Page 83 - MASALA Magazine Vol.15 Issue 4 | April - May 2024

FOOD AND DRINK
Darshan Mehta and his
partner Dilip Atmaramani,
the visionaries behind Carmina,
walked my team and me to a
table to begin the experience.
As we spoke, Darshan told
me about his upbringing in
Washington D.C. – after I
failed to accurately place his
accent – and how growing
up there introduced him to
Andean cuisine. He admits to
me that the food at Carmina is
a love letter to the food of his
childhood, but elevated to a gourmet level.
Fittingly, we kicked it off with the Peruvian
classics: the Ceviche classico (THB 330)
and the Ceviche amarillo (THB 340). The
preparation of both dishes was masterful,
and I was lucky enough to be able to watch
them assemble all the components. The
raw sea bass was fresh, and made to shine
differently in each dish. In the classico, the
citrus marinade and sweet potato cream
offered a refreshing tang that coated my
whole palette with the taste of the ocean.
Meanwhile, the amarillo brings in yellow
chillies and crispy tortilla strips, adding a bit
of extra heat and crunch to the mix. For dessert, we simply had to try all three
of their offerings. The Mousse de chocolate
The Pulled pork tostadas (THB 495) was the con maiz (THB 220) was a Peruvian dark
perfect sharing dish. The ability to customise chocolate mousse served with vanilla ice
your own tostada made it significantly more cream. The richness of the mousse was
enjoyable, as I love to load mine up all the balanced elegantly by the ice cream, while
way with jalapeños, pickles, and guacamole. the chocolate crumble added textural variety
My inner Californian didn’t stop there, and I to the dish. Meanwhile, their Cheesecake MASALA RECOMMENDS
went ahead and ordered myself a whole side de maracuya (THB 220) was a sweet and
of that delicious and creamy Guacamole sour paradise. The passion fruit caramel and The Pollo a la brasa (THB 650) made my
(THB 285). I could imagine myself coming meringue made this dish a standout, and mouth water as it was served on the table.
here with friends for a Pisco sour (THB 280) made me reconsider whether cheesecakes The scent of the rosemary combined with
and happily snacking away on just a plate even needed a crust or to be put in the oven the chicken was sublime. Not only was
of tostadas, or guacamole and chips.
at all. Lastly, the Flan de azafran (THB 200) is the meat juicy and steamy on the inside,
a classic flan infused with cardamom, saffron, but the skin had the perfect char from the
Next, we tucked into a grilled version of the and dulce de leche. The dulce de leche was special wood-fired rotisserie oven, adding
sea bass, the Lubina a la parilla (THB 525). the star of the dessert, teetering on the edge that final touch of roasted goodness. This
The presentation of this dish was stunning, of sweetness that I like, but never crossing dish was a showstopper; I can promise that
with the beautifully-cooked fish resting the line. The coldness of the flan after all you’ve never had chicken like this.
atop a mound of pumpkin compote, and of the spice and lime-infused dishes was an
finished with pico de gallo and a smoked incredible way to finish the experience, and
habanero vinaigrette. The fish was flaky, it quickly went down the hatch.
and the sweet and umami flavours of the CARMINA
dish worked together wonderfully. Another At the end of the meal, I realised just how Ground Floor, Mille Malle Community
novel dish we enjoyed was the vegetarian magical our experience had been. It’s not Mall 66/4 1st Fl. Sukhumvit 20
Quinoa solterito (THB 285), which was often you get to sit and dine with the owners Khlong Toei, Bangkok
crispy, loaded with lime, and topped with of the restaurant, but it’s something else
crumbled feta cheese. The dish impressed entirely when you get to learn just how Open daily for brunch from 11am to 2pm,
me in the way it was able to innovate the much they care about their brand. From the and for dinner from 5pm to 11pm
preparation of quinoa, something which is imported upholstery, to the skilled culinary Tel: 095 726 1110
generally considered a ‘health food,’ into staff, tasteful decor, and high-quality food,
something creative and tasty. Carmina has it all. Facebook and Instagram: @carminabkk
www.carminabkk.com

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