A hard core non vegetarian can, on some days, relish an all vegetarian menu with the dominance of vegan specialities. Yes folks, I did the sin of this unusual gluttony and enjoyed every bit of it.
Kiara is focussing majorly on healthy meals which are calorie counted by a nutritionist and whose ingredients are sourced from organic farms. The chefs are not using an artificial flavours i.e. no ajinomoto and no MSG. All their sauces and gravies are prepared in house with the freshest ingredients and while tasting their delicacies, you can gauge that.
Assorted breads with hummus: More than the breads, I would like to talk about the three flavours of hummus here. The olive based regular hummus was good with a fresh grainy texture and slight hints of roasted cumin. The fennel based one is an innovative take on regular hummus with the humble hints of fennel powder and leaves. The last one was the apple and walnut hummus with zata’ar powder in it. The sweetness of apple perfectly compliments the grainy texture of crushed walnuts. The breads, particularly focassia and multi grain bun, could have been better although the pita bread deserves full praise. RECOMMENDED.
Quinoa and kale salad: This simple yet flavourful salad combines two super foods – quinoa and kale leaves. Full marks to the plating style – the salad is carefully placed in a glass bowl and adorned with broccoli in the flower petal style. The texture of the salad is crunchy due to the presence of onion and purple cabbage with the chewy softness of quinoa. The chilli dip with which the salad is served is one of a kind – silky texture with the goodness of sesame seeds and coconut milk. HIGHLY RECOMMENDED.
Indonesian Minestrone soup: The soulful flavours of tomatoes, barley, coconut milk and sriracha sauce (made in house) made into a “shorba” style soup with the added benefits of mellow zucchini and mushroom. This soup is healthy and has a lovely creamy texture. HIGHLY RECOMMENDED.
Basil and bean broth: Boiled beans along with finely chopped bell peppers and basil drenched in a light watery broth fashioned from dehydrated mushrooms and soya is your go to dish when you wish to have some thing light and healthy. And let us not forget the slight tangy hints in every drop. RECOMMENDED.
Pokchoy Dumplings: A creamy mixture of chopped water chestnuts, mushrooms and carrots enclosed by a tiny pokchoy leaf and steamed to mellow perfection – I kept on gobbling and did not stop till seven. HIGHLY RECOMMENDED.
Shakarkandi and kadoo kebab: A very unusual or rather scary combination – sweet potato and pumpkin prepared into a tender kebab served with tamarind chutney. The kebabs are luscious and the sweetness of sweet potatoes provide a different dimension to these kebabs. RECOMMENDED.
Bao bhaajhi: The progressive Asian theme of this restaurant blossoms well in the bhaajhi – chopped zucchini, mushrooms and tomatoes in a lemon butter compote and served with three different baos – soft and sour steamed ones, baked ones and crispy baked one. RECOMMENDED.
Black rice with paneer: Yes, Himalayan black rice with sweet corn, broccoli and paneer could be this good and appetizing. The rice is moist and has an adorable chewy texture which is hard to forget. HIGHLY RECOMMENDED.
Thai Green Curry: That a Thai green curry can taste so flavourful even without the fish sauce speaks volumes about the skill of the chef here. The usual spicy and creamy texture is there and those firm vegetables as well. HIGHLY RECOMMENDED.
Assorted kulfis: These kulfis denote the three prominent flavours of Asia – coffee from Indonesia, lemongrass from Malaysia and paan/betel from India. The usual bitter warm texture can be expected from the coffee kulfi and the palate refreshing flavours from the betel one (raw betel leaves used) but the subtle impression of lemongrass kulfi topped with sesame seeds is the one that will leave you flabbergasted. HIGHLY RECOMMENDED.