Good Eating Places Around? (page 2)

Recently, one more eatery was added to the list of the food plazas of the National Capital Region of Delhi. And if you are in a mood to enjoy a kabab buffet for dinner then try out the recently opened The Great Kabab Factory at Gurgaon's Hotel Park Plaza.

Here more than 200 varieties of non-vegetarian and vegetarian kababs are on offer. Leading the list are royal shahi gilauwat kabab, better known as galouti kabab, the legendary Kakori kabab, pather ka kabab, which is said to work as an aphrodisiac. The vegetarian varieties include subz galouti, achari paneer tikka and subz aur mewe ki seekh.

• Some truly tasty Indian cuisine like Dal Makhni, Paneer Sabzi, Tofu Butter Kofta, Masala Chana along with a special seasonal vegetable of the day with jeera rice and choice of rotis like butter naan/plain roti/butter roti/tandoori parantha will adorn your platter.

This offer is available between 12 noon to 3 pm at Nirula's outlets in Ashok Vihar, Bawa Potteries (Vasant Kunj), Defence Colony, Gole Market, Karol Bagh, Mayur Vihar, New Friends Colony, Pitampura, Prashant Vihar, Preet Vihar, Rajinder Place in New Delhi. The offer is also available in Ghaziabad (RDC); Faridabad (Destination Point), Sector 31 and Sushant Lok in Gurgaon.

"Pandit Ka Dhabba" and "Sardar Ki Jalebi" ki Dukane in Old Gurgaon Market.

One is the "Pandit ka Dhabba" where they serve without asking, because they make just one dal and one subzi! Of course you can get curd, salad, Bisleri, etc. which they will gladly procure from the neighboring shops.

And then is the "Sardar ki Jalebi" right next to Dhabba, both of which are next to the Ram Lila Ground, near Post Office, in the Old Gurgaon Market. He serves nothing but Jalebi.

The good news about the 70-cover NTC is that it's airy and full of natural light. There's cheery artwork on the walls and a huge central flower arrangement that towers over the salad buffet like a reigning deity. The bad news is that the executive chef recommends the buffet to us. Hmm, no signature dish? No house specialty? Catch any self-respecting maestro not pushing his own brand of magic! Chef Wadhera hastens to say that he's put in a great deal of effort into his buffet therefore... Point taken, we dutifully start off at the salad counter that appears to hold out promise. It's only when I discover that the balsamic vinegar dressing is loaded with bhuna zeera and chaat masala, that I do a double take. "Just to spice things up," the maitre d' says helpfully. Don't mess with the balsamic I want to wail. But a quick round of the other things on offer proves that the dominant flavours are desi-from the channa salad to the chicken chaat. Even the Tex-Mex section looks suspiciously like it belongs to our part of the world. Raw onions clearly rule the day--they're in practically everything! (Will restaurateurs, especially those who cater to the office crowd realise how responsible they are for the monster breath that non-kacha-pyaz eaters like myself have to put up with?)

Moving on to the main course there's a selection of six vegetarian and six non-vegetarian dishes to choose from. This part of the buffet I have to admit is really not bad. Choices range from the butter gravy/ korma variety to continental options like grilled lamb chops and pasta. There's also an above-average biryani as part of the deal. That said, NTC perhaps makes some of the best rotis that I've had in a long time--they're a manageable size, and nicely crisp instead of the doughy breads that one is usually handed. The a la carte menu features coffee shop regulars like fish and chips, burgers and club sandwiches and Indian favourites like Goa Fish Curry.

The bottom line is: don't go looking for a gastronomic orgy at NTC, but the ambience is pleasant-the owners have spared no expense on creating a high-end look-the service is friendly and you can get a drink. Certainly visit if you live in Gurgaon. Would I drive all the way from Delhi? I'm not so sure about that one!

source cities.expressindia.com by Anjali Abhyankar

Chef Gulam Rasool, the renowned chef, creates his culinary masterpieces at the Bristol Hotel, Gurgaon.

As we walk into "Zaffran" the original Indian cuisine restaurant at Bristol hotel, Gurgaon, an old chef adorning grey beard is seen in the exposed kitchen. Yes, he is none other than the renowned and the very famous celebrity chef from Lucknow, Gulam Rasool. Talking to him for an hour about his life full of achievements and accomplishments is an experience in itself. Even in the dusk of his life, his enthusiasm and energy makes an impact. Chef possesses a very pleasing personality. His Lucknawi 'tehzeeb' gets reflected in the way he talks. Modestly, he remembers the old times at Lucknow when he started as a helper under the guidance of Ustaad Hazi Ishaque. This was the time when his contemporaries were attending school. For about fifteen years, he toiled just as a helper but soon cooking started sinking in his soul and he got passionately involved with Awadhi cuisine.

Hailing originally from Bahraich in Uttar Pradesh, Gulam Rasool under the guidance of his Ustaad learnt the intricacies of the art of cooking. He excelled in Awadhi cuisine and made waves with his specialties like Kakori Kebab, Galawat ke Kebab, Rogan Josh and Lucknawi Pulao-to name just a few. Chef Rasool was appointed in Maurya Sheraton, New Delhi where he worked for almost fifteen years. He remembers all those years with a sense of pride as he cooked for many celebrities. In his own words, he earned a lot of respect and fame at Maurya. Chef than moved to Holiday Inn, where he worked for five years. Here, he was closely associated with the late Prime Minister Rajiv Gandhi. He recollects, "Everyday we used to send lunch for Shri Rajiv Gandhi. However one day it was told that the lunch was not required. But at the last moment a message came to get the food ready. I asked all the other chefs in the kitchen to leave and after twenty minutes when I called them, they were pleasantly surprised to find eleven items ready to be sent for the lunch."

On being queried as to what makes his preparation mouth watering and simply divine, he replies "God has bestowed his good wishes on me. Hard work coupled with dedication has brought me to the stage where I am today. There can never be any substitute for hard work. I have never compromised with my religion and honesty." Surely, this honesty gets reflected in all his preparations. When he talks about food, the passion is there for everybody to see. He has full faith in God and says 'Bismillah' before starting on a new culinary experience.

Aroma provides a beautiful ambience for either a cozy private meal or a catered public party.

Aroma is a brand name of the Aroma Group expanding its hospitality to the people. It is a state of art theme Restaurant located in Gurgaon with finest Indian Delicacies to offer with many more to come from its Kitchen for its authentic yummy food, great village like ambience and above all, very reasonable prices. Aroma Viilage, a food joint set up and run  by the Aroma Hospitality and Supplies (P) Ltd in the heart of the Gurgaon; Close to Sec 14, near to Udyog Vihar Opp. LT. Atul Katariya Circle, old Delhi Road  Gurgaon.

Aroma Village is formed on the Village ambiance  theme, complete with mud walls finish with good air conditioning . As you enter, you are instantly taken into a combination of modern as well as rustic and ethnic settings. Aroma Village offers a very peasant and different experience for those who love dining out.

The food is simply great with veg as well as non-veg offerings. The chef Jagdish recommends Tamatar Ka Shorba is A refreshingly delicious soup made from fresh tomatoes with Indian spices and coriander . Daal Soup is Specially prepared delicately spiced lentil soup with mustard seed sautae.Dahi Ka Shorba is Beaten yogurt tempered with cumin seeds, turmeric and green chilies .Murg Ke Tikke is Tender pieces of boneless chicken marinated with our special spicy ingredients and broiled in the Tandoor. Gosth Soola Tikka is Medallions of beef tenderloin broiled in the Tandoor, served with mint sauce, In starters, are worth a trial.

The food is simply great with veg as well as non-veg offerings. In starters, the 'hara-bhara kebab' and 'tandoori vegetables' are worth a trial along with cool 'Jal Jeera' and 'Aam Ka Panna'. In winters, 'Murg Shorba' and 'tamatar Shorba' are also on the menu. Although there is limited variety to choose from for the main course, yet 'Gatta-Kadi', 'Saag-Paneer' and 'Dal Makhani' are truly good. 'Dhaba-Meet' is very popular among the non-veg lovers. Also, there are combos available like 'Rajmah -chawal' et al. However, the highlight remains, the mega sized lip smacking stuffed 'Paranthas' with a wide variety to choose from. The food is really delicious and very reasonable. It comes as a true value-for-money.

The joint, which was inaugurated by the pop star Daler Mehndi is packed to its full even in weekdays. The speciality of Pindi Village, an addition to the Grand Vatika restaurant near the well-known Leisure Valley , is that it has successfully brought the ambience of village and its prototype house by providing an ideal setting. Spanning over about 400 sq ft, it is divided in three sections. The first part has a set-up like a village restaurant with the furniture identical with the theme with 'khatiyas' and all. The interiors have an ethnic touch. One can enjoy food here with star-lit night scene, just like the villagers have alfresco dinner. The second section brings one near the fields in a village. The third one has thatched roof with thick mud walls to bring alive the village home.

To give an all-out ethnic impression, all attendants in the joint don ethnic outfits. The main highlight of the restaurant is the changing weather effect in a village. Pind Balluchi is designed by a Bollywood set designer, having two looks: The night look, where the sky suddenly lights up with stars and a full moon; and the day look, which simulates green fields. The former also displays a road-rickety electric poles and all-disappearing into the hinterlands of rural Punjab, complete with 3D effect. All in all, Pind Baluchi, is worth a visit and the unique charm of the place will make you a frequent visitor.

It is alleged that a promised multiplex at Sahara mall never came up. “I opened the restaurant banking on the multiplex,” says P.S. Malhotra of Crave. Sagar Ratna’s Kuldeep Gupta complains:

• “Sahara made false promises... Now they don’t even take our calls.”
• The Sahara management doesn’t accept blame. “Restaurants are closing down because they can’t pay the rent,” says a top honcho of the mall.

• Says Baljeet Singh, VP, MGF: “Restaurants are shutting down because the quality of food isn’t up to the mark.”
• Francis Kuok, director of Fayian (Sahara) disagrees: “If our food is bad, how come our CP outlet has been doing so well for 15 years?”

Says Sayeed Sherwani of Rodeo (MGF): “Rents are charged on super area, not carpet area.” Which means restaurants pay rents not only for the area they occupy, but also for corridor space and the atrium. “Besides, maintenance charges increase every six months,” adds Sherwani who also owns CP’s popular Rodeo. Restaurateurs say that rents are steep (roughly Rs 17/sq ft for a 2nd floor space; more for ground floor, front-facing spaces).

Also, fewer people are now travelling to Gurgaon for pleasure. “With malls coming up in the city, footfalls have decreased,” says Joydeep Ghose, operations manager of the now-defunct Magnet (MGF). “We couldn’t survive only on call centre parties.” Also, traffic is so bad on Mehrauli-Gurgaon road — especially the mall mile — that few Delhiites prefer to travel there for dinner. “And Gurgaon’s population isn’t enough. Hundreds of houses are still lying vacant,” says Sarid.

A sweet and sour samosa chaat with chickpeas and potatoes at Bengali Sweet House, in Jersey City. (Tony Cenicola/The New York Times)

ASKING Indians in America about chaat, India's national snacks, is like asking Americans in India about burgers: the word unleashes unbearable cravings, nostalgia and homesickness. "I remember going to Kwality Snacks for papri chaat when I was a boy," said Gandar Nasri, 74, a retired New York City taxi driver, who moved from Delhi in 1955. "Nothing will ever taste like that again."

Taste a good chaat, and you understand why it is not soon forgotten.

Chaats are jumbles of flavor and texture: sweet, sour, salty, spicy, crunchy, soft, nutty, fried and flaky tidbits, doused with cool yogurt, fresh cilantro and tangy tamarind and sprinkled with chaat masala, a spice mixture that is itself wildly eventful. The contrasts are, as one fan said, "a steeplechase for your mouth," with different sensations galloping by faster than you can track them.

All Indians in America are homesick for the same thing, said Mitra Choudhuri, a software engineer from Gujarat, who lives in Fort Collins, Colo. "There is no chaat here, only curries," he said.

But in the New York region that has finally changed. In Jersey City the Little India strip on Newark Avenue is lined with places for chaats and sweets, while only one restaurant serves the rich curries familiar to most Americans as Indian food. (Indians call those dishes Punjabi, after Punjab, the northern region where they originated.) In Jackson Heights, Queens, signs for new chaat menus flutter from many awnings, reflecting, according to Sanjiv Mody, an owner of Rajbhog Foods, a growing insistence by Indians in America on the authentic foods of home.

"Bombay Chowpatty" in DLF Galleria brings delectable food of Mumbai to Gurgaon.

It is not the very famous Chowpatty Beach of Mumbai but the delectable food of Mumbai which has come to our very own Gurgaon. The truly innovative restaurant in DLF Galleria is serving most authentic Mumbai fast-food. Recently opened by Puja Dhawan, a first generation entrepreneur, the restaurant is unique with regard to concept as well as décor. As you enter, the life-size posters of Bollywood and the hustle-bustle of Mumbai makes an impression. Done in warm colours of red and yellow, the warmth of the place immediately catches your attention.

The restaurant serves all fast-food items. However, the very special ‘Vada-pav’ or lip smacking ‘Dahi Batata Puri’ are not to be missed. They immediately tinkle the taste-buds with the original Mumbai flavour. Those who do not want to go away from ‘saddi Dilli’ taste can savour mouth-watering ‘chola-Bhatura’ which according to Puja are served with original old Delhi flavour. Very recently, the restaurant has started serving ‘Laccha-Tokri’ and ‘Raj-Kachori’. As Puja says, “ My aim at the moment is to maintain consistency and quality. Also, we are gradually improving on the sevice time. Like, I make sure that a Chola-Bhatura does not take more than 7 minutes to be served.”

The restaurant boasts of an open Kitchen which is usually hard to find in a fast-food restaurant. The main emphasis is on hygiene and value for money which is very much evident. The highest pized item is Pizza at Rs. 60. It may not compete with that served by global brands like Domino’s or Pizza-hut but is reasonably good. Also, the highlight of the restaurant are fresh fruit ice-creams.

The restaurant located in DLF Galleria is worth a visit. It is perhaps the only fast-food eatery in this area. Gurgaon has growing numger of eating places. Probably, Restaurants servin all kinds of cuisines can be found here. Bombay Chowpatty is one of them. The proud owner, Puja Dhawan eventually wants to set up hygienic and air-conditioned Chaat-kiosks throughout the city. Right now, she is leaving no stone unturnes in making ‘Bombay Chowpatty’ a huge success.

China Club in Gurgaon for a taste of China Town.

Finally there is a restaurant for the gourmet who wants to try out some lip-smacking Szechwan cuisine. In a country that's stuck in the confines of Chopsuey, Chilli Chicken and Manchurian, China Club, in Gurgaon near Delhi, has brought in a breath of genuine Chinese air.

The recipient of the Best Chinese Restaurant Award 2004, this is a stand-alone fine dine restaurant that serves authentic fare with attention to detail. A speciality Szechwan restaurant it was created with a very simple concept in mind — to give discerning palates a culinary experience away from the confines of five-star pricing.

The first thing that catches the eye is the décor. The place is tastefully decorated with subtle Chinese artefacts that conform to the laws of Feng Shui. There are the three rings of fortune in the shape of coves in the ceiling, the nine Chinese lights hanging from the coves and vases of bamboo stalks.

Noida:

• The Noida Golf Course comes with a fee of Rs 2.5 lakh. The membership is at the discretion of the Noida Authority chairman and limited to IAS, IPS officers, top businessmen and MNC executives.
• The Sector 15A Sports and Cultural Club comes with a fee of about Rs 2 lakh.
• Other clubs have also come up in Sector 26 and Sector 29.
• Greater Noida has Jaypee Greens that comes with a tag of Rs 4.75 lakh.
• Two other clubs have come up at Greater Noida — Gymkhana and Heritage.

• Punjabi Bagh club. While 60 per cent of its 5,000 members are colony residents, the remaining come from nearby areas. "Though we have closed membership enrollment for outsiders, we are flooded with requests from people of nearby places," says club president Sushil Gupta. <;o> The Gulmohar Park club in south Delhi has got over 125 people waiting to get membership. The club charges over Rs 40,000 and follows a strict procedure for selecting members.
• Two clubs in south Delhi alone — Panchsheel Club and Sarvpriya Club — are fast gaining popularity.

Ambience of The Fox, Gurgaon.

For Reservations at the Fox please call (0124) 256 0056.

As you enter The Fox in Gurgaon, you will see the restaurant's art gallery with a collection of wildlife paintings on display. These are a feast for the eye. Locating the restaurant shouldn't be a problem, as it is housed in Vatika — First India Place — in the heart of the city. A breathtaking, ornate designer bar stands as the grand centrepiece. With its soothing lights and stainless steel finish, the bar immediately casts a spell on you.

The restaurant can seat about 100 people. Elegant furniture and furnishings match the marble and wooden flooring.

Another interesting feature of the restaurant is the absence of `solid' walls anywhere inside, which complements the theme of the décor — fluidity. While two of the walls represent the Northern and Southern hemispheres — an effect created by the use of flickering lights — the third wall is a glass curtain, and the fourth is a wooden wall with display panels for artwork. The credit for the décor goes to Viren Wakloo, principal architect of Matra Architects.

Guests are also treated to live music played by a band. On Tuesdays (known as Tully Tuesday) the happy hours begin at 8 p.m.

As you settle down, a waiter greets you with a warm smile. The menu is so extensive that it can quite confuse you — from aperitifs to branded scotch to vodka and cognac, it's all there. We ordered our scotch and pina colada and allowed the soothing décor to take over. Next we turned our attention to the food — which the Fox is famous for, and found a menu for its one-world cuisine. "The food evolves in tandem with our chef's passion, dissolving all perceivable boundaries between cuisines... . and varied textures and colours paint a vivid picture on your plate and the taste leaves an indelible mark on your palate," says Head Chef Sanjeev Takyar.

Once you are through with the drinks or starters, you can move on to the main course and take your pick from a menu that features delectable fare from all over the world. You could pamper your palate with a Thai delicacy in the first course and then dig into continental delights in the next.

Among the continental non-veg, Zurich chicken and lamb burgundy were my favourites. Chicken Adobo, an Indonesian delicacy, could be another dish worth trying. Coming to the dessert — whether it is the decadence of dark chocolate or litchi coupe or shahi tukra, you have it all here.

Chief Chef Balasubramaniam from Tamil Nadu, and his colleagues will cook dishes of four south Indian regions — Karnataka, Kerala, Andhra Pardesh and Tamil Nadu — for the people of Lahore. Mr Subraminiam said, “In many south Indian dishes, ingredients like cumin, pepper, coriander, cinnamon, nutmeg, red chilies, cloves and garlic are used.”

On the opening day of the festival, there will be a south Indian classical dance performance. The festival, Solidarity with a Southern Twist, will continue from September 4 to 17 at Pearl Continental Hotel.

• Restaurant search at NDTVCOOKS.COM It has a thorough listing with reviews and much details about the eating establishments. Probably the best resource on net so far.
• You will find another restaurant portal at Aroundtown.com - Delhi's Premier online cityguide and lifestyle Portal.
• A good listing of bars (primarily in Delhi) is at Tulleeho : Bar Reviews : Delhi
• A very comprehensive listing but without much details is at Yellow Pages - Gurgaon - Haryana - Restaurants - India
• An article form Hindustan Times carries details about eating joints in the malls Ready To Cook, But Not Many To Serve : Smartzone : HindustanTimes.com
• Here is a Top listing of Eating Place in different categories from Hindustan TImes Party toppers : Smartzone : HindustanTimes.com
• Another List of top Eating Places from HT - Gourmand’s choice : Smartzone : HindustanTimes.com

To be branded Gopaljee Happy Hours, the stores will be positioned as family joints which serve ethnic and Indian food a la Haldiram. To test the concept, the company has opened its first outlet in Gurgaon while the second will open next month in Delhi. “We have spent about Rs 3 crore so far on these two outlets, and we plan to further invest about Rs 15 lakh on each outlet we open,” GK Dairy & Allied Products director RS Dixit said.

In the current year, the company plans to open six company-owned outlets in Delhi and the national capital region (NCR). The company already has 24 outlets in Delhi and the NCR region which retail its dairy products. GK Dairy has also set up its first centralised production unit at Tughlaqabad in Delhi.