Online edition of India's National Newspaper
Thursday, May 22, 2003

About Us
Contact Us
Metro Plus Delhi Published on Mondays & Thursdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Kochi   

Printer Friendly Page Send this Article to a Friend

Feast for the eyes, and edible too

With restaurants mushrooming across Delhi, the challenge is to come up with something extraordinary to attract customers. Chak De restaurant and bar offers the comfort of a live kitchen where you can literally watch what you eat, finds MADHUR T ANKHA... .

FOR THOSE who enjoy eating out yet like to be sure what they are getting, and have a weakness for individual attention too, there is good news. They can have the satisfaction of seeing their vegetarian dishes being cooked right in front of them, and that too in an exclusive griddle at New Delhi's Chak De restaurant and bar. At the restaurant's live kitchen, customers can not only watch from their seats as chefs cook the dishes with utmost relish, but also have the option of deciding whether they want a dash of extra spice here or a piece of blanched onion there. The chefs are fairly accommodating and don't mind explaining to the customers the cooking methods for the dishes ordered.

The tawa and tandoor are the main tools of this kitchen. For the non-vegetarians there is Murg Sharabi Tikka. At Rs.225 it may be a little heavy on the wallet but not heavy on the belly. Given the meticulous process that goes into its preparation, it is worth the amount. Soaked in rum overnight, the succulent pieces of chicken marinated with spices are fairly enjoyable. The waiters make it a point to apprise customers on the use of alcohol in this dish, so that teetotallers and children can give it a wide berth. For those who want to enjoy the flavour of dishes cooked with rich ingredients, there is Meat Aloo Bukharewala for Rs.325.

Watching Vilayati Khap-Shap being prepared in a gargantuan griddle is an interesting experience. Blanched tomatoes, onions, baby corn, big mushrooms are cooked together with lots of butter. Even for those who relish tucking into gelatine, this dish is something special. Eaten with crisp roti it tastes excellent.

Prawn Anari is prepared with jumbo prawns from the Southern coast cooked inside the subterranean tandoor, from which they emerge crisp and fragrant. The taste is so satisfying that it doesn't require the embellishment of chutney. Then there is a dish whose name is more like a code, called KK to GK. KK stands for Keema Kaleji, and GK isn't for Greater Kailash - where incidentally this restaurant is situated - but Gurde Kapoore. And for those who prefer that extra zing, there are liqueurs like Bailey's Irish Cream, Malibu, Cointreau and Blue Curacao.


Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Kochi   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to :   Copyright 2003, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu