Food Review: Joshi House 2.0 – Worli's Fine-Dine Gem Serving Up Rajasthani And Coastal Flavours Under One Roof

While the aesthetics remain similar and so do a few dishes, Joshi House 2.0 in Worli brings a different vibe that connects to the Worli Koliwada precinct it is housed in.

You are welcomed with a Papadum platter on the house. It is served with tomato and kalonji chutney that they call Indian salsa. Colourful presentation of what we ate in childhood by wearing them on our fingers. Onion-tomato chutney is flavourful with kalonji adding the crunch. 

Their signature cocktails too carry the coastal theme forward with offerings like Sea Spice – it’s like a solkadhi (kokum, coriander leaves, and green chilli infused coconut milk) blended with distilled rum that’s high on feta cheese and prawns. They have succeeded in keeping the fishy smell away while maintaining the subtle prawn flavour in the drink that finishes smooth with cheese on palate. Pair it with Grilled Kokum Prawns from the Small Plates. Tiger prawns marinated in red chilli powder, coriander powder, turmeric and kokum, grilled well enough to retain the juice are served with prawn crackers and some marinade. Goes well with smooth taste of Sea Spice. Kerala Fried Chicken is crisp, tasty, with spicy little bite served with a habanero sauce and curry leaf garnish.

Good thing about the Joshi House is that they have abundant vegetarian choices. Try their version of mezze – khamiri naan served with baingan bharta, tahini, sprinkled generously coriander. Sweet Potato Shammi Chaat and Tamatar Kachori – both these chats are deliciously interesting. Sweet potato patty topped with guacamole and tamarind chutney. The kachori is a big kachori broken from center and topped with cherry tomato salsa, tamarind chutney, some boondi, mango pieces, pomegranate beads, and a coriander yogurt ice cream. A perfect chaat. Tangy, sweet and a burst of textures and flavours.

Pomcheese, a vodka-based cocktail, is recommended by the bar manager. Guava distilled vodka is mixed with rice vinegar, lime zest and topped with blackcurrant foam. Fruity, tangy that starts with cheese and finishes sweet on palate. Quite complex flavours.

Do not miss Dal Baati from the mains. It is as good and authentic as any local dhaba in Rajasthan. The chutney, the dough balls, the dal – everything just delights your palate. Truffle Palak Saag is their take on our paneer palak where they put burrata cheese in palak gravy and gently dress it with truffle oil; just enough for flavour and thankfully not overpowering.

While I wait for my next mains, Verdant Vibes is served. Coriander distilled gin is later infused with cucumber, cherry tomato, and mixed with yuzu. Refreshing drink that starts tomato and finishes cucumber and yuzu. This drink goes well with their Sukhto – mix vegetable in coconut curry Bengali style. However, the drumsticks in this standout uncooked.

Kolmi Butter Crab Sukka is recommended for the seafood lovers. Crab meat tossed with spices served with neer dosa, the combination is perfect as is the meat. Zuzail, who has been a perfect server throughout, recommends Laal Maas. The gravy is very delicious, but the meat leaves room for expectation as it is tough and not really palatable.

Do leave an appetite for the desserts. The Joshi House Ghevar is as perfect as it can get; accompanied by seasonal fruits, rabdi and ice cream. The Paan Magnum Kulfi is served like a Magnum ice cream stick is. White chocolate kulfi infused with gulkand and mukhwaas. It is the perfect ending to a satiating meal.

Average cost for two: ₹ 4000 (including alcohol)

Where: Joshi House 2.0, Worli, Mumbai