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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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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