This review and visit was done in July but was not published on the blog.
My memories of Parsi food goes back to just one and only place, Dorabjee & Sons in Camp, Pune. The old rustic setting and i remember my cousin sister from UK freaking out seeing chicken drumstick with its skin in gravy, all slithery and slimy. Other than that i have attempted having Dhansakh from Cheron's and the sunday Dhansakh my mums makes with the fragrant brown basmati.
Jumjoji is a more upmarket or better to be called 'Gourmet' Parsi food. The place is hard to spot amongst the flashy row of eatery on the ONGC colony stretch. Draped in white and wood, the place is bit understated and the interiors bit too tiny. You get to glance on a parsi wall of fame. The setting is candlelight cozy and during our visit the other end of the restaurant was fully blacked out.
The menu is crisp and short. The dishes mainly carry a parsi name like zarine dastoor's hara bhara kebabs and more. Patra ni machi was one of the pre-decided main course item even before we reached the place. Sadly the expectation was short-lived and we were informed that the recent dry spells of mumbai monsoon had lead to jumjoji not being able to get their fillets from the macchi market. The kebabs were ordered, chicken kebabs looked dull and skinny like the cold storage ones but the mutton kebabs saved the start of the night. Perfectly XL sized meat balls, finely minced meat covered in a thin and deep fried crust was just the right portion, a little over-salted but i guess that we all loved it. Next up was Mutton Salli with pav. The gravy was bit too sweet and ketchupy for anyone's palate, The ratio of onion to meat in the gravy was bit overwhelming. A simple daily thing like pav was not fresh and felt that such a small yet important binding agent was not paid attention to. Then again the meat chunks saved the night. Every strand pink and as you just pressure with your fingers it breaks apart. The cooking techniques has to be appreciated but the ratio of it's ingredients needs reworking to be true.
The Berry Pulao was strictly okay. The chicken bits were hand to find among the colorful layer of rice. The dal that was served with it again was too sweet and didn't help in any way. This was the most disappointing dish of the night. Last in main course was Dhansakh with brown rice. This dish was a complete opposite in terms of portion size and rice quality - hearty and basmati as opposed to the tukda variant of the pulao. The chicken flesh from the dhansakh was yet again skillfully slow-cooked. Moist, juicy and just a little pink on the insides.
Lagan nu custard was the last to arrive and in my books was just stuckin brilliant. The eggyness is just heavenly in this dish. All that previous inconsistency was blown away in a gust and how !
Basically if i have to sum the experience at Jumjoji, It's a parsi diner with a unwanted twist. The twist is that of sophistication and miserly inconsistent gourmet portions. Hope they improve and soon.