Delhi – Page 2 – Delhi Foodies' Zone

Neung Roi, The Thai food haven

Southeast Asian countries are food cousins. One is likely to find similar ingredients with different names and slightly different tastes and a whole new preparation altogether. Thai food is HOT in India. And Neung Roi serving Thai food at Radisson Blu Plaza, Mahipalpur is a hot destination. The dining area overlooks a huge open kitchen where one can see the passionate Thai Chef Yenjai Suthiwaja rustling up the flavours of her country for Indian diners. She takes pride in showcasing food from North, South, East and West of Thailand through a massive menu that is presented to you on a note Tab (What Skeeter liked about them is that they serve Thai food beyond the regular suspects: the red, yellow and green curries). And while rustling up Thai food for India she goes to the Delhi neighbourhoods enjoying papri chat (perhaps it appeals her Thai tastebuds due to the use of tamarind chutney).

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Thai betel leaf

We started with Tod Man Khao Pod or Corn Fritters served up with oomph in a cone. They come with a sweet chilli sauce which is served up with most Thai appetizers. It was fingerlicking good! The Yam Tuea Plu came next.

corn fritters

A Wing bean Salad with a roasted coconut and tamarind dressing. This one turned out to be Skeeter’s favourite from the entire meal. Crunchy winged beans were tossed in a simple yet palate pleasing dressing that left Skeeter craving for more. Had Skeeter known that she’d be expecting such treatment to the salads, she could’ve made a meal entirely of these. Then of course there were the regular suspects like the Thai green papaya salad (Som Tam) on the menu which Skeeter did not try. But what she did try was the Yam Som-O, a pomelo salad with crispy onion and garlic in a sweet and tangy palm sugar and tamarind dressing. Skeeter was reminded of this salad in Maharashtra served up by a freind’s mother(she used local jaggery in place of palm sugar). The ingredients were different but the taste was so similar that Skeeter was left nostalgic.

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Next came the Phad Tuea Hrong or the Wok fried Tofu, Bean sprout & Chives with soya sauce. A light and flavourful dish which reminds you that sumptous food does not always need the help of too many spice mixes to stand out. The Phad Pak Kiew or Stir fried Kale with morning glory, pokchoy, soya bean sauce, garlic & pepper was another favourite. They also do a perfect Phad Thai, the kinds you’d get in restaurants in Bangkok minus the fish sauce for vegetarian diners like Skeety 😀

While you are there do try their sorbet of the day. Skeets was extremely lucky for it was the Tamarind sorbet that graced her table. Tamarind is used extensively in some parts of Thailand for sourness and they’ve take it a step further by making a sorbet flavoured with Tamarind.

Tamarind sorbet

And there was a very refreshing Tub Tim Krob (Water Chestnut in Coconut Jasmine Syrup) served at the end of the meal. Light and satisfying, this dessert was the perfect end to a perfect afternoon.
(Skeeter was invited to sample Neung Roi menu.)

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Water Chestnut in Coconut Jasmine Syrup

Made in Punjab

Any offering from the house of the legendary Jiggs Kalra cannot be ignored. So when Skeeter came to know about Made in Punjab she had plans to go there and sample the grub. After a much delayed visit Made in Punjab fare was finally sampled and how!

For starters they’ve done away with the tradition of serving 6-8 kebab pieces on a plate with a little garnish on the side or a bowl of chutney placed in the center. Spectacular presentation followed up by quality food is the USP of Made in Punjab. Spearheading the venture is Zorawar Kalra, son of Jiggs Kalra (who has donned the mentorship cap for the restaurant and the chain). Zorawar thinks big, aims to break and has broken the Mom and Pop shop concept that ruled the Indian dining scene for a long while and is making quick strides in the industry. He knows his game and is good at it.

The grub

Skeeter started sampling the chef’s Degustation menu with shots of World’s Heaviest Lassi (thank heavens they were just shot glasses). Bursting with flavour, the saffron infused lassi (Rs 220) had bites of heavenly peda in it. Skeety wouldn’t mind being on a repeat mode for this shot. Next came a refreshing bite of the Palak patta chat (Rs 145). A chat with some greens in it: Crispy fried spinach topped with chilled creamy yoghurt, tamarind chutney, pomegranate pearls and a hint of masala. The next arrival, Dahi puchka chat (Rs 145) is again a winner. A sensory delight. The two things that could accentuate this dish to another level would be a spicy chutney or masala and aata puchka as opposed to the suji (semolina) one they used. But understandably, the aata puchkas when filled with yoghurt would have a lesser life. They wilt away way too quickly.

If Skeets had to point out the most pretty dish on the menu, the Beetroot Di Tikki (Rs 315) would take the honour. It came seated in a kishti (boat) with droplets of sauce denoting water on a black slab. Pretty neat! Skeety did not try the Bhatti da paneer (Rs 315) but anyone from the land of Punjab would have fond memories of food cooked in a bhatti or a tandoor.

The Tandoori Guchchi (Rs 550) was done well. It came stuffed with cheese. Morels or Guchchi are very close to Skeeter’s heart. You can either make a dish or break a dish using these. There is NO grey area.This one was a big, fat, flavoursome morel and the paneer enhanced the texture of the dish.

Then came a Kiwi chuski or kiwi iced lolly, a palate cleanser to prepare Skeets for the main course. Yummy and refreshing!

For the main course there were crispy Mirch Paranthas and Dal Made in Punjab (Rs 315). Both, done to perfection, but what really stole the show was the Guchchi Pulao (Rs 595) and the Burhani Raita (Rs 150). Morels have to be treated well to be appreciated by diners. A great dish this, came in a jar, looked great, and tasted very well. Skeeter would’ve preferred the Morels in the Pulao without the cheese stuffing (a personal choice as Morels have such a robust and earthy flavour that they don’t really need help from other ingredients). The Burhani Raita was a stunner. Skeeter is a self-confessed garlic fan and makes Burhani raita at home quite often. There are two ways you can do it: raw or fried. Made in Punjab fried some garlic flakes and tossed them into creamy yoghurt. The Burhani raita married the flavours of the Guchchi Pulao pretty darn well.

Dessert was Crispy jalebis with rabri (Rs 225). Crispy jalebis planted in a glass filled with rabri were a delicious end to the meal. Just the right amount of sweetness (unlike the overtly sweet that we are used to) and crisp to perfection. P.S.: Skeeter was invited to review Made in Punjab. Thanks Zorawar, Sonali, Varun and MIP team for a memorable afternoon and great food.

Artusi Ristorante: An Italian sojourn

If there’s another country whose citizens are as passionate about their regional food as India Skeeter would vote for Italy. Though Italian visa has not been stamped on Skeeter’s passport yet, Italy remains in top five of the travel bucket list. Till then Skeeter keeps satiated by sampling Italian culinary offerings in Delhi. Let us be frank. Skeeter was a wee bit shy trying out Artusi Ristorante simply because Diva is practically next door. Ritu Dalmia introduced Skeeter to Italian food (as she did to most of you Skeety believes) few years ago and Skeeter has NEVER gone beyond Diva. Not a wink.

An invite to sample food by Artusi kept sitting in the inbox. There were heaps and heaps of praises in the social circles. Skeeter was growing restless and finally gave in to the temptation. Artusi is a quaint restaurant with limited covers and welcoming interiors. It features food from Emilia Romagna region in Italy and is named after Pellegrino Artusi, one of the founders of Italian cuisine, who penned the first Pan-Italian Cookbook. The owners are Gurpinder and Oscar Balcon, a well-travelled couple who globetrotted before settling in India. Oscar tells that a lot of the food featured on the Artusi menu is just like his mother would prepare.

One walks into the restaurant through a bar that has a deli corner too. The bar is designed such that one can overlook passers by on the street through a full sized glass wall while enjoying their drink. Very European. The lighting was a bit harsh but it could in no way dampen the experience.
The first thing that would strike one is the freshness of the ingredients used. The Rape e Noci salad came first. Roasted deep red beets, water cress, crunchy and juicy green apple slices and walnuts dressed in goat cheese, finished with croutons and balsamic made for a pretty plate and pleasing palate. Emilia Romagnia happens to be the place where the first Balsamic vinegar was aged. The region is also famous for its Parmesan cheese and Parma ham.

The Tomino came next. An Italian cheese roundel (a very generous portion that) melted over a bruschetta that was drizzled with fragrant truffle oil. There were sauteed mixed mushrooms (Skeeter’s favourite Enoki too!)for company. It was a dish that relied on the star ingredients than anything else and worked very well for Skeeter. By now Skeets was very full but she had to sample the pasta and so she called for a small portion of Paglia e Fieno Aurora. This handmade white and green angel hair pasta was a treat to the eyes and was set in a pink sauce with shallots, mushrooms, tomatoes and cream. Skeeter cannot even begin to write about the freshness of this one. The pasta was al dente and the sauce beautifully complemented its texture. A must try.

The meal ended with Artusi signature dessert which was what pulled Skeeter to this Ristorante in the first place. The Panna Cotta Fichi e Mandorle. Panna Cotta with caramelized figs and fig sauce in a lush pool of caramel and beautiful almond slivers. As Skeeter writes this post she cannot but help think of when she will get another bite of it. Soon, very soon.

Zerruco By Zilli

Pre-launch preview of Zerruco By Zilli

Aldo Zilli, one of Skeeter’s favourite Television chefs, opened doors to Zerruco by Zilli at Hotel Ashok this week. Skeeter was invited and she happily hopped, skipped and jumped for the pre-launch preview. It is one thing to see him on TV and another to have him cook for you. Skeeter is a lucky girl! Without further ado, lets gets cracking!

Meeting Zilli
Though Reeta Skeeter finds herself at a loss of words, she will try to sum up her experience here:
Aldo, is a thorough gentleman, and a fine host. If he’s around Skeeter can bet, you will be treated like a royal. Skeeter turns princess?! Aldo noticed that the dining table was more than a couple of inches away from Skeeter and promptly made a correction. He noted Skeeter was the only vegetarian on table and the waiting staff were instructed very well. It often happens that Skeeter is served one non-vegetarian dish at some or the other meal she has. At Zerruco, she did not have to bother.

Zilli tidbits
Zilli has been serving a lot of Indians at Zilli Green and is well aware of the no-egg, no-fish, no-chicken clientele. Read Skeeter was well-fed. He has no qualms about serving his food to vegetarians. After all, he has authored Fresh & Green with over a 100 vegetarian recipes! Most non-Indian chefs opening in India find it a challenge to serve food to vegetarians. For Zilli it was a smooth ride.
Zilli revealed he does not believe in the concept of whole wheat pasta. He said, “it just does not taste the same”. And who would care? There are so many fresh vegetables tossed along with pasta that you do get your share of health food.

Unlike other international chefs foraying into new territory (India), Zilli has had all his fingers in curry thanks to his good friend and Michelin-starred chef Atul Kochhar who has fed Aldo, a lot of Indian food.
When Manish Baheyti of of Haute Services Pvt. Ltd spoke to good friend Atul Kochhar when they were looking for a chef, it was Kochhar who recommended Aldo Zilli’s name. The rest, as they say, is for us Delhiites to savour at Zerruco by Zilli.

Food at Zerruco by Zilli

We started with warm flatbread served by Aldo Zilli himself! It was accompanied by a very fresh pesto and olive oil, balsamic on the side. Fresh ingredients, which are a Zilli trademark, ruled the table. Minestrone classico, the classic Minestrone soup, got the nod from all on the table with fresh vegetables, beans and baby pasta. It touched the soul. The Melanzane Alla Parmigiana or layers of fried aubergine with tomato sauce, fresh mozarella cheese and basil came next and set the mood for the evening.

Melanzane Alla Parmigiana

Fresh and hot tagliatelle pasta with Mediterranean vegetables and red pepper pesto came plated in a classic way and impressed Skeeter’s tastebuds. A salad with garden fresh lettuce, select olives, roasted bright yellow zucchini, a drizzle of olive oil and a sprinkle of parmesan was rustled up for Skeeter.

Tagliatelle pasta with Mediterranean vegetables and red pepper pesto

Warm salad

And while the stomach was protesting, who can resist a pizza? Skeeter is glad she had it! The Pizza was extraordinary and Skeeter highly recommends it. Skeeter is definitely going back for some more! THE best Pizza in Delhi. The crust, the base sauce, the cheese, the temperature of the pizza while serving it, were all perfect!

Fragrant rice and vegetable steak

The Tiramisu was fab (though Skeeter prefers the sponge fingers dipped in rum for that spike) and these two (Pizza and a dessert) make or break an Italian meal. Happy to report that Zerruco by Zilli has nailed it!

Tiramisu: Italian classic trifle flavoured with coffee,layered with sponge fingers & mascarpone

About Aldo

Aldo Zilli is an Italian from Abruzzo and has been living in the United Kingdom, where he rose to fame and is known for his Italian, vegetarian and seafood. Besides being famous for his food, he has authored a few cookbooks, hosts TV shows and is always striving for providing people around him something new and better. You can read more about him here.

Where: Zerruco By Zilli, Ashok Hotel, Diplomatic Enclave, 50 B, Chanakya Puri, New Delhi

Delhi’s hidden gem: Aap ki Pasand tea boutique by San-cha

Old Delhi’s mystical charm draws Skeeter to the kuchas and gallis of this part, time and again. This time around, it was in order to dig another gem. A different one from the chaat, kheer or the bedmi puri kinds. Skeeter’s been visiting Aap ki Pasand tea boutique by San-cha since a few years. When Splenda invited Skeeter for a ‘harmless sweet’ afternoon to her favourite tea shop, she found yet another reason to visit her favourite part of Old Delhi. It is chaotic, it is dirty, but it all emanates from the mind. Once you look beyond such things which usually keep the well-heeled folk from visiting these areas, you discover the underlying charm, which needless to say is quite underrated. We prefer malls over culture. Meh.
A group of eight food and drink enthusiasts gathered to learn a thing or two about tea from the very experienced tea taster Mr Sanjay Kapur who also happens to be the owner of the shop. Skeeter’s been meaning to hear him talk “tea” since a long, long time. And sometimes you get things you ask for without having to bat an eyelid like Skeeter did. Mr Kapur touched upon a few important points which the emerging category of health conscious Indians are curious to know. The average person may however go about drinking his cuppa without having to care much. Skeeter is enlisting a few points touched upon by Mr Kapur for those who’d like to dwelve deeper.

Tea and Caffeine

250mg of Caffeine is the limit beyond which the American Psychiatric Association (APA) draws a line.

How much tea is enough or good?

It can be concluded that the regular intake of five or more cups of tea per day facilitates healthy ageing – Dr H. Weisburger. Institute of Cancer Prevention, American Health Foundation.

The average tea cup

The average tea cup contains 25mg Caffeine. The average cup measures 150 ml approx. The average tea bag contains 2mg of tea.

The black tea or green tea debate

There is no real evidence that signifies green tea to be better than black. In fact, Sancha’s First Flush Darjeeling Black Tea selection which Mr Kapur describes as world’s finest Darjeeling cuppa is very high in anti oxidants. It turns out that the PM took this tea as the Indian State’s Gift to the Emperor of Japan early this year.

We tasted the Masala tea, the ginger tea and the First Flush Darjeeling Black Tea by Sancha. Skeeter quite liked the ginger tea without any added sugar or sweetener. And she is certainly going back for more.

More about Aap Ki Pasand
Locations:
Darya Ganj
Santushti shopping complex
Gurgaon (coming up very soon)

Tasting
Go to the tea boutique and taste your cuppa free of cost and pick what you like.

Recommendations
Besides the First Flush Darjeeling Black Tea, Skeeter recommends the ginger tea and the Jasmine tea pearls (a botanical blend).
Besides, there are several other blends that come packed beautifully, with a very Indian feel to them. They make for a great gift for the festive season or if you are travelling abroad and want to gift a something “very Indian” to your friends and relatives. Take your pick.

Guppy by Ai: talk of the town

To eat a different cuisine, and that, to a heartful doesn’t happen very often. It happened at Guppy by Ai. Chef Vaibhav Bhargava and manager Gulzar, our hosts for the evening explained that at Guppy by Ai they serve their take on traditional and contemporary Japanese cuisine with slight modifications to suit the Indian palate. The new menu, he goes on to explain, was a result of old favourites from Ai and the innumerable food tastings that happened at the restaurant before they opened doors to public. No wonder their menu is full of wonderful gastronomical surprises for the vegetarian taste buds. Skeeter for sure will be seen eating there more often. Chef Vikram Khatri who heads the kitchen was unfortunately not present on the night Skeeter visited.

Guppy is already the talk of the town as Skeeter spotted the who’s who of town on the night of her visit. Chilli garlic flavoured edamame kicked off our evening. The edamame bean pods are usually boiled and salted but the Chilli garlic rendition of Guppy by Ai lent it a different note altogether. A must try. Next, came, a very fresh Guppy house salad with Zucchini ribbons, carrot ribbons, thin slivers of beet, bamboo shoot, bits of broccoli and palm heart tossed in karashi mustard, finished with a sprinkle a roast sesame seeds.
Rice paper vegetable rolls which had shredded vegetables and lettuce, wrapped in rice paper followed with yuzu kosho sesame sauce. The presentation was what fascinated Skeeter. Caramalised onion slivers plated in a way that they looked like a leaf! Ask for the Rice paper vegetable rolls and the house salad if you are particularly watching your weight. Anyone who indulges in the Sushi is not vegetarian debate, MUST try the tempura Sushi here and decide for themselves. There is a Sushi counter in the dining area where you can watch all the action live.

Chilli lime dressed Agedashi Tofu was the next to have Skeeter floored. Agedashi Tofu is traditionally served after it is cut into cubes, dusted with cornstarch and deep fried. It is then served placed on hot broth. This one had a tangy chilli lime dressing and a little salsa on the top and was served aka oroshi (a Japanese radish condiment) and dashi sauce. I’ve had better versions of the Miso soup elsewhere about but the Crisp vegetable Harumaki was a relevation: Baked filo pastry with a stuffing of shredded vegetables. Crisp on the outside with tender, flavourful vegetables inside; this top notch dish was presented strewn with pearl-like corn. It can be served fried also, if one requests (but I wonder who’d do that and why?). Impeccable plating clubbed with outstanding flavours. A winner, this. The presentation of all the food we had matched the equally delightful decor. Origami paper used as lampshades, metal lion fish lights, Japanese dolls and other Japanese artefacts placed all over the restaurant showcase the effort put in for doing up the place.

The rock corn tempura stole Skeeter’s heart. It was served with a Sriracha spiced mayo that teased the tongue gently. The Teriyaki glazed artichoke and Tofu set made a good pair with the garlic fried rice which Skeety really enjoyed. End your meal with a Yuzu lemon cheese cake which has a splendid Kaffir lime glaze on top of it, or opt for a warm carrot cake with a cream cheese drizzle. The warm carrot cake was ethereal. Served at an excellent temperature, this sublime cake was spiced with cinnamon and was a great finish to a phenomenal meal.

I’ve also had people sing praises about Guppy by Ai’s gorgeous Black Cod plated on a hot stone, the Ramen that is served in a broth that take 72 hours to prepare and excellent Pork Belly. But more about that later.
Address- 28, Main Market, Lodhi Colony, New Delhi
Timings: 12 to 3.30 and 7pm to 1am
Lunch for two w/o alcohol: 1500 ++
Dinner for two w/o alcohol: 2000 ++
For Reservation – 01124690005/6, +919650185005

Diva Kitsch

As newbie restaurateurs queue up to feed Delhi’s belly, Diva Kitsch starring Pan Asian fare by Delhi Diva Ritu Dalmia opened its doors to Dilliwallas. For someone who is more than possessive about her babies (she refers to her restaurants as that), and is very well travelled success is the only invincible outcome.
Diva Kitsch, the current Delhi hotspot is artsy, is chic, has better service, dishes out impeccable food and offers non-intimidating yet elegant presentation on your plate clubbed with ambience that soothes. It also reiterates Delhi’s (and more importantly Dalmia’s) potential of serving some of the finest non-5 star fare in town. At Kitsch, if you can, make a reservation and ask for a table by the window, before you go. Go for lunch, if you like things bright with a dash of sunshine, and go for dinner if you are a Delhi lover, and love to watch Delhi’s heart beat at night. The view is spectacular. The night Skeeter visited it was raining cats and dogs and was the best possible time to visit. Pray for rain before you go and it’d be even better. Promise! But go you must.
Skeeter arrived at what looks like just a house converted into a restaurant on the main road of Defence Colony. There is of course Kitsch on the ground floor. Move further and you are enticed by the astoundingly massive floral decor and a huge chandelier; climb a few stairs, and you have already started soaking in Diva Kitsch environs.

The courses are divided into Small Plates, Big Plates and Desserts just like Cafe Diva at GK 1. The menu is detailed, and has a wide range of choices. Even for a vegetarian who has comparatively less variety to pick from, Skeeter is not complaining. One gets to pick their favourite local veggies and Diva Kitsch transforms them into a dish from another region of the world for you. You may recognise the vegetable but your tastebuds will definitely be in for a surprise.The liquor license will be in place soon. The beverage menu is pleasing with an array of teas and coffees on offer.

Why Pan-Asian?

Ritu’s favourite countries in SE asia are Indonesia and Thailand. After having successfully run the show at some of the best Italian restaurants in Delhi, including the one at the Italian embassy she came up with Diva Kitsch as she says she needed “something to stimulate me, so doing a totally different cuisine was like learning a new language, or going back to university.”

Vietnamese rolls

The Vietnamese rolls reminded Skeeter of Kylie Kwong. For no apparent reason really, but the texture, the freshness of the ingredients, the cuts, the whole experience. They were served with nahm jim (a popular sweet chilli sauce from region). Highly recommended. In fact, Skeeter was about to order another round when she stopped short and ordered Crystal dumplings.

Crystal dumplings with Chinese greens and water chestnuts

Four crystal-like pearls came seated atop a banana leaf inside a bamboo steamer along with Nahm Jim again. The dumplings reminded Skeeter of Kwong again as she has grown up watching the woman steam the most delectable dumplings in those.

Young Jackfruit curry with fresh red Chilli and crispy Ginger served with rice noodles

This one comes with an in-house endorsement (as ‘recommended’ on the menu). A must try for the vegetarians – the menu says. And why not! Here’s how Skeeter thought the jackfruit curry was assembled: Young handpicked jackfruit cut into cubes and boiled with spices to infuse a flavour that would remind any non-vegetarian eating it, of, mutton. The jackfruit is then simmered in a yellow curry and served with rice noodles. An immensely gratifying dish.

Udon noodles in a mushroom broth infused with black Pepper and Sesame

Skeeter has a thing for Udon noodles. The texture is somehow very, very soothing to the palate. The noodles are wholewheat and when clubbed with the right kind of soup/broth they make for a superb, filling comfort dish. They are mostly served as a part of a soupy dish. Diva’s take was a very, very fine version of this rather simple dish. A light broth, with robust shiitake stock and undertones of garlic, spiced to perfection with udon noodles and shiitakes thrown in. The portion was HUGE. A meal in itself (think soup and noodles). Come winter and this dish can be decorated with florets of broccoli for more texture and some colour.

Diva Kitsch, bowl, udon noodles, shiitake

Roti Bawang- Malaysian flat bread filled with Onions, served with Spicy Sambal and green curry

One bite of Roti Bawang will immediately make you think of home, of ghee, of crispy paranthas. It is a cross between a parantha and a Kerala porotta. Super crisp, thick, onion filled delight this. Though, this is a Malay flatbread sold at Mamak stalls in that country, it certainly has strong Indian influence. The spicy sambal on the side is Diva’s take on sambal sans the fish sauce. It is tangy n hot and goes so well with the Roti Bawang. The green curry on the side is coconut based and explodes the flavours of kaffir lime leaves, green chillies, lemongrass, galangal and perhaps some coriander root in your mouth… It is rather invigorating. That said, even if you have the Roti Bawang on its own minus the curry and the condiment, you will come back yearning for more.

An accompanying non-vegetarian highly recommends Lamb, Potatoes and baby Onions stewed in Massaman curry, wok fried greens or mash. Also, Ritu’s version of fish n chips was spectacular. It comes plated well with a small bucket of fries and edamame beans on the side.

Jaggery crème brulee

The dessert is a well-thought take on mishti doi topped with a crisp layer of jaggery toffee sheet topped with a nest of spun sugar for decor(signature Diva style). Skeeter can go on but this wonder is better tasted than read about.

Diva Kitsch, jaggery creme brulee, spun sugar

Diva Kitsch, delhi, jaggery creme brulee, dessert

Ritu Dalmia is a gracious host and personally took care of what came to our table. As with all other Diva branches, she likes to know what people order and if she does not like it, she’d make suggestions (rather reinforce them). With the food you have at any Diva outlet, comes free, the education that Ritu imparts. She tells you what exactly goes into your food. Skeeter suspects it is Dalmia’s mission to tell the diner about what goes behind those delectable meals. What a deal!

Where:

D 17, Besides Petrol Pump, Defence Colony, New Delhi

011 40648861

Pennywise: Approx 3,000 for a meal for two without alcohol

Of jams and post-its

Dear readers,

It has been a marvelous journey on Delhi Foodies’ Zone so far. Skeeter loves the appreciation mails, the queries and feedback that you guys keep sending every now and then. Keep them coming. It is fun to interact with you and this communication gives Skeeter a perspective on what you want to read and what you don’t. Today, Skeeter wants to share with you a really cute and heart-warming post-it that a dear friend sent across. Thank you!

Delhi with a view

Skeeter’s dream Delhi house would have a lot of natural light, a lot of greens (with maybe a patch of thicket) and a patch of an organic kitchen garden. The kitchen garden would overlook a pebbled path with some bright garden umbrellas planted here and there for a nature-packed cuppa in the morning, a glorius lunch in the afternoon and a humble bar-be-que at night. While all that may be a little far-fetched to call hers forever, Skeeter does sometimes hop, skip and jump to Lodi -The Garden Restaurant for a meal. Last Saturday, was one such occasion.

A welcome shot of the seasonal mango panna perked Skeeter up as she flipped the pages of the menu. In no mood for a particularly heavy meal, Skeeter began with the Lodi greek salad with a lemon dressing (Rs 395). A salad can only be right (crisp and fresh) or wrong (overdressed and wilted) and this one was right. The salad portion was big with lettuce, bell peppers, assorted olives and some feta thrown in and tossed with a lemon dressing. Skeets went on to have the Mezze platter (Rs 595) instead of a full fledged main course and was happy with her order. The Mezze came in an oval dish with fresh pita, hummus (a perfect blend of flavours), tzatziki (fresh and creamy) and baba ghanouj (just the right texture). Different preparations of the falafel always intrigue Skeeter. Some are too dry but taste good, some are soft and fluffy. The one at Lodi was shaped a tad different and took Skeeter back to the kuchas of Chandni Chowk where she has some of the best kalmi vadas (more on that later). The falafel tasted somewhat like the kalmi vadas and the texture was nice (neither too soft nor too hard). The accompanying spanakopita was nice and crisp on the outside, tender and bursting with flavour inside.

Next came the dessert platter (yes a full dessert platter with a slice each of the sinful array of desserts). Skeeter picked the mango cheesecake. The cheesecake was nice in texture albeit a tad less flavourful, or so thought Skeeter.

Dessert usually ends a meal, but Skeeter couldn’t leave without sampling some of the products Lodi stocks at their Deli. The onion jam was deelish. A must buy, especially when you lead a hectic life and would want to save yourself all the trouble and labour that goes into making it. Skeeter, of course, makes it at home and it is a big hit. Also, try their organic mustard oil (Rs 200). Skeeter had been looking for the same for a while and found it here. Apart from these there are some pates, dips, pickles, preserves, flavoured oils and salad dressings to choose from. Skeeter has heard that much of the food you eat at Lodi, is grown at the farms owned by them and is organic. The mangoes used in the cheesecake were organic as well. That the tribe of restaurants in Delhi is slowly but steadily moving towards Organic, is a sign of good food returning to our tables.

And the last word: do try out the carefully crafted breakfast menu (popular among with expats in Delhi and backpackers on a stopover). They have some interesting tea blends, coffees, buttermilk, juices, jams, porridge, waffles, pancakes, muesli et al.

(P.S. Though I am a patron of Lodi, I was invited by the team on this particular visit.)

When Skeeter met David Rocco

It is mid summer in Delhi and Skeeter’s pasta love is beginning to warm up. 20 minute pasta dinners that can double up as breakfasts are the best way to ensure least time spent in the kitchen. Pasta thoughts led Skeeter back to a lunch with chef David Rocco, who is widely acclaimed for his Italian style of cooking. Though this luncheon happened much earlier, if you can recall an experience with profound thoughts, you can bet it was a great one.
A bunch of bloggers gathered at West View, ITC Maurya for a meetup with the chef who claims he’s not a chef, he’s Italian! There are a few things that would draw one to David Rocco’s food shows. There is some country music thrown in the shows for sure, David loves interacting with locals and trying out their recipes and all the shows are shot so well that you almost want to be at the place which Rocco is showcasing.
Cut to the event. Predictably, the conversations revolved around food. While David Rocco told us about his tryst with Indian food and Indian oils, we quizzed him about which olive oil should one really pick up. David told us that he loved the unique flavour and the pungency of Mustard oil, though his loyalties still lie with Olive oil. He went through the whole cycle of attaining mustard oil- from farm to bottle. Skeeter personally prefers mustard oil and all things mustard. Once a person realises the depth and flavour mutsard oil can give to a dish, there is no looking back. David also shared how Italians take some days off work and go olive-picking and they are paid handsomely in hold your breadth: Olive oil! Ain’t that cool now? It is these nuggets from various travel tales of a person that make great stories and great experiences.

Having arrived at the hotel a little early, Skeeter and Anita got time to soak in one of the best views of Delhi from the rooftop balcony of West View. Delhi never appeared prettier and so green. We were joined by other bloggers soon. David joined us at the table a little later. Though David didn’t cook for us that day, the recipes of the food that we had at West View that day, were all his. Chef Manisha Bhasin of ITC also joined the table, adding another star to the conversation. We began with a Neapolitan style pasta with chunks of eggplant and mozarella sauce (Rigatoni con Pomodori e Melanzane) which was simple and delicious. I could have had endless helpings of the same. It was paired with Fratelli Sauvignon blanc. Skeeter like Fratelli from the selection of Indian wines on offer at wine stores. Next came the Beetroot Risotto, so well plated that Skeets could just laminate it and frame it on her wall. Skeets managed to do better. She took pictures of it. Grin. Perfect pink in colour, the Risotto came with such gorgeous sides of broccoli doused in olive oil and the cutest baby carrots for company. It was paired with Fratelli Sangiovese. Skeeter loved the bite of the Risotto to bits. Perfectly cooked. Next came the Dolce, which should’ve been the star of the meal, but were sorely disappointing. Will skip writing about it.

All said, it was an afternoon well spent. David Rocco is a charming and talented chef. Oops Italian! From plucking and eating lemons, skin on in Amalfi episodes to tossing pizzas with two chefs in another episode and then the drunken spaghetti episode, he’s fun on TV and in real life.

He was in India to shoot for the Indian chapter of his show, so we will get to see more of him on TV, and that too in familiar locales. Skeeter is looking forward to it! It was fun meeting Ruchira, Deeba and Sangeeta again.