The popular face of Indian Television, Mona Singh who ruled hearts with her role, Jassi in the TV program Jassi Jaissi Koi Nahin and was further seen in many roles in the Industry has turned to the hospitality world for the love of food and has launched her brand new restaurant, ‘Kona Kona’. Located in a cute kona of Andheri, this all day diner has everything for everyone. The inspiration behind the name Kona Kona is intriguing but there is no fancy story there. The location and the fact that the restaurant serves food from every corner of India with a twist is what makes up for the name.
The restaurant aims to be a space where office goers find solace and college teens ‘hang out’ with their pals and make memories. The space is not only pet friendly but also has a full page ‘pet food menu’ so that your furry friends enjoy their treat too. We chose our corner to dig into the experience.
Dal Makhani & Naan |
It started on a delightful note with a complimentary T.P. Nimki, a Bihar classic, crunchy deep-fried snack that warms you up for what’s to come. The restaurant offers a range of four bar snacks or chaknas, each with its own bold character:
K Pop, a Korean-inspired snack that likely combines spice and crunch, Kabuli Chana are roasted chickpeas, probably tossed with masala - a timeless Indian classic with nutty undertones, Bihari T.P. Nimk, is a creative regional spin on the nimki, perhaps richer in spices or with tangy flavours and Masala Peanut, The good old bar-side companion -roasted.
Himachali Siddu |
Then we turned to the cocktails to pair the chakna with. We tried three of their signature cocktails. Kill Bill punches hard in the first sip. A bold mix of tequila, pineapple, spice, and coriander. The flavour journey starts with a spice hit, gradually bringing in tequila’s sharpness, and then settles into a tangy, herbaceous finish.
A sensory explosion that’s not for the faint-hearted. Duck Knight is a rich blend of whisky, hot espresso, Jägermeister, and cinnamon. Though cinnamon dominates the nose, it’s actually the coffee and Jäger notes that round off the flavour. Strong yet smooth, it’s a drink meant for slow sipping. Rum Maro Rum’s got the bite! The first sip burns slightly, thanks to a generous rum top. But as you settle in, the sweet coconut syrup peeks through, giving it a tropical twist. Not a chugger’s drink-this one demands respect.
Katafi Cheese Sticks |
We then dived into small bites. Spinach and Cheese Kataifi is a quirky take on the classic combo of spinach and cheese, this dish wraps creamy spinach cheese filling in crispy kataifi dough (used for baklava). While the concept is a winner, the execution could benefit from more spinach and slightly less dough- it gets tricky to eat without the filling slipping out. That said, the textures are spot-on.
Jhol Jhal Momos are Basic steamed veg momos that get a major upgrade with a spicy, tangy jhol (gravy). Made from ginger-garlic paste, tomato, onion, peanuts and black pepper, the jhol is the real MVP- elevating plain momos into something unforgettable. A must-try. Then came the Curd Rice Arancini, an imaginative take on a South Indian staple. These are curd rice balls, crumb-coated and deep fried. On the palate, it tastes just like curd rice- but with the added crunch of arancini. It is comforting, light, and surprisingly elegant.
Kill bill-min |
Parl Street Egg Chop is a tribute to Kolkata’s favourite street food, this egg chop is likely packed with spicy mashed potato around a boiled egg, crumb-fried to golden perfection. Crunchy on the outside and soft within, it brings back memories of monsoon evenings on Park Street. The Himachal Mutton Siddhu is the dish that Mona is personally fond of and makes sure her friends who visit the restaurant try it out! This steamed wheat bread filled with juicy mutton, served with chutney, is rich, earthy and deeply comforting.
If anything, do not forget to order the Raw Mango Curry from their mains. This one’s a hug in a bowl. Tangy, light and homely, the raw mango curry is studded with vegetables and mango chunks making it an ideal pairing with steamed rice. While they are still experimenting with dessert specials, A Kolkata special is on their menu. Chef Samir Roy will make you fall in love with every bite of ‘Sandesh’ he makes from scratch. The freshly made Chhena (Paneer) blended with sugar and cardamom, served hot, melts on your tongue, tempting you to rush for another bite.
Paneer Techa |
Though we wanted to dig into the entire menu, it has become physically impossible to leave the table and take ourselves home from the food coma we were just recovering from. But we sure will suggest other must try items on Kona Kona’a menu are Gangu Bai’s Mandeli Fry, The Kathal Kebab, which is a unique twist in vegetarian kebabs made of mashed jackfruit and a blend of 16 spices. It is soft, smoky and loaded with flavours. Another stunner, likely melt-in-your-mouth in texture. The Galouti is tender, spiced to perfection and pays homage to royal Awadhi cuisine.
Where: Ground Floor, Kuber Complex, Unit No. 27-30, New Link Rd, near Oberoi Chambers, Veera Desai Industrial Estate, Andheri West, Mumbai
Average cost for 2: ₹2000-₹3000 (Alcohol inclusive)
