With summer around the corner and the city heating up, blueFROG Bombay has launched its new menu with a wholesome soup and salad selection, aromatic spices and an entirely new and exotic repertoire of dishes that will be sure to excite the palate and leave one wanting more, no matter what the season!
Of course some of the signature dishes have been retained like the Legendary blueFROG burger, the Frog galowti, baked brie (always a favourite) and the burnt garlic pepper shrimp. Some interesting additions are baby jalapeno poppers with white cheddar, crispy pork belly with braised cabbage, chilled tomato gazpacho consomme, beetroot, chive goat’s cheese and arugula salad, poached seafood salad, three mushroom rotelle on cherry tomato coulis, aromatic seafood stew (Salmon, rawas, shrimp, clams, squid), Old fashioned potato chop (Oat crusted potato and minced lamb patty), French pork chops with potato pie and lots more. The emphasis is on keeping the flavouring light and fresh and letting the core ingredients speak for themselves.
The thought behind the new menu rests almost entirely with the tastes of the clientele. blueFROG’s core clientele being so diverse due to the various different genres of music performed here, the menu had to be broad enough to cater to varying palates. The style of cooking has more of a focus on brasserie cooking – Modern European with Asian elements and textures added in. For the barflies there is an extensive appetiser and bar snack selection as well.
Chef Vikram Deshmukh, Executive Sous Chef
Vikram Deshmukh started his career under chefs Rahul Akerkar and Nitin Kulkarni at Indigo where he found and developed his love of contemporary fine dining. He moved onto the Grand Hyatt Bombay where he honed his skills in banqueting operations. He was then Chef de Partie at the Park Navi Mumbai where he worked with celebrity Italian chef Antonio Carloccio. He has been developing the highest quality of contemporary food for blueFROG for the past three years.
Chef Vikram Pardeshi, Sous Chef
After graduating from Institute of Hotel Management- Goa, Vikram started his career as a commis chef with Grand Hyatt Mumbai at the Italian Fine Dine restaurant ‘Celini’ under
Italian Head Chef Fabio Mariella. He then worked as a Demi Chef de Partie in a Michelin Starred Restaurant in London ‘1 Lombard Street’ under Austrian Chef De Patron Herbert Berger and Head Chef Tim Richardson. He has also worked as Chef de Partie at the J. Sheekey Restaurant and Oyster Bar in London which is a Zagat awarded seafood restaurant headed by Chef Richard Kirkwood. He joined blueFROG on his return to India and has been assisting Chef Deshmukh on the development of the new menu.
To view the new menu click here :-
