Lower Parel is fast becoming the new fine dining hubspot with a plethora of new restaurants springing up. You've got options for Asian (Asia 6, Palladium and Busaba, Todi mills), Continental (Indigo Deli, Tasting Room and can we include Blue Frog in this list), Restobars (Hard Rock cafe, Man U Cafe, TGIF) and world cuisine (the brand new Canvas at Palladium). Among these are also the two new Indian restaurants in Palladium, Phoenix Mills - Jiggs Karla's Punjab Grill and Veda.Spice: Figuratively, that which enriches or alters the quality of a thing in a small degree, as spice alters the taste of food; that which gives zest or pungency; a slight flavoring; a relish; hence, a small quantity or admixture; a sprinkling; as, a spice of mischief
Veda, which converts into a lounge on weekend nights, boasts some really over the top decor, all red and black, mirrors and velvet, almost Indian gothic (the Rohit Bal influence). 
It converts into a lounge on Friday and Saturday nights. Punjab Grill is simpler in comparison - elegant and well lit with gorgeous drop glass chandeliers. Both boast notable chefs. The well reknown Jiggs Kalra is an all-in-one food expert - a columnist, a cookery author, a food historian and a TV anchor for Gastronome and Food consultant. The chef behind Veda, Suvir Saran's other accomplishments include a Michelin star restaurant Devi and the Baluchi's chain, both in New York. Devi I have actually been to and it is really very interesting fusion cuisine. It comes to Bombay after huge successes at Connaught Place, Delhi - listed by Conde Nast Traveler magazine among the 100 best restaurants in the world. (Punjab Grill has made its mark in the capital too.)
Veda is more of a nouveau Indian fine dining style while the Punjab Grill cuisine sticks close to its Indian roots.
My advice for Veda - go there for at light meal, order a bread basket and the Dal Veda. This is by far the best black dal I have ever eaten - and I've eaten a lot both in Bombay and New York. Everything else is average at best. The highly recommended Lamb Veda Special turned out to be a mouthful of masala. The duo of paneer was delicious but you couldn't tell the difference between the two.
Punjab Grill did not fare much better in the taste test. The humongous tandoori prawns (Rs. 625) were really the standouts. From the non-veg kebab platter (Rs. 625) the fish and chicken, while tender and succulent, were nothing out of the ordinary and the rack of lamb had more rack and less lamb. We also tried Kadai murg (Rs. 495) and the Patiala shahi macchi (Rs. 450) which were both good but forgettable. They ended the meal quite interestingly however with a complimentary shot of liquified paan.
I'm not usually a fan of this restaurant version of Punjabi food and the new Indian restaurants at Palladium did not do much to win me over.
Palladium Mall, Senapati Bapat Marg, Upper Worli, Mumbai
The Damage: Rs. 1000 per head (without alchohol)
Food: 3.5
Service: 3.5
Ambiance: 3.5 to Punjab Grill and a 4 to Veda just for sheer novelty value
Looking forward: To seeing some truly fusion Indian cuisine or some truly authentic Punjabi food in this city