A unique dining experience awaits you at Mumbai’s newest entrant, the Banquet of Hoshena, an innovative dining concept that promises to be an illusionary feast.
Started by the Ramee Group, the Banquet of Hoshena has outlets worldwide, in locations such as Dubai, Riyadh, Kuwait, London and Stockholm, and has only recently made its way into Mumbai’s affluent Juhu area.
The restaurant’s unique concept transports its guests to an imaginary land where flavours and emotions are linked. A land where Kings and Queens, fairies and volcanoes come alive on a table before you.
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The restaurant uses 3D technology, image mapping, sounds, illusion, visual effects, and other props that culminate to make for great storytelling on the table, whilst you savour a delightful seven-course meal.
Queen of Hoshena
As the lights go out, the show begins. The story is narrated by the Queen of Hoshena who talks about her once-green and luscious kingdom that banished negative emotions such as anger and fear resulting in the banishing of pure emotions such as love, happiness and courage as well.
Over the next two hours, the story unfolds with each course representing the emotions accompanied by clever props, sounds, and illusions.
The meal began with an amuse-bouche of juicy watermelon with creamy feta, adorned with pearl-like drops of balsamic vinegar, which was served in an alluring mirror jewelled box. The combined sweet and creamy flavour of the dish creates a rather interesting fusion, leaving your palette excited for what’s next.
Moving on to the second amuse-bouche, here is where the illusion begins. Plated on a magical floating device, the dish is a delicious Burmese khowsuey samosa, drizzled with a tangy lemongrass-infused coconut milk reduction.
A delicious, creamy seafood shorba follows soon after. Served with soft yet crunchy prawn tempura, the soup was warm and creamy, however, it was the appetizer that was definitely one of my favourites.
Crunchy kasundi mustard and turmeric-infused chargrilled king prawns served with a drizzle of coriander root salsa verde & chilli tempura. While salsa and prawns may seem like an unusual combination, it’s a match made in heaven. The fiery flavour of the prawns with the cold tanginess of the salsa was just too good to be true.
Following this sweet and tangy combination was the entrée which featured bhuna chap, on a bed of curry leaf mash served with sides of spicy tomato, green coriander and bombil chutney.
The lamb was soft and tender, it slipped right off the bone. Made with a blend of Indian spices, the lamb with the creamy mashed potato and green coriander chutney was a meal cooked to perfection.
If you’re anything like me and you love seafood, look out for what’s next — a crispy desiccated coconut-crusted fish fillet served with congee rice and a side of fragrant coconut broth is heaven on a platter. Despite my almost full tummy, I could not help but relish the soft, flavour enriched fillet that had a delicate melt in the mouth effect with the creamy coconut broth and rice.
Rounding up the meal on a sweet note, the final course was a golden dusted mudpie with berries and a vanilla quenelle, decorated with cherries, meringue and flower, making for a very pretty dessert. Apart from looking like a delight, the mudpie was also deliciously rich and hot, well balanced by the cold ice cream.
An experience to remember
The concept of the Banquet of Hoshena was created by Nadine Beshir, in collaboration with British multimedia artists Davy and Kristine McGuire from Studio McGuire. The team comprised of music composers, writers, graphic designers, actors and an army that made this 3D dining experience come to life.
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