Was here as a part of preview of the Ola Prime
restaurant week. I had chosen to dine here for the silliest reasons:
1. I turned vegetarian for two months and I
believed if there was any cuisine that would appeal to me, this was most likely
to be it.
2. Forgot to add, not just vegetarian- but no desserts too. I assumed it would be easier to skip desserts when dining at a North Indian cuisine restaurant. A judgement I was grossly incorrect about and regretted when I saw my friend eat desserts like there was no tomorrow.
2. Forgot to add, not just vegetarian- but no desserts too. I assumed it would be easier to skip desserts when dining at a North Indian cuisine restaurant. A judgement I was grossly incorrect about and regretted when I saw my friend eat desserts like there was no tomorrow.
About the food:
We were served with paapad and an in-house pre-meal appetiser. This appetiser or chips made from Indian breads was crispy and combined fabulously well with the hung curd-garlic-olive dip.
Starters:
1. Brocolli Simla mirch or cheesy brocolli
This was well cooked brocolli with a healthy cheese infusion; never tasted anything better made of Brocolli. Loved it!
2. Lal mirch paneer tikka
Moderately soft paneer chunks with a good spicy flavour.
3. Hara bara kebab
Not my favourite among the three, but nailed it for sure.
Main course:
1. Aloo tee wadi da bharta - on a normal day, I would have definitely never ordered a dish with potatoes in it, that too at a luxury diner. But this, is by far (when I say far, I really mean far) the most interesting and tasty use of potatoes I have come across in North Indian/ Punjabi cuisine.
The curry is made with mashed potatoes and I literally had to snatch my share from the otherwise carnivore friend.
2. Paneer lababdar
A perfect contrast for the aloo curry, even-though both aren't the spicy options. They nailed the lababdar and it had the right balance; it's one dish I love but find overbearing in a few restaurants - this was fortunately not the case here.
3. Kadai vegetables
This was the extremes to which a temporary convert carnivore would go. That said, it was an extreme I was impressed with.
Breads: tried pudina parata, chilli olive naan and garlic naan. As always, would rate the garlic naan best.
Vegetable pulao - Typically, the vegetables are tossed in tawa and mixed to make pulao; this was possibly the reason for the vegetables being marginally saltier than the rice. A decent offering minus this inconsistency.
Desserts
Did not eat them, but a part of me ached as I saw my friend having a mini-meal with my share of desserts included.
Did not eat them, but a part of me ached as I saw my friend having a mini-meal with my share of desserts included.
Ambience
A relatively small restaurant if one was to judge by the carpet area. The interiors are however done gracefully and definitely sets the theme for the cuisine.
A relatively small restaurant if one was to judge by the carpet area. The interiors are however done gracefully and definitely sets the theme for the cuisine.
Pricing
The restaurant week is possibly the best time to try for cost conscious customers. But even otherwise, this is a place worth visiting on special occasions.
On a summary note, this restaurant is the gleaming highlight in the last couple of weeks I have spent as a vegetarian and is one restaurant I would recommend all my north Indian cuisine loving vegetarian friends to try.
On a summary note, this restaurant is the gleaming highlight in the last couple of weeks I have spent as a vegetarian and is one restaurant I would recommend all my north Indian cuisine loving vegetarian friends to try.
