Regional Specialties From A Culinary Journey...

The G.T. Road is a restaurant modelled around the concept of Asia's well-known trade route by the same name - linking four countries and leaving its traces through three empires beginning from the Mauryan Empire.

Spanning across the length and breadth of the massive 2600 km, the Grand Trunk Road still facilitates transportation for commoners and traders alike. And hence, The G.T. Road is a culinary journey that traverses 2600 km to bring the best of dishes from Kabul to Chittagong. 

Spinning off on the concept of dining like a prince but paying like a pauper, G.T. Road caters to the variation of spoilt-for-choice buffet with the local specialties of the countries that the roadway passes through being brought to the table.

The G.T. Road spells vintage like no other, with the customary vintage car at the entrance, coins, rifles, artefacts, photographs and archaic utensils perfecting the ambiance.

On a recent visit to Chandigarh over the long weekend, one of the restaurants we chose to dine at was this one, and pleasantly, the Delhi outlet and this outlet could be said to be the mirror images of each other as far as the overall experience is concerned.

From on-table grills to the live kitchen counter vested in the preparation of the choicest of street foods and also crisp Jalebi, to the extensive variety in Main Course and cheat meal kind of indulgence as far as the Desserts are concerned, this place is for patrons who like being spoiled for choice.

Also, do try their Bunta served in the 'glass bottle with a marble' especially the Lychee variant, and the Kala Khatta mocktail.

As always, a meal here concludes with a handful of सौंफ-मिश्री.

Continuing The Culinary Legacy At Daryaganj...

Daryaganj is one of the most iconic outlets on the culinary map of the capital city. Named after the place in Delhi where founder Kundan Lal Jaggi set up his restaurant in 1951 - at a time when Daryaganj was a part of the newer areas in Delhi, the same restaurant Daryaganj has now come to Aerocity at Worldmark One, helmed by his grandson.

Daryaganj Aerocity is in the nascent stages of its establishment being a mere eight-month-old outlet, but from nowhere does it look so, rather feels like a seventy-year-old legendary one, and rightfully so.

Each facet of the establishment, from ambiance to décor, to service, and most importantly food, is taken care of meticulously and with a smile too. The restaurant is chock-a-block at all times thanks to its popularity, especially on weekends with stewards on their toes, but it all seems effortless.

Done up in pastel tones, with beige and red dominating, the outlet has memorabilia of the vintage era lining the walls - be it monochrome photographs, old-school cameras, or antique phones. Even the menu has Mr. Jaggi's story engraved on its pages with fun facts like his pop-up restaurant at the trade fair in Russia and a tandoor being flown in straight from Peshawar making for a great read while browsing through.

All things aside, flavour is placed on the throne at Daryaganj with Mr. Jaggi being the father of Tandoori Cuisine and the inventor of Dal Makhani and Butter Chicken - two dishes that are a staple at every Indian restaurant across the globe.

Relying on closely guarded recipes to bring out robust flavours, Daryaganj is a place of rich culinary legacy where each dish is perfected to the tee.

Coming to what all is must-relish when at Daryaganj…

Begin the meal with tangy Aam Panna or sweet Thandai served in a tall glass, whilst munching on Tandoori Fruit Chaat, perfectly grilled and coated with tangy tamarind.

A number of dishes are marked as 'The Original' and the aesthetic as well as preparation of those reflects the same. One of those is the Paneer Tikka or cottage cheese char grilled with bell peppers and stuffed with cream cheese.

Apart from that, the Kurkuri Mushroom is a crispy delight and the Hara Bhara Kebab is soft and simply melt-in-mouth.

Even the Tamatar Adrak Ka Rassa is, for a pleasant change, served with crisp Ajwain Mathri and the subtle flavour of black pepper dominating, instead of the usual bread crumbs that are served usually with Tomato Soup.

Also, for Mains, none of the dishes are overly oily or creamy, instead the flavour of Ghee is prominently palatable. I would suggest to try the Subz Biryani paired with Boondi Raita, and the Dal Makhani and Malai Kofta with breads of choice.

The desserts are prepared to perfection and for anyone who has a sweet tooth, it is a delight. The Rasmalai and Kala Jamun are special recommendations, though the Phirni is nice too, and the Kulfi is prepared in flavours of Paan and Kesar Pista.

All in all, Daryaganj, under the patronage of KL Jaggi is the name that taught Delhi to dine out, coming at a time when there was no trace of restaurant culture, and it is this place that is absolute must-visit in Delhi. :)

There's No Vacancy Here For Dull Gastronomy...

Hudson Lane is a hub of cafes that have become hangout spots for youngsters. A new and worthy addition to the list is the month-old No Vacancy Cafe located opposite the Tata Power Plant and spread across three beautiful floors and a picturesque rooftop.

Having heard about Chef Anas Qureshi's culinary aesthetics, I decided to visit the outlet for lunch a couple of days back. The restaurant emulates a rustic charm with bricked walls and blinds and is quite spacious. The ground floor has also been designated as a family zone because hookahs are solely served upstairs, which is a plus point for teetotalers like me.

The outlet is well-lit and there are popular jingles constantly playing in the background.

The menu offers an eclectic mix of cuisines ranging from North Indian to Oriental to Italian to Mexican and patrons are spoilt for choice, so I decided to opt for dishes that had the Chef's hat portrayed next to them.

Here's what all would form for a delicious meal at No Vacancy Cafe...

Beverages: 

Lemon Iced Tea

Peach Virgin Mojito

Ferrero Rocher and Blueberry Cheesecake Shakes

Appetizers:

Schezwan Chicken Drumsticks were honey glazed and a bit spicy on the inside. This one was a dish with balanced flavors.

Loaded Nachos layered with cheese and kidney beans, topped with sauce, and were served alongside Salsa and Sour Cream.

Tangy Corn Tacos had sweet corn, lettuce, tangy spice mix, and lime going into its making.

Doodhiya Murg Tikka is NVC's spin-off on the classic Malai Murgh Tikka and was delicious.

Dig In Pizza is Chef Anas's inspiration from an 'Eat it as a Pizza or Pie' concept. The crust is blown up, which on slicing reveals a loaded pizza - cheese chunks, corn, zucchini etc.

Salads presented in a wooden bowl:

Grilled Vegetables and Mesclun Salad was a mix of veggies, lettuce, cherry tomatoes, and olives.

Chicken Tikka Salad was a tangy mix of crunchy chicken chunks, onions, and lettuce. I liked it better than the former.

Main Course: 

Dal Makhni and Kadhai Chicken were served with a life-sized Family Naan and Lachcha Parantha.

Red Thai Curry with Steamed Rice added an Asian touch to the meal.

Desserts:

The star conclusion to the meal was Forest Dome conceptualized by Chef Anas to present the wilderness on a plate, with red velvet cheesecake centered chocolate mousse in a chocolate ball surrounded by aqua and earthy elements - brownie soil with mint leaves.

Pouring warm vanilla sauce on it makes the dome melt away to oblivion and the sweetness lingers on the palate.

Forest Dome is surely art on a plate.

Another dessert worth trying are Fried Brownie Rolls topped with caramel and filled with a soft walnut brownie center, served with ice-cream.

All in all, No Vacancy Cafe has become quite popular (read full-house) thanks to their great food, ambiance, and service in a short span of time and I hope they keep up the nice work. :)