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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New Delhi, October 3rd: The 12th edition of The Big F Awards, hosted by food critic Pawan Soni and presented by Indian Food Freak, lit up Le Meridien New Delhi last evening as the city’s most celebrated chefs, restaurateurs, and food personalities came together to honour excellence in the dining industry.

From stalwarts like Rohit Khattar, AD Singh, Rocky Mohan, Zorawar Kalra, RJ Khurafati Nitin, Rocky Singh and Mayur Sharma, to culinary leaders such as Chef Manisha Bhasin, Chef Manish Mehrotra, Chef Kunal Kapur, Chef Ajay Chopra,  Chef Saby Gorai amongst others, the gathering reflected the depth and diversity of Delhi NCR’s food culture.

A Fair and Transparent Process
What sets The Big F Awards apart is its uncompromising commitment to fairness. The honours are not influenced by sponsorships or lobbying. Each year, an independent jury visits nominated restaurants, experiences their food, and casts a single, non-revisable vote. Winners are revealed only on the night of the awards, ensuring transparency and keeping the suspense intact till the very end.

The 2025 jury featured some of the most respected names in the culinary and hospitality world: Chef Kunal Kapur, Chef Sabyasachi Gorai, Sameer Bawa, RJ Khurafati Nitin, Chef Nita Mehta, Rocky Singh, Chef Ashish Bhasin, Diwan Gautam Anand, and host Pawan Soni himself.

Celebrating Food Stories that Matter
“The Big F Awards have always stood for honest recognition,” said Pawan Soni during his address. “This gathering reflects the incredible depth of talent, passion, and creativity that defines Delhi NCR’s dining culture. We celebrated chefs who preserve heritage with pride, visionaries who are redefining how we experience food, and restaurants that have earned trust through years of consistency. Awards matter only when they are deserved, not when they are bought, and last night was about applauding the people who bring joy, comfort, and inspiration to our lives through food.”

Highlights of the Winners
The evening recognised some of the most inspiring names in the industry. Rohit Khattar was honoured with the Culinary Icon Award. Varun Tuli was named Best Restaurateur and Sahil Sambhi received the award for Best Nightlife Entrepreneur. The legendary Bukhara at ITC Maurya joined the Hall of Fame, where it will be recognised each year but will no longer compete in the awards.

Other notable winners included:

• Comorin as Best Modern Indian
• Lair as Best Cocktail Bar
• Fort City as Best Microbrewery
• Varun Sharma as Best Mixologist
• Megu at Leela Palace as Best Japanese Restaurant
• Orient Express at Taj Palace as Best European Restaurant

For the complete list of winners, visit the official Instagram page www.instagram.com/thebigfawards

An Evening of Camaraderie and Inspiration
The ceremony wasn’t only about competition. It was also a night of meaningful conversations, reunions, and collaborations. Guests enjoyed a specially curated menu by the Le Meridien team that added to the flavour of the celebration. The winners represented every facet of the dining landscape, from boutique spaces to landmark establishments, showing how Delhi NCR continues to evolve as a culinary powerhouse.

Since its inception in 2014, The Big F Awards has grown into one of the capital’s most authentic platforms for recognition, dialogue, and exchange. The 2025 edition carried this legacy forward, with conversations spilling beyond the stage and sparking collaborations that promise to shape the future of dining in the region.

For the many who gathered, the night was more than an awards ceremony. It was a celebration of food, community, and the people who make dining in Delhi NCR unforgettable.

The post Twelve Years Strong: The Big F Awards 2025 Showcases the Best of Delhi NCR’s Dining Scene appeared first on Indian Food Freak.

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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These days, there’s no dearth of restaurants, and most of them not only look and feel the same, but their menus are so interchangeable that you could swap one with another and few would notice. Matram, a new entrant in regional Indian cuisine, stands apart. From its traditional aesthetic to a menu that genuinely travels from Kashmir to Kanyakumari it is refreshingly different.

Located on an independent plot next to a mall, the impressive frontage with stone elephants and water fountains makes you pause and take notice. Step inside, and the interiors charm you instantly. Intricate detailing on the walls and ceilings, and a bright blue ceiling mimicking a clear sky on one side, give the space an uplifting energy and a pleasant, open feel.

It was their first lunch service (they had only started with dinner the night before) so it’s understandable that the staff needs time to become more fluent with the menu and to stock the refrigerators with adequate soft drinks. But those are minor glitches. What matters is that Matram makes a sincere and enthusiastic attempt to woo the discerning diner.

We began with crisp nadru (lotus root) fritters served with a trio of dips: bhaang chutney, pineapple chutney, and green apple chutney. A welcome change from the usual mint chutney. But what had my full attention was the tender coconut chilly fry, a standout dish made with the flesh of tender coconut cooked in its own water, finished in a spicy sauce. It’s healthy, addictive, and unlike anything I’ve had elsewhere. Chef Suresh Singh Fartyal, originally from the northern hills, proudly shared that he has launched restaurants across almost every Indian state, and this particular dish is his own invention. I admire the spirit of innovation.

Then came a medley of dishes, including the dohra kebab, a seekh that layers chicken at the base and mutton on top. It’s not commonly found, though I felt it could benefit from a bit more seasoning. The grilled tiger prawns, flambéed with rum on the table stole the show. Perfectly marinated, beautifully cooked, and packed with flavour.

I won’t go into detail about the other starters we tried like mutton pepper fry, Tangra chicken, ghee roast chicken, gunpowder podi idli etc which were all decent enough to hold their own in most restaurants, but somewhat overshadowed by Matram’s signature creations.

From the mains, my favourites were the Bengali kosha mangsho and the Kashmiri morels pulao. Both were so flavourful that while others asked for raita, I preferred to savour them as they were.

Dessert was a mixed bag. The black rice kheer from the Northeast was best ignored (I’ve had far better), but the gulab jamun cheesecake was delicious. The team also went out of their way to serve us green tea on request, which was a thoughtful touch.

Matram is a much-needed addition to the NCR dining scene. I only hope that its Dwarka location doesn’t become a limitation to the success it richly deserves.

Matram, Reliance Mall, Plot No 1, adjacent to Mayfair Restro Bar, Sector 13, Dwarka, New Delhi, Delhi, 110078

The post Matram, Dwarka: A New Regional Indian Restaurant with Pan-India Flavours appeared first on Indian Food Freak.

There was a time when Sahara Star, with its iconic dome and enviable location near Mumbai Airport, was among the city’s proudest hospitality offerings. A favorite of many visiting the city for business or leisure, it carried a promise of elegance, comfort, and good food. That star, sadly, has faded. My recent experience at the hotel made me wonder if it should be renamed Sahara Scars.

The first impression was nothing short of a red flag. The hotel’s entrance, once grand, now stands neglected, crying out for a fresh coat of paint. Inside, the disinterest continues. The front lobby staff, far from welcoming, seemed more engaged in banter with each other than with guests. Not a smile. Not a nod. Just indifference.

My ordeal began even before I entered my room. We requested an early check in, and were promptly asked to pay five thousand rupees. That is standard practice, I understand. But when we offered to pay by card, the staff insisted on cash, warning us that card payments would include extra taxes. Begrudgingly, we paid in cash. Two hours later, when I asked for a receipt, they finally handed one over — with no tax breakup. That is not just shady. That is unacceptable.

Once inside the room, I hoped things would improve. They did not. Barely warm water in the bathroom. Only one side table with the bed — the other side left inconveniently bare. The socket near the bed did not work, so charging a phone required acrobatics. The AC mysteriously shut down early morning. Curtains too narrow to actually block sunlight. The carpeted hallway leading to the room was a story in itself — worn out, dirty, and faintly smelling of mildew. If this is luxury, I would rather downgrade.

With the General Manager being an ex chef, I thought the food might be the hotel’s saving grace. It was not. We ordered pav bhaji to the room — a dish so bad it does not deserve a second mention. Breakfast next morning was an exercise in frustration. A simple request for scrambled eggs was repeatedly messed up. When they finally served something, it looked like a single egg beaten with air. Toast? Forgotten. Repeated requests for uttapam led nowhere — until I walked to the counter and discovered the kitchen had marked it as served even though it never reached my table.

The final straw came when I requested a pyaaz aloo parantha — my last hope to salvage the morning. Ten minutes passed, nothing came. I walked back, only to find the breakfast counter shut. Timing over. I called the restaurant manager, Abhijeet (if I remember right), who had earlier taken my order. He apologised sincerely, and even promised to send food to my room.

To their credit, the parantha did eventually arrive — but an hour later. By then, I was leaving the room, so I politely declined.

I made several attempts to reach the General Manager, Salil Fadnis. I was told he was not available. No one would share his number. I left him a message on Facebook. No reply. At this point, my patience had run out. And hence this column.

To clarify, Sahara Star is still being run by the Sahara family, though they are reportedly facing significant financial strain, including delays in lease payments to the Airport Authority of India. One of the staff members I spoke to even admitted that employees have been receiving their salaries after considerable delays. That perhaps explains the lack of morale, but cannot justify the complete breakdown of hospitality standards.

Sahara Star, once the crown jewel of airport hotels in Mumbai, is now an ill managed relic of its former self. A star that once shone bright now flickers feebly — a victim of neglect, financial stress, and managerial apathy.

One can only hope that a revival is still possible. Until then, I for one am steering clear of this property. And if you value your time, money and sanity, perhaps you should too.

The post From a Star to a Stain: My Disheartening Stay at Sahara Star, Mumbai appeared first on Indian Food Freak.

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.

The post Peng You Quan: A Taste of Authentic China in Gurgaon appeared first on Indian Food Freak.

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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If you’re weary of Insta-itineraries and whirlwind checklists, perhaps it’s time to let Nagaland happen to you—slowly, deliberately, and with the grace of a place untouched by frenzy. This Northeastern gem invites not a race, but a pause. Here, you don’t “do” a holiday; you dwell in it.

Landing Lightly: Dimapur to Kohima

The gateway to Nagaland is surprisingly accessible—courtesy a direct flight from Delhi to Dimapur. No layovers, no fuss. From Dimapur, it’s a picturesque 90-minute drive to Kohima, the state’s capital, where the hills roll in like a lullaby and time decides to take the long road. For those who prefer to stay in Dimapur, you’re still in the heart of it all—with the added advantage of being just 20 minutes from Khatkhati in Assam, where the spirit flows a little more freely (more on that in a bit).

A Walk Through History

Kohima holds within it the whispers of the past. The Kohima War Cemetery, perched gracefully over green slopes, honours the brave who fought in one of World War II’s fiercest battles. It’s not just a site; it’s a silenced storyteller. The epitaph that reads “When you go home, tell them of us…” is reason enough to spend a moment longer in reflection.

Where Culture Lives On: Hornbill Village and the 16 Tribes of Nagaland

Nagaland is home to over a hundred tribes, each with its own dialect, traditions, and legacy. Among these, 16 are officially recognised as major tribes, and their presence is vividly brought to life in the Hornbill Village—a living museum where tradition stands tall.

Here, tribal architecture tells you as much as the elders do. You can walk through authentically built morungs (dormitories), see traditional weaponry once used in headhunting days, and witness daily practices that have survived centuries. The Hornbill Festival in December showcases all this and more—dance, folklore, crafts, and cuisines that are as layered as the land.

Food for the Soul—and the Stomach

Now, here’s the delightful surprise: while Nagaland’s indigenous cuisine is a delight of lightly spiced, easy-to-digest dishes—think bamboo shoot pork, fresh river fish, sticky rice—there’s no dearth of North Indian comfort food either. Craving choley bhature, jalebi, or a good old paratha? You’ll find it in Kohima’s modest eateries and hotels, served with the warmth of familiarity and a view to match.

The Other Side of the Border: Khatkhati and Dark Knight Distillery

Nagaland may be officially dry, but that doesn’t mean you’re cut off from your evening pour. A short ride to Khatkhati, across the Assam border, brings you to a clutch of bars and the emerging jewel of the local spirits scene—Dark Knight Distillery.

Here, I had the pleasure of sampling their range, including Infamous, a premium small-batch whisky with a smooth finish and surprisingly nuanced profile, and bought Lost Treasure, a cold brew coffee rum for home as a souvenir.

Vicky Chand, the affable founder of Dark Knight, told me over a dram, “The response to Infamous has been overwhelming. We’re still keeping it small-batch to retain quality, but expansion plans are definitely brewing.”

The distillery’s use of fresh, mineral-rich river water and the region’s pristine weather offer the perfect canvas for whisky aging. “We may be off the radar for now,” Chand adds, “but it won’t be long before Northeast whiskies hold their own in the Indian and even international markets.”

Souvenirs That Tell a Story

• Don’t leave without picking up a bottle of Infamous—its bold character and striking design make it a gift worthy of your shelf.
• Handwoven Naga shawls, each tribe with its distinct pattern, ideal as a wrap or a wall accent.
• Tribal jewelry made from beads, bones, and brass—rustic, sustainable, and deeply symbolic.
• Bamboo and cane artifacts, from baskets to lampshades, crafted by local artisans.
• Smoked pork or dried bamboo shoot, vacuum-packed and available at select markets in Kohima.
• Locally grown wild Naga chillies, both fresh and in pickled form, for those who like their food fiery.

Why Go Slow?

Because Nagaland isn’t about sightseeing—it’s about seeing, feeling, and connecting. It’s about learning to savour again—whether it’s a bite of Naga stew, a verse of war history, or a sip of whisky with stories steeped in rainwater and rebellion.

So, take that flight. Take your time. Let Nagaland linger.

The post Where Time Sleeps: A Slow Journey Through Nagaland appeared first on Indian Food Freak.

Tucked away in the lush folds of the Kumaon hills lies a lake of nine corners—Naukuchiyatal—an emerald secret that still shimmers in its serenity, away from the better-trodden paths of Nainital and Bhimtal. And now, it has a luxurious new address: Naukuchia House, a recently renovated 42-room property by the Indian Hotels Company Limited (IHCL), the custodians of the iconic Taj brand.

Standing elegantly by the lake, Naukuchia House is not just a hotel—it’s a sanctuary. Designed with understated charm and heritage echoes, the property offers panoramic lake views, with a private entry that takes you straight to the shimmering waters. Step out of your room, and you can hop directly onto a boat. I did. A slow ride in the morning mist, a fishing line tossed casually into the glassy lake surface—this isn’t just vacationing; it’s soul-deep unwinding.

For those chasing rejuvenation rather than adventure, I recommend their signature full-body spa therapy. My masseur was a magician with years of training in her fingertips, and the steam bath that followed was the kind of cleansing city souls long for.

But Naukuchia House doesn’t stop there. On one of the afternoons, the hotel arranged a guided walk into the forest, leading to an enchanting village clearing where warm tea and quiet conversations replaced WiFi signals and screens.

And then there’s Kainchi Dham—just a scenic 30-minute drive away. This modest ashram has turned into a magnetic spiritual hub, drawing global figures like Mark Zuckerberg, Julia Roberts, and closer home, Virat Kohli and Anushka Sharma. Whether you’re a believer or a curious wanderer, the calm of Shri Neeb Karori Baba’s temple will linger long after you leave.

Back at the hotel, there’s plenty to indulge in. The temperature-controlled pool makes a dip possible even when the air gets crisp. And the food? Their Asian fare is well-balanced, and the Indian kebabs—succulent, smoky, and served with Himalayan charm—are memorable. A chef’s nod to modern tastes without losing sight of tradition at Ija, their all day dining restaurant that means ‘Mother’ in Kumaoni is worth a praise.

Naukuchiyatal is just 5.5 hours by road from Delhi, making it ideal for a 2-3 night escape. Unlike its over-touristed cousins, it offers silence, stars, and stories. And with Naukuchia House now writing its own, there’s never been a better time to visit.

Pack a book, leave your rush behind, and let the lake do the talking.

The post Naukuchiyatal’s New Gem: IHCL’s Naukuchia House Reimagines Hillside Luxury appeared first on Indian Food Freak.

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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Punjab is a land of milk, ghee and makhhan. Some even call it a kukkad (chicken) nation whose sale hits a peak during evenings when people enjoy their whisky and that even turns the population to turn their native language to English (pun intended)

On my recent trip to Amritsar I had a few hits (from unexpected outlets) and a few misses from a few well known places.

Starting with Murthal where we had the first halt.

Amrik Sukhdev: A place where I love the tandoori Paratha with soft white butter. Even though it was 1am in the morning, this huge space was so full and buzzing that we had to wait for 20 minutes. I won’t say that we had to stand in the queue as there is no queue. Guests are left on their own to search for the table making them stand next to someone else’s table who is still eating, giving them glances to get up early. What a spoiler. Wonder why they can’t have a token system?

No taste in the chowmien and serving hot milk instead of kada hua (thickened) milk only strengthened my resolve to not go back there anytime soon.

Kesar da Dhaba, Amritsar: This has been one of my favourite joint for dal makhani along with crisp tandoori parantha. But this outlet has also got more touristy over the years. I skipped my breakfast to enjoy my lunch here. And after the meal, I even had to skip my dinner apart from getting acidic burps.

So would I go back to Kesar? I still might if I am on that side but making a special visit that side is totally unnecessary. Pains of taking a rickshaw or walking in those narrow lanes with a waiting of at least 30 minutes is not worth it.

Lassi: We tried lassi at Ahuja which is again average.

However we were pleasantly surprised with the lassi at Rang Panjab, a restaurant. It’s thick lassi with peda and malai on top is so good that it can beat any popular joints hand down.

Fruit Cream: If you like fruit cream then you must try at Rana Fruit Cream. Though the temperature at which it is served is not correct and it is more like fruit ice cream, it is still so tasty that one can easily ask for a repeat.

Kulcha: There are many recommendations for Kulcha in the city. Almost 10 years ago I did a kulcha trail and even gave certificate to Ashok Kulchewala but this time I was in no mood to explore so much.

I wanted to try so much more. But given the overdose of ghee, makkhan etc, I ate just 5 meals including breakfast instead of 10 meals that I could have had in the duration that I was there. Just adding more and more fat doesn’t make the meal tasty. It has to be the right proportions of everything, including love.

For a detailed list of eateries, check out www.indianfoodfreak.com/amritsar

– Pawan Soni

The post Amritsar – The Land of Faith, Food and Ghee appeared first on Indian Food Freak.

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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A good meal only whets your appetite for more. My recent meal at Shangri-La reminded me of a beautiful evening last year at Claridges where Chef Vivek Rana had curated a Crabilicious meal with mud crabs directly flown from Kanyakumari and cooked in a live kitchen on their sprawling lawns. It is just a 2 day festival that gets over tomorrow. After dropping my daughter at her hostel I rushed for lunch at The Claridges today.

This is a set course meal and we started with delicious pairing of crab meat and sweetcorn soup with egg drop. I expected a few crab pieces. But it is loaded with crab! Sweetness from both the crab and the sweetcorn make for a great pairing.

This was followed by streetside Thai omelette with crab filling and served with lemon grass infused sriracha sauce. It will take you to the streets of Bangkok. But wait, the best dish was next.

Last year there was an option to choose between oysters and giant Scampi for the next course. This year the oyster option isn’t there and even though i loved the raw oyester with lemon, tobasco and rock salt, I am not complaining.

And here came my next dish – Scampi cooked with congee in chilli oil. So for the uninitiated, while scampi resembles prawn, not only is it much bigger, prawn is from the shrimp family and scampi from the lobster family. I have not had congee in a long time, not sure why it has mostly vanished from all Chinese restaurants. Here spicy butter pepper garlic from prawn compliments the clean flavour of congee so well. This combination is a big winner for me where congee is cooked in scampi broth and few could hear my orgasmic moans while eating this. Another thing I must appreciate in this dish is how chef has intelligently served the entire scampi but removed the flesh so that the beginners do not feel uncomfortable while eating this dish.

As they say, save the best for the last and out came the jumbo 1.5kg crab in Singaporean Chilly sauce along with mantao buns.

There was also kanyakumari crab meat rice and xo sauce topped with egg and pickled veggies.

There was no talking at all for the next 5 minutes and the entire focus was on the eating. The colour of the dish, that yin and yang flavours of sweet and chilly along with khatta tamatar does wonders for this dish.

I was full but couldn’t say no to the last course of the meal, a death by chocolate dessert. While it may look regular, it also has a twist as it has chocolate mousse inside.

Such a satisfying meal. 2023 has been good so far and I am looking forward to much more. Priced at Rs4595+taxes per person, this is a very well priced menu and anyone fond of crab or seafood shouldn’t miss this. Unfortunately you have only 1 day to decide as the crab festival gets over tomorrow. Since they already have many bookings, don’t just walk-in. Please check for reservations at 9971326033.

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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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There are four things that distinguish a good pizza from a not so good one. Here they are:

1) Base: A well cooked and a well aerated base is the first and foremost requirement. The litmus test of a good base is if you can eat the edges without any accompaniment

2) Sauce: The second most important component of a good pizza is its sauce. It should neither be too sweet nor too tart. I love the garlic flavour in it but I’ve seen many kids who don’t appreciate it. One has to keep kids happy as they are one of the biggest influencers, if not the consumer of pizza.

3) Cheese: Ofcourse, I can’t imagine my pizza without cheese. And more the merrier. The quality and mix of cheeses plays a huge role in making a pizza gourmet. Those liquid cheese are definitely avoidable.

4) Toppings: In addition to the other three characteristics, quality and quantity of topping also defines a good pizza. I can’t stress enough on the freshness of veggies or the quality of meats.

You must be wondering why I am talking about pizzas. This is because, for lunch today, I tried pizzas from Slyce, a new, delivery only brand from Zorawar Kalra’s kitty. He is someone who knows his food. With so many brands under his belt, he is sometimes unable to give enough time to each one but I have seen how much time he devotes when a brand is still building. And this attention shows in Slyce which is entering a very cluttered and low entry barrier segment – pizza.

Now, for the big question – are pizzas from Slyce any better?

The answer. A resounding yes!

I think pizzas are best eaten at the outlet, just out of the oven. Like a Neapolitan loses its gooey base and can’t be repeated properly in a delivery format. And this is where most outlets go wrong. They deliver the same product that they serve in their dine-in format. Slyce is a delivery only product and they have done their homework right. It ticks all my boxes for a good pizza. With six accompaniments including regular oregano and chilli flakes (both of which I didn’t try as pizzas were delicious without having to add anything), I loved the addition of pepperoncini, red paprika, toum sauce and jalapeno mayo. Pepperoni pizza that I ordered was one of the best I’ve had. The crust didn’t sit heavy on the stomach and didn’t cause bloating after finishing the meal. Had I received chilli oil with the pizza, it would have been sone pe suhaga. 

While pizzas are gourmet, pricing is not. I paid Rs.1118 (after Zomato discount and delivery charges), 2 medium size pizzas – Artichoke veg and 2X pepperoni and it felt pretty reasonable.

Slyce is available on both Zomato and Swiggy.

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