The best gift for me this Valentines was the launch of an all-day dining restaurant Ssence at The Suryaa. All these years The Suryaa has been an underrated hotel, offering decent food and services, but somehow lacked that kick which would turn it around. Thankfully, with new management and a new executive Chef Sanjay Bahl who in himself is a culinary institution has redone everything to perfection.
I could feel the difference in the serving staff as soon as I entered Ssence. It has a wonderful spread of buffet with a very thematic distribution of dishes. Everything seemed to be fresh having a mix of World cuisine. Salad counter was impressive where I could make my salad according to my preference rather than going with pre-plated salad bowls. Out of the 140 covers many seats are next to a glass wall giving a nice view of water bodies and the hotel lobby.
Well, without much delay Chef Bahl started my gastronomic tour with a deconstructed Nicoise salad. Covered with a conical flask it was served as a treasure of flavours. The seasoning was perfect and the salad was refreshing. The one preparation which could compete with any soup offerings in the city was the seafood coriander soup. Flavours had such a nice balance that even the robust aroma of green shell mussels could not dominate any other ingredient used in it.
While I was enjoying my soup Chef told me that their galoutis are made by an expert who is from the family of Tunday Kababi of Lucknow. And this information was enough for me to decide my course further. Galoutis were just perfect and melted in the mouth. Though the accompanying parantha was a disappointment and was very chewy instead of being khasta. Tandoori jhinga was another master dish marinated with Himalayan rock salt and spices with low calorie yogurt. Salmon served was again a preparation to cherish. Nalli ka salan was again flavourful but needed a bit of seasoning to bring out the hidden flavours which were just on the edge. I would remember this dinner for many days as I tasted really good food and ended with a dal chawal for a change. Chef Bahl’s lentil preparation was to die for. Real comfort food served with home like love and affection. Just before leaving I had a spoon of mint and chocolate Opera on chef’s request and what a delicate delicacy it was?
Meal for two: Rs. 2800
