a word that’s used so often today without realizing the real meaning and the origin. Nikkei is a word used by the Peruvians to define the generation of Asians born in Peru. The word was then used to define the Japanese food influenced by Peruvian food or made by using Peruvian ingredients.
Alphonso ceviche |
The menu is divided in three sections – Mar (seafood), Montana (meat) and Bosque (forests). The idea is to cover the entire landscape of Peru and the variety of food that it offers. Bosque has more than twenty vegetarian options which can make the vegetarians feel pampered for choice. Alphonso Ceviche is a delectable starter that’s Chef Kinoy’s signature dish. Slices of mango resting in the tiger milk mixed with coconut cream topped with onion ring tempura. Complex that it sounds, it’s a dish that delights your palate in more than one way with the burst of flavours. Tiger milk is called so because of the expression that it brings to your face. It is the base for many sauces and gravies in Peru. Flavourful thanks to lime, celery and other ingredients that go in it, it is zestful and I agree to the name when I go ‘srrrlll’ with a tiger smile after tasting the raw solution. The seafood lovers should try Salmon Ceviche.
Chicken Anticucho Taco |
Chicken Anticucho Taco is a hard-shell taco with chicken that’s seasoned with anticuchera, huancaína, further loaded with black beans, green lettuce and chipotle. Slightly spicy but tasty with a crunch. I recommend the Remolacha Salad for vegetarians as a starter after the ceviche. Beetroot, pumpkin squash, cashew nut, feta cheese, orange, pomelo fruit, crispy kale and a gentle sprinkle of cinnamon to add flavour. Fresh, citrusy and good company for Pisco Negroni.
Salmon apaltado tiradito |
Cacao Amazonia |
Lamb Yakitori is another starter that one should try. Perfectly cooked lamb that’s marinated in traditional anticuchera and huancaína, on skewers with habanero sauce. Melt in the mouth and smoky.
Lamb yakitori |
Seafood lovers should try Lima Limon Sushi – salmon, avocado, cucumber, cream cheese with mixed citrus zest, topped with sesame. For mains they should think of Escabeche – Arabian seabass marinated with Peruvian aji amarillo sauce, rests in escabeche sauce that’s teased with habanero sauce and served red onion, cherry tomato and hikari rice.
Escabeche |
Pork lovers do not miss Buta Kushi – pork belly that’s cured with miso for 48 hours. Served in yamasa sauce with white sesame. Delicate, subtle and good with the Mayan Boulevardier.
Choco udon |
Udon Amazonica is a veggies delight. Homemade noodles with mixed vegetables, shiitake mushrooms, asparagus, snow peas, galangal, cooked in mishkina sauce and coconut cream.
If you are a chocolate lover, then you have a problem. Choco Udon and Cacao Amazonica, both leave you with a tough choice. Lima Limon Sour is another dessert that’s worth trying. Lemon cheesecake crème with green apple flavours, served with strawberry and vanilla ripple gelato with dulce graham crumble. Textures galore. Pair the desserts with Dario special Venus Coffee – Coffee Infused Barsol Pisco Quebranta, Creme De Cacao, lillet blanc spiced with little lemon and hazelnut. Smooth that starts sour and finishes coffee.
Expensive, but the big portions and the overall experience more than make up for the hole in the pocket.
(Average cost for two ₹ 9000/- with alcohol)
Where: INKA, Peninsula Corporate Park, Senapati Bapat Marg, Lower Parel West, Mumbai
