Food Review: Pause In Bandra Invites You To Breathe, Bite, And Bask In The Moment

Mohit Menghrajani and Rohit Dadlani, co-founders of Pause, the vegetarian restaurant in by-lanes of Bandra, say that the name ‘Pause’ was a reminder to them and their guests that taking a moment to chill, to pause was important to reset oneself in today’s chaotic world. “And our place offers that serenity along with a menu to match to take that moment off to reset!” says Mohit.

Tomato Hummus Toast Broccoli Millet Salad Berry Black

That it does. This quaint café has quite an extensive, plant-forward, menu and cheerful vibes which guarantee a satiated palate and calm mind. The staff and owners warmly greet you with ABC shot before presenting the menu. Chef Darshan is more than willing to help you select food.

Akuri Toast is highly recommended by Mohit. Homemade sourdough bread that’s braised with thecha (traditional Maharashtrian green chilli pickle) oil is topped with tofu scramble that’s sauteed with onion, tomatoes, spices, and a little nutritional yeast. Trust me, if you are not told that it’s tofu, the eggetarians will lap it up for its taste without knowing that it’s not egg! Soft and delicious! “Not many realise till we tell them that it’s not egg,” informs Mohit.

Bubblegum Smoothie Kale Kala Chana Toast

I am intrigued by Kale Kala Chana Toast when I read, so that’s the next order. Kale and kala chana are sauteed together before spreading on a sourdough toast along with tahini garlic sauce, and some beetroot borani to add colour and taste. The smoothie bowl fans can go for the evergreen Acai Smoothie Bowl that has a smoothie base acai and other berries blended with banana and almond milk, served with granola.

Pause serves great variety of coffee, tea and milkshakes. Their barista, Sayyed, is passionate about his coffee-making art. Try the Roselle Lemongrass Tea if you want something hot or the Thai Rose Tea Latte or the Pink Guava Chamomile Iced Tea if you want something cold.

Crispy Eggplant Parmesan Stack Tropical Smoothie Bowl 24 Carrot

Rainbow Salad Rolls – their take on Vietnemese veg rolls – are fresh on palate with the sesame giving it a flavourful crunch along with the fresh veggies inside the roll. They look great too with the edible flowers adding to the visuals inside the transparent wrap. Another roll worth trying is the Tofu Schnitzel Wrap – crisply tofu schnitzel, pickled beetroot, cucumber are wrapped in a ragi wrap and set on the bed of tasty muhmmarra with a drizzle of chilli oil.

The Broccoli Millet Salad is steamed broccoli with millet tabolueh dressed in balsamic vinegar that has a definite mustard zing that sets it apart with complex flavours. BBQ Tofu Skewers come with a dill and mint dip that teases your palate with its deliciousness.

Passionfruit Blue pea iced tea Tofu Schnitzel Wrap

Crispy Eggplant Parmesan Stack, though segregated under Small Plates is good enough for one person as mains. The brinjal slices are cooked/grilled with parmesan to be nice and crisp, drizzled generously with marinara sauce and rested on it. Served with olives, garlic flakes and rucola, the brinjal slices stack gets its flavours and crispness from the cheese and sauce.

Ice Latte Akuri Toast

They use plant-based cheese and cream cheese for all their recipes and trust me you don’t miss the milkiness. Not even in Jackfruit Makhani, whose makhani gravy hits the right spot. However, the jackfruit marination could be better as the gravy and vegetable don’t synchronise well.

Hazelnut Gianduja Pancakes Chocolate Orange Mousse

Pooja Masurkar, the celebrity chef, has hit the bull’s eye with the desserts. She is a consultant to Pause and has trained Darshan and the team. The Dark Chocolate Mousse is not just vegan, but also diabetic friendly. The melt-in-mouth dessert takes you to a different emotional, mental and taste zone with its textures and flavours. The dark chocolate and orange flavours are enhanced by dates as sweetener. The mousse rests on a chewy dark chocolate and is served with seasonal berries. Their vegan take on Tiramisu is also delectable. Espresso caviar on top adds the umami.

24 Carrot – carrot cake topped with gajar halwa floats in saffron and nutmeg infused coconut milk. Every bite outrageously infused with flavours. Though I found it a little nutmeg forward.

(Average cost for two: ₹ 2,000)

Where: Pause, Carter Road, Bandra West, Mumbai