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Sushi Fest at R.E.D

The food scene in Delhi has finally come of age. Ten years ago, I could not have imagined being spoilt for choice of sushi places around me. Today, at every ten feet, you can experience a different region’s flavour and fervour. The newest entrant to tap into the sushi market is R.E.D (Rare Eastern Dinning) by Radisson Blu. While the restaurant has been around for a while, its sushi menu is a fresh addition valid for a limited time. The sushi recipes have been crafted by Chef Raymond Sim, from Singapore. It borrows from the traditional Nigiri cuisine combined with a distinct western influence.

An entire meal of sushi for a fish starved Delhiite like me is a rare treat. Naturally, I was smitten. The Tuna Tartar is a definite win at the offset. Once that is demolished, go for the Torched Salmon, Steaks, Green Onion Salsa and Ponju next. The ponju at R.E.D is a gelatinous cube of sauce which is a unique preparation that I have never tried before. There’s some amount of cognitive dissonance, trying a savoury jelly but it works well with the dish and sets it far apart from the usual fare.

Once you start eating sushi, it is difficult to stop. Give in to temptation and dig in next into the California@RED packed with prawn, avocado, cucumber and crab. The Prawn Tempura Uramaki is a classic that would have been the entrée, main and dessert had I been the chef. It will add a nice crunch to your sushi meal.

Take a breather with a veggie sushi, if you like. I’d recommend the Sweet Shitake and Bean Curd Roll. Top it up with the Rainbow Uramaki which combines the two best seafood in the world – fish and prawn into bite sized rainbow-y goodness. At this point, I assume you’d have had enough sushi to keep you going for a while. A dessert may be desired if not deserved. Don’t hold back. Try their spring roll cream with apple.

The highlight of my visit was when I requested for watching the chefs constructing sushi. To my surprise he actually agreed to not only let me watch but also try my hand at rolling it. Sushi making has become a new goal henceforth. Just need to scrounge up the ingredients. And watch a million YouTube videos.

I’d recommend R.E.D for a quiet night out or a date. The candle light, calm colour tones and affable staff add up beautifully to make it a great experience.

 

Location: Radisson Blu MBD, Sector 18, Noida
Price for Two: Rs. 3,000

 

Anjora cannot resist a good prawn preparation, finds home in Chinese food anywhere in the world but will eat almost anything if it looks appealing. She is a Potter head and has recently discovered pottery as a hobby (excuse the pun).
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Thingyan Festival at Burma Burma

Burma Burma first opened its doors to the world just over 4 years ago in Mumbai and then slowly made its way to my neck of the woods, Delhi (and Gurgaon). Being a strict meat eater when dining out, an all vegetarian Burmese meal did not sound wildly appealing. However, word travels fast and peer pressure got the better of me. True to its reputation, over the multiple times that I visited this place, it hasn’t let me down even once. I also never miss meat while I am here.

Both outlets that I have been to are beautifully adorned with unique and eclectic decorative pieces adding to the grandeur of the place. This June, Burma Burma is celebrating the Thingyan festival to mark the Burmese New Year. The new additions to the already well curated menu are exciting. We managed to gorge on a large assortment of dishes starting with a Pumpkin and Basil Soup, Grilled Mock Meat Salad and a Glass Noodle Salad. I especially loved the soup for its light and comforting flavours.

Would recommend for a winter day.  We followed it up with ‘Wa’ Style Potato and Crispy Corn Tossed in Tea. The corn dish was an unusual and interesting take on the crispy corn you find in barbecue chains across the city. Our main course was the Tangy Khowsuey which like many things on the menu, veered off the beaten track with dry noodles only to deliver flawlessly on taste. For dessert, we had the mild Matcha Ice-Cream. We were not bold enough that day to try the Durian Ice-Cream. Someday though, I hope to conquer that smelly fruit.

Apart from its food selection, Burma Burma also features an array of teas. Bubble teas, fruit-based teas, estate teas, you name it and they have it. They claim to have a tea ‘for every mood and occasion’ so on this occasion, I paired my food with a Yuzu Bubble Tea which was the perfect accompaniment to the spicy, tangy flavours on my plate.

It is heartening to note that we are finally broadening our palates to savour cuisines from around the world, including that of our neighbours. One of these days, I might succumb to the temptation to catch the next flight out to Myanmar and follow the flavour trail I’ve been introduced to in the past few months.

 

Location: Cyber Hub, Gurgaon
Meal for Two: Rs. 1800

Anjora cannot resist a good prawn preparation, finds home in Chinese food anywhere in the world but will eat almost anything if it looks appealing. She is a Potter head and has recently discovered pottery as a hobby (excuse the pun).
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Sushis and Dimsums Galore

As the mercury soared in May, and Delhi turned into its annual furnace fest, I found refuge in the light and fresh flavours at YouMee. The restaurant has recently opened in M Block Market at GK-II and offers delicious Japanese and Pan Asian food.

Manga lovers, rejoice. Your prayers have been answered. The restaurant walls are covered with Manga inspired art, geared around food ofcourse. We began the meal with obvious starter choices – sushi and dimsums. The choices of dishes within these categories at YouMee are endless, so do inspect the menu closely, or just come back again for more.

We ordered the Garden Dragon, Spicy Chicken and Prawn Tempura sushis. They were freshly prepared and tasty. The dimsum varieties we had included the Chicken and Water Chestnut Dumpling, Prawn Hargow, Edamame Truffle Oil and Spicy Asparagus with Thai Flavoured Herbs. This was one of my rare trysts with vegetarian dumplings and they surpassed my expectations. I washed my food down with the signature orange and kaffir lime mocktail – Asian Swirl.

By the second half of our meal, the restaurant was abuzz with people enjoying their Saturday afternoon amidst the colourful environs, wafts of barbecued or seared seafood and familiar childhood graphics, far away from the sun. We decided to give the Robata a go. Robatayaki or Robata is a Japanese version of barbecue where small meat portions are slow-grilled to perfection over hot charcoal. The Ebi Maki or Bacon Wrapped Prawns was the perfect choice for us. It came on skewers with a side of Miso soup and sticky rice which complemented the juicy meat beautifully. If nothing else, then you must try this singular dish at YouMee. I wish I had room to score some Ramen Bowls, but alas. I did however have space reserved for dessert, as we all do, and we gulfed down the Matcha Cheesecake and Banana Fritter Sundae, before we called it a day.

GK-II has acquired yet another classic which I am certain will be there in the times to come to offer you and your friends comfort food on many an uncomfortable summer day.

 

Location: M Block Market, GK-II, New Delhi
Meal for Two: Rs. 2,000

Anjora cannot resist a good prawn preparation, finds home in Chinese food anywhere in the world but will eat almost anything if it looks appealing. She is a Potter head and has recently discovered pottery as a hobby (excuse the pun).
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Pan Asian at its Best

The sleepy vicinity of Ansal Plaza has seen a dramatic overhaul over the last few years. My childhood was filled with innumerable unwilling shopping visits to this erstwhile godforsaken mall so it’s a welcome change to treat myself to some well-deserved delicious food several years later.

Walking into Triple 8 gives a distinct feeling of entering a theatre. The soft reds of the walls and the dim greys of the shadows sit comfortably on the eyes and offset the vibrancy of the flavours on the plate.

Our first course was a 5 Spiced Goat Brain Tempura with Spicy Mayonnaise. I have always been squeamish about offal and avoid it at all costs but I believe I am a convert. The crunch on the outside was expected but the cloud like consistency on the inside was a game changer. I knew I was in for a wonderful evening. We were then graced with two pork dishes which had both been braised and cooked for 6 hours – the Chilean Pork Spare Ribs Krapow with Red Chillies and Basil and the Pork Belly Yaki-Tori with a Spiced Miso Glaze. They were well balanced, crispy skinned and yum.

The attention to detail at Triple 8 is striking. The meat is meticulously chosen, often locally sourced, (along with spices) to promote sustainable farming while never compromising on quality. One of the dimsum dishes for example is made with Himalayan morels instead of truffles and I recommend you to try it over any of its meat brethren. The Head Chef, Vivek Rana who hails from the likes of Indian Accent in New York and Oberoi, not only loves his produce but also has a keen eye for interiors. The walls are adorned with monochromatic images of the restaurant’s food, the kind that leave you salivating even while you’re eating it. The bar which will hopefully soon have alcohol flowing from it is a thing of beauty.

Meanwhile, the food continued to amaze. Chicken Winglets Skewered with Pineapple had the right amount of barbecued Pineapple on the stick. I ofcourse, fall squarely in the pro-Pineapple bucket – in pizzas, chickens and life in general.

One can’t not eat sushi when in a restaurant like this, and so we did – a Sashimi and Nigiri Platter. It looked like a fish garden, if there ever were to be one. This was followed by Lamb Shank Malaca with Fried Mantao Bun. The bun was a tinge sweet and so exquisitely soft that it left us wanting more even in our inflated-bellied state. We ended the meal with a heady combination of Night Market Custard Bun and a Sticky Pudding Caramelized Banana.

Pan Asian food has always been home for me but it is rare to find a place with as much care and love for its food as Triple 8. To say that I had a good evening would be a disservice. I live for evenings like this and am already planning excuses to go back.

 

Location: 1st Floor, Ansal Plaza, New Delhi
Meal for Two: Rs. 3,000

Anjora cannot resist a good prawn preparation, finds home in Chinese food anywhere in the world but will eat almost anything if it looks appealing. She is a Potter head and has recently discovered pottery as a hobby (excuse the pun).
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LONDONERS

LONDONERS

By Prakriti Bhat

London is a melting pot of cultures and a mélange of different lifestyles. People of various ethnicities coexist in perfect harmony. Londoners Bistro and Pub in GK-1 is an embodiment of the cultural conglomeration that London is. While the name may make us think that the place serves purely British food, it also conjures up a blend of cuisines that is quite popular in London.

The brainchild of Paritosh Mittal, an engineer by profession, Londoners has a great ambience with vibrant décor and classy upholstery. Blue seems to be the dominant hue in the colour palette. They also have an outdoor seating arrangement, ideal for Delhi’s winters. The menu consists of traditional British dishes as well as those inspired by other cuisines. The basic idea is to represent London, not as isolated with other cultures but in sync with them. This is the reason behind the fusion dishes in the menu.

The Bloggers Meet began with a Ploughman’s Platter. Traditionally, it is a non vegetarian meal but in keeping with the Indian sensibilities, they also provide a vegetarian version with grilled Paneer dices. Workers in London would pack whatever leftovers they had from dinner and take it to work. Therefore, unlike the well organized Indian lunchboxes , theirs would be a muddle of bread, chicken, ham, cheese, etc. The platter served here included bread, butter, cheese, olives, dried apricots, Brown Onion Sauce slices of apple and cucumber along with boiled eggs or Paneer cubes as per the variant chosen among Veg or Non Veg.

Ploughman's PlatterScotch eggs, a British delicacy, is made with hard boiled eggs wrapped in sausage meat and bread crumbs which is baked or deep fried. Here, the eggs are wrapped in Keema giving it an Indian touch. The Irish Spring Rolls were filled with corn and cheese but served along with a sweet and spicy sauce. They were crispy but not very cheesy which was disappointing. The very concept of a Spring Roll and the sauce is Oriental, again reminiscent of the cultural influences in London. The Tikka Masala Platter was a complete meal with Tandoori Rotis, Daal Makhani, Paneer Tikka Masala, Papad, Green Chutney and onions.  One platter should suffice two people.

The Paneer Makhani Pie, for me, was the star of our meal. Firstly, Pies are sweet but this one was savory. Secondly, while Pies are believed to have been originated as a Roman dessert, this one was a full-on desi rendition, replete with a Shahi Paneer filling. This marvelous invention came with fries and salad. The fries lacked salt and a dip along with it could have done wonders. The Paneer Makhani Pasta brought together Indian and Italian in a dish that packed a punch with authentic Indian flavours. While one may complain about the complete abandon of its Italian roots, I don’t mind it even a bit since it is supposed to be an Indianised version of Pasta.

IMG_20160521_091048The Clay Pot Pie had a flaky crust on top, like the one that’s usually found in French pastry. The Pie tasted like Au Gratin, only more liquid in consistency and lesser vegetables. The crust tastes best when dipped in the gravy. To wash it all down, try a Blueberry Cheesecake Shake or an After Eight Shake. The Blueberry Shake was perfect in its consistency and presentation (Mason Jars are a huge rage!). Other dishes to look out for are Keema Kulcha and Crispy Konjee Lamb.

Among Desserts I tried the Great Wall of Chocolate which was high on taste and the nutty texture but a bit too hard. The Sticky Toffee Pudding was ACTUALLY very sticky. The caramel lent it a nice flavour but it failed to impress with the texture. It was the Bread and Butter pudding which stole my heart with its presentation and taste. Not too sweet, the pudding comes in a cup/coffee mug topped with a scoop of ice cream. The contrast of warm and cold was a nice play on the taste buds. This one is a MUST TRY.

When you need a break from all the shopping in GK, give Londoners a try. It won’t disappoint you.

Cost for two- Rs. 1500

Address- GK-1, M Block Market (In the lane opposite to Starbucks)

Contact No.- 01133105812

Anubhav Sapra
Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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Hanami Summer Menu

Hanami Summer Menu

Japan’s Hanami festival celebrates the ephemeral season of cherry blossoms. Guppy by ai, the most celebrated Japanese restaurant in Delhi, recreates the magic of the Hanami Festival (25th April to 30th May) through its dishes by introducing a special menu that captures its essence. Known for his culinary expertise, Chef Vikram spearheads the kitchen at Guppy by ai.

Away from the sweltering heat of Delhi, the food journey started with cold sweet Corn and Avocado soup, enriched with soy milk. The soup is served with salt and a slice of lemon, which adde a distinct texture to the soup. It is truly refreshing.

The menu has been thoughtfully curated with soups and salads as special vegan dishes. The 3 melon salad with Yubari, musk and watermelon looks simple yet the umeboshi plum dressing makes it truly delicious. Umeboshi are fermented pickles made from young, barely ripe ume, a sour Japanese fruit that’s a cross between an apricot and a plum.

Guppy by ai Summer Menu - Mango and Avocado Cream Cheese RollJapanese food would be incomplete without Sushi and Sashimi. For me, the highlight of the menu is the Mango and Avocado Cream Cheese Roll. Made with Alphonso mango, cream cheese, tanuki tempura fritters and kimchi, the roll is unique and flavoursome. The roll also has a similar variant with tuna. Another king size roll was the Hanami thick sushi roll combined with black and white rice with sakura dembu, tuna, salmon, crab, yellowtail and cucumber.

In the cold noodles – the 3 different variants are cold hiyashi tantanmen (home-made ramen noodles, served chilled with sesame flavoured pork broth, spicy ground pork meat and fresh vegetables), Hiyashi tanuki cha saba (chilled green tea flavoured buckwheat noodles, topped with tanuki tempura fritters, wasabi, grated radish served with a soy flavoured dashi broth. The Hiyash tanuki cha saba is the only vegetarian  option in the noodles menu. The third option is Hiyashi somen (Japanese, thin angel hair wheat noodles topped with crab sticks, prawns, seaweed, cucumber and melon, served chilled with a ginger flavoured dashi broth).

Guppy by ai Summer Menu- Mango and Liquorice with Coconut IcecreamThe Hanami cocktail menu has excellent refreshing cocktails like Sendai a mix of vodka, fresh kiwi, fresh melon and lime. Plum Blossom made with sochu, umeshu fresh plum and lime and Umetini with ingredients like sake, umeshu and gold leaf.

The food journey ended on a Mangolicious note a dessert with fresh Mango, liquorice and coconut ice-cream!

Address- 28, Main Market, Lodhi Colony, New Delhi

Timings: 12 to 3.30 and 7pm to 1am

Lunch for two: Rs. 1300

Dinner for two: Rs. 1800

For Reservation – 01124690005 / 6, +919650185005

Websitehttp: guppybyai.com

Anubhav Sapra
Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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Niche, Lounge and Bistro

Niche, Lounge and Bistro

A friend of mine recently hosted a Chef’s table named Messa at Niche lounge and bistro, which is located in M block, Connaught Place overlooking the Statesman house. With over 19 years of HR background, blogging came as a hobby to him and he started Mystic Foodie Mantra a few years back. For this event, he curated a special menu for food bloggers in Delhi.

Not being a regular restaurant reviewer, I wasn’t sure what to expect. The food served to us did not just look beautiful, it was simply delectable and I was thoroughly surprised.

image2 (1)The evening began with amusing conversations complimented by an array of unique starters that included Pulled Kathal Tacos and 57 degree duck breast. Kathal, being an excellent substitute to meat, is one of my favourite vegetables, as I like the flavour and texture in it. Served with Salsa and Kasundhi cream, the crisp outer shell of tacos filled with shredded kathal made a perfect combination. The duck was cooked at 57 degrees by a French method named Sous-vide.

Before, I go further about the tasting session, I must admit that the method of cooking involved a bit of food science. The chef revealed that the dishes on the menu are progressive. The cooking techniques involved are dynamic and always evolving. The chef also loves playing with textures, which was evident in the salad he prepared for us. The salad was made of beet and goat cheese. The beet in the salad took on various textures because of the intricate crafting by the chef.

For the main course, we were served Hari Saag along with Polenta crusted fried yoghurt balls, corn bread and jaggery chips with white butter soil. In simple words, dahike kebab were served with the saag. But the imagination of the Chef was incredibly distinctive, which was evident by the preparation and presentation of the dishes made with simple ingredients.

Next was the Lamb Shank Rogan Josh – Rogan josh gravy with ginger air and seasonal vegetables. This was the highlight of the Chefs table for me. It was delicious and I absolutely loved it. I did the most un-niche act at Niche. I slurped the shank and enjoyed the same to the core. Although, it was served as a complete dish in itself, I couldn’t resist myself from ordering assorted breads which went well with the Rogan josh gravy. 

The food journey ended on a sweet note with Cheesecake and raspberry sorbet which turned out to be the cherry on top for such a delightful evening. 

 

Anubhav Sapra
Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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STORM BAR AND GRILL

STORM BAR AND GRILL

By Prakriti Bhat

Storm Bar and Grill has been around for quite a few years now. Being at a walking distance from the Kailash Colony metro station makes it quite accessible. A fine dining restaurant, Storm Bar and Grill recently launched its new summer menu. The new menu is fully equipped to tantalize your taste buds and make you drool. They recently hosted a Bloggers’ Meet where we got a chance to sample a few dishes from their menu.

The restaurant has quite an impressive décor. It is very spacious and every wall is decorated in a different manner. One wall has tiny platforms for keeping candles while the other is vibrant with a meticulous arrangement of colorful glass bottles. A beautiful bar counter and ornately designed bar stools are sure to grab your attention and lure you into a drink. You could choose plush and comfortable couches or the simple chairs to proceed to your meal.

You can begin by cooling off with their Pomegranate Mojito or an LIIT. We began our culinary ride with Ginger Chicken served with a dip. Strips of chicken are coated with ginger and deep fried till they become crispy and golden brown. The Mutton Peshawari Kebabs were well marinated and very succulent. Smoked Chicken Pizza was a thin crust Pizza topped with long and thin slices chicken, olives and cheese. The generous amount of cheese made me clap with joy. The Dahi Ke Kebabs here were definitely one of the better variants I’ve had of late. Teardrop shaped, the tip was decorated with hung curd and juicy pomegranate seeds.

The Mushroom Duplex was very bland and even the sauce that accompanied it could not save the dish. Kotmir Chicken Tikka was an absolutely brilliant blend of spices. Spicy and tangy, the flavours leave you overjoyed. Fish Orley consisted of grilled fish with Lemon Butter Sauce. The sauce was HEAVENLY! In fact, by the end, the poor fish was left to fend for itself as the sauce was wiped clean off the plate! The Kotmir Chicken Tikka and Fish Orley are a must try here.

Teen Mirchi Paneer TikkaYour main course here must include their Dal Makhani. Aptly named ‘Dal Storm’, it really does take you by a storm. Unlike many other restaurants, the texture is very creamy and the rich buttery taste is a blessing. Paneer Lababdar was good to go with a Tandoori Roti or a Butter Roti. Mutton Rogan josh tasted nothing like the Kashmiri Rogan josh but was delicious in its own way.

Among desserts, we tried the classic Brownie with Vanilla ice cream. But the Fried Ice cream was quite an ethereal experience for me. A scoop of Vanilla ice cream coated with cornflakes is deep fried until golden brown and coated with honey. The binary of hot and cold, smooth and crunchy works wonders for your palate. Again, this one is a must try.

If you’re looking for places to organize family gathering or a quiet lazy lunch, this is the place to be.

Anubhav Sapra
Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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LOCALE

LOCALE

By Prakriti Bhat

PVR Saket has a new entrant which gives the nearby food outlets stiff competition. With all the qualities of a chic HKV (Hauz Khas Village) café, Locale lies at the heart of PVR Anupam complex in Saket. In a Community center such as this, restaurants are expected to be cramped and mainstream. Locale comes as a breath of fresh air with its vibrant décor, graffiti walls and a lively ambience. About a month old, the rustic and wooden theme interiors are the highlight of this place. The owners Gurvinder and Nainjyot Dham have left no stone unturned to ensure that the place pleases your senses. The restaurant hosted a Bloggers’ Meet recently and I was glad to have tasted their delicacies.

The place is a multi-cuisine and a ‘multi-purpose’ restaurant. It’s a café, a library, a bar all packed into one. The library section provides a serene ambience where you can enjoy a book or a conversation with your friends over a simple cup of coffee. What I like about the place is that is not cluttered with artifacts. One often comes across cafes where beautiful antiques clutter the corners. Locale is beautiful and funky but in an orderly fashion. They serve a variety of cuisines including Mexican, Chinese, North Indian and Thai.

Kiwi Mountain Mocktail (1)Amongst the mocktails, I tried a Green mountain which was a Kiwi based drink. Kiwi flavoured crushed ice was piled in a mountainous heap in an elegant Margarita glass. It tasted good but the only downside was that this mountain of ice began to spill out with each sip and therefore it became quite messy. The other bloggers raved about the Tomato Basil soup so I am guessing that should be another thing that you could try, if interested in a hot beverage. The Ferrero Rocher Shake, Mars Bar Shake and Oreo Shake were all good but I prefer thick milkshakes whereas the ones served here were quite diluted.

Fish VepuduAmongst salads I tried a Fruit Mojito Salad and a Thai Chicken Water Chestnut Salad. My favourite was the Thai Chicken Water Chestnut Salad which was quite an innovative blend of ingredients. Basil, lemongrass, water chestnuts and chicken come together to soothe your senses in this wonderful salad. Soya Chaap being the second most popular vegetarian starter (after Paneer Tikka!) is given a Punjabi tadka in their Soya Chaap Tikka. It is spicy and has a distinctive smoky flavor. The Mushroom corn Cigar was my favourite vegetarian starter here. Crunchy on the outside, creamy on the inside. It is gooey and just melts in your mouth. Loaded nachos were good, nothing exceptional. The Dahi ke Kebabs here were different as the exterior was not crunchy and hence was white in colour. It was made of hung curd in and out!

The non vegetarian starters scored high on concept and flavor. Bread Roll Prawn in chilli sauce was definitely the winner in this category. Soft and succulent prawns were wrapped in a bread roll which was then deep fried. The prawns remained soft and thankfully, were free of the ‘seafood’ taste. Mutton Koobideh was basically a satay. The meat was seasoned well and grilled on wooden skewers. Fish Vepudu was a South Indian snack riding high on the flavor of curry leaves. For a lover of South Indian Cuisine like me, this is a must try!

The main course included an array of Indian and continental dishes that spoil you for choice. Cheesy Mushroom Ragout with Jalapeno Corn Rice is a culinary ride that you oughtn’t to miss. The Ragout is extremely creamy and served with aromatic rice. Chicken Tikka masala with Rice and Lachha Paratha is a combo that is a universal favourite. The Chicken Tikka masala is perfectly spiced and a simple salad of chopped cucumbers, onions and tomatoes is presented in a tiny crown made of Papad. However, it’s their Smoked Steak of Chicken with Creamy Corn and Pilaf that steals your heart and triumphs over your taste buds with its creamy texture and a fantastic intermingling of spices.

Tiramisu DessertFor Desserts we tried a Sizzling Walnut Brownie with Ice cream. Bringing a twist to the classic brownie-ice cream combo, the makers pour caramel sauce over the dessert that sets it apart. But the BEST was their Tiramisu! It was definitely the best Tiramisu I have had till date. With Kahlua at the bottom and an airy texture this dessert leaves you asking for more even after a tummylicious meal! It’s a must try.

For those of you who are tired of visiting Hauz Khas for your dose of culinary treats, this is the right place to be.

Address- 17, Community Centre, Near PVR Anupam, Saket

Cost for two- Rs. 1200

Contact no.- 01133107908

Anubhav Sapra
Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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Journey through Deccan

Journey through Deccan

By Anubhav Sapra

Onam, a festival of Kerala is celebrated with a lavish vegetarian feast (Sadya) served on a banana leaf. In Delhi, at Kerala House, every year, foodies queue up despite the humid weather to relish the rich feast. I also had my fill on the last day of the food festival. Such lavish feast it was that I already started missing it the very next day. The moment I tried to convince myself to wait for the next year, I received this invitation from Eros Hotel, Nehru Place.

This invitation was to savour the South Indian delicacies in the ‘Journey through Deccan’ food festival. And I couldn’t have been more happier. The festival coincided with the end of Onam Sadya. The journey through Deccan is celebrating the diversity of food available in the 5 states of South India- Kerala, Tamil Nadu, Andhra Pradesh, Telengana and Karnataka. The menu is rotational covering the popular dishes of the South Indian states. The buffet is priced at INR 1750 plus taxes for the Lunch and INR 1850 plus taxes for the dinner.

IMG_20150903_184850My journey of Deccan started with cream based piping hot Rasam and starters like Parippu vada, Shikampuri Kebab, Prawn Pepper fry and Lukhmi (a local variation of patty, stuffed with chicken kheema).  Shikhampuri Kebab of Hyderabad was excellent in taste- soft and not too oily.

In the main course, I had Appam (rice pancake), Malabar parantha and Chicken stew. In fact, Appam and Chicken stew (simmered in coconut milk) is a popular breakfast dish in Kerala as it is easy to make and mild in spices.
The other dishes on offer are Thengai sadam (coconut rice), Ambur Chicken Biryani (Tamil special), Mutton Sukha (Andhra Style Lamb preparation), Pumpkin pulissary (white pumpkin simmered in yoghurt gravy), Bendakkai (Pulikozhambu (Okra simmered in tamarind curry)

My journey through Deccan ended with sweet Mysore Pak and Elanir Payasam and a strong flavorful filter coffee served in traditional Madras style Dabarah.

The Journey through Deccan festival ends on 5thSeptember. Grab it before it’s too late!

 

Anubhav Sapra
Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.