The indulgent doda burfi treacle tart, with a pleasant caramel-ish aftertaste. (Photo: Special Arrangement)

First arrived bite-sized blue cheese stuffed naan, paired with corn shorba. Although the sharp blue cheese is an acquired style, the shorba balances it effectively. Next got here one in all our favorite programs — 4 small plates of flavourful chaats. The tart-shaped papdi supplied the right combination of candy, spicy and sourness you want from a chaat. Their mini bowl-shaped bhature with chole within the centre and pickled onion on high left us pleasantly shocked — we weren’t anticipating this tiny chew to provide us a condensed style of the particular dish. Impressing us simply as a lot have been mildly chilli smoked eggplant served on a crispy plantain in addition to their candy and bitter churan ka karela served on a small disk made out of rice crackers. We washed down this riot of flavours with their orange bar fizz, an in any other case unusual soda drink that got here with an attention-grabbing honey chilli brittle.

Then got here murgh malai, gobindobhog (an fragrant rice selection from West Bengal) and mushroom payesh with summer time truffles. While payesh is normally candy, the mushrooms and the sprinkle of summer time truffles introduced out a savoury twist, which complemented the hen very effectively. The concept, we learnt from head chef Rijul Gulati, was to serve hen tikka, one other Delhi’s favorite, however they needed to do it in another way and within the course of found that savoury payesh and tikka work very effectively.

We had a mildly tangy hundred-layered paneer (impressed by hundred-layered lasagne) served with Kashmiri tamatar chaaman gravy as a part of the vegetarian menu and the entire seafood stew with crunchy gunpowder fried prawns, scallops and crabs served alongside chilli and uncooked mango curry because the non-vegetarian menu. (Photo: Special Arrangement)

After a few extra dishes — largely hits together with a comforting rasam made out of coconut and Kanyakumari crab with XO balchao and some misses corresponding to a really dry baked paneer pinwheel and beet and peanut butter chop with very thick and heavy goat cheese raita — we reached the primary course. If you’ve grown up in North India, you’ll know that nothing completes the primary course like butter naan, dal makhani and raita, and this restaurant with its roots in Delhi is aware of it too effectively. We had a mildly tangy hundred-layered paneer (impressed by hundred-layered lasagne) served with Kashmiri tamatar chaaman gravy as a part of the vegetarian menu and the entire seafood stew with crunchy gunpowder fried prawns, scallops and crabs served alongside chilli and uncooked mango curry because the non-vegetarian menu. The accompaniments — the wealthy black dairy dal, the paneer/hen stuffed kulcha and the unlikely mixture of wasabi and curd, as raita, providing the suitable pungency left us longing for extra. We spherical up this meal with the indulgent doda burfi treacle tart, with a pleasant caramel-ish aftertaste.

Next got here one in all our favorite programs — 4 small plates of flavourful chaats. (Photo: Special Arrangement)

If there was a dish that sums up our expertise, it was their DIY kathi rolls with ghee roast soya boti, roomali roti pancakes, 4 sorts of chutneys and a salad of cucumber and radish. It was scrumptious and fascinating, identical to our time on the restaurant, with the chef and employees presenting every course with details about components and attention-grabbing anecdotes.

(With inputs from Sadaf Modak)