We were greeted by Doaa and Sumit. Sumit is the Head of Marketing for Lifestyle Restaurants. We were directed to the private dining area. The arrangement was pretty good…A long table arranged, candles lit in the center. There was a TV which was displaying the delicacies they offer.
Aam Panna is one of the welcome drinks served in North India. But this deconstructed version was a new experience for me. Though I have seen the techniques in cookery shows. It was first time I am experiencing it. The smoking aam panna settled once the basil mojito was poured on top..Now, the tasting time.. After few sips, I used spoon to taste the malai aam panna which was floated on top. It was so refreshing and creamy. It has different textures of Aam Panna .It tastes so good. Well that was a good start.
The presentation should be appreciated. The kebab was made with moong dal (green grams). Kebab was placed on top of a sundal bed. Sundal it kind of Salad in which the main ingredient is lentils or peas which are soaked or sprouted. The platter was garnished with sweet curd drops and micro herbs. Galouti kebab is something which melts in mouth. The authentic recipe use finely grounded meat. You could read about a red kidney bean version which I tried some time back from here.
I liked the kebabs. It was moist and seasoned perfectly. As the name has the “galouti” tagged to it, I was expecting it to have a bit more smoother texture. Thandai is a drink made during festivals in India.. Mostly it is prepared during the color festival Holi. The Thandai with avocado twist made the drink so delicious.
While we were enjoying the Galouti kebab, a chat platter came in as a surprise. This was not mentioned in the menu. I generally like Indian street chats. The chat platter had Bhel Puri ( A puffed rice dish), Chickpeas sundal, Mini idlis covered with dosa podi and Pani poori (Gol Gappa). We all equally enjoyed the gol gappas. The Chickpeas Sundal was refreshing. The Mini Idlis was yummy. The Bhel puri was good, but for my palette the sourness was a bit over powering.
The white yogurt sphere was interesting. It reminded me of an egg yolk. Once you glide it in your mouth, on a bite it bursts and you get the flavor of sweet yogurt.
The other thing which caught my interest was the potato lollipop. Perfectly seasoned potato filling with a crusted cover, a lollipop stick attached to it. I did not mind eating 2 or 3 of those lollipops at that moment. It was so yum. As the potato croquettes was a bit heavy for the lollipop stick it almost dropped on my plate after a bite. Potato cakes and Chana masala was nice. The Samosas were good . I felt the covering could have been more flaky and crunchy like a Punjabi samosa .
Finally I finished that platter with the Laban shot. Laban shot was actually a “Neer moru” (in Tamil Language), which was a seasoned buttermilk . In Kerala, we call it moru curry which has turmeric as well..
This platter was my next favorite. Never imagined that a salty cheese can taste so good in the form of a kebab. The mushroom tempura was crispy and flavorsome.
Aloo nazakath was a stuffed potato. The stuffings include veggies, nuts and Indian cottage cheese. It was sliced and placed along with the Tandoori phool and sauces. Phool means Flower in Hindi. The phools served was broccoli and cauliflower. Broccoli was marinated with cream and Cauliflower with the tandoori masala, both cooked in tandoor. I loved the idea of including 2 flowers with different marination in a single platter. It was a hearty platter. Equivalent to a main course. Sad that I couldn’t finish it.
In main course for vegetarian, it was Bindi do pyaza, Malai Kofta, Saffron rice and assorted breads…It was tasty…I should admit I couldn’t taste more of it, as I want to leave some space for the much awaited dessert platter.
Date Pannacotta was mild, creamy, luscious, topped with a chocolate curl and tiny date ball. While writing this, a doubt came to my mind. We did not get to know which Indian dessert was the inspiration for making Date Pannacotta. But I loved it this sampler.