A three course meal just for rs 1100 at some of the finest fine dine places in delhi -. Does this sound exciting to you ? For me it’s super exciting. It’s been more than 3 years now that i have been eating during the Restaurant week india powered by city bank and this year OLA is their partner too. Well this clearly means – EAT – DRINK and CHILL! .
Like every year this year too they got some exciting new restaurant on their list and I chose DEL at Roseate House , Aeorocity. There were couple of reasons for me to select this place. I have known Chef Anuj Wadhawan, since olive days and seen his growth. I wanted to check out his creativity and food which I also had seen in social medias for quite some time. Besides this, I wanted to enjoy dessert of my favorite pastry chef and perhaps city’s finest pastry chef – Anand Panwar.
Well, there are ample other enigmatic reasons too – The company behind this property , the group that is known for having some of the finest properties in London and are soon coming up with 50 room boutique luxury resort in Hrishikesh!
I will not get into the details of their hotel here as it requires a separate post. But let me tell you that this hotel is going to be the most talked about hotel in town. Truly an international hotel with most stunning open air bar and swimming pool.
Coming back to food – DEL is their all day dinning bistro. It looks like a research lab from one side and an airport lounge from other end. That’s why the name “DEL” – airport code. There is more to this name and many other surprise element that this hotel has – stylish with a very personal touch and entertaining – first of its kind in India!
We choose magaz and ying yang for appetizers. Probably for the first time someone has attempted to serve magaz in fine dine. Absolutely wonderfully created dish. Thumbs up to anuj for placing this in the menu. Paprika prawns were served with summer squash puree. Perfectly cooked prawns and well-seasoned. Kudos to Chef!
For the mains we opted for duck breast with orange sauce and gosth and guchi pullao served with raita and korma gravy. Guchi pulao was served with low cooked new Zealand lamb shank – Absolutely perfect pulao! I would like the gravy to be spicier as that will add more zing to the delicious pullao.
Dessert here is always fantastic. Naina loved the sticky toffee pudding and I loved the splendid yogurt fruit. Along with toffee pudding, they served cappuccino as well! The sticky toffee pudding had a dollop of vanilla icecream – a perfect dessert that is light and sweet and the toffee sauce is purely transcendental!
Right after the dessert, you end up your meal with a hot cappuccino!
I always feel and strongly believe that restaurant week india is one of the finest initiative started by Citi Bank to encourage people to eat at fine dine place without a big hole in the pocket.
Here is the Restaurant Week India Reservation Link.