Visiting South Mumbai? Here's all you need to know about this new restaurant

Last week on an unexpectedly gusty evening we headed to the National Centre for the Performing Arts NCPA to savour a new culinary experience Flint the latest opening by Aditya Birla New Age Hospitality is a grillforward cafeacute where fire smoke and char shape the menu in an allday neighbourhood space adding another layer to NCPArsquos growing food scene alongside Waarsa and Bay21The interiors interpret the idea of fire through exposed brick oxidised metals and warm lighting The tactile elemental palette mirrors the cooking style creating a space that evolves through the day from a calm and cafeacutelike ambience in the morning gradually building into a lively evening setting where food drink and conversation unfold around the warmth of the grillGrilled prawns with hot honey and gochujangThe concept for the restaurant had been brewing for a while for chefs Rahul Akerkar and Jaydeep Mukherjee wherein the kitchen builds its identity around liveflame cooking techniques that bring depth and texture to familiar ingredients Mukherjee who we met that evening tells us how ldquoThe food philosophy centres on simple dishes cooked over fire Think charcoal grilling slow smoking and techniques that bring out deep layered flavours A large part of the kitchenrsquos process involves slow smoking and careful temperature control Many elements on the menu are treated this way from meats to condiments Certain cuts spend anywhere between seven and nine hours in the smoker cooking slowly at controlled temperatures until the meat becomes tender enough to fall off the bonerdquo he adds For both Mukherjee and Akerkar opening a grillfocused space isnrsquot just about the drama The emphasis is on patience and letting the cooking process speak for itself rather than overexplaining it ldquoWersquore taking our time with the foodrdquo he notes Earlier plans had even envisioned a largely outdoor restaurant something closer to an al fresco setting The idea then evolved into the more comfortable indoor space leaning towards a rustic industrial aesthetic creating a relaxed environment where guests can come in unwind and enjoy good foodWhile the menu features a wide range of meats and slowcooked dishes Mukherjee says he is currently drawn more to the vegetarian plates particularly after months of tasting the meat dishes during development Vegetables treated with fire and smoke he says have turned out especially well Dishes such as the Grilled Papaya and Burrata Salad highlight simple ingredients transformed by the grill The pizzas and pastas from the oven have also become favourites alongside a mushroomfocused dish that showcases roasted mushrooms in multiple formsDeconstructed sangriaAkerkar insisted on a strong sandwich offering on the menu The Cubano and the Reuben are among the standouts The Reuben made with houseprepared pastrami involves a meticulous process that takes nearly a week followed by hours of smoking before it reaches the plate Even the pastas lean towards comforting yet balanced flavours The Spaghetti with Creamy Black Truffle Butter for instance is designed to be rich in aroma but still light and buttery rather than heavy the kind of dish that fits easily into Flintrsquos broader idea of casual satisfying diningWe began the evening with a comforting glass of warm toddy to soothe our scratchy throats a gentle start before the meal unfolded The first plate to arrive was a Roasted Cauliflower Velouteacute Rs 450 a silky warming soup perfectly suited to the weather Soon after came the Grilled Papaya with Flamed Burrata Rs 675 a bright textural dish layered with hazelnut arugula and a peppered limecilantro vinaigrette that beautifully lifted the fruitrsquos sweetness and the cheesersquos creaminessFlintrsquos interiors align with its rhythmThe seafood course that followed had a generous portion of Flint Fish amp Chips Rs 695 featuring beerbattered Bombay Duck paired with a smoky thecha tartar sauce that was dangerously addictive The Thai Crab Cakes Rs 725 were crisp on the outside and delicate within working wonderfully with the sweet heat of nam jim gai chilli sauce The Grilled Prawns Rs 795 arrived fiery and flavourful glazed with hot honey and gochujang that gave the dish a punchy caramelised edgeAmong the mains the Spaghetti with Creamy Black Truffle Butter Rs 725 quickly became a table favourite Luxuriously aromatic yet surprisingly light with roasted asparagus and mushrooms that lent depth Next was the Manipuri Black Rice Risotto Rs 725 enriched with roasted pumpkin squash and mascarpone It had an intense earthy flavour profile that did not quite resonate with our palate The Texas BBQ Spatchcock Chicken Rs 890 with charred miso beans and corn pureacutee carried bold BBQ flavours though the skin felt slightly chewy The undisputed star however was the Chargrilled Beef Filet Mignon Rs 890 served with confit leek roasted Brussels sprouts and a rich jus that tied all the flavours together Perfectly cooked on open fire this one was a 10on10 dishOur companion paired the meal with a Deconstructed Sangria 795 made with Italian roseacute vodka orange and peach a bright and refreshing counterpoint to the smoky flavours from the grillHelmed by chefs Rahul Akerkar left and Jaydeep Mukherjee the kitchen centres on liveflame cooking bringing depth to familiar ingredientsDessert ended the evening on a high note The Charred Lemon Tiramisu Rs 525 was easily the standout light citrusy and deeply satisfying The Peanut Butter Srsquomores Rs 450 and a scoop of housemade ice cream Rs 295added a final indulgent flourish to the mealAs we walk back to the taxi to head home we wonder if there would have been a better place than the NCPA for a grillforward cafeacute Actually Flint truly complements the cityrsquos performing arts hubWHERE Flint NCPA Nariman Point