Showing posts with label UNPLUGGED COURTYARD GURGAON. Show all posts
Showing posts with label UNPLUGGED COURTYARD GURGAON. Show all posts

Thursday, April 4, 2019

Conceptually Yours!

Cashing in on the latest international trend of the ‘Concept Restaurant’ are a host of interesting eateries in the Delhi NCR where everything from themed restaurants to ones where you can buy the furniture are drawing in those seeking to dine with a difference. 




By Raul Dias

Plum by Bentchair
The idea behind the inception of this unique conceptual restaurant is truly an interesting one! The product of a collaboration between a hospitality and a furniture brand, Plum, India’s first true ‘retail restaurant’ offers people the option of buying whatever catches their fancy in the breathtakingly beautiful and eclectic space nestled in city’s plush Aerocity super hub. From the furniture to the lights to the plates, everything is on sale. From the design aspect, the entire restaurant is a display area of different collections and is all about the small details, which are colourful, kitsch (in a good way!) and eye-catching. Every dimension is well-kept and blends into each other rather than being distinctive. As for the food, the Pan-Asian cuisine menu is replete with everything from the smoked eel nigiri to the crispy Thai lotus root and the spicy Cantonese barbeque chicken bao. With the striking, blue butterfly pea flower as the newest rage on the Indian dining scene, here too one can find the Thai ingredient in Plum’s iteration of crispy garlic fried rice with edamame. And for those still craving some sushi, the very innovative Nutella banana sushi seeks to remedy that.
The Walk, Worldmark 2, Aerocity, New Delhi-110037
Tel: 091-7303156444

Nueva
As Delhi’s first Peruvian cuisine restaurant, Nueva which means “new” in Spanish is pushing the boundaries as far as the city’s burgeoning concept restaurant scene is concerned. It does this to enormous success with both its stylish look and with its rather unfamiliar and exotic food offerings. The restaurant’s sophisticated, dark toned interiors and art deco accents are well-distributed between its three zones of the downstairs bar, the main dining hall and the angular 12-person private dining room on the first floor. Besides the strong presence of the expected Pervuian classics like shrimp and scallop ceviches and sushis—that reference the unique Japanese-Peruvian blend that’s known as Nikkei cuisine—there are also plenty of other Latin American dishes and drinks on the menu. From assados to dishes like the castila and saltado de carne, all bring that Latino flare to the experimental diner. Nueva even does a 12-course degustation menu where you can sample small portions of its menu’s top dishes.
Ground floor, Sangam Courtyard, R.K. Puram, New Delhi-110022
Tel: 011-65568382/9266668382
 

Unplugged Courtyard
Channelling the chilled-out vibe that transports you straight to the climes of Goa right in the heart of Gurgaon’s precinct of Udyog Vihar, this conceptual restaurant is welcoming, intimate and quite effortlessly dramatic. All that’s missing is the feel of the waves lapping at your toes! The space is understatedly elegant and generously spaced over 15,000 square feet spanning two levels, boasting of a terrace area, a secret garden and a quirky full-scale mock double decker bus that give the place a distinctly ‘comfy’ feel, without ever seeming over-designed. One of the few restaurants in this part of the NCR to offer daily, live acoustic music, Unplugged Courtyard truly lives up to its ‘unplugged’ concept. Offering up an eclectic mix of Indian, pan-Asian and Italian cuisine, the menu is designed and executed by ex-Noma, Copenhagen chef, Akshay Bhardwaj. Here, one can expect to experimental creations like duck kulchas and the atta chicken that’s baked whole covered by banana leave and a sealed with dough along with some beautifully presented drinks to sip on. 
No 9 Convenience Shopping Complex, Phase II, Udyog Vihar, Sector 20, Gurgaon-122012
Tel: 091-9319892965

Le Cirque 
Literally meaning ‘The Circus’, the concept-driven Le Cirque is all about the fun and the whimsical set in a chic and sophisticated atmosphere. From the beautifully-appointed bar lounge and the three spacious dining rooms to the alfresco seating with breath-taking views of New Delhi’s majestic Diplomatic Enclave, the 144-seat restaurant is drama personified. Even the exquisite porcelain Bernardaud tableware with its balloon motif mirror the restaurant’s playful side. As for the food, each of the items offered remain true to the Le Cirque vision of classic, yet innovative French-Italian cuisine. Signature dishes include seafood classics like the turbot àla grenoblaise where the fish is served with cauliflower, lemon, capers and almonds and the paupiette of black cod. For afters indulge in the two must-haves—cannoli and the floating island ‘Le Cirque’.           
The Leela Palace New Delhi, Chanakyapuri, Diplomatic Enclave, New Delhi-110023
Tel: 011-39331220

Swad
Bringing an interesting desi twist to the NCR’s new-found conceptual dining scene is this all-vegetarian multicuisine restaurant that serves dishes with a quirky spin to them. Imbued with plenty of kitschy elements, the contemporary-meets-Irani cafe inspired décor of the restaurant gives it a casual and relaxed vibe. Here you can tuck into interestingly presented dishes like the masala paneer slider that is injected with makhani gravy, the aloo-wadi curry that comes to the table in a small red pressure cooker or the kulhad wale palak chole chawal that’s served upside down. From the menu’s western and Asian sections, you can pick from Indianised renditions of everything from Mexican chimichanga rolls to the spicy Bangkok Manchurian bowl—never mind the geographical inaccuracies of the words ‘Bangkok’ and ‘Manchurian’ put together in the same sentence!
43, Ground Floor, Chiranjivi Tower, Nehru Place, New Delhi-110019
Tel: 091-9821524232


Enter, the concept nightclub!
Toy Room 
Riding the coattails of the concept restaurant boom in the Delhi NCR is this very unique ‘concept nightclub’. With a cuddly teddy bear named ‘Frank’ as its mascot, this 400-seater place is filled with children’s toys and other fun imagery—all in an entertaining, high-octane setting, bringing a subtle innocence to some hardcore partying. The interiors of Toy Room are chic, yet vibrant and quirky. The grand entrance lobby housed with a special merchandise area is dominated by a whimsical rendition of the classic last supper painting. Meander through the narrow passage leading to the main hall which is a L-shaped space with a huge curvilinear island bar serving a range of libations. Interestingly, for a nightclub, the food on offer here is an excellent selection of tapas style, small plates of sushis, dimsum and one of the best iterations of a simple pizza margherita you’ll ever have in the NCR.               
ALOFT Hotel Aerocity, Aerocity, New Delhi- 110037
Tel: 091-9953137673


(An edited version of this article first appeared in the April 2019 issue of Jetwings in-flight magazine of Jet Airways http://www.jetairways.com/EN/IN/jetexperience/magazines.aspx)


Sunday, February 3, 2019

A-N-A-T-O-M-I-Z-E: Atta Chicken



By Raul Dias

The idea of rich, buttery pastry encasing a succulent piece of meat is represented to great culinary success by two of my all-time favourite dishes—the French poultry wonder that is poulet en croute and the very British dish of lamb wellington. It also finds itself (albeit, handled a tad differently) in another dish I’d wage war for i.e. parda biryani! Unlike the earlier two western preparations, where the ‘croute’ or pastry covering the meat is meant to be eaten, the ‘parda’ draping the Awadhi-style biryani, made up of a thick sheet of rolled whole wheat flour, is discarded to reveal the fragrant rice preparation within.
On a recent trip to the Delhi NCR, I encountered a very interesting preparation that had elements of both styles baked right into it. The atta chicken at Unplugged Courtyard Gurgaon is a succulent, spiced whole chicken wrapped in a dough made from wheat flour and then baked. Chef Akshay Bhardwaj, the restaurant’s corporate chef who has in the past worked at Chef René Redzepi’s two-Michelin star restaurant Noma in Copenhagen, came up with the idea of blending these two very different, yet strangely similar techniques to create one single dish.
Using a mixture of aromatic spices like ground cardamom, black stone flower, the ubiquitous garam masala, with raw mango and lemon rind powders thrown in for a tangy hit, the chicken is marinated overnight along with hung curd. To seal in its moisture, it is then seared off in a hot tandoor oven for a few minutes.
But before that all-important layer of wet atta covers the whole bird, a sheathing of banana leaves is used to give the dish a unique taste. Designed to keep in the juices, the atta covering is scored in a hedgehog pattern and the chicken is baked in an oven for 20 minutes at 180˚C. Once at the table, the baked dough seal is broken to reveal its steamy contents that are a treat to each one of the senses…



(An edited version of this column first appeared in the 3rd February 2019 issue of The Hindu newspaper's Sunday Magazine section on page 8 https://www.pressreader.com/india/the-hindu/20190203/283420602870802)