Uzuri V2.0 , M Block, GK II

This place has been the talk of the town, even before it got opened last year and there were many reasons for it. Country’s “first African-European fusion restaurant”, Masterchef South Africa’s first season finalist Guy Clark and Rishim Sachdeva, who was the sous chef at Heston Blumenthal’s celebrated Fat Duck restaurant in London leading the kitchen at Uzuri are the reasons galore to create the buzz around the place.
The excitement was palpable when I got the invite to review the launch of Uzuri’s new menu aptly named V2.0 (derived from tech vocabulary).

The restaurant is spread over two levels with first level on the second floor of the building is the quaint dining area and the second level is the Deck with both indoor & outdoor sitting and the Bar. The décor is Über with African figurines and artifacts going perfectly with the theme of the restaurant. I got to speak with the Chef Rishim and he briefed me about the concept of the restaurant and the what’s new in V2.0. The core theme of the restaurant is a contemporary spin to the old school European Cuisine. In V2.0, barring  a few of the superstars of earlier menu rest everything has been changed. This is the third refresh of the menu and the first big one since the restaurant got started in last November.
We began with Soy Ginger Pork, Salmon Fish Cakesand Puy Lentil Salad in starters. The Pork was tender, cooked well and had a peppery taste. Salmon was rich, flavorful and I loved the olive tapenade over it. Puy Lentil Salad bowled me over completely. The lentils from the region of Le Puy in France are called Puy Lentils. They are similar to Whole Masoor Dal available in India. The lentils are poached in Red Wine for 24 hours and then served with feta cheese, roasted carrots and crushed hazelnuts.
With the starters, we were served the bread basket and two infused butter. I liked the smoked butter for the spicy flavor, another one was pesto butter.  
The main course began with big fat Chicken and Bacon Burger. The patty was good in size, but slightly dry. The next was Three Cheese and Leek Soufflé served with tomato feta muffin. Soufflé was fluffy and flavorful and muffin were soft. Last one was Pork Belly served with Horseradish mash, Crispy Bacon, Veggies and Star Anise Jus. The pork had the crunch from outside and was tender from inside. We were told that Pork Belly is one of the popular dishes of the menu.
In desserts, we were served soft and creamy Anise Seed Panna Cotta topped with Strawberry Purée. The second dessert was the most popular dish of the menu – Semi Frozen Truffles topped with Chocolate Soil, Chantilly Cream & Orange Soup. We were told that patrons visit Uzuri for this dessert only and the first bite was like an orgy in my mouth. The chocolate soil had added the crunch and texture to the usual chocolate truffle.
Uzuri, which means ‘goodness’ in Swahili language, turned out to be goodness of eccentric taste.

Uzuri Deck and Dining
Phone: 011 41623623, 011 41623625
Address :M 40, M Block Market, Greater Kailash (GK) 2, New Delhi

Picture Courtesy  : Uzuri Deck and Dinning

Facebook Comments

I am an adventurer, dreamer, marketer, musically inclined, traveler and foodie to the core. I believe food is one of the greatest gift from GOD. I have always believed in that theory and have been trying to improve my dining experience. I am learning to appreciate various tastes, and expanding my horizon. For me, a great dining experience will be something where the serving challenges the conventional taste and stamps its authority. Be it a lavish spread of a five star hotel or a plate from a road-side shanty, my taste buds should be able to experience every single ingredient in the serving and the heart should always allure for it.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

%d bloggers like this: