Unveiling the mystery of Mystic India
Published:Thursday | July 11, 2013 | 12:00 AM
Janet Silvera, Senior Gleaner Writer
WESTERN BUREAU:
It was a tough decision to choose between having a Kamasutra magic, a Mumbai madness or a Masali Chai martini at Mystic India in Montego Bay last Tuesday afternoon.
It was lunchtime and the drink selection could easily determine whether or not I went back to work or straight to bed. But Kareena Mahbubani, owner and the perfect host at Montego Bay's only authentic Indian restaurant, would have nothing other than good karma in her establishment.
"It's such good karma to feed people," Mahbubani established early in the conversation and long before satiating the Food team's appetite with the créme de la créme of north Indian cuisine. All the chefs in this kitchen have been with the restaurant, located at the fabulous Whitter Village in Ironshore, since its inception two years ago and are aptly aware of what it takes to create gastronomic ecstasy.
At least one of the experts in this restaurant has worked with the famed Vijay Mallya, owner of King Fisher Airlines and Beer.
For obvious reasons, the food was the drawing card and the reason the Food team was at this eatery that had become a staple among visitors and locals in such a short time. It is no question that this is no ordinary eatery, having been endorsed by the world's most trusted critics, Tripadvisor, which has named Mystic India the No. 2 restaurant in Montego Bay. It's closest rival is Scotchie's.
Mystic India specialises in Tandoor items such as kebabs, chicken tikka, mutton sheekh kebab and Goanese shrimp curry, a favourite among diners.
For lunch, Mahbubani, who studied hotel management in Mumbai and who knew as early as age 10 that she wanted to own a restaurant, selected the renowned Mystic Platter appetiser. This is a combination of five kebabs - chicken tikka, boti (mutton) kebab, sheekh (minced) mutton, and pahadi (fish) and hariyali kebab.
The fish was marinated in green herbs and baked in the tandoor, a special clay oven. The chicken is also marinated in tandoori spices and baked; while the boneless pieces of mutton went through the same process.
Mahbubani opted for two appetisers - the other a vegetarian dish of spinach and cottage cheese, boasting that her eatery also offers a vegan menu. This exciting menu has vegetable bullets, a dish of julienne vegetables coated with a special batter. There is also the bhindi masala (okra cooked in Indian spices), and meloni vegetables cooked on a mahi tawa.
Mystic India actually offers a healthy option for persons eating from the tandoor, because the food is baked and the gravies are usually cashew- or nut-based. "We don't use a lot of heavy cream either," explains Mahbubani.
For the main course, the chefs at Mystic India satisfied the discerning palate with chicken tikka masala, hyderabadi chicken biryani (flavoured rice), Goanese shrimp curry served in a kadhai, made out of copper and steel. This meal was kept warm by candles lit beneath.
This delightful meal was topped only by a sizzling brownie sundae, which was undeniably the icing on the cake.
After 14 years in Jamaica, this is the second food business for the former food and nutrition student. She also operates the coffee shop Café Express in Ocho Rios.