Reveling In Old-World Charm At Kwality...

A place where Delhi first learned how to dine is now all set to return, hoping to bring back traditions such as delicious and authentic fuss-free food, a dress code, foreign brass bands, formal high teas, and midnight dances.

I am referring to Kwality, New Delhi's single oldest restaurant that has been standing strong in Connaught Place for the last 80 years. Having opened in 1940 by the legendary owner PL Lamba, during the pre-independence time. Kwality has had the rare privilege of laying the foundation stone of India's post-independence food landscape, introducing Indians to the delights of ice-cream, hotels, and fine dining.

The past Republic Day weekend, I had the pleasure of dining at Kwality, of course, it is the perfect time to revel in some national nostalgia, albeit through the culinary route.

Being pioneers of Anglo-Indian cuisine, the menu at Kwality features a selection of Indian and Continental delicacies, with the ambiance exuding unmatched old-world charm, complemented by polite and attentive service.

The service style is presented with bespoke crockery and cutlery from Villeroy & Boch, Germany, and a painstakingly curated silver service.

Designed by Mandira Lamba with the touch of Manuu Mansheet, the interiors reek of historical authenticity. Behind a heavy velvet curtain entrance, one is immediately transported into a time warp with original period furniture, a piano lounge and a typical maharajah style polo bar littered with original antiques.

There are almost seventy original photographs of CP by the famous photographer Madan Mahatta on the walls, spanning over the period of 40 years and have captured the essence of the grand Connaught Place and lifestyles post-independence where strong colonial influences can be seen.

Coming to the gastronomic excellence that is plated with a smile at Kwality...

Beverages: 

Kwality Shikanji is one of the in-house specialties, a homemade concoction that refreshes the palate.

Oolong Kangra is one of the warm brews that feature on the high-tea menu at Kwality, a blend straight from the tea estate at Kangra Valley! :)

Appetizers: 

Dahi Ke Kebab were appetizing, melt-in-mouth morsels of hung curd complemented by pomegranate and cashew.

Shakargand Ramadana Tikki was a crisp and flavorful preparation of sweet potato and amaranth, one of the unique delicacies on the menu.

Palak Patta Chaat is one of the quintessential and popular street foods in Delhi and its preparation at Kwality was a vibrant and delicious one.

Stuffed Tandoori Mushroom Tikka had button mushrooms enveloping a creamy mix of khoya and dry fruits, which was delightful.

Paneer Boti Tikka was an elaborate preparation off the grill, with the smoked charcoal flavor balancing the creaminess of cottage cheese.

Kashmiri Paneer Kebab was grilled to perfection with the nuttiness of dry fruits.

Khijiya Papad is one of the in-house special accompaniments to an Indian meal when dining at Kwality.

Soups: 

Minestrone and French Onion are two of the classic English preparations and both were presented with finesse, and the classic flavors intact.

Main Course: 

Grilled Fish is a classic continental preparation that had soft river sole fillets served with a side of grilled veggies and lemon butter sauce.

Desserts: 

Kwality Special Pudding

Parsi Dairy Kulfi

Tutti Frutti

Bread and Butter Pudding

All in all, a meal at Kwality resembled warping to the bygone era in the heart of Delhi. :)

True Wanderer With Wrangler...

Celebrating a solid seven decades as a brand was launched in the U.S.A., Wrangler was the first modern five-pocket jeans to be test-fitted and endorsed by real-life cowboys. Since then, Wrangler continues to inspire freedom, independence, and adventure in its wearers. 

In India, Wrangler has evolved to meet the needs of the ‘urban cowboy’ with a range of fashion apparel that is contemporary and fashionable yet rugged, while boasting of a loyal consumer base in the Indian youth that swears by this unique fashion brand. 

In an attempt to showcase the Indian youth's love for the open road and the adventure of travelling, Wrangler conceptualized True Wanderer in 2012 an annual giveaway that continues to be an increasingly popular event. 

In 2018, thousands applied to be a part of the seventh season and 25 True Wanderer finalists were selected to go on the trip around India to a destination of their choice. They could choose to travel by car, bike, foot or any mode of transportation of their choice whilst completing travel-related challenges set by Wrangler. 

The twenty five finalists, styled in Wrangler apparel, took wandering to a whole new level, capturing their passion for exploration by sharing the highlights of their epic road trips with the True Wanderer community through interesting and inspiring stories, photographs and videos. Their experiences can be found at the Wrangler website. 

Based on public votes and the scores of an independent elite judging panel, Wrangler True Wanderer Season 7.0 recently announced the winners. 

The first prize, an exotic wildlife expedition to South Africa, has been won by Rupesh Bhadula from Roorkee.  

The second prize has been claimed by Vishwa Sharma from New Delhi, who has won a trip to the beautiful scenic mountains of Bhutan. 

The third prize winner is Gayatri Patel from Kohlapur, who gets a chance to spend time in the land of backwaters, Kerala. 

The seventh season of True Wanderer was drawn to a close at Biker’s Café, where Sundeep Gujjar, Founder & Motographer of XBhp, India’s largest lifestyle motorcycling platform, was present at the event to hand over the prizes to winners. 

Rohini Haldea, Marketing Head, Wrangler India, commented on the occasion,  

“Our brand is built around the spirit of freedom and the adventure and Wrangler seeks to be a companion for the open road for travelers and adventurers everywhere. We believe the three winners went on inspiring journeys that showcased their love for travel and adventure. It has been a total pleasure sharing this adventure with them and all the other contestants of True Wanderer 2018.” 

Overall, True Wanderer continues to celebrate the Indian youth's drive for adventure and exploration. :)

Celebrating Saffron With Chef Harpal Sokhi At Nut Lounge...

India's leading brand when it comes to all things dry fruits - Nutraj - recently celebrated Saffron Festival helmed by 'Turban Tadka' fame Chef Harpal Singh Sokhi - at its Nut Lounge outlets across Delhi.

Coinciding with the Lohri weekend, Chef Sokhi made it a point to visit Nut Lounge By Nutraj at Dwarka, Gurugram, Rajouri Garden, and Indirapuram to chat with patrons visiting the stores for their fix to all kinds of nuts, berries, dry fruits, seeds, dried fruits, and saffron this winter and make known to them, the health benefits of saffron.

Commenting on the fact that saffron is known for two attributes - color and aroma - Chef Harpal said that unfortunately, very few people know how to:

• Select Saffron
  
• Store Saffron
  
• Use Saffron 

Given the two forms of saffron - dry and silky - one must go for the former owing to its less moisture content compared to the former.

This ensures that a greater number of strands can be packed for the same weight when it comes to dry saffron. Quoting an example, Chef Sokhi pointed out that if six or eight strands of silky saffron were to impart color, dry saffron can get the job done in two strands.

Furthermore, most of the general public purchases saffron and puts it in the refrigerator, which should not be so. Rather, a cool, dark, dry place like a kitchen shelf should be preferred for the same.

Repeatedly closing and opening a container of saffron also makes it prone to losing its aroma apart from the health benefits which are a given.

In terms of usage, Chef Sokhi pointed out that popular opinion makes it a favorite for desserts, however, he cautioned against boiling saffron - putting it in boiling milk, say, and keep on boiling thinking that it will give a darker hue.

Rather, Chef was of the opinion that saffron should be put as garnished for a prepared warm or preferably chilled dessert.

As far as savory preparations were concerned, Chef was all for using saffron in mild gravies or for aesthetic value in rice preparations, though he again cautioned to keep saffron away from the fire, lest it loses its aroma.

As a great immunity booster, saffron should be consumed on a regular basis. Sharing his recipe for Saffron Cappuccino that consisted of:

• Boiling jaggery and pepper in water to a medium thick consistency,
  
• Straining the liquid and taking a shot of the decoction, 
  
• Boiling milk separately and putting crushed saffron in it as it comes to a complete boil. 

For plating, the saffron milk can be poured over the jaggery decoction and layered with whipped cream with a couple of strands as a garnish for aesthetic value.

Speaking about Nutraj, it is a 90-year-old name that has been a B2B player, with Nut Lounge exploring the B2C route.

Mr. Vishal pointed out that Nut Lounge wanted to position itself as a health store that focuses on experiential sale with their USP being that they are the largest importer of walnuts.

As for saffron, there was also a discussion as to how Iran accounts for over 90% of the world production and how saffron has a multitude of health benefits and can be easily incorporated into daily consumption.

Wrapping up the insightful Saffron Festival on a musical note as an ode to women across the country who prepare meals for their families infused with love and care, Chef Harpal recalled his 'Namak Shamak' jingle.

On the whole, it was an interactive session held at Nut Lounge By Nutraj with Chef Sokhi focussing on the nuances of the beneficial spice that is saffron. :)