What’s new at Mystic Thai Kingston? Menu options of not-so-typical Indian fare, that’s what!

A fusion of traditional and exciting flavours was plated at Mystic Thai Kingston Wednesday last, courtesy of proprietor Karina Mahbubani. The tasting, dubbed Fire and Ice: A Night of Indian Flavour, saw specially invited guests afforded a unique twist on classic Indian specialities, all while celebrating and elevating the culture of the country.

To complement the culinary delights, specially crafted cocktails, notably the Mumbai Magic and Tamarind Twist, were served, featuring two spirits from the Select Brands catalogue: Stoli Vodka and Banrock Station Muscato.

The culinary voyage to India began upon arrival, with bindis placed on foreheads, bangles slipped on wrists, and Mahbubani’s daughter Isha inviting guests to experience henna tattoos. The excitement grew, paving the way for the new menu to be unveiled, starting naturally with appetisers, which included Eggplant Chaat, Tandoori Truffle Potato, Galouti Kebab on mini naans, and Chicken 65, catering to various tastes and preferences.

“We’ve been working with South Asian cuisines for a very long time, and with my Indian heritage and restaurant experience it’s definitely an area in which we have expertise. My goal is always to provide a memorable culinary experience… I felt that this was a natural extension… and something that the Kingston market would appreciate,” shared Mahbubani with Thursday Food.

With the taste buds awakened, the entrées arrived, featuring Mughlai Shahi Sea Bass, Kadhai Lobster Tail, Tandoori Whole Snapper, Makhani Pan-Seared Salmon and the classic Butter Chicken with Peshwari Naan.

Mahbubani’s not-so-typical entrées ­— experimenting with proteins such as sea bass, lobster, and whole snapper, not normally used in Indian cuisine — were well-received.

“We have a lot of dishes that can stand alone as a meal, and proteins like sea bass, lobster, and whole snapper—these are not things you’d normally see on an Indian menu, but you’ll find them here,” Mahbubani explained.

“The flavours are really good, and pairing a delicate fish with rich gravy is something you don’t see on most menus. Even though the gravy is rich, it still has a light feel to it. It’s the same flavours but with high-end protein, which enhances the idea of Indian cuisine,” Mahbubani added.

A fitting end to Mystic Thai’s new Indian offering was dessert, which featured Gulab Jamun Cheesecake and Saffron Cardamom Mousse. Mahbubani expressed optimism about the reception for the menu, given the hard work invested in bringing the bold, daring flavours.

“I think they are going to love it because it’s taken a lot of effort from me and the chefs. We sat down for hours to create this menu,” Mahbuani said. “We’re aiming to stay true to the authentic flavours while also bringing an elevated feel.”

Based on the positive feedback, tables at Mystic Thai/Mystic India will remain in demand!