The Jaypee Group of Hotels is one of the reputed hospitality chains across the Indian mainland. On a recent visit to one of their premier properties in the heart of Delhi, Jaypee Vasant Continental, I had a chance to relish the choicest of Indian delicacies courtesy their gourmet restaurant catering wholeheartedly to Indian cuisine - Paatra.
Located on Level 1, the restaurant has been tastefully designed - as goes the interior, decor, or the thoughtfully curated menu.
Done up in amber and beige hues, Paatra is well-lit during the day, while soft lighting complements a flavorful meal during evenings. Ambient music recreating classical tunes from the rich symphonies closer to the mainland of India is the final touch that sets the mood right for a dining experience at Paatra.
The restaurant offers both Buffet and Ala Carte schemes of dining so patrons are spoiled for choice at Paatra. Sunday Brunch whipping up a variety of cuisines is yet another feather in Paatra's cap.
Well begun is half done goes the age-old adage, and hence my meal at Paatra begun with an Amuse Bouché comprising of crisp lotus stem and roasted fox nuts on a bed of potato sticks with a carrot relish and a dash of mascarpone cheese on the side, garnished with micro-greens.
Alongside the meal, there was also a poppadom basket and a relish platter.
Coming to the delicacies that Chef Vaibhav Suri made us relish on the account of a thoughtfully curated Tasting Menu...
Beverages:
Tulsi Aur Pudine Ka Nichod was a refreshing welcome drink that had the slight bitterness of basil and mint combination neutralized by the subtlety of honey.
Paan Colada is Paatra's rendition of the classic Pina Colada, substituting pineapple with Paan, thus giving it an Indian accentuation.
Kheera Khaas was a cucumber concoction paired with chopped green chilies to bring up the spice quotient.
Appetizers:
Mattarwali Tikki is an in-house specialty being a fresh green peas patty mashed with cottage cheese, that was soft enough to melt-in-mouth but firm enough not to crumble in hand.
Dahi Aur Makhane Ki Shaami was a novel pairing between the classic hung curd and the nutritious fox nut rendered in an aesthetic manner, garnished with beetroot relish.
Paratdaar Paneer Tikka, as the name suggests, is a textured delight with layers of mint relish sandwiched between soft cottage cheese chunks.
Marwa Jhinga was an absolute delight in prawn being layered with mint on a bed of poppadom crisps, paired nicely with mango relish.
Kutti Mirch Ka Macchi Tikka was a mildly spicy preparation with flavorful fish morsels garnished with micro greens.
Main Course:
Paneer Pyaaz Ki Subzi brought Rajasthan to the table in the manner that soft cottage cheese dumplings and button mushrooms were rendered in a luscious gravy.
Shadras Subziyan had a number of exotic veggies - baby corn, broccoli, asparagus - paired with mushrooms and bell peppers - prepared in an Indian style.
Nadru Anjeer Ke Kofte took a subtle hint from Kashmir to pair lotus stem and fig to make nutty, mildly spicy dumplings.
Dal Makhani is the classic lentil favorite across the North Indian belt, that was served at Paatra with a dollop of butter.
Subz Pudina Pulao had flavorful, long grain rice, cooked with carrot, beans, and peas, that also had Raita to go along with.
All the gravies also had an assortment of breads to pair them with, the one that stood out the most was Do Raah Lachcha Parantha, being half-and-half in its preparation.
Dessert:
The dessert at Paatra was the showstopper to a thoughtfully curated meal in being an ode to Indian preparation as three of the most favorite desserts - Kesar Pista Kulfi, Panjeeri, and Rasmalai had teamed up to present an aesthetic, gastronomic melange.
On the whole, I had a delightful meal at Paatra complemented by attention to detail, soothing ambience, and the concept of 'service with a smile'. :)
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