Review: Mandvi A multi-cuisine restaurant at The Baroda Residency

From Paneer Nawabi to Awadhi Subz Biryani.. Surti Undhiyu to Mysore Dosa, the best of India’s culinary wonders. Wonton soups to Falafels, Mushroom risottos to Alfredo Pasta, we offer you a taste of the world on your plate.
Enjoying a meal at Baroda Residency was an exquisite experience; the interior was ethnic and well-lit which sets the ambience with a royal touch. The traditional yet sophisticated lighting and copies of artwork done by Raja Ravi Varma sets an ethnic mood. The cozy setup with around six to seven dining tables provided warmth and comfort.
The food served was pleasing to one’s sight as it increases the appetite just by the aroma and beauty!
The dishes were served with well carved and crafted vegetables, really keeping in mind the richness of tradition.
We started off our dinner with:
MANCHOW SOUP
What comes to your mind on a cool dinner evening?
A hot and sour soup, perfect consistency, specially served with crunchy fried noodles, that keep us warm, and that is what was severed the very first moment. The service was quick and efficient.
No sooner that we finished our soup, our line of starters were arriving looking as irresistible as they could from the distance as well. Our table looked so colorful with all these succulent dishes.

VEG SPRING ROLLS was first in line. The combing of the soy sauce, rice oil, ginger and garlic with stir fried vegetables gave a crisp Indo Chinese feel to the dish. It was well presented with a flower craved off of a cucumber and served with mint sauce which tasted heavenly. It was so delicious that I reached out for the second one right out of the serving platter.

PANEER TIKKA DRY followed in next, Paneer coated with red dry gravy, looking all delicious and mouthwatering with huge cubes of paneer garnished with a potato crafted as a pineapple (thank god I did not bite into it). As I took my first bit I was hit by a spicy and strong marinated taste, the marination was spicy but the paneer was mild. A great choice for people who are fond of spicy food.

It was now salad time and therefore RUSSIAN SALAD was on its way. The blend of diced boiled vegetables such as peas, broccoli and potatoes and fresh fruits such as apples and pineapples was served with a cherry on top. This salad was a cherry on top of the starters, which faded away the spicy taste of the Paneer Tikka, and prepared our taste buds to savor the main course. It gave a European touch and is a must have for all the salad and mayonnaise lovers out there.

The main course was a delight; they served us with two veggies and three varieties of rotis.
One of them was VEG KADHAI.
As the name suggests it was loaded with exclusive combination of vegetables such as baby corn, cauliflower, carrot etc. which was cooked in tomato gravy that tasted different yet yummy! I expected it to be spicy as it is an Indian cuisine. However it was mild and had a taste of its own. It looked Royal with a carrot carved flower in the center of the platter.
The other was PANEER KADHAI.
Garnished with cream and a rose shaved off of a carrot, the Paneer looked ravishing, cooked with thick onion-tomato gravy and spices, slightly tangy with subtle spicing and the Paneer melted in my mouth with the gravy giving an unforgettable experience.
The three varieties of rotis that we munched on were RUMALI ROTI, LACCHA PARATHA and BUTTER NAAN. I would like to compliment the chef for the rotis because they were as soft throughout the meal. It is unusual for the rotis to be soft till the end of a meal. Generally the rotis becomes crispy and hard heading towards the end of the meal which reduces the content levels with every bite.
A special kudos to the staff that were on their toes making no delays in the service. It was humble of the chef to come to us himself for feedbacks.
In all it was a very hospitable experience and look forward to dine there again

Address: The Baroda Residency- 16 Alkapuri Society, Near CH Jewellers