In the age of rising waste levels, Some cloud kitchens are working towards sustainably manage the food waste generated for delivery outlets. Fewbucks is one such kitchen in Gurgaon following the same philosophy.
I was slightly taken aback with plastic containers but they mention that they use corn starch cutlery instead of plastic. I did not get it though.
One part that I liked about their packaging apart from their food was the description of the chef who had made the dishes.
I had ordered butter garlic and chilli garlic noodles. Both the noodles were amazing – tasty, slurpy and flavourful.
The butter garlic noodles had the lovely hints of garlic and was slightly spicy too.
The chilli garlic noodles had black pepper and trust me when I say that the hotness was appealing.
Dhokla Papdi with Seenghdana Pesto: This appetiser is the best of three worlds – the spongy Dhokla, the crunchy Papdi and the lovely pungency of pesto sauce – each and every is a volcano of flavours.
Mini Idli with Desi Ghee and Gunpowder Masala: Soft boiled mini idlis are always good, but what if they are tempered in Rai seeds and curry leaves to a crusty exterior that boasts of gunpowder? Can’t really say no to them!
Mushroom Galouti Vol-Au-Vent: The mushroom pate has a smooth texture but let us not call it Galouti. The puff pastry is way too flaky and passable.
Kathal Biryani with mirchi ka Salan and Raita: Biryani works for me but when it comes loaded with mellow jackfruit cubes – my my! This one was flavourful and not spicy at all!
Chilli Garlic noodles: These lovely slurpy noodles were topped with crunchy caramelised garlic and were slightly spicy – a meal in itself!
Jalebi with Rabri: Thin & crispy jalebis drenched in a rich creamy Rabri – could I have asked for more? Not to forget the soothing flavour and aroma of green cardamom and chopped pistachios.