Konkani fried chicken: So when you are bored with our typical north Indian chicken, this Konkani chicken with the flavours of Deccan will come to the rescue of your taste buds. The succulent chicken fried with crunchy peanuts in curry leaves and rai seeds is highly recommended.
Cold bar sticks: A refresher for your palate with the sweetness of fresh pineapple and the slight pungency of cheese.
Spiced meat devilled Scotch eggs: Move over the usual devilled eggs as these eggs are coated with keema and deep fried to perfect crispiness. The “devilled” portion is filled with keema again and served to you with a creamy dip.
Mutton shaami kebab: Being brought over a diet of kebabs, I found these slightly less crispier. The keema is finely pulverized and the occasional bite of green chillies feels heavenly though. I really wish that the hotness was more with the addition of spices.
Black chicken steak: Why did I taste this? The chicken is marinated with cream and coated with activated charcoal and then grilled. The resultant is a super juicy chicken that melts in the mouth. Served with fine textured mashed potatoes and grilled vegetables, this dish is highly recommended.
Chicken Dak Bungalow curry with Malabar Paratha: The chewy parathas are served with a tangy and creamy chicken curry. The chicken pieces are juicy but the curry could have been better.
Date and walnut cake with heavy cream : The walnuts are so soft and slightly gooey with the goodness of dates lending their lusciousness. Trust me, you won’t stop at one or even two!
Tipsy pudding: We expected a lot from this one but this is a just a normal fruit cake with the middle most sponge dipped in rum.
One of the oldest fine dine restaurants in Gurgaon, China Club has developed a niche clientele of its own. The class apart dishes, the freshness of ingredients and the impeccable service are enough to attract Oriental cuisine lovers.
We were told by the manager that the majority of ingredients are sourced from China on a daily basis and the prawns are shipped straight from the Odissa coast.
Here are some of the dishes that we relished:
Crispy vegetables with ginger: Mushrooms and cauliflower lightly sauteed in ginger, garlic, green and red chillies with a very subtle tangy flavour – the vegetarian starter upped it’s game! Highly Recommended.
Boiled chicken dimsum in spicy chilli sauce: The dimsums are of course bland but they are drenched in a super spicy chilli sauce and hence a very “runny nose” experience. Recommended.
Home style sliced chicken with black fungus: Again super spicy and a runny nose. The chicken is however very tender and the mushrooms chewy. Recommended.
Sauteed prawns in black pepper: Creamy and buttery prawns fried to crispy perfection and coated with finely grounded black pepper – enjoy the throat burning! Highly Recommended.
Stir fried Chinese greens: The simple combination of asparagus, bok choy and broccoli stir fried in chopped garlic pairs perfectly well with the spicy prawns. Highly Recommended.
Vegetable fried noodle: Slurpy noodles with crunchy vegetables – what more can you ask? Highly Recommended.
Banana toffee dipped in chilled Brandy: This is a traditional Chinese dessert and is pretty unusual. The banana bits are deep fried and then caramelized and topped with sesame. These balls are then dipped in Brandy and hence develop a crusty shell. Highly Recommended.
Tete-a-tete or Guftagu is what we yearn for after a long hectic day at work or an unpredictable week. And when that is coupled by Sher-o-shayari, stand up comedy or poetic renditions, then the experience becomes super special.
The relaxing interiors coupled with myriad colours will enchant you and the love food counter will definitely keep you salivating.
The menu boasts of many lip smacking and never heard before dishes like chicken rollers, fish fingers which are coated in KFC style, red velvet shake and what not!
I am slowly learning to move from Indianised versions of the global dishes and gradually falling in love with the authentic versions. Nooba provided a perfect opportunity for me to explore Schezwan cuisine fashioned from the expert hands of chefs from China.
Nooba should be recognized as a family restaurant with serene interiors. The staff is courteous and the managers know their cuisine very well. All the ingredients are imported from China so the authenticity is maintained.
Shredded Chicken: The chicken is fresh, juicy and not chewy which was a relief! The flavour is subtle and not too overpowering. HIGHLY RECOMMENDED.
Fried Prawn: The prawns are fried but not deep fried and topped with peppery garnish and spring onions. The prawns were a fresh catch and tender in texture. HIGHLY RECOMMENDED.
Asparagus in Bean Curd: Kudos to these guys for giving tofu an appealing texture. And kudos to the presentation as well! The lightly sautéed asparagus are delicately placed in crusty tofu and drenched in a light vinegar based sauce. HIGHLY RECOMMENDED.
Chicken & Black Mushroom Dimsums: The dainty mushrooms enclosing a very subtle mixture of finely chopped chicken mince and black mushrooms should be hogged on to even when not hungry. HIGHLY RECOMMENDED.
Mixed Meat Noodles in White Garlic Sauce: Wok tossed Hakka Noodles with a plethora of vegetables, lamb and chicken in a silky smooth white garlic sauce – subtlety at its best! HIGHLY RECOMMENDED.
Chocolate Roulade: Move over brownies, the delicately rolled chocolate rolls enclosing gooey chocolate syrup and served with a scoop of cool vanilla ice-cream is the perfect way to end a delicious meal. HIGHLY RECOMMENDED.
Radisson does it again and with utmost poise. After experiencing their Thai restaurant Neung Roi, it was time for their Kashmir to Kabul food festival at The Great Kebab Factory.
The elaborate menu for this particular festival features an assortment of vegetarian as well as non-vegetarian kebabs, curries and biryani. The non vegetarian kebab platter is a sinful and delectable affair with mellow galouti kebabs, smoked buttery Sumac Jheengha (prawns sourced from Kashmir), Saufiyani Kashmiri kebab which are subtle yet smoky, fine, tender & crusty lamb chops or Tabak Maaz, black pepper laced luscious Murg Kanti kebab and crispy Ajwain fried fish. I only tasted lotus stem or Nadru ke kebab which had a lovely grainy texture.
Usually, such buffet spreads prefer to not concentrate around light beverages and breads but the vegetarian Yakhni soup with sweet breads, Sheermal, salty & watery Chaanch are there to relieve your belly from the onslaught of delicious main course.
The Rogan Josh served here was excellent with the prominence of cumin seeds and tomatoes and went well with soft Afghani naans. The chicken biryani was flavourful with succulent chicken pieces.
The dessert platter could not be more sinful! The crispy jalebis with thick and smooth rabri, the saffron & pistachio infused milky kulfi, the refreshing Paan ice-cream, the tepid Kheer and the unusual apple halwa will fill your alimentary canal up to the brim.
A traditional cuisine specific food festival has a special place in my heart. Especially when that cuisine is from the Punjabi heartland of our country. So when JW Marriot, Aerocity comes up with an Amritsari Swaad Tadka at their famed K3, could I have said no? Absolutely no!
Starting from perfectly smoked Kandhari Paneer Tikka, juicy and tangy mushrooms – Tandoori Khumbh, spicy Highway Tandoori Kukkad (chicken cooked in hand pounded spices) and meat de tikki (chewy mutton prepared in aromatic spices), your belly does get filled after these appetizing appetizers.
And what is a Punjabi meal if it is not relished with Makke di roti, Sarson da saag, chhole and stuffed kulche? Though the chhole could have been spicier although the texture was excellent.
And for vegetarians, there is a dearth of varied options – Paneer Taka Tak (loved it!), Kadhi Chawal, Hare moong ki daal (now that is something new!) and Matar Vadiyan di sabzi.
And for non vegetarians, the Mutton Chawal is one dish worth experimenting. The mutton pieces are succulent although the rice could be more flavourful. Do not expect Biryani, this is Amritsar special.
And the best one is always reserved for the last. Ever heard of mutton keema halwa? Yes you read it right, the keema halwa. This was warm and heavenly and tasted like moong daal halwa.
So when are you visiting next? The festival is on till 25th November.
Fattoush Salad: It is always considered “healthy” to begin a meal with a light sweet and savoury salad. My holiday lunch began with this light salad consisting of diced zucchini, cucumber, tomatoes, crispy pita chips and pomegranate seeds in a slightly tangy sauce. RECOMMENDED.
Hummus Rasasfour: This is a special type of hummus served with pomegranate, molasses and diced chicken. The chicken pieces are extra juicy and have well imbibed the flavours of the molasses.
Mixed Grill Platter: A refreshing break from the regular spiced laden Tandoori platter. The Turkish Adana and lamb kebabs were very juicy, firm, tender and resembled our very own Seekh kebab, albeit subtler but hot. Shish Touk was ohh-so-luscious with the goodness of mint and smoked to perfection with butter. Iranian Urfa chicken kebab was slightly hotter, drier and saltier. RECOMMENDED.
Yamini Chicken Manfi Rice: I shall call this Yemenese biryani. Two humongous pieces of chicken leg and breast on a bed of spiced rice is surely my dream meal. The rice was cooked in Yemenese spices as well as our coarse ones – black cardomam, cloves and black pepper and topped with caramelised onions. HIGHLY RECOMMENDED.
Cheese Gunafa: I though desserts fashioned out of cheese were only the expertise of Europeans. But no, hell no, Middle Eastern cuisine also uses cheese to prepare delectable sugary bites. The cheese gunafa is warm and moderately sweet with fried vermicelli dipped in sugar syrup on top. Not to forget the finely chopped pistachios. HIGHLY RECOMMENDED.