This new restaurant in Bandra offers flavourful food and eclectic interiors

When our cab pulled up outside a quaint faccedilade painted in pastel shades of pink blue and green adorned with vintage lamps we knew we were at the right place Our destination was Los Cavos a new entrant in Bandrarsquos crazily dynamic and volatile food scene The restaurant whose name when translated means lsquothe caversquo is a joint venture by VRO Hospitality Pvt Ltd in partnership with fashion and celebrity photographer Rahul JhangianiTropical elixirThe decor embraces an eclectic and layered look mixing different patterns textures and styles It removes you from Bandra instantly The contemporary space has been effortlessly transformed to offer a timeworn distressed and aged setting We had reserved our table for the second seating at lunch on a balmy Sunday afternoon While our table was being readied we waited at their large bar that is dressed in vibrant red and green The cigars at the corner of the bar the classic murals on walls with chippedoff paint and the dim lighting set the mood rather nicelyAt the bar we ordered ourselves a drink The tropical elixir Rs 950 is made with a light and aromatic white rum with delicate floral and fruity notes fresh pineapple juice tender coconut water cocalero an herbal spirit made with the South American coca leaf and other botanicals coconut and pineapple foam Itrsquos the perfect lunchtime cocktail mdash fresh and fruityThe place filled up quickly and the buzz was infectious We browsed through the interesting menu Donrsquot fret if you donrsquot recognise some of the ingredients on the menu simply ask as we did and the team is happy to explain We started with Bachiche ceviche Rs 725 We had just dug into the tiny serving of this deliciously dreamy dish cooked with hamachi cilantro oil creamy leche de tigre capers garlic chips piquillos a variety of chilli and lime when chef Rafael Estremadoyro Garciacutea who helms the kitchen at Los Cavos walked up to our table The Peruvian has worked as a chef in his home country in Italy the United States and Brazil for 14 years itrsquos his first time in IndialdquoThe food in Peru is unique since it offers influences from the cultures of its immigrant communities Japanese Spanish and Italian influences that enrich our cuisine The ceviche you ordered for instance has an Italian influence as heavy cream is added to the saucerdquo he explains When we ask him about leche de tigre or tigerrsquos milk an integral ingredient we noticed not just in the ceviche but in some of the cocktails too he explains that itrsquos a traditional Peruvian citrusbased marinade made with lime juice sliced onion celery and chilies used to cure the fish in classic Peruvian ceviche ldquoWhile Irsquom still importing many of the ingredients I have been scouring the market for fresh local ingredients too For instance Irsquom using local chilliesrdquo he says before adding ldquoLet me send you one of my personal favourites it will give you an idea of what Irsquom talking aboutrdquoSoon we found ourselves scooping up the Los Cavos ceviche Rs 750 with hamachi fried calamari leche de tigre chullpi corn Peruvian pointed dried corn kernels and a sweet potato puree The flavours are unique and you can taste every ingredient There were plenty of vegetarian options on the menu including marinated scallops in pisco chickpea and cilantro humitas deep fried baby brussels sprouts and mushroom croquettesWhile Peruvian flavours are intact the chef has acknowledged the Indian palette ldquoPeruvian fare isnrsquot too spicy the flavours lean towards tangy Irsquom trying to find the perfect balancerdquo he reveals We know exactly what he means with the Yakitori chicken brochette Rs 495 with its piquillo green jalapentildeo red onion pisco and Peruvian teriyaki sauce After tasting dishes with Italian and Japanese influences for the mains we pick the seafood rice Rs 850 loaded with prawns clams scallops mixed bell peppers green peas bisque sauce aioli and sarza criolla mdash inspired by the Spanish paella but differentThe interiors with their Peruvian influences PicsSameer MarkandelsquoThe distinction is rooted in the ingredients rice and chilli varieties and cooking sauce Paella showcases bomba rice while the seafood variant employs arborio rice complemented by a mother sauce and Peruvian chilies prepared in risotto stylerdquo the chef explains For dessert we taste the chocolate and hazelnut churros Rs 390 that melt in the mouth The ambiance flavours and chef Rafaelrsquos easy charm make for happy reasons to return to lsquothe caversquoLos CavosAt Ground Floor Kiran Kunj off Linking Road Bandra WestTime 5 pm to 1 am Monday to Thursday 12 pm to 1 am Friday to SundayCall 7400405927 Exceptional Excellent very Good Good Average Los Cavos didnrsquot know we were there The Guide reviews anonymously and pays for meals