Soiree with Australian Chef, Scott @ Hyatt Regency, Delhi

Cosmopolitan, Elegant and chic, Australia has a passionate soul and a welcoming heart that makes every thing truly memorable about that place! From thrilling world class events and renowned architecture, to cafe-lined streetscapes and verdant parklands, there’s always something new and exciting to discover in that country!!!! Well, Well, Enough Said! or rather having said that, it was my true pleasure to visit Hyatt regency when they bought Australia on Platter because after all it was #ScottPickettInIndia , Melbourne’s most celebrated chef and culinary personality.

Event started off with Avocado master class and effortlessly lead us to reconstruction of Local favorite Bombay from there. We all carefully watched Chef Scott and the way his hand moved like an undulating waves giving perfection to each and everything.

How do i express this.. Well, serving soul food and exclusive, Dinner was beautifully divided into a satiating 3 course meal with the options of both veg and non veg and not to forget with the love of both White and Red wine!

In between the meal, they premiered a small video talking about Australia tourism. From world famous wines to fabulously fresh food and breathtaking sceneries, magnificent forests with cascading waterfalls and quaint mountain villages, that video spoke about everything which allured me to plan my next big visit.

It was lovely to hear Chef Scott and his experience about both our country and his and it was awesome to come back home after an amazing experience of Auatralian culture and food that evening

 

 

 

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Winter Outside, Tummy Warming Inside Guppy, Delhi

Guppy for me has managed to be on my “go to restaurants” when I crave for authentic and flavourful Japanese food.
Every time I visit guppy it never ceases to amaze me in any manner what so ever, be it the food or the drinks or the hospitality of the staff and the managers or my favourite part, the decor of the restaurant. It speaks the language of quirk. It’s bright and mysterious in its own ways.The little masks detail or the authentic Japanese knick knacks. The indoor seating which is personal or the outdoor seating option which is open and lively in the pretty Delhi winter sun.

Having told you everything I like about Guppy it’s time I discuss what I went to try out this time around. Their winter menu.

We started with a delicious lobster and seafood soup kaminabe – served beautifully in a paper pot , this soup was comforting and soulful. An absolute delight in the sweet Delhi winter. The proportion of lobster meat , prawns and fish in relation to the veggies such as broccoli tofu and carrot was perfect. This broth-based soup is a must have on their winter menu.
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Next, I tried the slow cooked Tuna steak – Tuna cooked to perfection with a warm spicy ponzu sauce served with some thinly sliced veggies, textured orange slices and a poached egg. An overall lovely dish with a burst of flavours.
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Next, on the menu, I tried the different types of sushi, first of which was Battera sushi, an authentic pressed Oishizushi. The tuna version was overpowered by the topping of wasabi, while the salmon one tasted more of the sticky rice than any taste of the salmon on it. A skip on this one is what I would suggest.
After Battera came the black rice vegetarian California rolls – I was a little hesitant to try a vegetarian sushi, but toy surprise two sushi was very well balanced with a crunchy center and a lovely layer of black sticky rice. It’s was very earthy in its flavour. Guppy sure knows how to balance flavours and provide precision in the ingredients it uses.
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With everything on the table I tried Tatami Cocktail which paired beautifully with all the food served, tangy with a spice kick to the end of every sip, this cocktail might not be for everyone, but it sure suited my palate.
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Post the sushi, came the grilled rock lobster – lightly grilled with seasonal veggies, the lobster was creamy and super soft.
In the mains, Karashi Chicken and Bacon Casserole was a foamy fatty dish which was overpowered with the taste of wasabi. Guppy surely loves their wasabi. Sadly due to the wasabi, the chicken and bacon took a backseat. Would suggest a miss if you don’t like wasabi.
Next came the Lamb Toban Yaki – Where the lamb was tender and slow cooked to perfection in a homely brown gravy with diakons, some carrots and greens.
Do not miss this one on the winter menu if you like rooted flavours.
For the veggies out there, the Mushroom Toban Yaki is amazing, assorted mushrooms and lotus roots cooked with greens, cherry tomatoes and baby corn in a creamy coconut base is a must have.
To finally a sweet ending:
Warm Carrot cake – cute plating but lacking taste
I’d rather suggest trying our the chocolate ice cream – it was a bitter chocolate, perfect for the light winter chill.
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Overall – if you haven’t yet knocked on Guppy’s doors, do so now. It’s a restaurant with a heart and soul.
🙂

 

Address: Guppy, 28, Main Market, Lodhi Colony

Review: NH44, Rajouri Garden

What comes to mind when you hear National Highway 44 (NH44) – variety – from one corner of the country to the other – from Kashmir to Kanyakumari – variety in culture, food and people. The same variety has been adapted as a theme of the restaurant NH44 in Rajouri Garden, the upcoming food destination in the capital.

With variety in mind, the menu of NH44 has been designed to satisfy taste buds of every region – whether it is the goshtaba from north of the country or Chettinad Chicken from the south part. The menu itself is designed as a truck, enliving the soul of the stretch.

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the menu

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welcome shots

The place is grand, reflecting the life style of the people in the area. The dhaba theme of the restaurant in no way alters the grandness – be it the servers’ uniforms, the seating or the decor.

The grand menu showcasing recipes from Kashmir to KanyaKumari does full justice to every region and it’s cuisine. We started our journey with an aam panna shot, a welcome drink which was amazing. The first course of starters saw soya sheekh kebabs, paneer tikka, chicken tikka, chicken malai tikka and chicken seekh kebab come to our table – each dish was delectable and we had no complains. Kancheepuram idlis and Masala dosa with an assolutely lip smacking sambhar & assortment of chutneys made way then – the sambhar is marvelous and hadn’t it been for the spread promised further, I would have devoured more portions of it. Palak Patta chat is among the best available in the city, which retained it’s crunch even after a a good 10 minutes. Vada Pav is very close to the ones available in Mumbai but somehow the pav didn’t have the perfect moisture.

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vada pav

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masala dosa

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palak patta chaat

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kancheepuram idli

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chicken malai tikka and seekh kebab

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chicken tikka

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paneer tikka

The main spread consisted of Lasooni Palak ke kofte – a must try here – with melt in the muth balls of spinach with a hint of garlic in a tomato gravy. Lal Maas has that authentic smell and taste that makes you gorge on it, and we did – perfectly cooked pieces of lamb in that spicy and flavorful gravy – bliss. Chicken Chettinad here can beat most in the city, I just missed some appams to go on with it. Dal Makhani is something they can’t afford to get wrong, and they didn’t, it was very flavorful.

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lasooni palak ke kofte

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chicken chettinad

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laal maans

Desserts were surprising – beetroot ka halwa and gil-e-bahist were masterpieces by the chef. Skeptical about the beetroot at first, it was love at first bite! Gil-e-bahist is a sinful concoction of rabri, phirni and kalakand, curated by the chef. The desserts lacked in presentation, as compared to starters and main course, but that was fully compensated by the flavours.

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beetroot halwa

XOXO

Shivangi

Review Credit: Abhik Dasgupta

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Yauatcha – The best standalone Chinese restaurant in Delhi NCR

Yauatcha is one of those restaurants that have the word legend suffixed to it all the time. A Michelin starred restaurant, voted among the top 50 restaurants in the world and London’s amazing Hakkasan as a sister restaurant to boot. You will understand the level of expectations I had while visiting the place. Moreover, authentic Chinese cuisine is something that is hard to find in Delhi anyway. 

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Located on Level 2 of Ambience Mall, Vasant Kunj, Yauatcha has a warm but very sophisticated feel to it. The restaurant is massive with many tables, which are very well spaced out so you can be yourself without being pried on by others. 

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The dimsums are what Yauatcha is most known for and we started the afternoon sampling five of their best.  We ordered a platter of fried turnip cake, sesame prawn toast, char feung (prawns), chicken char sui bun and chicken and prawn sui mai. and they were some of the best dim sums I’ve had. In fact, I think they are the best dim sums available in Delhi.

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What makes them special, literally everything. The balance of flavours, the freshness and the distinct taste of each dimsum is reason for me to return to Yauatcha. I think the best dims have the meat cooked al dente and every dimsum here had that bite, phenomenal. I loved the char feung best for the amazing textural difference of that steamed top against the crunchy interior.

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My main dish was a steamed river sole in black bean sauce along with Penang style old town prawn noodles. The river sole has me salivating till today. Perfectly steamed, flaky and elevated by the peppery black bean sauce, it was exceptional.


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The noodles too were seriously tasty and being the lover of prawn I am, I was chuffed to see that it wasn’t overcooked in any of the dishes.

 The desserts were the biggest surprise as I never thought a Chinese restaurant will do French desserts so well.  I ordered a religieuse and a milk chocolate praline and both were spot on. The praline is now my favourite chocolate dessert in Delhi. Not only was the combination of the mousse and the sacher biscuit superb, but also the hazelnut and salted caramel bits were like little nuggets of joy. What really lifted this dish for me was the brilliant lemon yogurt sorbet as it cleansed the palette and made he dessert fresh.

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The  was special too, especially the choux pastry filled with the silkiest and heavenly taste cremeux, a triumph indeed.

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Yauatcha is a special addition to Delhi’s ever growing restaurant scene and a gastronomer’s delight. I cannot recommend it highly enough to anyone who loves food (not just Chinese food). Go get your Chinese fix now!

Bueno Kitchen – A Multi-Cuisine Delhi NCR Food Delivery Service

If you look up “Bueno” in the dictionary you will know it means “good” in Spanish and when Bueno Kitchen Delivered food to me last week I was expecting it to be pretty darn good.

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With my expectations all high I ordered a variety of items from their elaborate home delivery menu. Their food can be ordered using http://bueno.kitchen. There are a variety of options available.
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BUENO KITCHEN - HOME DELIVERY AND CATERING
They have American, Asian, Indian, European, Mexican and Middle Eastern food on their menu.
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BUENO KITCHEN - HOME DELIVERY AND CATERING
 
We started with some Pita Bread with Hummus (Rs 170). The Pita was extremely fresh and the hummus was well prepared. I have certainly had better hummus but this wasn’t at all bad. The combo was very filling. The portion size was good. Like a light evening snack with tea? Go for this!
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Their catering menu has close to 400 dishes. When I first looked at the menu I was completely zapped. What appealed to me the most was the Mexican Rice Chicken with Paprika Yoghurt (Rs 230). When it arrived it looked really appealing. I would have liked it to be slightly more flavoursome. I wouldn’t call it perfect but what I got wasn’t half bad.
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Then came the Shredded Chicken in Hot Garlic Sauce with Veg Hakka Noodles (Rs 260). This was one of the nicest things we had that day. We really loved the balance of flavours and one can never have too much garlic.
BUENO KITCHEN - HOME DELIVERY AND CATERING
BUENO KITCHEN - HOME DELIVERY AND CATERING
 
We did not like the Mutton Seekh Wrap (Rs 150) or the Chatpata Aloo Wrap (Rs 110) very much but the Nachos and Salsa were to die for. The Spaghetti Aglio Olio Chicken – recommended.
BUENO KITCHEN - HOME DELIVERY AND CATERING
 
This service delivers fresh gourmet meals right at your doorstep anywhere in Delhi & NCR. So, the next time you’re in the mood for something interesting, pick Bueno Kitchen.

By: Shivangi

REVIVING TRADITION WITH TASTEFUL RENDITIONS ZARIN, FAIRMONT JAIPUR

TIME HONOURED PERSIAN CUISINE ARRIVES IN RAJASTHAN: REVIVING TRADITION WITH TASTEFUL RENDITIONS AT THE NEWLY DEBUTED ZARIN

Signature Dish - Tabriz Koftey

JAIPUR, The newest entrant to arrive on the Rajasthani dining scene – Zarin, the Indo-Persian restaurant at Fairmont Jaipur, breathes life into a culinary art that has, over centuries, celebrated the fusion of two of the most ancient cultures in Asia.

At the helm of this new dining destination, Executive Chef Manpreet Singh takes a novel approach with the use of dominant Indian flavours in his new menu, while paying tribute to the Persian influences of each dish, in order to familiarize the modern day gourmand with traditional Indo-Persian cuisine.

Serving as a resilient cultural marker within the royal courts of the Delhi Sultanate in the early 13th century, Indo-Persian cuisine celebrated the symbolic unification of India and Persia; one that began along the ancient spice route, leaving a legacy that has influenced modern day cuisine in India.

Carefully crafted culinary offerings form the basis of Indo-Persian dishes at Zarin, each an applaud-worthy combination of flavor, technique and tradition. Dishes such as Iranian Biryanis served along with matzoon (yogurt refreshment) and salad, Atta Raan (leg of lamb wrapped in sour dough), Iranian Haleem (wheat porridge with flavorful meat proteins or vegetables), and Mahi Zameen doz (fresh-off-the-net fish marinated in aromatic Persian spices and gently grilled and then baked), also help highlight a rich cultural landscape stemming from the trade between both civilizations. This exchange of cookery styles and herbs and spices like basil, cumin, saffron and cloves, resonate throughout Zarin’s menu and aptly showcases the culinary styling of both great ancient empires.

A name inspired by the Persian word for gold, Zarin offers diners a distinctive and enriching culinary experience. According to Chef Singh, “steeped in tradition, Zarin will capture the imagination of diners by taking them on a journey through a bygone era that has influenced our cuisine in countless ways.”

From Sheermal and Bakarkhani – traditional breads to the live tandoor and succulent preparations of Aab Gosht (succulent morsel of lamb cooked with chick peas), Mastava (a hearty lamb soup – an Uzbek specialty) and Tabriz Koftey (juicy chicken dumplings with mixed nuts), meat lovers are spoiled for choice while dining at Zarin. Vegetarian diners will find offerings such as like the Subz Irani (Persian style vegetable stew), Nadru ki Gullar (stuffed lotus stem pods) and Kebab Tokri (a flavorful assortment of stir fried vegetables) with red wine. To round off this ambitious culinary undertaking, desserts such as Baklawa platters (filo sweet pastry) and Badshahi Faluda (vermicelli combined with milk and rose flavouring), are just some of the masterstrokes on the menu that await guests at Zarin.

Signature Dish - Atta Raan

Speaking at the launch of Zarin, Rizwan Shaikh, General Manager of Fairmont Jaipur remarked, “Zarin adds drama and flair to our repertoire of restaurants and lounges at Fairmont Jaipur. It evokes nostalgia of the grandiose culinary traditions of the warrior kings and emperors across Persia, ancient Afghanistan, and the Mughal dynasty,” adding, “as our signature fine dining restaurant, Zarin will continue the hotel’s commitment in bringing in world class dining experiences to Jaipur.”

The interiors of Zarin reflect a tasteful rendition of luxury that has been painstakingly crafted from the finest materials. Tucked away in a gilded corner, past a splendidly appointed grand doorway, the Zarin experience unfolds amidst fine crystal stemware, bespoke stone, silver and antique brass tableware, plush seating and opulent teakwood tables (that are specially fitted with tandoors and sigris to keep the dishes warm) – a fitting introduction to the 120 seat restaurant.

The dining experience at Zarin can be best described as indulgent owing to the eclectic ambience that complements the food. While guests soak their hands in lavish bowls of scented water, strewn with rose petals, awaiting the start of their meal they are serenaded by the sights and sounds of the nearby Emperor’s Bazaar with treasures from the cultural riches of Rajasthan. Folk dancers, story tellers and sufi singers lull diners into a hypnotic trance, as exhaustive selections from the menu appear dramatically on swords and as such, are robust with flavour and history.

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ABOUT FAIRMONT HOTELS & RESORTS

Fairmont Hotels & Resorts connects guests to the very best of its destinations worldwide, reflecting each locale’s energy, culture and history. Passionate travelers choose the luxury hotel brand for its ability to deliver memorable travel experiences, personalized and thoughtful service, and hotels that are one-of-a-kind. Serving as genuine gateways to their destinations, Fairmont hotels offer locally-inspired cuisine and spirited bars and lounges, distinctive design and décor, and a steadfast responsibility to environmental and social priorities. With more than 65 hotels globally, and many more in development, landmark hotels in the Fairmont collection include The Plaza in New York, London’s The Savoy, Fairmont Peace Hotel in Shanghai and Quebec City’s Fairmont Le Château Frontenac. Fairmont is owned by FRHI Hotels & Resorts, a leading global hotel company with over 110 hotels under the Fairmont, Raffles, and Swissôtel brands. The company also manages Fairmont, Raffles and Swissôtel branded luxury private residence clubs, whole-ownership residences and serviced residences properties.

Manpreet Mallik

Executive Chef, Fairmont Jaipur, India – Manpreet Singh Malik

Chef Manpreet Singh Malik wields his knives as easily as he does his wit and charm. A thorough planner and a die-hard food aficionado Chef Manpreet has the distinction of working in some of the most challenging kitchens across the world. He began his career in the year 2000 in Ludhiana and his culinary journey has taken him across leading hotel chains from England to Bangkok and now back to India at the Fairmont’s flagship property in Jaipur. As the Executive Chef at Fairmont Jaipur, Chef Manpreet will be responsible for firing up the culinary experiences at the hotel and establishing the Fairmont Jaipur as a food lover’s destination. His prowess in the Indian kitchen is legendary as is his ability to lead his team to deliver memorable dining experiences for guests of different nationalities.

Restaurant Review – The California Boulevard, Gurgaon 3.5/5 stars

I was really excited about the new branch after hearing from friends about the interesting food at the Rajouri Garden branch. As we entered the restaurant, we were pleasantly surprised to see a black Harley Davidson bike parked right at the entrance. The interiors are all Hollywood inspired and I was totally in love with the super cool ambience the minute we stepped in. They had a little L.A. inspired walk of fame flooring, pictures of Hollywood legends and lots of other California inspired surfboards, signs and souvenirs all over the place.

the california boulevard, gurgaon

We started our culinary adventure with a Spicy Guava drink which was rather unique and I loved that little chat masala type punch that it had. The spritzer which my friend ordered had kaffir lime and watermelon pieces and was very refreshing.

For the appetisers, we tried the non-vegetarian platter which included dishes like kaffir lime chicken tikka, grilled lamb skewers with a minty napolitaine sauce, sushi rolls, beer batter fish and peri peri crispy chicken with chipotle mayo. I loved the fusion of kaffir lime with traditional tikka masala flavours enhanced by the use of lemongrass. Another favourite was the Indonesian style satay that I enjoyed more as it came with my favourite chunky peanut dip.

For the mains, we had their Signature Chicken Piccata and the Honey Chilli Red Snapper served with some Seafood fried rice. I think that the chicken in the Piccata could have been more tender and the sauce that came along should have been warmer so I could truly relish the flavors on that dish. The seafood was fine but I wish the place was more inventive with their recipes and the execution of each dish. My friend ordered the cheese and olive gourmet kulcha which was very soft and perfect even as a dish on its own.

For dessert, we ordered the Chocolate Nutella Tart and the TCB Kulfi Gazzak. I did not particularly like the Nutella tart as it tasted just like regular cake with no real Nutella goodness in there. However, the Kulfi Gazzak which was hidden inside a chocolate shell was the real bomb. The server flambéed the shell at our table to reveal the gooey Kulfi interior and each mouthful with chunks of gazzak was sheer bliss.

I think that the place is making a sincere attempt at trying different cuisines and blending it all in to create one family friendly menu. I do wish that they could be more inventive with flavors and techniques of cooking classic dishes to inspire the discerning palate. I also wish that the chef and her team would pay more attention to the presentation of dishes and also the food temperatures so the dish can be truly be enjoyed the way it was intended.

Overall, the place did leave us with pleasant memories as the hospitality is commendable and with a few quick fixes, TCB could become a staple family favourite for years to come.

Review credit: Ridhima

Mayank
(Delhi Food Club)
Email: mail@delhifoodclub.com

Restaurant Review: Dhaba By Claridges (DLF Cyber City, Gurgaon) – 5/5 Stars

Dhaba By Claridges, as I am sure everyone knows by now, is a new funked up franchise of the very popular Claridges Hotel. I say funked up coz the interiors have taken the essence of a roadside Dhaba and added the colour of a Karan Johar movie and the coolth of a Tarantino flick. I mean coloured cutting chai glasses as chandeliers, ‘theka’ styled steel grills hiding single malts, the interiors itself are worth the price of admission. 

Over to the menu now and at first glance it seems like any other North Indian restaurant however Corporate Chef Ravi Saxena, who very graciously accompanied us, told how each dish has been carefully thought of, keeping actual roadside ‘dhabas’ in mind. Like authentic dhaba food, dishes here are freshly prepared and served and certain dishes once finished, will not be prepared again in true dhaba style.

You cannot visit this place without trying their cocktails that are named after desi ‘tharras’. They come in brilliant little ‘tharra’ bottles along with salt and spice laced glasses to pour your drink in and are they delicious or what! I had almost all of them and I would highly recommend the ‘Santari’, ‘Toofan’ and ‘Narangi’ (although all others were equally brilliant). If you want to know what is in these drinks, go try for yourself. 

Coming to the food, we started with a mix of veg and non veg fare like Veg galouti kebabs, Tandoori Bhune Aloo, Dhaba Murgh roast, Dhaba Prawns and Tawa Mutton. 

Veg galouti was absolutely sublime and as the Chef said it did not contain any of the traditional ingredients (like rajma) used elsewhere for galoutis. Just everyday vegetables mixed with the right kind of spices.

Tandoori Bhune Aloo were a revelation because they were so perfectly roasted. It reminded me of top London Restaurants serving fantastic roast potatoes cooked in goose fat. They came with a saunth chutney and more importantly that sprinkling of fresh onions and tomatoes, Dhaba style. 

Dhaba murgh roast and the Prawns were again great but the best starter was Tawa Mutton. Fantastic pieces of perfectly cooked mutton and an amazingly light (uncommon for meat dishes) and flavourful curry. This dish was truly the work of a master chef.

In between the starters and the mains, the Dhaba staff did a jig on ‘Badtameez Dil’ and I was just one ‘Santari’ shy of joining them. Much to everyone’s relief I did not. 

The mains included Butter Chicken, Dal Dhaba, Amritsari Chole , Balti Meat, Kanastari Baingan Bharta (Chef’s specal recommendations) and a magnificent Chicken Pulao. 

Now, the Butter chicken and Daal were expectedly great but the Baingan ka Bharta was drool-worthy. It was the best I’ve ever had (Sorry mom) and its genius lies in its simplicity. 

The Balti meat was again great and a special mention has to be given to the amount of meat that this dish has. A carnivores wet dream I say (Hows that for a South Indian reference).

I really loved the Chole too especially that tamarind water accompaniment, which elevated it to greatness.

This is one of those few places where I categorically did not miss non vegetarian food at all and I never thought it will be possible.

My stomach still had space for desserts, (not kidding) and they did not disappoint. The phirni was wow!. It might be a tad sweeter than most places but I like that more (Sorry Karims). The Badam Halwa was outstanding and so were the Gulab Jamuns but I genuinely think I had great Rasmalai after aeons. Soft, ‘chenadaar’ and subtly sweet, I was a bite away from a proposal (No really!!). 

Finally our meal was topped of with a ‘Panditji’ ka special meetha paan, reminding us of the restaurant’s roots.

There is also a very cool weighing machine at the entrance that gives away your fortune by placing coins in it ( Don’t worry the coins are provided by the restaurant).

I think Dhaba by Claridges is a phenomenal restaurant where food, ambience and mood create a very unique blend. It is a place you are going to go repeatedly and puts a smile on your face. When was the last time you visited a restaurant like that?


Review by: Mayank

Photo Credit: Team Shivangi Reviews

 

NYC Cafe Radisson Blu Plaza Delhi (NH 8, Near IGI Airport, Mahipalpur, Delhi) – 4/5 Stars

New York Cafe at Radisson Blu Plaza in Mahipalpur was the perfect lazy Sunday Brunch experience for me. The brunch starts at 12:30 pm and goes on until 3:00 pm, which is perfect for me and my friends because we love having a relaxed conversation over good food.

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We are taken around the place by the Manager at New York Cafe. It really was a museum of food. At first I was quite overwhelmed by the choices but shortly the foodie in me took over and I got to work.

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Gin based cocktails go really well with paneer pakoras and politics related conversations. Gazpacho followed after the pakoras and acted as the perfect palette cleanser. Chicken Liver Gateaux and white wine were delightful together. 

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We were served a lot of different kind of cheeses. My favourite was Edam. You have to give blue cheese a shot but remember only to have a minuscule bite with your cracker. It can be too strong for some people.

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Our individual portions of Prawn Cocktail were served to us at the table with Cilantro and young onions. The prawn was the best I have had in a very long time. IN fact I also went ahead and had the grilled prawns and they were sublime as well – 5/5.

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The Hummus with extra olive oil and freshly made pita bread was a delight too. The Mezze was beautifully presented and tasted really good – a big thumbs up.

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There were a million things to try on the day and most of them were great to look and taste. The desserts were the best course of the entire buffet. Firstly the spread was amazing. From Rajbhog to pannacota, from sugar free kalakand to pumpkin pie, it was a delight. All of the desserts were top of the line and special recommendations will be the Rajbhog and the pumpkin pie. There was also a chocolate fountain to keep the kids and the kids inside adults interested.

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Overall the NYC cafe brunch is a must try with the combination of a lavish spread, fantastic dishes and exemplary service. The price is quite reasonable for the variety you get – give it a try.

Gola Southend (9, Defence Colony Market, New Delhi) – 3/5 Stars

My partner finished work and asked me to pick her up at the Defence Colony Market. I was excited about going to the Defence Colony Market after such a long time. We had our very first date at Moet’s!

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I don’t know if I took a wrong turn or it was due to excessive traffic but I was completely lost until I used my Sat Nav to reach the Defence Colony Market where she was waiting eagerly for me in a lovely pink dress. The first thing she said to me was: “I’m so hungry!” and I just said instantly, let’s get into the first restaurant we see and the first restaurant we both looked at together was Gola!

The restaurant has two floors and isn’t crowded at all so couples get a lot of solitude here. The decor is so far away from special that it lingers close to the Government run canteens.

What did we start with?

We started with Golden Fried Prawns and Chicken Spring Rolls. I liked the prawns but the spring rolls were a huge disappointment. It was hard to understand why they seemed so soggy!

What was next?

Our main course consisted of Chicken Chooza, Murg Makhni and Hydrabadi Biryani. I have to admit I am never in my life going to order hydrabadi biryani because they just cannot make biryani like awadhi’s do! The sauce base for murg makhni was quite good but if you ask me the food reminded me of what you would eat at a wedding, which means, too much oil and very little attention to detail.

How did it end?

We just decided to order a round of drinks because we hadn’t finished talking so we had some fruit beer which was surprisingly nice.

Is Gola recommended?

Not so much!