A portmanteau of hyper and local, HyLo’s name hints at its mission – to shine a light on the hyper-local flavours that India has hiding in its corners. Spearheading this mission is Chef Swati Harsha, whose passion for her work is evidenced by the radiance on her face when speaking about the food at HyLo. The establishment itself is very lushly decorated. The couches sport patterns of blue, white and grey that are reminiscent of a Persian rug. Coupled with the wooden motifs, the establishment is a perfect blend of Mughal and modern aesthetics.
HyLo In Mumbai: A Drink-Forward Haven Revolutionising Bar Food
As a drink-forward establishment, HyLo boasts seasoned mixologists, two of whom we met. Priyanka and Razvan Zamfirescu AKA Razz (who is quite a tonic himself) were kind enough to furnish our table with their handcrafted libations.
Libations Galore
We started with a Paloma and a Musk-eteer. The latter has a base of Musk Melon and if you think that the pun is the major reason why we chose the drink, you’re absolutely right. The Paloma was quite citrusy and the sourness helped balance the spice of the dishes we had. Musk-eteer was sweeter, more refreshing and made for a pleasant accompaniment.
Would I Order Them Again? Yes
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Between our meal, Razz brought us our second round of drinks. His vivacious personality suited the convivial ambiance of the restaurant and his energy seeped into the drinks he made for us. For our second round, we went for something a bit more on the spicy side and got Picante and Hanging Gardens. The Picante was deliciously spicy and hit just right. The Hanging Gardens was served with lychee boba which made for a pleasant mouthfeel. The sweetness of the lychee balanced the drink’s spice quite well.
Would I Order Them Again? Yes
Our Epicurean Adventure
The extensive menu was quite enticing and every dish seemed promising. So, we were quite confused as to what we should order. Vishal, our server for the day, became our north star for the journey, guiding us through the delicious dilemma we experienced. Here’s everything that we tried at HyLo: –
Kaale Chane Ke Shaami Kabaab
Paneer Tikka Gulistaan
Mutton Seekh Kebab
Chicken Tikka Kebab
Malai Broccoli
Patthar Ka Gosht
Goan Pork Chilly
Ema Datshi with Tingmo
Maharashtrian Green Thecha Prawns
Kerala Mutton Pepper Fry
Sonam’s Veg Momos
We started Kaale Chane ke Shaami Kabaab. This was easily one of the best dishes on the menu, in terms of taste as well as innovation. The Kabaabs are Chef Swati’s family recipe and do full justice to the name. Made from horse gram, if it wasn’t for the name, you wouldn’t have guessed that the kebabs were 100% vegetarian! You bite into a crispy top that gives way to a soft centre. Props to the chef for this one!
Would I Order It Again? Yes, Absolutely!
The Paneer Tikka Gulistaan was a great vegetarian option. Mildly spiced, the paneer was soft and stuffed with more cheese! All in all, it wasn’t bad.
Would I Order It Again? Maybe
As a denizen of Mohammad Ali Road, seekh kebabs are from my culinary milieu. So, believe me when I say that the Mutton Seekh Kebab served here could give the kebabs at Mohammad Ali Road a run for their money. They were well-flavoured and very reminiscent of home for me. The Mughal influence that is so evident in the ambiance of the restaurant has also seeped into the food served.
Would I Order It Again? Maybe
If you’re a vegetarian who likes creamy dishes, this Malai Broccoli is made for you. Mildly flavoured, it is perfect for people who like to exercise restraint when it comes to spices in their food.
Would I Order It Again? No
Patthar Ka Gosht was quite innovative as a concept. Served on a bed of stones, the lamb is tender and juicy. A dish originating from Hyderabad, it is grilled on a large stone that adds a unique flavour to the dish. The one at HyLo is a commendable effort at approximating the flavour of the dish.
Would I Order It Again? No
The Goan Pork Chilly is for lovers of hearty, spicy dishes. The meat is tender and juicy and the sauce reminds you of the late-night Chinese food you binge on from a local stall after a night of an epic rave.
Would I Order It Again? Maybe
Ema Datshi with Tingmo was another one of the most memorable dishes I had here. This is the national dish of Bhutan and is made with spicy chillies and cheese. The result is a creamy, spicy confluence of flavours that is further elevated by the cloud-like bread, Tingmo. Now I know why Deepika Padukone loves this dish so much.
Would I Order It Again? Yes
Next came the Maharashtrian Green Thecha Prawns. Thecha is traditionally extremely spicy and as an avid lover of spicy dishes, I was looking forward to it. While the dish wasn’t nearly as spicy as I was hoping it to be, it was still very delicious and I ended up clearing the entire thing myself.
Would I Order It Again? Yes
The Kerala Mutton Pepper Fry was very well made too. If you’re a non-veg lover, this dish may be for you. Sonam’s Veg Momos were decent. They weren’t the burst of flavour I was expecting them to be but were still quite tasty.
Would I Order Them Again? Maybe
Sweet Tooth Stories
After the sizable feast, we were ready to sink our teeth into something sweet. We got Kheer Komola, Chocolate Toast, and Kulfi Pista. Each of these desserts haunts my dreams. The Kheer Komola, a Bengali dish, was mildly sweet, the best thing a dessert can be. The orange segment brought a pleasant surprise to the familiar dish.
The Chocolate Toast was quite remarkable. Much sweeter than the other two, it is definitely for people with a hardcore sweet tooth. The three types of chocolate came together quite well and the marshmallow fluff was just the touch of extravagance you didn’t know the dish needed.
Kulfi Pista was also amazing and hit the spot. There isn’t one bad thing I can say about it. Cool, creamy and not too sweet, or as I like to call it, perfection!
Would I Order Them Again? Yes, yes and yes!
With these dishes, our meal ended on a high note at HyLo.
Where: 2nd Floor, Building 30, K Dubash Marg, Kala Ghoda, Fort
When: 11:30 AM to 1:30 AM
Cost: ₹2,000 for two approx
Cover Image Credits: Tooba Shaikh
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First Published: January 04, 2025 8:44 PM