There are restaurants that focus on presentation and others that focus on trends. And then there are places like AnnYatra that quietly bring comfort, nostalgia and honest flavours to the table. In a city overflowing with dining options, AnnYatra at Rajouri Garden stands out as a fine dine vegetarian restaurant that celebrates regional Indian cuisine with warmth and elegance.

The first thing that strikes you at AnnYatra is the soothing blue and white interiors. The space feels inviting without trying too hard. There is a calmness here that instantly slows you down and prepares you for a leisurely meal. Even on a packed Mother’s Day afternoon, the restaurant never felt chaotic.

My meal at AnnYatra began with a refreshing jamun based drink made with real pulp and finished with a rim of chaat masala. Sweet, tangy and earthy, it was the kind of drink that immediately wakes up your palate.

The palak patta chaat at AnnYatra deserves special mention. The spinach leaves had an extremely thin batter, making every bite wonderfully crunchy. Paired with chilled sweet yogurt, it was impossible to stop at one. This is one dish that balances texture and flavour beautifully.

Then came the tomato dhaniya shorba, loaded with flavour and little bites of garlic. Everyone on the table loved it. The sweetness and acidity of the tomatoes were perfectly balanced and the flavours instantly reminded me of the tomato soup we used to make at home during childhood. If you have had the famous tamatar chaat at Varanasi, you won’t only find AnnYatra version close but slightly better. Perhaps the airconditioned ambience played its part.

The mushroom galouti was another standout. Served on a thin crisp biscuit, the soft kebabs got the perfect contrasting bite. I am usually not very fond of paneer dishes, but the paneer here at AnnYatra genuinely impressed me. The quality of the paneer was evident from the softness, while the stuffing of thecha and nuts added layers of flavour that most restaurants often miss by making paneer bland. My friends at the table could not stop praising the thatte idli either.

In the mains, AnnYatra truly came into its own. The kurkuri bhindi was addictive, the dal tadka comforting, and the Rajasthani papad ki churi packed with flavour. And then came the Punjabi kadhi. My wife makes an excellent kadhi, but this one was honestly even better. I only hope she does not read this article, otherwise I may be forced to eat most of my meals at AnnYatra from now on. The kathal pulao too was outstanding with robust flavours and excellent balance.

One dish that surprised me was the paneer with roughly chopped tomatoes. Simple on paper, but executed so well that it became memorable. Since we were a large group, I also got to try the dal baati churma. While I felt the churma could have been better, the dal, baati and generous ghee were absolutely delicious.

The meal at AnnYatra ended on a high with one of the most enjoyable rabdi ras malai desserts I have had in recent times. Rich, cold and sinful, it was the perfect finale.

What also deserves appreciation is the service at AnnYatra. Despite the restaurant being completely packed for Mother’s Day, the staff served every table with a smile. There was no rushed service, no pressure to vacate tables quickly, and they genuinely allowed guests to relax and enjoy time with family and friends.

Check out this small Instagram reel from the restaurant: https://www.instagram.com/reel/DYMDtbuz0F9/?igsh=MWl5YTl5a2J4b3Y0eA==

AnnYatra is honestly a breath of fresh air in Delhi’s vegetarian dining scene. It proves that vegetarian food can be equally exciting and satisfying even for hardcore non vegetarians. The biggest compliment I can give AnnYatra is this: despite overeating at lunch, there was absolutely no heaviness afterwards. By evening, I was comfortably ready for dinner again. And that says a lot about the quality and balance of food being served here.

Address: AnnYatra, 1st Floor, RCube Monad Mall, Rajouri Garden, New Delhi | Phone: 9899387373

 

Gurgaon is barely 25 years old as a city, yet its dining scene has already seen multiple cycles of rise and reinvention. In the middle of this constant churn stands China Club, a restaurant that has quietly held its ground for over two decades (23 years to be precise). In a market where standalone fine dining rarely survives, its longevity is not just rare, it is telling. Backed by IndiGo and cushioned by an owned space, it may have had structural advantages. But that alone does not explain why it continues to draw diners while food hubs around it have kept shifting from Sector 29 to Cyber Hub to Golf Course Road to its neighbouring hub called Kitchens. China Club has stayed put on MG Road and, over time, built a loyal following without chasing trends.

Walking in after several years, what strikes you first is consistency. The décor has barely changed, yet it does not feel tired. The seating remains comfortable, the space familiar. Service carries an old world charm, warm but not always sharp. There were moments when we had to remind the staff to serve dishes or refill drinks. It does not break the experience, but it does stand out in today’s more polished service environments.

I made the mistake most returning diners do. I over ordered. After seven or eight years, I had forgotten just how generous their portions are. We ordered like we would at any other restaurant and ended up packing a significant part of the mains.

The meal began on an average note. The hot and sour soup lacked the expected punch and needed a bit of chilli sauce to come alive. But things picked up quickly. The crispy fried butterfly prawns with ginger were outstanding, easily the highlight of the starters and worth returning for. The barbecue pork belly was well executed in flavour and texture, though it arrived at room temperature, which dulled its impact slightly.

In the dim sum section, the boiled vegetable dumplings worked well and were appreciated at the table. The spicy pork dumplings, however, were a miss. Dry filling and a wrapper that felt less than fresh made it the only dish we chose to leave unfinished.

The mains are where China Club reminds you why it has lasted this long. The black pepper lobster was excellent. The sliced chicken with black fungus, suggested by our server, was a smart recommendation. Even the fish hotpot, not listed on the menu, turned out to be a strong addition. Each dish carried depth, balance and a sense of familiarity that comes from a kitchen that knows exactly what it is doing. The portion sizes, especially the Hakka noodles and fried rice, add real value when dining as a group.

Desserts, however, remain an afterthought. They do the job, but there is nothing here that lingers in memory. This is one area where the restaurant could easily raise its game.

There is a certain threshold a restaurant crosses after two decades. It stops being just another option and begins to earn the tag of an institution. China Club is almost there, not because it has reinvented itself, but because it has stayed consistent while everything around it kept changing.

Address: China Club, Lobby Level, Tower C, Global Business Park, Mehrauli Gurgaon Road (MG Road), Sector 26, Gurgaon | Phone: 9999025800

Some meals stay with you longer than others. Last evening at Tan Yan was one of those.

I was there with a bunch of friends, the kind of table where menus are barely glanced at and food is ordered with full intent. At Tan Yan in HQ27, that works perfectly because the menu is built for indulgence. It celebrates Shaokao style Chinese barbecue, with skewers layered in cumin, chilli powder and Sichuan pepper, the kind of flavours that don’t hold back.

We began lightly, or at least that was the plan. A corn and edamame chaat set the tone, with charred corn adding a nice crunch to the softness. The chicken lettuce wrap followed, crisp, fresh and packed with flavour, eaten almost like a paan. And then came the tempura prawns, easily among the crispiest I’ve had. I stopped at three, not out of restraint, but out of curiosity for what was coming next.

And what followed was a steady flow of skewers. Pork belly, bacon glazed in a sticky sweet sauce, chicken mince stuffed shishito, lamb, chicken, prawns. Plates kept arriving, and conversation slowly took a backseat. There is always that moment at a table when everyone is quietly enjoying their food, occasionally looking up just to nod in approval. This was that kind of meal.

What I didn’t expect was how good the vegetarian selection would be. Somewhere between all the meat, the sweet potato and string beans made their way to the table and quickly became repeat orders. Both completely different in flavour, yet equally addictive. Even the grilled corn kernels and chilli cheese stuffed shishito held their own, making sure no one at the table felt left out.

Drinks flowed alongside. Draught beer for most, with a few mocktails making the rounds. I tried the iced pineapple and watermelon from a friend’s glass and made a mental note to order them properly next time. Service kept pace with the table, which is not easy when there are this many people and this many dishes involved.

Just when we thought we had covered most of the menu, the larger plates started arriving. Jumbo prawns, Sichuan eggplant, rice and noodles, all served sizzling and full of flavour. The kind of dishes that make you reconsider how full you actually are.

The mala chilli oil dumplings came in later and were instantly a hit. There was already talk at the table about that chilli oil and whether it could be taken home. That kind of addictive.

We were convinced we were done. Then came the hand pulled biang biang noodles, Hainese chicken rice and stir fried long beans. The noodles, with their hit of chilli oil, were easily one of my favourites of the night. The long beans came a close second. The Hainese chicken rice, while good, felt a bit subdued in comparison to everything else on the table.

By this point, people had started leaning back, some even declaring they were done for good. But dessert has a way of changing plans. The coconut caramel custard was outstanding, easily one of the best I’ve had in a while. And the cuddle bear, as charming as it sounds, was a crowd pleaser with its take on brownie and ice cream.

Evenings like this remind you why you go out to eat in the first place. Great food, a table full of people who enjoy it as much as you do, and a menu that keeps surprising you till the very end. Tan Yan gets it right on all counts, and this is one place I would go back to without thinking twice.

Address: Tan Yan
HQ27, Sector 27, Gurgaon | Phone Number: 9211443350

Kimikai is a fictional character that forms the foundation of the new restaurant, Kimikai – Umami House, at One Horizon Center. The space is designed as Kimikai’s residence, featuring an inviting alfresco area with lush greens, an indoor dining room, and two dedicated bars serving drinks and sushi.

The character itself is intriguing. A human body with the head of a fox, symbolising cunning and sharp instinct, inspired by traders of the spice route who dealt not just in spices but also in opium. This narrative is subtly woven into the interiors, with opium seeds and floral motifs visible across wallpapers and backdrops.

The storytelling is compelling and makes for an engaging first impression. It certainly has the potential to become a talking point. However, as always, the true test lies in the food and service.

I had expected the menu to reflect a broader interpretation of the spice route. Instead, it leans heavily towards Japanese cuisine. While one might be tempted to call it Pan Asian, the restaurant positions itself as an “Umami House.”

I was particularly looking forward to meeting Chef Partner Ruhani Singh, formerly of Zuma, but she was travelling at the time. My dining companion Sourish Bhattacharya seemed rather pleased, insisting that the best way to judge a restaurant is when the head chef is not present.

We began with a tomato carpaccio that was competitively executed. The ginger dressing was well balanced, complemented by the crunch of bubu arare, making for a promising start alongside a gomae salad.

Alongside the starters, I tried a cocktail called Black Pelt. Built along the lines of a highball, it combines whisky with green apple, pandan, and a hint of ginger. Light, refreshing, and easy to drink, it works particularly well as a daytime summer cocktail and pairs effortlessly with the meal without overpowering the flavours.

As a non vegetarian, I was particularly keen to explore the meat and seafood offerings. The meal truly picked up from there. The salmon aburi had both of us exchanging approving glances. Given that this sits in a premium dining destination like One Horizon Center, the presence of both chutoro and otoro sashimi on the menu was encouraging. While the chutoro was excellent, the otoro cuts unfortunately had excessive connective tissue, making them slightly chewy.

Some dishes stood out to the extent that we found ourselves instinctively reaching to clean every last bite. The black cod was unavailable, having been sold out the previous evening, but the miso sea bass from the robata more than made up for it. While black cod is usually my top preference, this dish was good enough to make me reconsider that hierarchy.

The chicken nanban burger deserves a special mention. Served with a fried patty, creamy cheese sauce, and presented on a sizzling tray where you assemble it yourself, it is both interactive and indulgent. It is the kind of dish that will appeal to children just as much as adults, though one needs to be cautious with the hot plate.

Among the other dishes we tried, the kimchi rice, New Zealand lamb chops, mushroom carbonara, and chicken katsu curry were all well executed.

The only misstep was the miso honey toast, where the bread itself fell short of expectations.

As the restaurant has only recently opened, some teething issues are understandable. While the food largely delivers, the sequencing of service needs attention. Our robata dish arrived before the sushi and sashimi, which disrupted the natural flow of the meal. To their credit, the team was receptive to the feedback, and one hopes this will be addressed soon.

Despite these gaps, there is enough here to warrant a revisit. The sea bass, lamb chops, and katsu curry alone make a strong case for returning.

Ratings
Food: 4.0/5 | Service: 2.5/5 | Ambience: 3.5/5 | Overall: 3.5/5

Address: Kimikai – Umami House, First Floor, One Horizon Center, Gurgaon
Phone: 8076205663
Meal for Two: INR 2500
Timings: 12 pm to 12 am

A home chef can often outshine a professional when it comes to flavour and soul. But scaling that same warmth and precision for a full dining room is a different challenge altogether. At Nadoo, that gap is thoughtfully bridged.

The concept brings together researcher and chef Shri Bala with restaurateur Sahil Sambhi, who also has Tamil roots. The idea is simple yet powerful. Present regional South Indian cuisine in a way that invites North Indian diners to step beyond the familiar comfort of idli, dosa and sambhar.

The space makes a strong first impression. Rammed earth textures across the walls and ceiling not only add character but also help regulate temperature naturally. The seating is thematically divided into sun, land and sea, a subtle nod to geography and mood. The open kitchen, with no glass barrier, adds a sense of honesty and reminds you of a South Indian home where cooking is always in full view.

We began with the much recommended egg puff, a Kerala style street classic with a boiled egg tucked into flaky pastry, served with a Mandaveli style house made ketchup. It absolutely lived up to the hype. The jackfruit version worked just as well for vegetarians.
The “Dunkin Doughnut”, essentially a vada soaked in sambhar, was soft and comforting, though I personally missed a slight crispness in the texture.

Seafood is clearly a highlight here. While the crab was unavailable, the Marina Beach style surmai fry stood out with its spiced crust and balanced tamarind notes. The curry leaf lobster was equally impressive, rich, aromatic and deeply satisfying. The bar complements the food well. While I stuck to beer, the gin based Southern Tide, with pandan and burnt coconut, was a clear favourite at the table.

The mains continued the strong momentum. The pomfret rasa, infused with a gentle smokiness from banana leaf, was excellent. The tangy brinjal curry paired with Chef Bala’s version of a thin dibba roti was outstanding and easily one of my top picks. The Russell Market raan was beautifully cooked and tender, though the coin paratha could have been a bit softer.

We skipped the biryani despite its growing popularity, but made room for desserts. The forbidden rice pudding, a black rice kheer, came with an interesting backstory that Chef Bala is happy to share. The pongal, flavoured with edible camphor and served in a flaky pouch with jaggery, was both nostalgic and indulgent.

The menu at Nadoo is confident and rooted. It carries the soul of home cooking while presenting itself with the finesse of a polished restaurant. Chef Harangad is also part of Sahil Sambhi’s team and has recently joined him to open a new North Indian restaurant brand. Until that launches, he is working closely with Shri Bala, bringing in his experience of running a professional kitchen while immersing himself in South Indian flavours.

Nadoo is not just worth a visit. It is the kind of place that invites you back, each time to explore a little more of the South that you thought you already knew.

Address: Nadoo, E-5, Masjid Moth LSC, GK3, New Delhi | Phone: 9217679217 / 9217499217

The FOMO was real. For weeks, everyone in the food circuit had been talking about Nisaba, the much awaited new restaurant by Chef Manish Mehrotra. Known globally for path breaking restaurants like Indian Accent and Comorin, both of which put Indian cuisine on the world map, Chef Mehrotra parted ways with his earlier ventures about eighteen months ago. Nisaba was always going to be watched closely and it has easily become one of the most talked about launches in recent times.

Nisaba takes its name from the ancient Sumerian goddess of grains. Located in the buzzing new hub near Sunder Nursery, the 120 plus seater restaurant was already packed for a weekday lunch when I visited, soon after it opened to the public. Most food writers and Delhi’s social elite had already experienced it during a week long pre launch, and the buzz was evident right from the entrance.

After some polite persuasion with the parking attendant, we made our way inside and settled into Nisaba’s minimal yet sophisticated space. The music was understated, letting the lively chatter around the room take over. We began with sparkling wine and browsed through the menu, which is largely à la carte, closer in spirit to Comorin than the tasting menus of Indian Accent.
In a brief conversation, Chef Mehrotra shared a thought that resonated. He believes diners today find it difficult to sit through three hour meals focused only on food. With no theatrical performances or gimmicks, the menu reflects how people prefer to eat now. Simple, engaging, and flexible.

What stood out immediately was Chef Mehrotra’s presence on the floor. He visited almost every table, either carrying dishes himself or stopping to take feedback. Despite being an equal partner in the restaurant, his humility remains unchanged. It was no surprise to see diners frequently rising from their seats to request a photograph.
“The food here is not modern Indian or progressive,” he said. “It is food for today’s generation.” With strong influences from Indian street food, we began with Dal Moradabadi served with mini samosas at Rs 550. Frankly, this dish alone could have sustained our entire meal. Perfectly balanced, deeply comforting, and paired with crisp samosas that used mashed potato instead of chopped filling, it was exceptional. Some combinations simply work, and this was one of them.

The Lucknow white matar chaat, also priced at Rs 550, followed. It reminded me of Fateh ki Kachori, with a thinner, crisper matthi topped generously with tikki matar chaat. Familiar yet elevated, it tasted even better than expected.

Among vegetarian starters, we tried the mushroom chops with mushroom makhani sauce and mushroom achaar at Rs 900, and a new age paneer pakoda priced at Rs 975. The mushroom chops were rich and satisfying. The paneer pakoda, while well executed, did not quite grow on us.

From the non vegetarian section, the tiger prawns cooked in dry shrimp butter and served with Goan poee bread at Rs 1475 delivered bold flavours. The use of dry shrimp makes this dish intense, so it may not suit those who prefer milder seafood. We also ordered butter chicken as a starter at Rs 1050. Thick, smoked makhani sauce coated tender boneless chicken, paired with crisp onion rings that added texture and balance.

A personal favourite followed. Chef Mehrotra’s classic Belgian pork ribs at Rs 1300, paired with sweet mango chunda, remain as memorable as ever. It is a dish I never miss at Indian Accent, and it continues to impress.

By the time mains arrived, we were already comfortably full. Still, the Zaveri Bazaar tadka dal at Rs 875, fragrant with hing and served with ajwaini roti, was hard to resist. The kadhai potato with jakhiya seeds and crisp fried potato bites at Rs 650 delivered rustic flavours with finesse.

The pit roasted pineapple curry at Rs 925, served with set dosa and rice, was another standout. Each vegetarian dish was a masterclass in balance and creativity. When vegetarian food appeals equally to committed non vegetarians, it speaks volumes about the chef’s craft.

Among the non vegetarian mains, the Motihari mutton with hing kachori at Rs 1525 impressed with its depth of flavour and beautifully cooked meat. If I had to choose just one main course to return for, this would be it. The baked Amritsari river sole at Rs 1175 surprised us with a topping of fine pudina boondi that added both crunch and freshness. It was served with mishrikand, a sweet textured ingredient that was new to me and added a pleasant contrast.

Dessert was non negotiable. The house made potato chips with chashni miso vanilla ice cream at Rs 650 was playful and addictive. The baked rasmalai with nolen gur makhana at Rs 700 was comforting without being heavy. My clear favourite was the dhoda tart with pecan ice cream at Rs 750. None of the desserts tried too hard, yet each one delivered.

You may come to Nisaba for the food and find it easy to navigate a thoughtfully curated forty dish menu. But you will return for the warmth of the service, the chef’s quiet humility, and the calm, inviting ambience. Nisaba has arrived, and Delhi has a new winner on its hands.

Nisaba, Address: Humayun World Heritage Site Museum, Nizamuddin, National Zoological Park, Sundar Nagar, New Delhi | Phone: 9810906091

Last evening, we celebrated our daughter’s 18th birthday at Vicoli, a recently opened European restaurant. The name, which means alley in Italian, is reflected thoughtfully in the restaurant’s design. A long, alley style entrance leads into a spacious setting with high ceilings, a prominent bar, well appointed interiors and an attractive terrace dining area.

I came to know about Vicoli through a post by a friend on social media. A quick call secured our reservation, and when I mentioned the special occasion, the team requested a few photographs, which I shared in advance. The gesture was executed seamlessly. When my daughter saw the photographs placed on the table, it created a memorable and touching moment with priceless expressions on her face.

Keeping in mind our family’s preference, we largely ordered vegetarian dishes. The meal began with the cream cheese wonton, avocado lime toast and the Gouda fondue. The wonton was crisp and well balanced, complemented nicely by a mango habanero sauce. The avocado lime toast was satisfactory, though a crisper bread would have enhanced the dish. The Gouda fondue worked well as a sharing option, accompanied by broccoli, potato wedges, olives, mushrooms and crostini, making it engaging without being overly heavy.

The prawns pil pil stood out, served in a rich chilli butter sauce that was excellent. The sauce was so flavourful that it paired equally well with the pizza crusts. The Neapolitan style margherita pizza and the spicy vodka rigatoni were both well executed. The sauce in the rigatoni was particularly noteworthy, though the pasta could have benefited from being slightly more al dente.

The team graciously offered a complimentary cake to mark the occasion, which was appreciated.

Overall, Vicoli offers courteous service, a pleasant ambience, good music and competent food. With some improvement in their breads, the experience could be even better. It is certainly a restaurant we would be happy to revisit.

Address: Vicoli, 8th Floor, Global Foyer Mall, Sector 43, Golf course road, Gurgaon| Phone: 8448444267

When you see a room full of expats and only a handful of Indians at a restaurant, two things usually stand out. The food is authentic and the place is still a quiet secret. Raifu fits that description well. It is a Japanese restaurant that is very reasonably priced and the food is mostly enjoyable.

This was my second visit to Raifu at Dia Park Premier Hotel. The first one was around seven or eight years ago when I went with my friend. The trouble with hidden gems is that they stay so quiet that you forget about them while louder restaurants dominate your feed. When my another friend asked me to take her out for a Japanese meal, this place came back to mind.

We settled at a tatami style table with space for the feet to drop below and started with a chilled beer. The place can be a bit noisy (so those who feel Indians make too much noise, should check this out) but the meal turned into quite a spread. There are many vegetarian options too and my wife had enough choices to keep her happy. I will start with the non vegetarian dishes. Their pork preparations are excellent and the quality of the meat stands out. We ordered Buta Yawarakani (Rs 680), which is grilled pork belly, a pork tofu hot pot (Rs 690), a curry soba ramen bowl (Rs 600), butabara rankon (Rs 280) and asparagus wrapped in bacon (Rs 300). I enjoyed all except the small hot pot which was far too mild for my liking.

For fish, we began with salmon ponzu (Rs 550) that came with cucumber and seaweed. It was a small serving and disappeared quickly. The salmon was lean with a firm bite. My favourite though was the hamachi sashimi (Rs 850). The cut was perfect and as fresh as you can expect in Gurgaon. The tuna donburri bowl (Rs 780) is a generous portion served with miso soup. It is good but when I compare it with similar bowls at popular Indian restaurants, I feel the cubed fish elsewhere is easier to eat than the sashimi style cut used at Raifu. The one letdown in the fish section was the grilled seabass. At (Rs 1600), it was the most expensive dish we ordered and the serving was very small. The skin was nicely crisp but the fish itself did not have the flakiness I was hoping for.

Raifu also serves poultry. We tried the chicken skin and chicken thigh skewers (Rs 200 each). There are only two skewers per order and at this price I was not expecting a large serving. I will still order the chicken skin again on my next visit.

On the vegetarian side, my wife enjoyed the veg tempura sushi rolls (8 pcs for Rs 480), the grilled eggplant skewer (Rs 100) and a spicy noodle dish made on request. Since the place mainly attracts expats, we were pleasantly surprised to see the chef handle the vegetarian dishes with the same attention.

Home made ice cream (Rs 280) tasted just like any regular brand available outside and can be skipped.

If you want a proper Japanese meal without denting your pocket, Raifu is worth a visit. With the Zomato discount, it becomes even better value and should cost around Rs2000 per head.

Address: Raifu,
Dia Park Premier Hotel 353-357 near Huda City Center, Sector 29, Gurugram | Phone: 0124-4566701

We were driving back from the market in Delhi when hunger struck. I had heard that Pendulo near Qutub Minar serves Mexican and Indian flavours curated by Chef Megha Kohli, formerly of Lavash by Saby which once stood at the same location, and Chef Noah Barnes of Tabula and Miss Margarita. I walked in knowing only the cuisine. The team informed us that, for now, they serve a set course menu priced at seven thousand for non vegetarian and six thousand for vegetarian. The ala carte menu will take a little more time. Since we arrived early, getting a table was easy though both the main chefs were travelling out of country.

The interiors are quite striking. Lamps shaped like Mexican agave, playful signages on the walls, jars of spices placed on the table, dim lights, a live sitar player and a well stocked bar give the space a romantic and slightly dramatic mood. For a place that focuses strongly on food, a touch more lighting would help diners appreciate the plates better.

The service team is well trained and explained the concept of Pendulo with confidence. Each dish carries both Indian and Mexican influences, and a small pendulum sketch on the menu shows which way the dish leans.

We began with a palate cleansing drink made with corn, Oaxacan cheese and jaggery. It was surprisingly refreshing. The second course felt like a nachos and papad combination served with a range of dips. The dips moved from guacamole to spicy adobo, smoked salsa and a foamy pico de gallo. It paired well with the only cocktail I ordered, a mezcal based Fuego Kokum.

The next dish was a Mexican street food classic called elotes built around grilled corn. The seasoning is what truly lifted it. Tajin, bhaang seed salt, garlic salt and a squeeze of lemon. Three pieces of corn in a twelve course menu may sound a lot, but they were delicious enough to overlook that thought.

This is when I saw a familiar tall figure walking in. Sahil Baweja, the owner of Pendulo, had stepped in to check if everything was alright. I had met him once almost a decade ago during a very formal introduction. This time I requested him to join us for a bit. His educational background is remarkable. I cannot think of many restaurateurs in India who have graduated from INSEAD in France, one of the finest business schools in the world, and then chosen to build a restaurant here. A bold choice in every way. In conversation, I learnt about his other ventures including Chica Loca and Potions where his partner is Sunny Leone.

The food continued to impress. The tuna served in a tomato shorba infused with tigers milk was flavourful, though I would have preferred a slightly thicker cut of tuna. The crab tostada was a delight. They prepare it in reverse and every element deserves a repeat.

The menu may seem expensive at first glance, but the moment the apple wood smoked lobster tail arrived, the pricing felt justified. Then came Maharashtrian thecha and chicken stuffed inside a bharwan chilli. The gentle sweetness of jaggery to soften the heat was a clever touch.

After a lemon based palate cleanser, we were served tacos. One with mutton birria and the other with Coorg style pandi pulled pork. Hunger and curiosity both worked in my favour and I polished them off with full attention.

If you still have space, the final savoury course is a comforting plate of mole sauce served with a small portion of rice and Awadhi lamb. The meal ends on a playful note with jalebi churros.

Pendulo is ideal for a special night when you want to sit back, relax and let the kitchen take over the decisions. If you enjoy slow dining and thoughtful flavours, you will appreciate this. I only hope they introduce a wine paired menu soon.

Address: Pendulo, 1st Floor, Ambawatta 1, Mehrauli, Near Qutub Minar, New Delhi | Phone: 8800346565

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I sell only what I eat, says Kuldeep Gupta, the man behind an organic store in Chandigarh. Recently, he brought his passion for clean eating along with his son Arjun and daughter Saru to Delhi by opening Organic Bistro in Khan Market. During my visit, he proudly showcased the organic ingredients used in the kitchen like A2 cow ghee and milk, seasonal vegetables, dals, and cold pressed oils.

The name Organic Bistro might suggest a predictable spread of salads, smoothie bowls, and detox juices. But this cafe is full of surprises. The menu, curated by celebrity chef Nishant Choubey, offers an impressive variety including well executed non vegetarian dishes. In my opinion, this is among Nishant’s finest work, and there may be two reasons for that. First, Kuldeep is a seasoned restaurateur, and the synergy between him and the chef has resulted in a product that is greater than the sum of its parts. Second, as Nishant admits, he is not under pressure to cut costs, allowing him to use the best ingredients and it shows on the plate.

In fact, I would go so far as to say that this is currently one of the most reasonably priced cafes in Khan Market, even without factoring in the premium cost of organic produce. Perhaps it helps that the property belongs to Kuldeep, so rent is not driving up the prices.

Located on the first and second floors, the cafe’s interiors are minimalist and predominantly white, a design choice that echoes its clean food philosophy. However, with a lively group of guests, I noticed the space quickly became noisy due to low sound absorption.

We began with a buckthorn and fermented turmeric mocktail, refreshing and well balanced.

Then came the hot purple aloo chaat, three pieces of naturally fermented purple potatoes atop crisp vadas, topped with chilled sweet yogurt. At Rs 425, it was delicious and, in my opinion, excellent value.

The sweet potato tikki followed, topped with Korean gochujang sauce, torched at the table to release its smoky aroma. It rested on a Japanese spinach sesame sauce, paired with an extraordinary black garlic jam. The jam, made by fermenting garlic for six days until it turns rich and sweet, deserves to be the star of a dish in its own right rather than an accent.

Next came the beetroot kebab on an ulta tawa parantha, accompanied by a raw mango salad. Paper thin beetroot slices gave it texture and flavour, and my friend and I polished it off quickly.

The Burrata Salad, lightly live smoked with cinnamon, was flavourful though I feel smoking it in a covered vessel could intensify the aroma.

Until this point, we had stayed vegetarian, but then arrived the prawn balchao with buttery pao — tangy, spiced, and well worth ordering. When I asked Chef Nishant about using non vegetarian ingredients in an “organic” cafe, he clarified that this is more about “clean eating” than claiming absolute organic purity. Around 70 to 80 percent of their produce is organic, and the rest is simply the best quality available.

The menu also features crowd pleasers like Choley Bhature and Butter Chicken.

We wrapped up our meal with ragi makhani mani, a comforting dessert akin to suji halwa, but made with ragi and desi ghee. Simple, warm, and satisfying.

Organic Bistro is a product of love, passion, and respect for ingredients. The food is flavourful, the pricing surprisingly fair, and the experience refreshingly honest. Next time you are in Khan Market, step in. You might walk out as pleasantly surprised as I did.

Address: Organic Bistro, 1st Floor, 38, Khan Market, New Delhi | Phone: 9667799446

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Royal China at The Chanakya, New Delhi, has long been a favourite for those who take their Chinese food seriously. On a recent afternoon, I revisited this elegant 100-seater to catch up with an old friend over lunch—and left reminded of why this restaurant continues to hold its place among the city’s most reliable Asian dining addresses.

This wasn’t a tasting of their newly launched menu; instead, it was a deliberate dive into some of their classics. We ordered what we felt like eating, chose on instinct, and let the table fill slowly—no pressure, no pretension, just good food and conversation.

A Dim Sum Prelude

We began with dumplings, of course. The Lobster and Caviar Dumpling was a showstopper—luxurious and perfectly steamed, with just the right brininess from the caviar. The Prawns and Black Pepper Dumpling brought in a pleasant hit of spice, wrapped in a delicate casing. While one of the dumpling wrappers arrived a little torn, it didn’t take away from the overall finesse of the offering.

From the cheung fun section, we picked the Asparagus and Shitake Cheung Fun, a silky rice noodle roll layered with texture and flavour. What caught my eye was the extensive cheung fun selection—I counted at least ten varieties on the menu, which is rare and commendable.

The standout among the small plates, though, was the Turnip Cake with Burnt Garlic. Soft inside, crisp outside, and served with Royal China’s excellent chilli oil, it was easily one of the best dishes of the meal. Humble ingredients, elevated through perfect execution.

Main Course Harmony

For the main course, we shared the Chilean Sea Bass with Ginger and Spring Onion, paired with pokchoy. The fish was cooked with a light soy and a hint of chilli garlic, letting the natural flavours shine through. It was delicate, comforting, and deeply satisfying.

To go with it, we ordered the Truffle and Scallop Fried Rice—a dish that surprised us with its generous use of scallops. At ₹625, it’s a remarkably well-portioned dish, easily serving three people. The truffle aroma wasn’t overpowering, and the rice was light enough to pair well with the fish.

The Finish Line

We wrapped up the meal with Ho Fun Noodles, broad rice noodles cooked in a chilli sauce on the recommendation of my friend who swears by Royal China’s consistency. He wasn’t wrong—the noodles had just the right bite and heat, and rounded off the savoury courses beautifully.

Then came an unexpected delight: Caramel Custard. It’s a dessert I personally love but rarely find on menus anymore. Here, it was firm, well-set, and lightly sweetened—the perfect end to a leisurely lunch.

A Return Visit is Already on My Mind

While I didn’t try their new dishes this time, what stood out was the consistency and quality of what I did eat. Royal China doesn’t chase trends—it perfects what it knows best, and the result is a meal that lingers in memory long after the table has been cleared.

What I’m looking forward to next, though, is their Unlimited Dimsum Lunch, a weekday special that’s been creating buzz for all the right reasons.

Unlimited Dimsum Lunch – The Details

Available: Monday to Thursday

Time: 12:00 PM to 3:30 PM

Price: ₹2,150++ per person

Group Size: Minimum 2, maximum 8 diners

What You Get:

Soup of your choice, Unlimited selection of dimsum (steamed, fried, bao, cheung fun), main course, Choice of rice or noodles and Dessert

For someone who enjoys long, indulgent lunches (and clearly, I do), this sounds like a worthy excuse to return. The dimsum menu alone has enough variety to keep me going back a few times over.

Address: Royal China, The Chanakya Mall, Chanakyapuri, New Delhi
Reservations: +91-8448870872

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We had set out to dine at a Japanese restaurant at South Point Mall, but a timely suggestion from my friend rerouted us to Peng You Quan, a Chinese restaurant tucked away in the same complex. I’d heard about this place before and even made a few half-hearted plans, but somehow they never came through—until now. Luckily, a Monday evening visit meant the restaurant wasn’t packed, allowing us to settle in comfortably.

Peng You Quan offers both private dining rooms and open seating, each table equipped with its own induction cooktop for the signature hot pot experience. We opted for open seating. The interiors are understated and elegant, and the staff is warm and courteous.

To kick things off, we ordered a round of Soju and beers while browsing the extensive menu.

This is the kind of menu that proudly resists Indo-Chinese clichés—no Manchurian or Chilli Chicken in sight. A few dishes stood out instantly: Pork Ear Salad (₹560), Fried Long Beans with Chilli (₹560), Sweet and Sour Pork (₹780), and Chongqing-style Noodles with pork mince (₹500). The highlight, however, was the Hot Pot (₹980), which comes with three broth options—Spicy, Clear, and Tomato (the latter suitable for vegetarians). The broth is unlimited, but vegetables and meats are ordered à la carte.

We went all in: Mutton Slices (₹600), Pork Slices (₹600), Buff Slices (₹550), a Vegetarian Platter with potatoes, lotus stems, and corn (₹550), Tofu (₹400), a Mushroom Platter (₹550), and extra Lotus Stems (₹320)—if I haven’t forgotten something in that flurry of ordering.

Trying Pork Ear Salad for the first time, I was pleasantly surprised by its texture and flavor, elevated by a bold, spicy oil at the base. The Fried Long Beans turned out to be a crowd-pleaser, cutting across dietary preferences. The Sweet and Sour Pork had promising flavors, though a crisper texture would have taken it up a notch.

Hot Pot, by its nature, is a communal joy—everyone takes turns cooking thinly sliced meats and semi-cooked vegetables in the simmering broth, then dipping them into a variety of sauces like soy, garlic, chilli, and sesame oil. Be warned: the broth may feel under-seasoned to some Indian palates—we ended up asking for extra salt. Among the meats, the Pork Slices stood out, while the Mutton was slightly tough and the Buff (unsurprisingly) didn’t quite pass off as beef. On the vegetarian side, we particularly enjoyed the corn on the cob, mushrooms, and lotus stems.

In hindsight, we may have gone a bit overboard with the accompaniments, which pushed the bill up. Also, charging ₹100 per person for dips, when one is already ordering the hotpot, feels slightly excessive.

That said, the experience was well worth it—made even better by the company of friends who share a passion for authentic Asian cuisine. The evening was filled with banter, nostalgic food stories from Japan, and 150 minutes of leisurely conversation over what turned out to be one of the most authentic Chinese meals I’ve had in Gurgaon.

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I’ve often found myself fretting over the steep pricing of dishes across most restaurants in Gurgaon. It feels like everyone’s serving fine-dine fare, and for regular diners like me, it really hits the pocket. Whatever happened to those simple, sit-down restaurants (not talking street food carts) that served fresh, reasonably priced food you could enjoy regularly? Japanese cuisine, especially, tends to be priced through the roof given the premium ingredients.

That was until I discovered Kioki, an izakaya-style diner at 32nd Avenue, Gurgaon, offering small, sensibly priced plates.

The interiors are relaxed and reminded me of my visits to Japan—no-frills spaces drawing a local crowd for informal meals and drinks. When I met Chef Vikram Khatri, my first question was about the lamb chops. At Rs 800 for two New Zealand chops—especially at a premium location like 32nd Avenue—it felt refreshingly affordable. He smiled and said he’d rather serve fresh food and sell more, than freeze items and overcharge a few guests. Judging by the packed tables on a weekday, his philosophy is clearly working.

We started with a complimentary amuse-bouche: eggplant fritters in a soy-based broth. Light, airy, and umami-rich—it set the tone for what was to come.

The Scottish salmon carpaccio-style sashimi—cut slightly thicker—came dressed with jalapeños, leek chimichurri, and a citrus soy. My vegetarian wife enjoyed the same preparation done with tofu just as much as we relished the salmon.

But it wasn’t just the classics that impressed us. Chef Vikram’s inventive touches stole the show. Strips of nori fried in rice flour made for an addictive chakhna when paired with a spicy edamame dip. Equally good were the crispy rice bites—pan-fried sushi rice squares topped with tuna and salmon. A touch of wasabi took them to another level.

No Japanese meal is complete without sushi—the true test of a chef’s skill. At Kioki, the prawn tempura and yasai green California rolls were both excellent. I especially appreciated the toasted sesame seeds on top, giving the rice a subtle crunch.

From the robata/yakitori section, we picked the tare-glazed chicken skewers. These are Japan’s version of our seekh kebabs—smoky, juicy, and packed with umami. The garlic soy and mustard-glazed lamb chops, too, were perfectly done.

If there was one letdown, it was the miso black cod. Though it’s traditionally sweet, this version leaned too far into the sweetness for my taste.

For dessert, we had the matcha crème caramel. I’m not a matcha enthusiast, but this version had just a light dusting, offset by torched orange segments that cut through the bitterness. Delicious. Don’t leave without trying the nama chocolate—silky like ganache, served with soy caramel and sake-poached apple on the side.

Kioki has restored my faith that good dining doesn’t always have to burn a hole in your wallet. While the meal isn’t cheap, it’s far more accessible than most Japanese restaurants in the city. Chef Vikram Khatri’s vision shines—and so does young Sankalp, our server that evening, who impressed us with his warmth and menu knowledge.

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I’ve just returned from an unforgettable evening at The Pit, a new barbecue and grill restaurant that has set up shop at the Global Foyer Mall on Golf Course Road, Gurgaon. And if there’s one thing I can’t stop doing—it’s raving about the experience.

For a city like Gurgaon, which has been yearning for an authentic and well-executed barbecue concept, The Pit feels like a breath of smoky, deliciously seasoned fresh air. While restaurants often try to recreate the magic of a barbecue pit with varying degrees of success, this place has not just nailed the brief but elevated it.

From the moment we stepped in, the mood was vibrant and the space carried a laid-back yet upscale energy. But the real magic began when the food started to arrive. Course after course, plate after plate—it was a carnivore’s dream.

We started with a delicate chicken skewer—tender, juicy, and lightly charred. Baby corn, often treated as a sidekick, here stood proud with its succulent texture and smoky finish. Then came the chilli dog—a deliciously cheesy and meaty affair, topped with a beautifully grilled sausage that left us reaching for more. The mushroom sando, tucked into fresh, soft bread, was an umami-rich delight, making even the non-meat eaters in the group nod in approval.

Then came the real stars of the evening. The buttery garlic prawns were pure indulgence, while the meatloaf offered that comforting, hearty depth you only find in classic American diners. The Philly Cheese Sub oozed with flavor, the chicken wings had the right hit of spice, and the pork belly—with its perfect fat-meat balance—was outrageously good. The smoked grilled chicken, served with skin crisped to golden perfection, was another standout. Lamb chops were grilled to tender precision, and the jacket potato was so good, it could have been a main on its own.

While I had to skip the fish (I was too full!), I did ask around. The general consensus among those who tried it was that it didn’t quite match the highs of the other offerings—but by that point, the bar had been set ridiculously high.

The finale was a double whammy—platters of juicy burgers and a truly satisfying tiramisu. By then, most of us were beyond stuffed, but this was one of those evenings where you simply make room.

Two elements deserve special mention. First, the cocktails. The Jamuntini—a bold, refreshing take on a martini made with frozen fresh jamun—and the Smoky Peanut Old Fashioned were exceptionally well-balanced and creative. What truly impressed me was The Pit’s refusal to cut corners: no artificial syrups here, just real ingredients with real flavor. This commitment to quality was evident across the drinks menu.

The second, and perhaps the unsung hero of the evening, was the service. Hosting over 30 guests for a sit-down event is no small task. And yet, not once did we feel a delay, a miss, or an empty glass. The staff was not only prompt but seemed genuinely happy to be there. Attentive without being intrusive, warm without being overbearing—full marks to The Pit team for pulling this off seamlessly.

While the restaurant is a paradise for non-vegetarians, we had a few vegetarians in the group—and they too walked away pleased. In a genre typically dominated by meats, that’s no small win.

The Pit is more than just a restaurant—it’s an experience. It’s rare to see a concept so well thought out and even more rare to see it executed with this level of flair and commitment. If you’re in Gurgaon and love bold flavors, smoky grills, and top-notch hospitality, this is where you need to be.

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There are restaurants that serve good food, and then there are restaurants that craft experiences. The newly opened XO and Mi at Le Meridien New Delhi confidently falls in the latter category. Nestled on a higher floor of the iconic hotel, this Asian dining destination offers not just a menu of well-executed dishes, but an enviable view that sweeps across Lutyens’ Delhi and frames the striking silhouette of the new Parliament building.

The restaurant itself is thoughtfully laid out—a long, elegant space with a contemporary lounge section to one side and a private dining room (PDR) that shares the same stunning views on the other, making it well-suited for everything from date nights to discreet business lunches. The ambiance is urban and polished, with floor-to-ceiling glass that turns the cityscape into a moving mural by day and a glimmering tapestry by night.

The menu is a contemporary take on familiar Asian staples—with nods to Thailand, Japan, and China—presented with finesse and balance. The meal commenced on a comforting note with their Chicken Tom Kha Soup. Silky, aromatic, and enriched with coconut milk, the soup was a masterclass in restraint—fragrant with lemongrass and kaffir lime but never overpowering, with small chicken chunks that soaked up every nuanced note.

From the sushi bar, the Crunchy Asparagus Roll was a textural delight—crisp on the outside with a warm, clean bite inside, making it a fine vegetarian offering. In contrast, the Salmon and Avocado Roll leaned into richness, with buttery slices of fish wrapped around perfectly seasoned rice, punctuated by creamy avocado and a whisper of quality wasabi.

Dim sum lovers will appreciate the craftsmanship on display. The Prawns and Chives Dumplings arrived in delicate, translucent wrappers, their interiors juicy and flavourful. The Asparagus and Cheese Dumplings, meanwhile, showcased a playful East-meets-West pairing, the creamy cheese adding a lushness that offset the vegetal crunch of asparagus.

Among the mains, the Thai Ginger Chicken was the clear standout—tender chicken strips sautéed in a light soy-ginger glaze, accentuated with fresh julienned ginger that added brightness and warmth to every bite. It paired exceptionally well with the Miso Wok Greens, a vibrant medley of seasonal vegetables tossed with just enough miso to lend umami depth without masking their natural freshness.

Service at XO and Mi reflects the high standards one expects from a property like Le Meridien—attentive, informed, and courteous without being intrusive. The staff is well-versed with the menu and happy to guide diners based on dietary preferences or curiosity.

In a city teeming with Asian eateries, XO and Mi distinguishes itself through its panoramic setting, polished menu, and consistently well-executed dishes. Whether you’re entertaining guests, celebrating an occasion, or simply indulging in a quiet dinner with a view, this is one table you’ll want to reserve ahead of time.

Must-tries: Chicken Tom Kha soup, Crunchy Asparagus Sushi, Prawns and Chives Dim Sum, Thai Ginger Chicken.
View Worth Dining For: Lutyens Delhi and the new Parliament at dusk

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In an age where the young crave fusion and the old yearn for familiarity, family outings often fall victim to culinary conflict. Sensing an opportunity, Masala Synergy—formerly a premium cloud kitchen brand—has launched its first dine-in restaurant at IFC, Gurgaon, promising to bridge this generational divide.

The restaurant, located on the ground floor, comfortably seats around 70 guests. Its menu is split into two parts: Masala, which celebrates timeless Indian classics, and Synergy, which experiments with regional Indian flavors fused with global influences. Naturally, I sampled a few dishes from both sides.

From the Masala menu, the Tandoori Chicken is a standout—succulent meat marinated in a spicy rub, grilled to perfection, and served with a thick, flavorful mint chutney that elevates each bite. Tandoori Aloo, stuffed with raisins, offers a sweet-savory balance that’s both comforting and indulgent.

From the Synergy section, the Avocado Tokri Chaat impressed with its clever construction: a crisp kataifi tart filled with creamy guacamole and drizzled with tamarind chutney. It’s modern, playful, and utterly delicious. The Thukpa Ravioli brings Arunachal and Italy to the same table—shiitake and portobello mushroom-stuffed ravioli floating in a miso-pepper broth, delivering warmth and umami in every spoonful.

For mains, the Butter Chicken—a boneless, mildly sweet version—is comforting and familiar, while the Pindi Chana (made without onion, garlic, or tomato) could benefit from a touch more anardana for added zing.

The Synergy mains push boundaries. Chokha Ala Kiev is a masterstroke—chicken keema stuffed like Bengali chops, served with matar nimona and placed on a bed of mustard oil-kissed potato chokha. A sattu-filled kulcha on the side and melting butter at the center complete this earthy, inventive dish. Chelo Kebab Makhani is a clever take on the Iranian classic, featuring a juicy seekh kebab (not the traditional koobideh), a sunny-side-up egg, and a rich Punjabi makhani sauce—comfort food with flair.

But what truly sets Masala Synergy apart is its dessert menu. In most restaurants, desserts are an afterthought. Here, they steal the show.

The Mohabbat-e-Sharbat Tart is an ode to the iconic drink of Old Delhi. A buttery tart base topped with phirni, strawberry compote, and a delicate sugar dome, all drizzled with rose syrup—it’s both artistic and indulgent. Equally impressive is the Fatelli Coffee, a deconstructed take on your after-meal cup, featuring chai custard pudding and a soft-yet-crunchy mawa cake rusk.

Masala Synergy is a welcome addition to Gurgaon’s dining scene. Whether you’re chasing nostalgia or craving something new, this is one place where generations can finally agree on what’s for dinner.

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I have some very fond memories associated with Punjabi by Nature. It was the venue of my first date with my wife during our courtship where we could hardly finish anything because of their huge portions and got most of the food packed. Then who can forget their chilli golgappa shots or the famous raan-e-punjab.

I believe the ownership has changed hands and yesterday along with a couple of friends, I discovered that they have an outlet at Apparel House, Gurgaon. Their manager informed us that the outlet has been there for almost 8-9 months but somehow we never heard of it. The same was also evident with the very few tables occupied at the restaurant.

The restaurant is quite big and can seat almost 100+ people including their alfresco area and the bar is already functional. Because they are located in a corporate area, probably they see more traction for lunch than dinner.

Food was delicious to say the least. Whole tandoori chicken came cut into four big pieces. The bird was small and it retained its juiciness and marination just right. I especially loved the coriander-mint chutney which was thick and coarsely ground. It could have a bit more of khatai in the form of anardana etc to give it more spunk. Dahi kebab were amongst the best I have had. The texture of the soft hung curd complemented the small bits of ginger and green chilly with a nice crust on top. A sweet jam kept on top of kebabs further accentuated the flavours.

For mains, we ordered their speciality jumbo garlic naan along with dal makhani, murgh masala and bullet pudina aloo. This garlic naan at just Rs195 can easily feed a family of four but we wanted to be greedy and ordered a single laccha parantha also which was again pretty Punjabi-sized compared to what you get in the market.

I won’t go dish by dish for the mains since everything was good except the aloo. I would have loved some more of the tanginess and pudina flavour. Having said that, it went well with the dal.

Looks can be deceptive. Mango icecream looked hard and pale in colour. But one bite into it and we knew how wrong we were. Meal ended with very soft and an overly sweet gulab jamun.

Overall a great meal with attentive service. Apart from Prawns, I felt that Punjabi by Nature pricing has also come down from its earlier Avatar. More reasons for foodies to rejoice.

PS: Don’t remember to get the parking charge of Rs50 waived by getting your parking slip stamped by the restaurant on eating your meal here.

Ratings (Out of 5):
Food: 4.25 | Drinks: 4.0 | Service: 4.5 | Ambience: 3.5 | Overall: 4.0

Address: Punjabi By Nature, Plot Number 101, Apparel House, Insitutional Area, Sector 44, Gurgaon | Phone: 8650884913

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My friend and I walked into Boju’s Kitchen on a lovely, sunny winter afternoon. A small, unpretentious Himalayan kitchen with limited seating, run by the charming mother daughter duo – Arati Thapa and Chitrangada Gupta who hail from Darjeeling. The size of the kitchen is in contrast with the large hearted, warm women. Boju means grandma and that is the source of all recipes that one can see on their menu and the secret behind the hearty, no-fuss and authentic Nepali food. Started as a home kitchen during the first lockdown, this restaurant now sits at a very pretty location at 32nd Avenue, Gurugram.

From cooking herself, Arati now has a chef from Nepal running the kitchen but the recipes are still hers.

We sat at a table outdoors and the first thing we had was the first flush Darjeeling tea. So mellow and yet so flavourful. This was followed by their chicken thukpa that we divided into two for ease of eating. The broth was light, fresh and delicious with a touch of chilli oil. The experience got elevated when we learnt that the noodles in it weren’t made of maida but healthier rice flour. I could imagine myself sitting with a large bowl, slurping the broth, on a cold winter evening. Like a hug that warms up the coldest cockles of your heart. That’s how good it was.

Next up was their chilli pork. When it was brought to the table, my first reaction was – oh that looks gorgeous! And it tasted exactly the same. Gorgeous!

I was full by then but there still was the pork curry meal which we had already ordered. A bowl of steamed rice with pork curry and alu dum served with a side of aloo pickle and fermented leafy vegetables. We requested the kitchen to up the spice levels of the aloo pickle and they gladly obliged. The fermented vegetables were new for both of us and you can think of it as a Nepalese kimchi. Look at the dish this way – pork, potatoes and rice, together are a match made in heaven. We couldn’t have asked for more.

This meal was exactly what food dreams are made of. Laidback atmosphere, delicious food and recipes straight out of mumma’s cookbook. There is an indescribable sense of comfort when one eats at restaurants born out of love. And when you have a grandma, her daughter and granddaughter at the helm, you know that you are up for a happy and satisfying meal. One thing I can say for sure. I will definitely go back especially for sadeko momos.

Address

Boju’s Kitchen, The Highline, 32nd Avenue, Sector 15 Part 2, Gurugram

Phone number:  95820 81749

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Zuru Zuru means slurping sound in Japanese and it was one of those cold winter days when I really wanted to slurp on some well-made ramen. This small, unpretentious Japanese restaurant at Shahpur Jaat in Delhi has chef-owner, Hitein Puri at its helm, whose food I have tried in the past at another outlet at Gurgaon and loved it.

Before I proceed to talk about the food, it is very important to highlight Hitein’s partner in the business – Navika Kapoor. She is the brain behind all the research that has gone into this project. With the nature of my work, I have tried many Japanese restaurants in India and Japan but when this small outlet churns out a few dishes that I haven’t tried earlier or learn something new, it means I hadmade the right choice by going there. Navika is not even a trained chef but I can confidently say, she can put many chefs to shame with her knowledge and that too, without ever visiting Japan so far.

The menu is short and crisp. A few ramen, gyoza, yakitori, tempura, sides and a dessert with most dishes available in small or half portions enabling diners to try more variety. Everything is deliciously fresh. This freshness is one of the most important hallmarks of any good Japanese restaurant.

I started with atsuage (tofu and spring onion skewer), tsukune (chicken meat balls) and negima (chicken thigh). Priced around Rs150 for 2 skewers, these are the only three yakitori dishes on their menu. I requested for one piece each of negima and tsukune, while my vegetarian friend took a full portion. Negima taste was enhanced with a little squeeze of lemon while the meat balls were to be dipped in shoyu zuke ranou which was a soy sauce marinated egg yolk. This egg yolk was still raw. Since it was marinated in soy sauce for a few days, the texture resembled a soft boiled egg. I even used this shoyu zuke ranou as a dip for chashu fries (braised pork belly with fries sprinkled with togarashi. Zuru Zuru doesn’t import their pork but it certainly is one of the best quality available in India. At Rs350 for the pork fries, it was again a well priced dish.

While I enjoyed the non veg starters, my friend loved the exotic mushrooms in yuzu sauce. With king mushroom, oysters and other interesting varieties from shroomery, this plate at just Rs150 was interestingly paired with a kind of Japanese lemon pickle. Not sure what the pickle is actually called.

Finally we ordered the thing that we had gone for – The Ramen. I asked for half a portion of Chicken Paitan (Rs500). Paitan is a thick creamy soup without any addition of cream. The creaminess in this soup comes from boiling the bones for along time which helps in releasing collagen. I am sure you know about the health benefits of collagen and I won’t delve into it. Loaded with chicken chashu (a take on pork chashu), spring onion, thinly sliced bamboo shoots and this beautiful soft boiled egg marinated in sweetened soy sauce. A good cook will make this egg so perfect to get that jammy yolk which is still soft but not runny. And yes, the ramen there had handmade buckwheat noodles for another healthy touch.

This delicious meal ended with the signature dessert of Chef Hitein – The Cloud Pudding (Rs270). Made with tender coconut, this is the only non-authentic Japanese dish on their menu. Hitein says that idea came from various puddings in the Japanese menu that he thought of introducing this dessert. Paired with bites of honey comb candy, I guarantee that each one of you will ask for their individual portion, just like we did.

If you aren’t too fussy over a fine dining set up and can travel for good food, Zuru Zuru should be the next spot in your go to list.

Ratings (Out of 5):
Food: 4.25 | Drinks: Did not try | Service: 4.0 | Ambience: 3.0 | Overall: 4.0

Address: Zuru Zuru, Shop number 1, 1st Floor DDA market, Shahpur Jat, New Delhi, Delhi 110049 | Phone: 8920293585
Timings: 1pm-4pm and 7pm-10.30pm, Tuesday Closed.

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As I age, my food habits have changed. One of such changes is my preference from red meat to the seafood. Perhaps easy to digest and clean flavours. And when I heard that the famous chain from Sri Lanka by Chef Dharshan Munidasa is doing a pop-up at Shangri-La hotel in Delhi, I just had to go. Such pop-ups are slightly more expensive than their regular restaurant to take care of travel and accommodation expenses of the team but offers some of the best dishes they have on their menu.

The restaurant was sold out for all 4 days of pop-up but I could manage a table for the last day. And what a fabulous meal it was. No wonder the Ministry of Crab is amongst the Top 50 Asian restaurants 8 years in a row. The 4 course meal priced at Rs7500++ with an additional surprise course saved me a trip to Mumbai or Sri Lanka to try the food.

The first course was steamed and chilled crab meat in wasabi sauce that had mild mayonnaise in an absolutely ripe avocado. Even the wasabi used was minimal but one could feel its presence on the back of the tongue. Sweet crab meat and buttery avocado. This salad is something I can eat on repeat.

The second course was the lake tiger prawn cooked in chilli garlic sauce with soy sauce. Served with Srilankan Kade bread that has a very crisp exterior and soft inside, it is a great accompaniment by soaking the gravy.

The third course was something I was waiting for the most. A full sized mud crab cooked in pepper sauce. Since my partner was a vegetarian and the restaurant still serves a similar portion, I got lucky to get the entire crab to myself. The large crab shell would come out easily without having to use the crab cutter. Inside was a meaty chunky sweet crab meat waiting to be relished. Pepper crab was served with sticky rice, but I hardly used it. Almost 30 minutes later on this course only crab shells could be seen on the table.

Before the surprise course came, I got to meet the chef who mentioned about the next course – Crab Biryani. During covid when no restaurant would run, he was looking for a dish that could be home delivered. In that instance he prepared crab biryani along with pickles and it became a big hit. And when I ate the biryani, I knew why. With no efforts required to de-shell the crab and still get to eat the flavorful meat in a very slowly cooked rice, this dish may not offer a luxury dining experience but is very comforting.

Such sessions are also a learning experience. I met Mr Ramit Mittal, Executive Chairman and Director of Gourmet Investment that has the franchise rights for India for Ministry of Crab, Pizza Express etc. He mentioned that unlike crabs that are kept in water to increase their weight, they taste best out of water. These mud crabs don’t need to be dipped but just sprayed with water to get the best flavours out of them. He also mentioned how these crabs are being flown on a daily basis from Chennai so that they are still active when they reach the location.

The last course was the coconut creme brule served in fresh coconut with coconut flesh intact. A delicious dessert of which I wouldn’t mind a repeat if I wasn’t so full by then.

Since the pop-up is already over, you may either wait for the restaurant to open up in Delhi, next pop up announcement or don’t forget to visit the Ministry of Crab on your next visit to Mumbai.

– Pawan Soni

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