Though nothing can beat the food hubs in central Delhi, now people staying in Dwarka have a nice little option to eat out too. Newly opened Drool Kitchen, below the Sector 10 Metro Station in Dwarka is a place any foodie will love. Its location makes it easier for the commuters to get things packed or have their meals before boarding a train. Spread across 7,000 square feet, it is divided in indoor and al fresco seatings.
The menu at Drool Kitchen is extensive. Chef Dheeraj Mangothra offers a mix of world cuisines. I went for the murgh yakhni — which had succulent chicken chunks simmered in flavourful chicken broth and finished with almond slivers. It had a smooth texture. I also tried the Apple and Feta salad. It had walnuts in it which went well with the sun dried tomato dressing. Then it was time for the Drool tandoori starters.
Instead of trying individual dishes, Chef suggested I try the tandoori platter. The babri seekh kababs were luscious .The lamb seekh was a bit thick, but tasty. Murgh malai tikka was tender, but the pieces were too large for comfort. The tandoori chicken tikka too was tastefully spicy like it should be.
From the Oriental section I was served Lemon Chicken, which was awesome. It had crispy chicken chunks made in Schezwan style with a combination of yellow and red bell peppers and dressed with fresh lemon juice.I t was a dish which would suit any palate.
Kids at the restaurant were enjoying their wood oven baked thin crust pizzas. Methi murgh, rara gosht and the Lucknowi specialty bawli handi were made to perfection and served with assorted breads. The besan ki roti was thin and crisp. Apple chicken curry, the chef’s special was also worth trying. In desserts, the warm date pancake served with vanilla ice cream was perfect. My favourite was the chocolate mud cake.
