On a Cloud

On the roof of a mall which is still under construction on NIBM road, just a little distance ahead of the Dorabjee supermarket, is a new resto-bar in town called Levit8. The place is fancy; There are decks elevated at various heights with booths, and there’s a kitschy inside area with the DJ console. The refreshing summer breeze and pop hits from the MTV days of the ’90s and 2000s set the mood for a fun evening.

As we sat down at a table with the high stools near the parapet, we admired the city’s skyline until an ugly mobile tower jutting out came into our view, spoiling it. Though hideous and even more so juxtaposed against a beautiful backdrop, the tower puts a smile on those using the mass popular service as their network bars show up in full strength (we weren’t among them).
 
First things first, we order drinks — a Lavender Fizz mocktail, which tastes like a colourful fragrance (yes, you read that right), and another non-alcoholic seasonal special, the piquant Kacchi Kairi that comes in a whiskey glass rimmed with salt and red chilli powder, which serves as a statutory warning not to put it near your chapped lips. Those who like some alcohol in their system post sundown can try out Thangabally, a surprising take on the classic Whiskey Sour by including beetroot juice in the mix, or Whiskey Katappa, a perfect choice for the summer with pineapple juice and the goodness of ginger and sabja seeds. 

The bar manager is a chatty fellow who takes it upon himself to ensure that you are absolutely satisfied with your drink. If you can’t find anything you like on the menu, holler at him and he will be at your service to make a concoction according to your cravings. Plus, he’s always coming up with new inventions. 

To get the party started, you can order from their Churassco menu which includes a range of meats, fish and vegetables. Churrasco, the food manager explains to us, is sort of a South American barbecue. His story checks out with the internet which says that the dish is popular in countries like Argentina, Chile, Colombia, Peru, Brazil and so on. We settle on the safest bet Churassco Chicken — pieces of boneless chicken skewered and grilled till they are soft and succulent, giving off a subtle smokey flavour. 

A starter worth indulging in for the sake of theatrics, and well-cooked mutton, is the Sharabi Raan. You don’t need to devour this dish with a big group of friends as they don’t lay out a full raan, but slice off the tender meat and serve you a portion fit for two with oddly hard pita bread quarters. The exciting part is when the chef comes along before you can dig in, and pours a glassful of whiskey on the preparation after setting it ablaze with a lighter — catering to the unexplainable fascination human beings have with fire going in or coming out of their mouth.

We also liked the Hibachi vegetables, an assortment of crunchy babycorn, paneer, cherry tomatoes, mushrooms on skewers with a sprinkle of white sesame seeds and a side of salad. The Chipotle Mushrooms also come on skewers and is just right to spice things up a bit. The Peeli Mirch Adraki Macchi is a hit with those who are satisfied with basic seasoning that doesn’t overpower the flavour of the fillet. 
We finish on a sweet note with Gadbad Shetty, a delightful bowl of chocolate brownie with a scoop of strawberry and vanilla icecream, topped with tutti-frutti and jelly that will give you a serious dose of nostalgia.