What is a Kitchen Takeover?
The Mousse Project is doing a kitchen takeover at Bira 91 Taproom – The Mills on 7th March. A kitchen takeover is when incoming chefs — in this case, The Mousse Project — take control of the host’s kitchen just for a day. Imagine your relatives coming over to your house and cooking something special for you. Cool, right?
Tickets Link –
https://www.skillboxes.com/events/the-grill-theory
On 7th March, the menu will be completely curated by The Mousse Project, while the beers will be kept flowing by Bira 91. What makes this even more exciting is that The Mousse Project will never repeat the dishes they prepare on that day anywhere else in the future.
What to expect on 7th March?
We attended an exclusive menu trial where we met Maitreya from The Mousse Project. He walked us through the dishes we can expect on 7th March, and it was clear how much thought and detailing has gone into designing the entire menu.
The menu will be available only on 7th March — and never again. Maitreya told us that there will be 13 dishes in total, with each dish carefully paired with a Bira 91 beer to create a complete palate experience. This time, the theme name is ‘The Grill Theory’.
What did we try at the menu trial?
At the menu trial, we tried their Grilled Chicken Wings tossed in a chilli pepper & Coke reduction sauce. The spiciness from the ghost peppers is beautifully balanced with the sweet Coke reduction. The first bite is sweet, and then the heat kicks in.
Next, we had Fish & Chips — but not your regular version. The fish drenched in a beer batter infused with Kanda Lasun Masala and fried till golden and crispy. Instead of regular chips, there is garadu chips. Garadu comes from the root family, similar to yam, but is grown only in specific regions of Madhya Pradesh. And as if that isn’t already impressive, it is served with a mango chilli dip — Maitreya’s secret recipe. That dip literally stole the show. This dish is paired with Bira 91’s range of lagers.
We also tried the Coastal Grilled Pomfret – Banana Leaf Parcel. This dish offers a beautiful contrast to the others. The fish is lightly marinated with coconut oil and subtle spices. The pomfret is then layered with al dente rice, pepper, and salt, wrapped in a banana leaf, and grilled. When the parcel is opened, a coconut milk reduction is topped over it before eating. The result is a creamy bite of rice along with soft grilled pomfret, where each spice and flavour is distinctly identifiable. It’s not spicy at all, which makes it stand out against the bolder dishes on the menu. This one is paired with Bira 91’s range of IPAs.
Then came the Kala Masala Lamb Shoulder Steak, served with potato mash infused with turmeric, mustard seeds, and cumin. The lamb is first marinated in Kala Masala, slow-cooked till tender, and then grilled. The meat is so soft and juicy that it literally falls off the bone. The mashed potatoes draw inspiration from the humble Maharashtrian batata wada. Paired together, it’s guaranteed to be messy — but absolutely delicious. This dish is paired with Bira 91’s range of stouts.
Verdict
These dishes were just teasers of what’s coming on 7th March. The complete menu is purposely being kept a surprise and will only be revealed on the event day. But after tasting these preview dishes, we honestly can’t wait to head to Bira 91 Taproom at The Mills, Pune on 7th March.
The event starts at 12 noon and goes on till 11 pm. If you love experimental food, Maharashtrian flavours with a twist, and perfectly paired beers, this kitchen takeover by The Mousse Project at Bira 91 is going to be one amazing event — and a real delight to the foodie in you.
Here’s the link to book your tickets –
https://www.skillboxes.com/events/the-grill-theory
