Eating Out-Gurugram Style!

No longer relegated to merely being a satellite city of India’s capital New Delhi, Gurugram is one of the most happening places in the NCR with everything from a bustling business district to a dynamic eating out scene. Tapping into the latter, we bring you a serving of six such hotspots that each bestow onto this city some serious bragging rights as a newly-minted foodie haven.  

By Raul Dias

Amaranta
Pushing the culinary envelope further and further over the last few years with its unexpected pairings and presentations—all resulting in a thoroughly modern Indian dining experience—is Amaranta. This fine dining restaurant at The Oberoi Gurgaon is all about celebrating a menu that explores palates and pairings using authentic Indian flavours in a progressive way. Called the ‘play-ted menu’, here one encounters dishes like Indian Ocean lobster sorshe served with an imaginative avocado tartare, the banana leaf sea bass, pumpkin cappuccino or perhaps the chickpea flour cake with onion fritters that takes Indian cuisine to a whole new level. And the setting is no less experimental with its floor-to-ceiling windows that let in natural light and overlook a reflection pool that runs alongside the restaurant.

The Oberoi Gurgaon, 443, Udyog Vihar, Phase V, Gurugram
Tel: 0124- 2451234

Elemenopi
This onomatopoeic sounding restaurant with a wildly eclectic menu offering is the latest global gastronomical venture in Gurugram’s swanky One Horizon Centre. It takes you on a gourmet voyage across countries less travelled. With its tagline ‘Belly Well-Travelled’, this rather experimental dining place is full of exciting offerings for lovers of good food and drinks. The menu cruises around over 10 exotic countries and brings to you some of their iconic delicacies such as mahjouba, skampi na buzaru, cevapi and tuna Nicoise from Algeria, Croatia, Bosnia, and France respectively! Coming from the guys at the The Beer Café chain of restobars, Elemenopi’s prowess in the alco-beverage segment is imperative. It stocks more than 50 varieties of beers from more than 20 countries, apart from the largest collection of wines, cocktails, and other spirits in the city.

Plaza level, One Horizon Centre, DLF Phase 5, Gurugram
Tel: 0124-2575036

Pra Pra Prank
Occupying prime position at Gurugram’s restaurant ‘Ground Zero’—the DLF Cyber Hub—Pra Pra Prank caters to the palate of the comfort seeker and the gourmand alike. Claiming to be the first ‘Playful Brasserie’ in India, this three-month old restobar is all about a menu that is non-conformist and quirky, dotted with dishes that make it a delight for food lovers. From the modern take on universal favourites like karpao chicken fried rice to novel Asian delights like the rainbow sushi to interesting mains like the grilled whole lobster, and the pork belly skewers with kalonji raw mango relish, all are addictive and great accompaniments to innovative drinks like the Japanese negroni and the pop-corn flavoured prohibition pop up cocktail. All this, in a stylish, yet quirkily done up space that features a live sushi bar and an open kitchen.

Shop No. 24, DLF Cyber Hub, DLF Phase 2, Sector 24, Gurugram
Tel: +91-959996582/9599965292

Nagai
Nagai is Japanese for longevity. A Japanese restaurant with roots in Ibiza, this contemporary Japanese restaurant and sake bar is a recent addition to the Gurugram dining out scene. The cuisine here is essentially Japanese with signature dishes that combine Thai, Mediterranean and even Mexican influences. Start with Japanese inspired tapas that go from classic steamed edamame to crispy pork and aubergine skewers. The starters showcase Japanese classics like salmon and tuna tartar with vegan choices like caramelized lotus root with soya and sesame. Sushi being the signature at Nagai, indulge yourself with everything from himachi sashimi to maguro nigiri and uramaki rolls. Mains here are a procession of highly nuanced dishes like, a hearty Japanese curry chicken and even a few Thai dishes thrown in for good measure. But take some time and look at the well-done up space at Nagai. The walls of the restaurant reflect enthralling artwork by Fin DAC, an Irish urban street artist, based in London, who makes large murals of masked women with fashionable style, with an emphasis on their beauty.

#305, Ground Floor, Sector 29, Behind Pllazio Hotel, Gurugram
Tel: +91-9958022300

Prankster
Brimming with an unbridled feeling of youthful energy thanks to its campus like theme, the playful Prankster is a cool-n-casual first-storied restaurant to hang out at with a menu that’s anything but casual. The cuisine here is best described as ‘progressive nostalgic’ where the chefs attempt to fuse numerous indigenous dishes with contemporary techniques and a twist. Expect to find dishes like the choley kulche doughnut which is served with a gaajar achaar mousse, sambhar cappuccino and the nitro dahi bhalla savoury ice cream that not only evoke childhood memories but gives the diner of today a creative and innovative experience which one won’t forget in a hurry. Choose to spend your evening seated at one of the many campus zones like the library, the mixology lab, the amphitheatre or perhaps at the hostel room that is perfect for a private party with its bunker beds and study tables!

8-9-10, Sector 29, Main Market, Gurugram
Tel: 0124-4266653

Pirates of Grill
Just a few years old and already Pirates of Grill is proving to be a magnet for those seeking out a fine dining bar-be-que concept along with a full buffet. Imagine juicy, succulent grills cooking at your own table, and food that keeps coming until your tummy surrenders! Their innovative offerings at unbeatable prices, have made this family-style restaurant a runaway success in Gurugram. Here, one can choose from an assortment of international kabab delicacies and make your own bar-be-que at the table itself. The global cuisine buffet on offer here gives you an option to indulge yourself in around 16 starters, 12 main course dishes and a live dessert counter. One can also enjoy their signatures like the Brazilian Churasco and Moroccan grills along with the fiendishly popular skewered pineapple that’s both sweet and savoury at the same time.   

Shop No. 7-10, MGF Mega City Mall, MG Road, A Block, DLF Sector 28, Gurugram
Tel: 0124-4013333

(An edited version of this article first appeared in the July 2018 issue of  Go-Getter, the in-flight magazine of Go Airways) 

A-N-A-T-O-M-I-Z-E: Plastic Chakna

By Raul Dias

Embarrassment is writ large upon my face as I attempt, rather unsuccessfully, to prise open the tiny ‘plastic’ packet of nuts that’s daintily sitting on a plate in front of me. It’s only when a server suggests I pop the whole packet into my mouth—covering et al—do I finally realise the naughty little mind game molecular gastronomy is playing on me…    

Taking the two very antipodal concepts of a French amuse bouche and chakna—the de facto Indian drinks’ accompaniment, and fusing them together in a decidedly delicate, transparent Japanese rice paper called obulato is Chef Tejas Sovani. As the very first course in his degustation menu at Amaranta, The Oberoi Gurgaon’s modern Indian fine dining restaurant, Sovani sends off the brilliantly realised and constructed plastic chakna with a flourish.

Named obulato in honour of oblaat, the Dutch word for “wafer”, these shiny sheets made from rice and potato starch are used to create beautiful garnishes, such as tuiles and in this case, edible sachets. Dissolving in the mouth almost instantly, it is this ephemeral quality that’s so very appealing!  

Meant to be eaten in one bite with one’s fingers—with a daub of coriander-mint chutney—the dish is made up of hand-pounded roasted peanuts, crushed piquant wasabi peas and bits of soya crisps flavoured with spices and chaat masala, which are then ensconced in a single, almost plastic-like circular cut obulato sheet. With the help of a special heat sealing machine, the edges of the mini parcel are fused together to form a half moon shaped amuse bouche that’s full of flavour and texture!     

(This column first appeared in the 16th April 2017 issue of The Hindu newspaper's Sunday Magazine section on page 8 http://www.thehindu.com/entertainment/plastic-chakna/article18056489.ece)

The Lure of Lavender

It’s literally raining purple with a range of lavender-infused desserts and goodies at restaurants and patisseries across the country that pay homage to the delicately perfumed flower and its gorgeously vibrant hue!

By Raul Dias

Is it a flower? Is it a herb? While there is enough conjecture about the botanical underpinnings of lavender, one thing is for certain, this season, it has crept into a host of desserts and goodies at restaurant and patisseries across the country. Places that are celebrating the purple-hued flower (we’ll just leave it at that!) in myriad ways. And why not? Being particularly compatible with the dessert-friendly flavours of honey and lemon, lavender is a perfect springtime flower to brighten up—not just a table—but also what’s served atop one!
Here’s a list of a few such preparations that are imbued with that heady dose of the flower’s power:     

Lavender and Blueberry Viennese Shortbread with Rose Petal Panna Cotta at Estella, Mumbai
This rather delicate confection is an intricate construction of two lavender-flavoured shortbread fingers sandwiching whipped cream and blueberry jam, and topped with more cream and jam, with a sprig of lavender and rosemary as the garnish. Accompanying this, is a wobbly panna cotta that does a jig, not just on the platter, but on your palate as well.   

Lavender Panna Cotta at Latest Recipe, Le Meridien Gurgaon, NCR
In this iteration, the actual panna cotta—that simply translates from Italian into English as “baked milk”—is the creation of the hotel’s Executive Pastry Chef Anil Kumar, who was inspired by the refreshing and delicate lavender flavour. The fact that this flavour has to be used just in the right amount for its effect to show up and can only be infused with cream, got him excited to try it in this panna cotta. And what a sublime creation that turned out to be!

Lavender Macarons at Cocoatease, Mumbai
Riding high on the crest of the macaron wave are these crispy, chewy, French macarons filled with a lavender-infused Swiss meringue buttercream. According to Manju Hemrajani, Co-owner, Cocoatease, people in India are slowly and steadily getting accustomed to and have started understanding the subtlety of flavours, because lavender is an acquired taste and needs to be used with caution. If used in excess, it makes the product taste bitter and pretty much inedible. But there’s no fear of that happening in the case of these delectable morsels of heaven! 

Lavender and Bitter Chocolate Bon Bon at The Oberoi Patisserie & Delicatessen, The Oberoi Gurgaon, NCR
Chef Gagan Rahi, Sous Chef (pastry) has used luxurious Valrhona chocolate and lavender flowers to create these chocolate bon bons. The bitter sweetness of the lavender flowers lends a sweet pungent after-taste to the chocolate and pairs beautifully with the intense chocolate-y notes for a well-balanced pairing.

Almond and Lavender Latte with Lavender and Lemon Cookie Crumble at The Korner House, Mumbai
As the only lavender-infused drink on this list, the latte is a creamy, rich, vegan almond and lavender blended latte topped with dairy free cream and lavender oatmeal cookie crumble. According to its creator Chef Vicky Ratnani, the reason behind its genesis is simple: Veganism is growing rapidly and people like to have nut milks. And so, the idea of doing an almond milk and lavender latte was not just au courant, but unique as well. We couldn’t agree more!

Japanese Lavender Cheesecake at Bodega Cantina-Y-Bar, Kolkata
So obsessed is this Park Street, Kolkata restobar with lavender that they’ve come up with a very unique dessert using the flower! The Japanese Lavender Cheesecake is created by ace Mumbai pastry chef Sanjana Patel and is made up of a deconstructed cheesecake that comes with lavender lemon gel and lavender flavoured ice-cream. The ode to lavender is thanks to the restobar’s Chef and Co-founder Urvika Kanoi​’s​ chef ​school address in London which had a beautiful garden on the opposite side which would bloom in summers.

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Halo Halo Sundae with Lavender Ice-cream at Shizusan, Mumbai
Shizusan—Mumbai’s newest Pan-Asian restaurant too seems to be enamoured by the lure of lavender. In the Halo Halo Sundae, the classic sundae from the Philippines sees the traditional purple ube yam ice-cream scoop being substituted by the floral hit of the lavender ice-cream that goes on to get combined with shaved ice, condensed milk and generous piles of sweet beans, jellies, and rice crisps in a glass. ‘nuff said! ​  

(A shorter, edited version of this piece was first published in the April, 2017 issue of The Week's Smart Life magazine)