Smiling faces is one of the first things you’ll come across at Jyran. Other elements like the rough brick walls, lattice windows or jharokas, the conical chandeliers, colourful throw cushions, et al. give a homely feel to Jyran.
And then there’s their wine sommelier, who gladly recommended us wines, keeping in mind the dishes we were to indulge in. He suggested a very light, fruity and bubbly wine of German vintage that also came across with hints of lychee. His selection was purrr-fect!
One words sums up the food – divine! The Anar Badam Ke Aloo (500) which is parboiled potatoes halves with their centers scooped out and stuffed with dry fruits and pomegranates and then baked again, had an exotic and unusual taste, courtesy the inclusion of the pomegranate. We also tried was the Chooza Tandoori (700); pockets of young chicken, stuffed with a mixture of ginger, garlic, chopped chillies and pomegranates. These pockets are then rolled in a batter of flour and deep fried to give it a crunchy texture. Chef had saved the best appetizer for the last – the Baghu Ke Kebab (800) – mutton mince patties cooked with spices, ground and rolled in whipped egg then fried. For once we found the phrase melt-in-the-mouth to be entirely accurate!
For the main course, we had Mahi Al Noori (800), essentially basa cooked in fresh coconut and onion gravy, which was good. Next was Nahar Al Subho(800) was well spiced mutton gravy and a delight to eat. The meat was succulent and came off the bone easily, and the gravy, said to be fiery, was delicately spiced. The Zafrani Gucchi Shahi Biryani (900) was another delicately spiced dish and each grain of rice literally had a story to tell about its encounters with the spices it had met in the handi. Me likes! We tried the Chef recommended Khasta Roti (80), which I found strictly okay, especially keeping in mind that it was his specialty. The Missi Roti (100) was firm and a nice accompaniment to the gravy, but truly nothing to write home about, given the chef’s ingenuity in other areas. He had raised our expectations with those, and the flatbreads felt a little flat after that.
We had one grouse with the dessert though. The Assorted Kulfi (350) was served in an ice-cream bowl, which besides being inconvenient to dig into, also took away the romance that one usually associates with kulfi.
But, all said and done, we had a delightful experience dining at Jyran, made all the more pleasurable because of the friendly staff who were more than happy to share their insights on what we should opt for. We are definitely going to add this place to our treasured list of must-visit-regularly restaurants in Mumbai.