When you see a room full of expats and only a handful of Indians at a restaurant, two things usually stand out. The food is authentic and the place is still a quiet secret. Raifu fits that description well. It is a Japanese restaurant that is very reasonably priced and the food is mostly enjoyable.

This was my second visit to Raifu at Dia Park Premier Hotel. The first one was around seven or eight years ago when I went with my friend. The trouble with hidden gems is that they stay so quiet that you forget about them while louder restaurants dominate your feed. When my another friend asked me to take her out for a Japanese meal, this place came back to mind.

We settled at a tatami style table with space for the feet to drop below and started with a chilled beer. The place can be a bit noisy (so those who feel Indians make too much noise, should check this out) but the meal turned into quite a spread. There are many vegetarian options too and my wife had enough choices to keep her happy. I will start with the non vegetarian dishes. Their pork preparations are excellent and the quality of the meat stands out. We ordered Buta Yawarakani (Rs 680), which is grilled pork belly, a pork tofu hot pot (Rs 690), a curry soba ramen bowl (Rs 600), butabara rankon (Rs 280) and asparagus wrapped in bacon (Rs 300). I enjoyed all except the small hot pot which was far too mild for my liking.

For fish, we began with salmon ponzu (Rs 550) that came with cucumber and seaweed. It was a small serving and disappeared quickly. The salmon was lean with a firm bite. My favourite though was the hamachi sashimi (Rs 850). The cut was perfect and as fresh as you can expect in Gurgaon. The tuna donburri bowl (Rs 780) is a generous portion served with miso soup. It is good but when I compare it with similar bowls at popular Indian restaurants, I feel the cubed fish elsewhere is easier to eat than the sashimi style cut used at Raifu. The one letdown in the fish section was the grilled seabass. At (Rs 1600), it was the most expensive dish we ordered and the serving was very small. The skin was nicely crisp but the fish itself did not have the flakiness I was hoping for.

Raifu also serves poultry. We tried the chicken skin and chicken thigh skewers (Rs 200 each). There are only two skewers per order and at this price I was not expecting a large serving. I will still order the chicken skin again on my next visit.

On the vegetarian side, my wife enjoyed the veg tempura sushi rolls (8 pcs for Rs 480), the grilled eggplant skewer (Rs 100) and a spicy noodle dish made on request. Since the place mainly attracts expats, we were pleasantly surprised to see the chef handle the vegetarian dishes with the same attention.

Home made ice cream (Rs 280) tasted just like any regular brand available outside and can be skipped.

If you want a proper Japanese meal without denting your pocket, Raifu is worth a visit. With the Zomato discount, it becomes even better value and should cost around Rs2000 per head.

Address: Raifu,
Dia Park Premier Hotel 353-357 near Huda City Center, Sector 29, Gurugram | Phone: 0124-4566701

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We were driving back from the market in Delhi when hunger struck. I had heard that Pendulo near Qutub Minar serves Mexican and Indian flavours curated by Chef Megha Kohli, formerly of Lavash by Saby which once stood at the same location, and Chef Noah Barnes of Tabula and Miss Margarita. I walked in knowing only the cuisine. The team informed us that, for now, they serve a set course menu priced at seven thousand for non vegetarian and six thousand for vegetarian. The ala carte menu will take a little more time. Since we arrived early, getting a table was easy though both the main chefs were travelling out of country.

The interiors are quite striking. Lamps shaped like Mexican agave, playful signages on the walls, jars of spices placed on the table, dim lights, a live sitar player and a well stocked bar give the space a romantic and slightly dramatic mood. For a place that focuses strongly on food, a touch more lighting would help diners appreciate the plates better.

The service team is well trained and explained the concept of Pendulo with confidence. Each dish carries both Indian and Mexican influences, and a small pendulum sketch on the menu shows which way the dish leans.

We began with a palate cleansing drink made with corn, Oaxacan cheese and jaggery. It was surprisingly refreshing. The second course felt like a nachos and papad combination served with a range of dips. The dips moved from guacamole to spicy adobo, smoked salsa and a foamy pico de gallo. It paired well with the only cocktail I ordered, a mezcal based Fuego Kokum.

The next dish was a Mexican street food classic called elotes built around grilled corn. The seasoning is what truly lifted it. Tajin, bhaang seed salt, garlic salt and a squeeze of lemon. Three pieces of corn in a twelve course menu may sound a lot, but they were delicious enough to overlook that thought.

This is when I saw a familiar tall figure walking in. Sahil Baweja, the owner of Pendulo, had stepped in to check if everything was alright. I had met him once almost a decade ago during a very formal introduction. This time I requested him to join us for a bit. His educational background is remarkable. I cannot think of many restaurateurs in India who have graduated from INSEAD in France, one of the finest business schools in the world, and then chosen to build a restaurant here. A bold choice in every way. In conversation, I learnt about his other ventures including Chica Loca and Potions where his partner is Sunny Leone.

The food continued to impress. The tuna served in a tomato shorba infused with tigers milk was flavourful, though I would have preferred a slightly thicker cut of tuna. The crab tostada was a delight. They prepare it in reverse and every element deserves a repeat.

The menu may seem expensive at first glance, but the moment the apple wood smoked lobster tail arrived, the pricing felt justified. Then came Maharashtrian thecha and chicken stuffed inside a bharwan chilli. The gentle sweetness of jaggery to soften the heat was a clever touch.

After a lemon based palate cleanser, we were served tacos. One with mutton birria and the other with Coorg style pandi pulled pork. Hunger and curiosity both worked in my favour and I polished them off with full attention.

If you still have space, the final savoury course is a comforting plate of mole sauce served with a small portion of rice and Awadhi lamb. The meal ends on a playful note with jalebi churros.

Pendulo is ideal for a special night when you want to sit back, relax and let the kitchen take over the decisions. If you enjoy slow dining and thoughtful flavours, you will appreciate this. I only hope they introduce a wine paired menu soon.

Address: Pendulo, 1st Floor, Ambawatta 1, Mehrauli, Near Qutub Minar, New Delhi | Phone: 8800346565

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I sell only what I eat, says Kuldeep Gupta, the man behind an organic store in Chandigarh. Recently, he brought his passion for clean eating along with his son Arjun and daughter Saru to Delhi by opening Organic Bistro in Khan Market. During my visit, he proudly showcased the organic ingredients used in the kitchen like A2 cow ghee and milk, seasonal vegetables, dals, and cold pressed oils.

The name Organic Bistro might suggest a predictable spread of salads, smoothie bowls, and detox juices. But this cafe is full of surprises. The menu, curated by celebrity chef Nishant Choubey, offers an impressive variety including well executed non vegetarian dishes. In my opinion, this is among Nishant’s finest work, and there may be two reasons for that. First, Kuldeep is a seasoned restaurateur, and the synergy between him and the chef has resulted in a product that is greater than the sum of its parts. Second, as Nishant admits, he is not under pressure to cut costs, allowing him to use the best ingredients and it shows on the plate.

In fact, I would go so far as to say that this is currently one of the most reasonably priced cafes in Khan Market, even without factoring in the premium cost of organic produce. Perhaps it helps that the property belongs to Kuldeep, so rent is not driving up the prices.

Located on the first and second floors, the cafe’s interiors are minimalist and predominantly white, a design choice that echoes its clean food philosophy. However, with a lively group of guests, I noticed the space quickly became noisy due to low sound absorption.

We began with a buckthorn and fermented turmeric mocktail, refreshing and well balanced.

Then came the hot purple aloo chaat, three pieces of naturally fermented purple potatoes atop crisp vadas, topped with chilled sweet yogurt. At Rs 425, it was delicious and, in my opinion, excellent value.

The sweet potato tikki followed, topped with Korean gochujang sauce, torched at the table to release its smoky aroma. It rested on a Japanese spinach sesame sauce, paired with an extraordinary black garlic jam. The jam, made by fermenting garlic for six days until it turns rich and sweet, deserves to be the star of a dish in its own right rather than an accent.

Next came the beetroot kebab on an ulta tawa parantha, accompanied by a raw mango salad. Paper thin beetroot slices gave it texture and flavour, and my friend and I polished it off quickly.

The Burrata Salad, lightly live smoked with cinnamon, was flavourful though I feel smoking it in a covered vessel could intensify the aroma.

Until this point, we had stayed vegetarian, but then arrived the prawn balchao with buttery pao — tangy, spiced, and well worth ordering. When I asked Chef Nishant about using non vegetarian ingredients in an “organic” cafe, he clarified that this is more about “clean eating” than claiming absolute organic purity. Around 70 to 80 percent of their produce is organic, and the rest is simply the best quality available.

The menu also features crowd pleasers like Choley Bhature and Butter Chicken.

We wrapped up our meal with ragi makhani mani, a comforting dessert akin to suji halwa, but made with ragi and desi ghee. Simple, warm, and satisfying.

Organic Bistro is a product of love, passion, and respect for ingredients. The food is flavourful, the pricing surprisingly fair, and the experience refreshingly honest. Next time you are in Khan Market, step in. You might walk out as pleasantly surprised as I did.

Address: Organic Bistro, 1st Floor, 38, Khan Market, New Delhi | Phone: 9667799446

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Royal China at The Chanakya, New Delhi, has long been a favourite for those who take their Chinese food seriously. On a recent afternoon, I revisited this elegant 100-seater to catch up with an old friend over lunch—and left reminded of why this restaurant continues to hold its place among the city’s most reliable Asian dining addresses.

This wasn’t a tasting of their newly launched menu; instead, it was a deliberate dive into some of their classics. We ordered what we felt like eating, chose on instinct, and let the table fill slowly—no pressure, no pretension, just good food and conversation.

A Dim Sum Prelude

We began with dumplings, of course. The Lobster and Caviar Dumpling was a showstopper—luxurious and perfectly steamed, with just the right brininess from the caviar. The Prawns and Black Pepper Dumpling brought in a pleasant hit of spice, wrapped in a delicate casing. While one of the dumpling wrappers arrived a little torn, it didn’t take away from the overall finesse of the offering.

From the cheung fun section, we picked the Asparagus and Shitake Cheung Fun, a silky rice noodle roll layered with texture and flavour. What caught my eye was the extensive cheung fun selection—I counted at least ten varieties on the menu, which is rare and commendable.

The standout among the small plates, though, was the Turnip Cake with Burnt Garlic. Soft inside, crisp outside, and served with Royal China’s excellent chilli oil, it was easily one of the best dishes of the meal. Humble ingredients, elevated through perfect execution.

Main Course Harmony

For the main course, we shared the Chilean Sea Bass with Ginger and Spring Onion, paired with pokchoy. The fish was cooked with a light soy and a hint of chilli garlic, letting the natural flavours shine through. It was delicate, comforting, and deeply satisfying.

To go with it, we ordered the Truffle and Scallop Fried Rice—a dish that surprised us with its generous use of scallops. At ₹625, it’s a remarkably well-portioned dish, easily serving three people. The truffle aroma wasn’t overpowering, and the rice was light enough to pair well with the fish.

The Finish Line

We wrapped up the meal with Ho Fun Noodles, broad rice noodles cooked in a chilli sauce on the recommendation of my friend who swears by Royal China’s consistency. He wasn’t wrong—the noodles had just the right bite and heat, and rounded off the savoury courses beautifully.

Then came an unexpected delight: Caramel Custard. It’s a dessert I personally love but rarely find on menus anymore. Here, it was firm, well-set, and lightly sweetened—the perfect end to a leisurely lunch.

A Return Visit is Already on My Mind

While I didn’t try their new dishes this time, what stood out was the consistency and quality of what I did eat. Royal China doesn’t chase trends—it perfects what it knows best, and the result is a meal that lingers in memory long after the table has been cleared.

What I’m looking forward to next, though, is their Unlimited Dimsum Lunch, a weekday special that’s been creating buzz for all the right reasons.

Unlimited Dimsum Lunch – The Details

Available: Monday to Thursday

Time: 12:00 PM to 3:30 PM

Price: ₹2,150++ per person

Group Size: Minimum 2, maximum 8 diners

What You Get:

Soup of your choice, Unlimited selection of dimsum (steamed, fried, bao, cheung fun), main course, Choice of rice or noodles and Dessert

For someone who enjoys long, indulgent lunches (and clearly, I do), this sounds like a worthy excuse to return. The dimsum menu alone has enough variety to keep me going back a few times over.

Address: Royal China, The Chanakya Mall, Chanakyapuri, New Delhi
Reservations: +91-8448870872

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We had set out to dine at a Japanese restaurant at South Point Mall, but a timely suggestion from my friend rerouted us to Peng You Quan, a Chinese restaurant tucked away in the same complex. I’d heard about this place before and even made a few half-hearted plans, but somehow they never came through—until now. Luckily, a Monday evening visit meant the restaurant wasn’t packed, allowing us to settle in comfortably.

Peng You Quan offers both private dining rooms and open seating, each table equipped with its own induction cooktop for the signature hot pot experience. We opted for open seating. The interiors are understated and elegant, and the staff is warm and courteous.

To kick things off, we ordered a round of Soju and beers while browsing the extensive menu.

This is the kind of menu that proudly resists Indo-Chinese clichés—no Manchurian or Chilli Chicken in sight. A few dishes stood out instantly: Pork Ear Salad (₹560), Fried Long Beans with Chilli (₹560), Sweet and Sour Pork (₹780), and Chongqing-style Noodles with pork mince (₹500). The highlight, however, was the Hot Pot (₹980), which comes with three broth options—Spicy, Clear, and Tomato (the latter suitable for vegetarians). The broth is unlimited, but vegetables and meats are ordered à la carte.

We went all in: Mutton Slices (₹600), Pork Slices (₹600), Buff Slices (₹550), a Vegetarian Platter with potatoes, lotus stems, and corn (₹550), Tofu (₹400), a Mushroom Platter (₹550), and extra Lotus Stems (₹320)—if I haven’t forgotten something in that flurry of ordering.

Trying Pork Ear Salad for the first time, I was pleasantly surprised by its texture and flavor, elevated by a bold, spicy oil at the base. The Fried Long Beans turned out to be a crowd-pleaser, cutting across dietary preferences. The Sweet and Sour Pork had promising flavors, though a crisper texture would have taken it up a notch.

Hot Pot, by its nature, is a communal joy—everyone takes turns cooking thinly sliced meats and semi-cooked vegetables in the simmering broth, then dipping them into a variety of sauces like soy, garlic, chilli, and sesame oil. Be warned: the broth may feel under-seasoned to some Indian palates—we ended up asking for extra salt. Among the meats, the Pork Slices stood out, while the Mutton was slightly tough and the Buff (unsurprisingly) didn’t quite pass off as beef. On the vegetarian side, we particularly enjoyed the corn on the cob, mushrooms, and lotus stems.

In hindsight, we may have gone a bit overboard with the accompaniments, which pushed the bill up. Also, charging ₹100 per person for dips, when one is already ordering the hotpot, feels slightly excessive.

That said, the experience was well worth it—made even better by the company of friends who share a passion for authentic Asian cuisine. The evening was filled with banter, nostalgic food stories from Japan, and 150 minutes of leisurely conversation over what turned out to be one of the most authentic Chinese meals I’ve had in Gurgaon.

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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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I’ve just returned from an unforgettable evening at The Pit, a new barbecue and grill restaurant that has set up shop at the Global Foyer Mall on Golf Course Road, Gurgaon. And if there’s one thing I can’t stop doing—it’s raving about the experience.

For a city like Gurgaon, which has been yearning for an authentic and well-executed barbecue concept, The Pit feels like a breath of smoky, deliciously seasoned fresh air. While restaurants often try to recreate the magic of a barbecue pit with varying degrees of success, this place has not just nailed the brief but elevated it.

From the moment we stepped in, the mood was vibrant and the space carried a laid-back yet upscale energy. But the real magic began when the food started to arrive. Course after course, plate after plate—it was a carnivore’s dream.

We started with a delicate chicken skewer—tender, juicy, and lightly charred. Baby corn, often treated as a sidekick, here stood proud with its succulent texture and smoky finish. Then came the chilli dog—a deliciously cheesy and meaty affair, topped with a beautifully grilled sausage that left us reaching for more. The mushroom sando, tucked into fresh, soft bread, was an umami-rich delight, making even the non-meat eaters in the group nod in approval.

Then came the real stars of the evening. The buttery garlic prawns were pure indulgence, while the meatloaf offered that comforting, hearty depth you only find in classic American diners. The Philly Cheese Sub oozed with flavor, the chicken wings had the right hit of spice, and the pork belly—with its perfect fat-meat balance—was outrageously good. The smoked grilled chicken, served with skin crisped to golden perfection, was another standout. Lamb chops were grilled to tender precision, and the jacket potato was so good, it could have been a main on its own.

While I had to skip the fish (I was too full!), I did ask around. The general consensus among those who tried it was that it didn’t quite match the highs of the other offerings—but by that point, the bar had been set ridiculously high.

The finale was a double whammy—platters of juicy burgers and a truly satisfying tiramisu. By then, most of us were beyond stuffed, but this was one of those evenings where you simply make room.

Two elements deserve special mention. First, the cocktails. The Jamuntini—a bold, refreshing take on a martini made with frozen fresh jamun—and the Smoky Peanut Old Fashioned were exceptionally well-balanced and creative. What truly impressed me was The Pit’s refusal to cut corners: no artificial syrups here, just real ingredients with real flavor. This commitment to quality was evident across the drinks menu.

The second, and perhaps the unsung hero of the evening, was the service. Hosting over 30 guests for a sit-down event is no small task. And yet, not once did we feel a delay, a miss, or an empty glass. The staff was not only prompt but seemed genuinely happy to be there. Attentive without being intrusive, warm without being overbearing—full marks to The Pit team for pulling this off seamlessly.

While the restaurant is a paradise for non-vegetarians, we had a few vegetarians in the group—and they too walked away pleased. In a genre typically dominated by meats, that’s no small win.

The Pit is more than just a restaurant—it’s an experience. It’s rare to see a concept so well thought out and even more rare to see it executed with this level of flair and commitment. If you’re in Gurgaon and love bold flavors, smoky grills, and top-notch hospitality, this is where you need to be.

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There are restaurants that serve good food, and then there are restaurants that craft experiences. The newly opened XO and Mi at Le Meridien New Delhi confidently falls in the latter category. Nestled on a higher floor of the iconic hotel, this Asian dining destination offers not just a menu of well-executed dishes, but an enviable view that sweeps across Lutyens’ Delhi and frames the striking silhouette of the new Parliament building.

The restaurant itself is thoughtfully laid out—a long, elegant space with a contemporary lounge section to one side and a private dining room (PDR) that shares the same stunning views on the other, making it well-suited for everything from date nights to discreet business lunches. The ambiance is urban and polished, with floor-to-ceiling glass that turns the cityscape into a moving mural by day and a glimmering tapestry by night.

The menu is a contemporary take on familiar Asian staples—with nods to Thailand, Japan, and China—presented with finesse and balance. The meal commenced on a comforting note with their Chicken Tom Kha Soup. Silky, aromatic, and enriched with coconut milk, the soup was a masterclass in restraint—fragrant with lemongrass and kaffir lime but never overpowering, with small chicken chunks that soaked up every nuanced note.

From the sushi bar, the Crunchy Asparagus Roll was a textural delight—crisp on the outside with a warm, clean bite inside, making it a fine vegetarian offering. In contrast, the Salmon and Avocado Roll leaned into richness, with buttery slices of fish wrapped around perfectly seasoned rice, punctuated by creamy avocado and a whisper of quality wasabi.

Dim sum lovers will appreciate the craftsmanship on display. The Prawns and Chives Dumplings arrived in delicate, translucent wrappers, their interiors juicy and flavourful. The Asparagus and Cheese Dumplings, meanwhile, showcased a playful East-meets-West pairing, the creamy cheese adding a lushness that offset the vegetal crunch of asparagus.

Among the mains, the Thai Ginger Chicken was the clear standout—tender chicken strips sautéed in a light soy-ginger glaze, accentuated with fresh julienned ginger that added brightness and warmth to every bite. It paired exceptionally well with the Miso Wok Greens, a vibrant medley of seasonal vegetables tossed with just enough miso to lend umami depth without masking their natural freshness.

Service at XO and Mi reflects the high standards one expects from a property like Le Meridien—attentive, informed, and courteous without being intrusive. The staff is well-versed with the menu and happy to guide diners based on dietary preferences or curiosity.

In a city teeming with Asian eateries, XO and Mi distinguishes itself through its panoramic setting, polished menu, and consistently well-executed dishes. Whether you’re entertaining guests, celebrating an occasion, or simply indulging in a quiet dinner with a view, this is one table you’ll want to reserve ahead of time.

Must-tries: Chicken Tom Kha soup, Crunchy Asparagus Sushi, Prawns and Chives Dim Sum, Thai Ginger Chicken.
View Worth Dining For: Lutyens Delhi and the new Parliament at dusk

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In an age where the young crave fusion and the old yearn for familiarity, family outings often fall victim to culinary conflict. Sensing an opportunity, Masala Synergy—formerly a premium cloud kitchen brand—has launched its first dine-in restaurant at IFC, Gurgaon, promising to bridge this generational divide.

The restaurant, located on the ground floor, comfortably seats around 70 guests. Its menu is split into two parts: Masala, which celebrates timeless Indian classics, and Synergy, which experiments with regional Indian flavors fused with global influences. Naturally, I sampled a few dishes from both sides.

From the Masala menu, the Tandoori Chicken is a standout—succulent meat marinated in a spicy rub, grilled to perfection, and served with a thick, flavorful mint chutney that elevates each bite. Tandoori Aloo, stuffed with raisins, offers a sweet-savory balance that’s both comforting and indulgent.

From the Synergy section, the Avocado Tokri Chaat impressed with its clever construction: a crisp kataifi tart filled with creamy guacamole and drizzled with tamarind chutney. It’s modern, playful, and utterly delicious. The Thukpa Ravioli brings Arunachal and Italy to the same table—shiitake and portobello mushroom-stuffed ravioli floating in a miso-pepper broth, delivering warmth and umami in every spoonful.

For mains, the Butter Chicken—a boneless, mildly sweet version—is comforting and familiar, while the Pindi Chana (made without onion, garlic, or tomato) could benefit from a touch more anardana for added zing.

The Synergy mains push boundaries. Chokha Ala Kiev is a masterstroke—chicken keema stuffed like Bengali chops, served with matar nimona and placed on a bed of mustard oil-kissed potato chokha. A sattu-filled kulcha on the side and melting butter at the center complete this earthy, inventive dish. Chelo Kebab Makhani is a clever take on the Iranian classic, featuring a juicy seekh kebab (not the traditional koobideh), a sunny-side-up egg, and a rich Punjabi makhani sauce—comfort food with flair.

But what truly sets Masala Synergy apart is its dessert menu. In most restaurants, desserts are an afterthought. Here, they steal the show.

The Mohabbat-e-Sharbat Tart is an ode to the iconic drink of Old Delhi. A buttery tart base topped with phirni, strawberry compote, and a delicate sugar dome, all drizzled with rose syrup—it’s both artistic and indulgent. Equally impressive is the Fatelli Coffee, a deconstructed take on your after-meal cup, featuring chai custard pudding and a soft-yet-crunchy mawa cake rusk.

Masala Synergy is a welcome addition to Gurgaon’s dining scene. Whether you’re chasing nostalgia or craving something new, this is one place where generations can finally agree on what’s for dinner.

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I have some very fond memories associated with Punjabi by Nature. It was the venue of my first date with my wife during our courtship where we could hardly finish anything because of their huge portions and got most of the food packed. Then who can forget their chilli golgappa shots or the famous raan-e-punjab.

I believe the ownership has changed hands and yesterday along with a couple of friends, I discovered that they have an outlet at Apparel House, Gurgaon. Their manager informed us that the outlet has been there for almost 8-9 months but somehow we never heard of it. The same was also evident with the very few tables occupied at the restaurant.

The restaurant is quite big and can seat almost 100+ people including their alfresco area and the bar is already functional. Because they are located in a corporate area, probably they see more traction for lunch than dinner.

Food was delicious to say the least. Whole tandoori chicken came cut into four big pieces. The bird was small and it retained its juiciness and marination just right. I especially loved the coriander-mint chutney which was thick and coarsely ground. It could have a bit more of khatai in the form of anardana etc to give it more spunk. Dahi kebab were amongst the best I have had. The texture of the soft hung curd complemented the small bits of ginger and green chilly with a nice crust on top. A sweet jam kept on top of kebabs further accentuated the flavours.

For mains, we ordered their speciality jumbo garlic naan along with dal makhani, murgh masala and bullet pudina aloo. This garlic naan at just Rs195 can easily feed a family of four but we wanted to be greedy and ordered a single laccha parantha also which was again pretty Punjabi-sized compared to what you get in the market.

I won’t go dish by dish for the mains since everything was good except the aloo. I would have loved some more of the tanginess and pudina flavour. Having said that, it went well with the dal.

Looks can be deceptive. Mango icecream looked hard and pale in colour. But one bite into it and we knew how wrong we were. Meal ended with very soft and an overly sweet gulab jamun.

Overall a great meal with attentive service. Apart from Prawns, I felt that Punjabi by Nature pricing has also come down from its earlier Avatar. More reasons for foodies to rejoice.

PS: Don’t remember to get the parking charge of Rs50 waived by getting your parking slip stamped by the restaurant on eating your meal here.

Ratings (Out of 5):
Food: 4.25 | Drinks: 4.0 | Service: 4.5 | Ambience: 3.5 | Overall: 4.0

Address: Punjabi By Nature, Plot Number 101, Apparel House, Insitutional Area, Sector 44, Gurgaon | Phone: 8650884913

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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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Barbecued Pork Belly at Swig & Swine in Charleston

If you've never visited, the first thing you need to know about Charleston, South Carolina, is that all of the good things you hear and read about it are true. It is a beautiful city that offers a rich history, unique culture, amazing music and delicious foods all warmly wrapped in heartfelt southern hospitality.

Even though I had a very busy agenda during my most recent visit to Charleston, I was determined to visit as many barbecue restaurants there as I could. Fortunately, I was able to visit Bessinger's Bar-B-Q, Swig & Swine, Duke's Barbecue, Melvin's Ribs & Que, Home Team BBQ and Lewis Barbecue which included all but two of the places I had on my list.

Hogs are the animals of choice for barbecue in Charleston. You can find barbecued shoulders, ribs and pork belly as well as whole hog. The phrase "whole hog" means something a little different in Charleston than it does in most other parts of the South nowadays. In Charleston, barbecue restaurants literally serve the whole hog including heads, trotters and livers.
I have confessions from the pitmasters that they use those parts of the hog and suspicions that they may also use other parts such as the kidneys, lights and goozles. Parts of the hog that are not suitable for barbecuing are used to make South Carolina-style barbecue hash.

BBQ Hash and Rice at Swig & Swine

Barbecue hash is an old southern tradition that is forgotten by most other places in the South. In colonial and federal times, when hogs were slaughtered for a barbecue, the parts of the animal that were not well suited for barbecuing were simmered in a large iron pot to make a stew they called hash. Barbecue hash in those days was made with livers, trotters (feet), lights (lungs), goozles (wind pipes), heads, and scraps of meat.  Often it was seasoned with nothing more than salt and red pepper. South Carolinians have preserved

BBQ Hash & Rice at Duke's Barbecue

that old custom even though some in the western parts of the state now use only lean meats in their hash. But, in Charleston the hash is made the "old school" way with scraps, heads, feet and lots of liver. It's all cooked down to a mush, seasoned and served over rice. The best barbecue hash I had during my visit is served at Swig & Swine.

Another distinguishing characteristic of Charleston-style barbecue is the sauce. Though all of the places I visited served a variety of sauces, some of which were not particularly South Carolinian, all of them except Lewis Barbecue (more about that later) serve a sweet and slightly tangy mustard based sauce.

Mustard based sauces at Duke's Barbecue

BBQ Sauces at Home Team Barbecue

To my Virginian taste buds, it is very reminiscent of honey-mustard vinaigrette. In Virginia, we use a little mustard in our Southside-style barbecue sauce but not much and it isn't sweet (recipe in my book Virginia Barbecue: A History). So, the Charleston-style sauce took me a little while to grow accustomed to eating.

The last barbecue restaurant I visited was Lewis Barbecue. The folks at Lewis Barbecue don't serve Charleston-style barbecue; they serve Texas-style barbecue.

Barbecue brisket & sausage at Lewis Barbecue

John Lewis, formerly a pitmaster at Franklin Barbecue in Austin, and his partners opened Lewis Barbecue in June of 2016. They serve barbecue brisket, beef ribs and sausage. There is no barbecue hash and the barbecue sauce is decidedly not a Charleston-style sauce. However, the brisket I had there was superb.

Unfortunately for me, Rodney Scott's BBQ was one of those I missed. Scott's new Charleston restaurant opened the week after I had to depart for home. Of course, that means that I will have to visit again. Yep, it's a tough job but somebody's gotta do it.

Hotel Rajini Murugan – Medavakkam

Hotel Name is Rajini Murugan, I could not find any reviews from fellow bloggers about this restaurant. Therefore, I wanted to try this.

My Review is as below:

A restaurant that offers very few signature dishes at a very cheaper price.

I ordered Parottas(served with both Veg and non Veg gravies), Chicken Kothu Parotta, Chicken Fried Rice, Chettinad chicken, Omelet, Masala kalaki, and Chicken 65(Lollipop style).

The taste was awesome and the ambiance was quite decent. They are not offering Door delivery or tied up with Zomato/Swiggy.

The quantity & the quality that they are offering for this cost is really unbelievable.

Location:

No.2, Rajiv Gandhi Street, Velachery Main Rd, opposite to Pallikaranai Government High School, Chennai, Tamil Nadu 600100

Price:

Parotta 2nos – 25
Chicken Kothu parotta -100
Omlette and kalaki – Each 15
Chicken 65 – 80
Chettinad Chicken -80
Chicken Fried Rice -80

CFR Ratings:

Parotta – 4.8/5
Chicken Kothu parotta -4.6/5
Omelet and kalaki – 4.2/5
Chicken 65 – 4.5/5
Chettinad Chicken -4.8/5
Chicken Fried Rice -4.2/5

Will I try here again – Obviously Yes

Note: They are not doing home delivery at this point in time and they are concentrating mainly on the party orders. If anyone is interested in office or home party orders you can reach out to them.

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Today we had a chance to try lunch at Yumm Factory, Jaag Hotel in T. Nagar.

The Yumm Factory, Jaag Hotel (T.Nagar): One of the best places in Chennai to try South Indian, Continental, Chinese, North Indian, and Italian. The Food was really awesome and we loved it.

Location:
Jaag Hotels, Periyar Road, T. Nagar, Chennai

Starters:

We started with a Non-veg soup, Gopi Manchurian, followed by Chicken 65(tender and juicy) and Chicken Hariyali.

Main course:

Mutton Briyani(Mutton was cooked well and very soft), Wheat parotta, Naan, Paneer Butter Masala, Veg Noodles, Veg Fried Rice, Chicken Gravy.

Desserts:
Gulab Jamun
Lassi

Ratings:
Non-Veg Soup -4.1/5
Gobi Manchurian -4.7/5
Chicken 65 – 4.8/5
Chicken Hariyali -4.8/5
Mutton Briyani – 4.6/5
Paratha/Naan -4.6/5
Paneer Butter Masala – 4.7/5
Veg Noodles -4.5/5
Veg Fried Rice -4.6/5
Chicken Gravy -4.6/5
Gulab Jamun-4.5/5
Lassi – 4.6/5
Ambiance -4.5/5

Overall Rating -4.5/5

A wonderful place to dine with your family & friends.

The ambiance was really nice. All the dishes that we tasted were really awesome.

*Price
Non-Veg Soup -140
Gobi Manchurian -190
Chicken 65 – 260
Chicken Hariyali -280
Mutton Briyani – 340
Paratha/Naan -80
Paneer Butter Masala – 220
Veg Noodles -200
Veg Fried Rice -200
Chicken Gravy -190
Gulab Jamun-150
Lassi – 150

Will I try here again – Obviously yes

The Chef told us that they are providing tandoori items as well, but we dint had a chance to try it. If you had tried it already please feel to share your comments in this post so that it would be helpful for our followers as well.

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Haven Sampoorna – Velachery

Haven’s Sampoorna – a true haven for veggie lovers of food from around the world. If you are from the 90s and love Eden in Besant Nagar (and still do!) do not worry about not getting a table there on a weekend for dinner!

Haven Sampoorna, although almost mimics the menu does has a quality of its own and a fan club on high standard gourmet world food expecting Indian vegetarians!

Must-try- Corn on Toast, Pan Ice-cream, North Indian / (Indianized) Mexican food.

Location – Besant Nagar and Velachery
Quality of food – 4.5 / 5
Service – 4.5 /5
Ambiance – 4 /5


Will I go there again?? Yes, we do all the time!

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Mumma’s kitchen is a new cloud kitchen in chennai thaat totally works over WhatsApp or Insta messaging. I haven’t seen them on Zomato or Swiggy yet. It is a family run business and is very warm to deal with.

This is a small venture started by a mom and her daughter during the initial lockdown. Mom does all the cooking and her daughter manages the orders and the page.

The lunch for two will cost around 500 bucks that includes 3 pulkas and 2 parathas ( homemade mommy-made chapatis!) with a couple a whole-box gravies although it’s a combo.

The Malai kofta is a Must Try!  Other must try, were the buns. These are like vada pavs but with choices of aloo, paneer, peri-peri and more.The veg kheema bun is the ultimate which had minced veggies coupled with Soya. Each variety of bun cost around 80 to 120 bucks in max.

The last but not least is the crispy garalic paneer which is yummy. Its tough to find places in chennai that serves something like this.

They also serve biryani with home made taste.

It’s a nice place to try for lunch once if you are one of those boo-ed by the second covid wave.

You can also try starters and snacks with them.

My overall rating for the food – 4.2/5

Suggestions: You can add few more starters and deserts to your bucket.

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Zuru Zuru means slurping sound in Japanese and it was one of those cold winter days when I really wanted to slurp on some well-made ramen. This small, unpretentious Japanese restaurant at Shahpur Jaat in Delhi has chef-owner, Hitein Puri at its helm, whose food I have tried in the past at another outlet at Gurgaon and loved it.

Before I proceed to talk about the food, it is very important to highlight Hitein’s partner in the business – Navika Kapoor. She is the brain behind all the research that has gone into this project. With the nature of my work, I have tried many Japanese restaurants in India and Japan but when this small outlet churns out a few dishes that I haven’t tried earlier or learn something new, it means I hadmade the right choice by going there. Navika is not even a trained chef but I can confidently say, she can put many chefs to shame with her knowledge and that too, without ever visiting Japan so far.

The menu is short and crisp. A few ramen, gyoza, yakitori, tempura, sides and a dessert with most dishes available in small or half portions enabling diners to try more variety. Everything is deliciously fresh. This freshness is one of the most important hallmarks of any good Japanese restaurant.

I started with atsuage (tofu and spring onion skewer), tsukune (chicken meat balls) and negima (chicken thigh). Priced around Rs150 for 2 skewers, these are the only three yakitori dishes on their menu. I requested for one piece each of negima and tsukune, while my vegetarian friend took a full portion. Negima taste was enhanced with a little squeeze of lemon while the meat balls were to be dipped in shoyu zuke ranou which was a soy sauce marinated egg yolk. This egg yolk was still raw. Since it was marinated in soy sauce for a few days, the texture resembled a soft boiled egg. I even used this shoyu zuke ranou as a dip for chashu fries (braised pork belly with fries sprinkled with togarashi. Zuru Zuru doesn’t import their pork but it certainly is one of the best quality available in India. At Rs350 for the pork fries, it was again a well priced dish.

While I enjoyed the non veg starters, my friend loved the exotic mushrooms in yuzu sauce. With king mushroom, oysters and other interesting varieties from shroomery, this plate at just Rs150 was interestingly paired with a kind of Japanese lemon pickle. Not sure what the pickle is actually called.

Finally we ordered the thing that we had gone for – The Ramen. I asked for half a portion of Chicken Paitan (Rs500). Paitan is a thick creamy soup without any addition of cream. The creaminess in this soup comes from boiling the bones for along time which helps in releasing collagen. I am sure you know about the health benefits of collagen and I won’t delve into it. Loaded with chicken chashu (a take on pork chashu), spring onion, thinly sliced bamboo shoots and this beautiful soft boiled egg marinated in sweetened soy sauce. A good cook will make this egg so perfect to get that jammy yolk which is still soft but not runny. And yes, the ramen there had handmade buckwheat noodles for another healthy touch.

This delicious meal ended with the signature dessert of Chef Hitein – The Cloud Pudding (Rs270). Made with tender coconut, this is the only non-authentic Japanese dish on their menu. Hitein says that idea came from various puddings in the Japanese menu that he thought of introducing this dessert. Paired with bites of honey comb candy, I guarantee that each one of you will ask for their individual portion, just like we did.

If you aren’t too fussy over a fine dining set up and can travel for good food, Zuru Zuru should be the next spot in your go to list.

Ratings (Out of 5):
Food: 4.25 | Drinks: Did not try | Service: 4.0 | Ambience: 3.0 | Overall: 4.0

Address: Zuru Zuru, Shop number 1, 1st Floor DDA market, Shahpur Jat, New Delhi, Delhi 110049 | Phone: 8920293585
Timings: 1pm-4pm and 7pm-10.30pm, Tuesday Closed.

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As I age, my food habits have changed. One of such changes is my preference from red meat to the seafood. Perhaps easy to digest and clean flavours. And when I heard that the famous chain from Sri Lanka by Chef Dharshan Munidasa is doing a pop-up at Shangri-La hotel in Delhi, I just had to go. Such pop-ups are slightly more expensive than their regular restaurant to take care of travel and accommodation expenses of the team but offers some of the best dishes they have on their menu.

The restaurant was sold out for all 4 days of pop-up but I could manage a table for the last day. And what a fabulous meal it was. No wonder the Ministry of Crab is amongst the Top 50 Asian restaurants 8 years in a row. The 4 course meal priced at Rs7500++ with an additional surprise course saved me a trip to Mumbai or Sri Lanka to try the food.

The first course was steamed and chilled crab meat in wasabi sauce that had mild mayonnaise in an absolutely ripe avocado. Even the wasabi used was minimal but one could feel its presence on the back of the tongue. Sweet crab meat and buttery avocado. This salad is something I can eat on repeat.

The second course was the lake tiger prawn cooked in chilli garlic sauce with soy sauce. Served with Srilankan Kade bread that has a very crisp exterior and soft inside, it is a great accompaniment by soaking the gravy.

The third course was something I was waiting for the most. A full sized mud crab cooked in pepper sauce. Since my partner was a vegetarian and the restaurant still serves a similar portion, I got lucky to get the entire crab to myself. The large crab shell would come out easily without having to use the crab cutter. Inside was a meaty chunky sweet crab meat waiting to be relished. Pepper crab was served with sticky rice, but I hardly used it. Almost 30 minutes later on this course only crab shells could be seen on the table.

Before the surprise course came, I got to meet the chef who mentioned about the next course – Crab Biryani. During covid when no restaurant would run, he was looking for a dish that could be home delivered. In that instance he prepared crab biryani along with pickles and it became a big hit. And when I ate the biryani, I knew why. With no efforts required to de-shell the crab and still get to eat the flavorful meat in a very slowly cooked rice, this dish may not offer a luxury dining experience but is very comforting.

Such sessions are also a learning experience. I met Mr Ramit Mittal, Executive Chairman and Director of Gourmet Investment that has the franchise rights for India for Ministry of Crab, Pizza Express etc. He mentioned that unlike crabs that are kept in water to increase their weight, they taste best out of water. These mud crabs don’t need to be dipped but just sprayed with water to get the best flavours out of them. He also mentioned how these crabs are being flown on a daily basis from Chennai so that they are still active when they reach the location.

The last course was the coconut creme brule served in fresh coconut with coconut flesh intact. A delicious dessert of which I wouldn’t mind a repeat if I wasn’t so full by then.

Since the pop-up is already over, you may either wait for the restaurant to open up in Delhi, next pop up announcement or don’t forget to visit the Ministry of Crab on your next visit to Mumbai.

– Pawan Soni

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Everyone makes resolutions for the new year. After hearing so much about Dal Samarkand from various food groups, my resolution was to start the new year by ordering it. And I did exactly that by ordering it before the midnight of the year ending 2022.

Ordering Process: I won’t say ordering was easy. Initially the website didn’t take the order by giving reasons that it wasn’t accepting orders for 31st night even though I was ordering it for 1st Jan. When it started accepting orders, I couldn’t choose lunch or dinner slot. After making the payment, I received a WhatsApp message that my order would be delivered for dinner.

Quantity: At Rs1050, the pack size says it is sufficient for 5 people. It pleasantly surprised me. This quantity should easily suffice 7 people in my opinion. Quantity is around 750ml, though I didn’t measure it.

Packaging: Excellent! Beautiful martbaan wrapped around with bubble wrap and in a small cotton bag. This can easily be presented as it is to guests. Pack came with the reheating instructions.

Accompaniment: Dal Samarkand comes along with few cocktail onions and a green chilly. May be they tried doing vinegar onion but I could hardly get the vinegar flavour. Perhaps it was kept for a very small time in vinegar. And with just 1 green chilly I fail to understand that if someone says quantity sufficient for 5 people, then accompaniments should also be sufficient accordingly.

Taste: The rich buttery yet subtle taste will leave a slightly sweetish aftertaste. Dal Samarkand has a thick consistency without sitting too heavy once you have eaten it. This is muddled well for a smooth texture. However, big question is if this is the best dal makhani that you have ever eaten. To me it is amongst the good ones that you will eat however it is like any other decent dal makhani you might have otherwise eaten.

Value for money: With the martbaan cost and almost double the quantity of dal makhani from another place, I feel this dal makhani isn’t overly priced. For the taste, quantity and packaging, price of Rs1050 including delivery is well justified.

Would I order it again: May be yes, may be no. Dal is good without being something that I won’t get at other places. For me it tastes as good as dal from Daryaganj (restaurant) or even similar to many other places I have tried. So I won’t wait after giving an advance order. Since this is the only dish that you can order from the company’s website, it makes lot of sense to order from another restaurant that gives an option to order multiple items for the ease of ordering.

I will be happy to read your opinion.

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