The Legacy Of Flavours At Daryaganj...

Daryaganj is one of the iconic names in Delhi's F&B space. Being the brainchild of Kundan Lal Jaggi and the brand that brought classic recipes for Dal Makhni and Butter Chicken to the fore, Daryaganj in its revamped avatar has found place in the hearts of Delhiites, first at Aerocity and now at Connaught Place.

Done up in tones of beige and blue, with KL Jaggi's portrait adorning the entrance, Daryaganj's CP outlet is gradually gaining prominence being a three-month-old place. The décor has trinkets like antique phones and cameras exuding the old-world charm.

There is a see-through kitchen with a wall of fame of luminaries hosted by Mr. Jaggi on display. On the other hand, there are songs of the bygone era being played in the backdrop, lending an ambient feel to the dining experience.

Coming to the dishes that are must-haves when dining out at Daryaganj...

Begin the meal with Thandai served in a tall glass straight from Punjab, frothed and topped with nuts, but is hands-down one of the best beverages prepared by Daryaganj. On the other hand, the clove powder rimmed Laung Elaichi is a sweet-sour digestive drink.

From among the streets of India, the Chicken Pakora is a nice option as fried munchies, while for appetizers, one can certainly opt for the Original Chicken Tikka, finished with subtle mustard marinade and a lemon glaze.

As for the vegetarian preparations, there's the Kurkuri Mushroom that's a crisp and cheesy bite-sized delight, Dahi Kebab that are puffed yet melt-in-mouth parcels of hung curd flavoured with black pepper kernels to balance the sweetness of curd. On the other hand, a recurrent favourite is the Paneer Tikka that is grilled to perfection and layered with melted cheese and bell peppers.

As a brilliant means to beat the chill in Delhi at this time, the folks at Daryaganj served Murgh Badami Shorba that warms the palate.

Among the Mains, we opted for Saag Paneer and Charrey Alu with Paneer Kulcha that mirrored the home-like preparations because their seasonings were on point. On the other hand, the Biryani-Raita combination is unbeatable always.

To wrap up the meal, there was an array of Indian desserts plated up and it's really difficult to choose a favourite.

On the whole, we had a pleasant time at Daryaganj. :)

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. :)

Scene Sets The Bar High...

Though Gurugram or the erstwhile Gurgaon is a hot-spot for the F&B industry in the NCR region with many brands establishing themselves, Sohna Road is still to see the light of the day as far as dining out is concerned.

In the true sense, there are quite a few hotels like Fortune Excalibur and breweries like Vapour Bar Exchange in the area and its vicinity that have managed to leave a mark so far.

However, to improve the state of affairs and up the scene, the newest kid on the F&B scene is Scene - High Bar, essentially modeled as a terrace bar occupying the rooftop at NineX City Mart.

Sprawling interiors, charming decor, well-lit premises, relaxed vibe and delicious food are all that make Scene - High Bar a likable facility.

Situated on the third floor of the mall, Scene has a waiting area at the entrance itself. To the left opens the awesome bird's eye view of the vicinity that has been interspersed with well-planned design elements. To the right is the interior of the restaurant.

Ample seating space of all kinds both indoors and outdoors is a plus point. Barely a month old, Scene managed to impress me just with the way the space had been designed. Little did I know that I was about to go on a fantastic roller-coaster ride of culinary excellence.

The property is yet to roll-out their alcoholic beverages, but there is quite a lot on offer already as patrons can choose from Indian, Oriental, Italian, and Continental preparations and pair them with the classic non-alcoholic concoctions.

Given the fact that there is barely any good casual-dine restaurant apart from Scene - High Bar in NineX at the moment, Scene has a huge potential and probable customer base to tap into.

The hospitable staff and gastronomic amusements couple with fine aesthetics are what sets Scene apart. Couple it with the fact that a meal at Scene - High Bar would be a bang for the buck and you'll be good to go! :)

Here's what would be the not-to-miss preparations at Scene - High Bar...

Appetizers:

Paneer Tikka Garlic Bread is prepared differently at Scene as cottage cheese chunks layered with melted cheese and mayonnaise are placed on a lightly toasted brown bread lending a crisp and melt-in-mouth to the palate, all at the same time.

Hare Bhare Shaami Kebab is a delight of minced veggies seasoned with a dash of salt and pepper. With the aesthetic salad on the side, it was a fantastic composition.

Mushroom Kurkure at Scene is simply the crunchiest and the softest button mushrooms that I've had, of late. Definitely one of the must-not-miss.

Hindukush Kebab is a parcel of delight at Scene. Prepared essentially as a Galouti Kebab on a Warqi Parantha, its taste was as intriguing as its nomenclature. Made of beetroot, this prep was the right of soft and the right kind of seasoned. Delicate morsels of beetroot lent the dish a nice after-taste.

Fish Kasundi was delicious enough for it to be gobbled up before I could take a snap. Speaks volumes about the preparation finished with a subtle hint of mustard.

Chicken Tikka Punjabi were the classic skewered chicken chunks done right.

A dash of lime on the side rather accentuated the flavor profile.

Drums of Heaven is a signature dish at Scene, and the chicken drumsticks were as soft as fish chunks! You can very well mistake it for fish based on how effortlessly melt-in-mouth it is. Paired with Schezwan Sauce in a glass, it made for an aesthetic platter.

Main Course: 

Kadai Paneer was the popular North Indian preparation well done with bell peppers and julienned ginger.

Goan Fish Curry was a pleasant surprise to the palate with soft fish done in coconut curry interspersed with mustard seeds and curry leaf.

We paired the gravies with Amritsari Kulcha and Kali Mirch Roti which had also been aptly prepared.

Dessert: 

To conclude the meal, we relished Fruit Cream in a martini glass topped with cherries and an olive on the side. Garnished with nuts, it was a relish.

On the whole, my meal at Scene - High Bar was a flawless experience indeed. :)