Gastronomic Spectacle At The Sky High...

The Sky High at the revamped Ansal Plaza has an apt because it boasts of one of the most spectacular views, being a rooftop restaurant, occupying the third floor and a picturesque terrace.

There are quite a few decent terrace eateries in Delhi and The Sky High has to be one of the best of the lot with its vintage lamps, pebble-laden walkway, vaporizers, and even fountains at one corner of the terrace.

Apart from the nicely done ambiance, the food is fantastic and there is foot-tapping music being played by their in-house DJ to enhance the experience. I was here last weekend for lunch and even spotted a band prepping up for their performance later in the night.

The Menu has a considerable variety showcased across a multitude of cuisines - be it Indian, Italian, Oriental or Mediterranean. The nomenclature of various sections is also quite catchy.

Here's a lowdown on the dishes worth a try at The Sky High.

Too High To Care (Mocktails / Shakes):

Peach Treat as the name suggests was a peach based concoction that was smooth on the palate.

The Sky High was a potpourri of fruits blended with Vanilla ice-cream.

Black Currant Shake was high on the berry flavor and was a somewhat thick shake done right.

Travellin' Light:

Cajun Fishy Bites were crisp and flavorful when paired with the in-house tartar sauce.

Flying Sky High:

Harissa Grilled Prawns were high on the flavor and had been aesthetically plated with grilled veggies.

Grilled Sole had a generous layer of Almond Butter Sauce with a crunch that lent the dish a different level altogether.

Provencal Baked Red Snapper was sandwiched between a tomato-based ragout and a spinach-based sauce and the chunk was altogether melt-in-mouth.

Shakahari Vegetarian: 

Akhrot Aur Subz Ke Seekh is one of the well-received dishes from their Indian Cuisine section, and I could taste why it is so. The crunch of walnuts paired with the vibrant hues of veggies was what had elevated the dish.

The Indian Road Runners: 

Chutney Wali Whole Baby Pomfret was a Main Course preparation layered with lemon slices and was a bony one that had to be consumed with some amount of caution. It was flavorful nonetheless.

Soupy Tales To Warm You Up: 

Mushroom Cappuccino
Roasted Bell Pepper And Tomato
Badami Murgh Ka Shorba was the best of the lot - high on flavor - with its elements right in place.

Finger Lickin' Pizzas:

Hawaiian Supreme was a Thin Crust preparation layered with pineapple, olives, chicken chunks, onions, and bell-peppers. One of the stellar dishes.

Heavenly Delights (Desserts): 

Both of the sweet conclusions completely stole the show with their aesthetics as well as delicious preparation.

Ice-Cream On Fire was The Sky High's take on Fried Ice-Cream.

With ice-cream balls placed on a bed of brownies, layered with berry and chocolate sauce, it was a dessert par excellence.

Eclairs Of Gulab Jamun was a contemporary take on an Indian desert comprising pistachios, Rabri, and Khoya with a drizzle of chocolate and kiwis and cherries on the side.

On the whole, a visit to The Sky High is a must if you wish to obtain a stellar bird's eye view of Hudco Place while gorging on some delicious preparations underneath open skies. :)

खम्मा घणी Goldfinch: Reminiscing The Rajasthani Food Festival

Mastering regional cuisines is an art. Many F&B setups in the city try their hand at it occasionally and some even manage a decent job of it, but there are few that manage to leave a mark.

Case-in-point is Sanadige where I relished the choicest coastal preparations a couple of months back. For the uninitiated, Sanadige is the brainchild of Goldfinch Hotel, Bangalore.

I was recently invited to Goldfinch Faridabad's ten-day-long Rajasthani Food Festival to relish some authentic Marwari delicacies. And, having known Goldfinch, I couldn't refuse.

It was a good decision indeed as their rooftop had been decked up complete with canopies, ethnic umbrellas and puppets, not to forget ambient folk music in the backdrop amid open skies.

Have a glimpse for yourself...

Here's what all formed for a highlight at The Rajasthani Food Festival at Goldfinch Hotel, Faridabad.

Jaljeera was offered as Welcome Drink and is a staple beverage during the Summer months in Rajasthani households. It set the tone for the delectable meal to be served thereafter.

Appetizers were paired with an assortment of dips or चटनी

• Mint (पुदीना) 
• Garlic (लहसुन)
• Cucumber (कचरी)
• Tomato (टमाटर)
• Tamarind (इमली) 

Mirchi Vada being a Jodhpuri specialty was prepared using Banana Peppers and had the apt tang. 

Rajasthani Murgh Tikka had been spiced up and went especially well with the tamarind dip. 

An assortment of fritters had also been presented. 

The quintessential Dal Bati Churma could as well be declared the State Snack for Rajasthan and Chef Karam Dogra had prepared the Ghee soaked balls stuffed with nuts for that impeccable flavor.  

The Main Course was laid out on a buffet and had a potpourri of some of the well-known delicacies of The Land Of Kings to offer. 

Soya Pulao had nicely cooked rice with soya chunks and peas for the added taste. 

It was conveniently paired with 'Boondo Raita'. 

Laal Maas is another specialty and the mutton had been cooked with a tinge of fennel that lent the dish a unique flavor. 

Banjara Murgh had succulent chicken chunks cooked bone-in with coarse spices. 

Mixed Vegetable Khichdi was a one-pot meal on its own, though it can be paired it with Matar Ki Sabzi which was one of the best curries in Mains. 

Rajasthani Kadhi and Gatte Ki Sabzi are the unsaid stars of any Rajasthani Thali and same was the case with this meal too. 

For Desserts, the Moong Dal and Gajar Ka Halwa garnished with nuts was at patrons' disposal, while Chashni Ke Chawal and Mawa Kachori would also culminate in deliciousness. 

On the whole, The Rajasthani Food Festival was quite popular for its duration of the second week of this month, and why shouldn't it have been, given that it had been priced reasonably at ₹1000++pp and had some delicious Rajasthani fare to offer too. :)

Japanese Zen At Nagai...

Nagai in Japanese signifies longevity and wellness. It is no surprise that Indians especially Delhiites can now have a slice of Japan on their plates when they visit Nagai which is one of the newest and critically acclaimed additions to the F&B scene in Sector 29.

Done up in beige and bronze hues, a sense of calm prevails over the thoughtfully done interiors with vivid Geishas painted over the walls.

Isolated from the hustle of the dynamic market, yet coming within its periphery, Nagai spells culinary sophistication to the tee.

The brainchild of Head Chef Reina Nagai, who shares her last name with the establishment, Nagai first set base in 2011 in Ibiza, Spain, and has now come to the heart of the National Capital Region.

Chef Reina's dynamism and an eventful culinary journey are what form the backbone of artistic creations being presented to patrons at Nagai.

There is a sea of thought that has gone behind the minute detailing of affairs - be it table setting, dish plating, flavor layering, or meal etiquette.

Contemporary Fusion is what forms the highlight at Nagai, and the same reflects in most of its elements. There is even a Japanese Tea Room being emulated for their Weekend Brunch. Overall, a sense of zen prevails.

Each preparation at Nagai is a treat - both to the eyes and the palate. Here's the Japanese fare that you must relish when you take the epicurean route to Nagai.

Begin the meal with a traditional Japanese Miso Soup which has aged soybean at its heart and provides a contrast of textures and hues.

Relish a Thai influence to your broth? Opt for Tom Kha Soup which has the quintessential coconut and lemongrass pairing that lingers on the palate.

Do not miss either of their Aubergine Roll stuffed with mushroom, tofu, and spring onion paired with a dash of Honey Wasabi Sauce or Chicken Gyoza - the steamed dumplings with a pan-fried bottom. Crisp, flavorful, textures on-point.

Next, the Teppan Kushiyaki or Grilled Skewers. The Norwegian Salmon Sticks layered with black sesame were high on flavor and effortlessly melt-in-mouth. The finesse in preparation is worth an applause.

Also, the King Prawn Tempura is worth a relish.

Among their Signature Rolls, watch out for the Dragon Roll which has a King Prawn Tempura sliced for ease, layered with roasted eel, and finished off with avocado.

For the slightly less adventurous patrons, their Spicy Crispy Tuna Roll comes across as a safer, nonetheless delicious bet.

Among Mains, opt for the Japanese staple Yaki Udon Noodles plated minimalistically.

Pad Kra Pao is Nagai's take on the Thai Cuisine specialty. Stir-fried greens are paired with Japanese Steam Rice.

For an authentic Japanese touch, opt for the Japanese Curry which is a slow-cooked curry paired with Japanese Steam Rice.

Conclude the meal on a sweet note with Chef Reina Nagai's assorted dessert sampler inspired from European flavors consisting of Coconut Pannacotta served on a bed of mango puree finished off with a subtle ginger jam, Apple and Cinnamon Millefeuille comprising an apple compote and vanilla gelato, and sinful Dark Chocolate Semifreddo.

On the whole, Nagai presents hues of Japan's culinary dexterity matched with a tranquil zen that reflects in the ambiance too. :)