What makes for a good eating outlet? Is it mouth-watering food, hygiene standards or prices that do not hurt your pocket? While fulsome food is still a priority, the student crowd of the Capital have a long list of attributes that allures them towards a food joint.
From the presentation of dishes to the kind of music being played, these youngsters do not compromise on any trait. Keeping the same in mind, many restaurants in the student hub of Hudson Lane have come up with innovative concepts that make eating there lot more enjoyable. “The theme of our restaurant makes us stand out in the crowd. We give a lot of detailing to our presentation in the menu and on the platter as well. Even the music that we play is of the choice of our customers,” said Akash Chanda, the co-owner of Wood Box Café, a place being visited by students in large numbers. What is unique to the place is there are many artefacts made mostly out of recycled material. Glasses carved out of liquor bottles and the use of old bicycles for interiors leave an imprint on the mind of anyone visiting the place.
“I like this restaurant mostly because of the ambience. If the aura of a place is good, your hunger simply increases,” said Ayesha Aggarwal, who does not mind spending some extra bucks in order to get the perfect milieu to hang out with her friends.
For someone like Snehil Pandey, who does not believe in the adage that talking while eating is bad, places that offer an opportunity to have a nice conversation over a meal are the best.
“I hate places where you are handed over the bill as soon as you’re done with your food,” she said. For people who share similar views, Kori’s is the just the right place to be. Having mainly Korean cuisines, the place is one of a kind for those who want to linger on. When it comes to desserts, people are not settling for regular confectionaries.
“Not many want to have ordinary flavours now. Regular choco- truffles have been left behind by more inventive desserts,” said Karan, the owner of a popular confectionary store, Cent Percent. His unique La Marquise Pastry, which is a blend of a chocolate mousse, sponge cake and chocolate truffle, makes the dessert a treat for anyone’s taste buds.
(The writer in an intern with The Hindu)
