Culinaire - GK 2, New Delhi - Restaurant Review

OVERALL RATING -     

Address - 1, Chandan Market, S Block, Greater Kailash 2, New Delhi
Tel - 011-29212413/4, 29218050
Credit Cards - Yes
Average Price - 900/- for 2 people
Alcohol - No

It all started with my better half talking to her friend, who went on and on about Culinaire in GK-II, New Delhi. With so much said, we decided to land up one evening to size the place up. We are both critical of restaurants and with praises coming from a few quarters, we had anyways raised our bar of expectations from the food ..needless to say, this review was going to turn out disastrous. It was a very mixed bag experience at the end and to say will I ever go back to the place, my answer will be a yes (not an emphatic yes, but surely a yes).And the yes comes with conditions attached which you will realize at the end of this review.

It's a blink and miss place, ahead of the famous M-Block market, nothing fancy in the decor, some seating outside for 25 odd pax and inside (which is hidden, so you wouldn't know unless you asked) for similar count. The ambience is very casual, with the outside area consisting of regular plastic tables and chairs.The kitchen is open and you can witness the entire commotion happening. In all respects it is just a roadside shack and nothing more. So if you go expecting a classy affair, you will be disappointed.

The staff is casual but extremely helpful. It was also nice to note that they had small coal sikris that were placed near each table to help keep us warm (it was cold in the night). The place is extremely busy and people are hovering around waiting for a table to vacate (we were there till 10:30 and it was packed ...thursday night).

Coming to the Menu, they serve Thai, Chinese and Lebanese cuisine (Weird combo of cuisines), which can be best described as extensive Thai food choices, decent Chinese selection and some sprinkling of Lebanese items. Strangely all pages of the Menu (4 odd pages) have a stupid "No MSG" watermark in the center. The prices of the dishes are a shock at first (considering the setting), but maybe the locality can command such prices for food. A decent appetizer can be between  Rs.150-300 for non-vegetarian items and Rs. 100-150 for vegetarians. This is unless you want to go for Doner kebabs and falafel rolls which are available for Rs. 85/- or the safe dimsum which is priced at Rs. 80 for vegetarian dim sums (Please note that our vegetarian dim sums had cottage cheese in it) and Rs. 100 for Non-vegetarians. The main course ranges from Rs. 175-300 for chicken, lamb and seafood dishes and Rs. 175-200 for vegetarian fare (strangely the mix vegetables Thai curries are at a staggering Rs. 300...I say staggering considering chicken & lamb Thai curries are at 325/-). There are no desserts, so don't even bother asking. Hop into the ice-cream parlor across the street or go someplace else for winter time sweets.

We ordered Drums of Heaven (150/-), Veg Dim Sums (80/-) and Crispy Potato Chilli Honey (150/-) for starters.None of them lived up to our expectations. The dimsums had cottage cheese (paneer) in them and tasted like the regular street fare (which is available at one-third the price), the potato chilli honey lacked the chilli part (And I dont blame them...not many restaurants in Delhi do this dish properly) and the Drums of Heaven were in short Chicken Pakoras (on the bone).

Our main course consisted of Thai Lamb Red Curry (325/- and yes all Thai curries come with Steamed Rice) and Veg. Burnt Garlic Rice(135/-). The Burnt Garlic Rice was passable but the Thai Red Curry was out of the world. The lamb was the best I have tasted for some time in a Thai dish. Later I came to hear that most people come here for the Thai food which is good value for the price.

And that brings me to the important point ..yes I will go back...provided I'm in the vicinity and only for the Thai food..nothing else.

FOOD -        

SERVICE -       

AMBIENCE -    

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The Old Delhi Culinary Trail - Changezi Chicken - Restaurant Review

OVERALL RATING - We choose to restrain from an overall rating, as given the seating and service this place will not score too high. But then, the charm of old Delhi eateries has always been the food. Go for the Changezi Chicken. If you are picky about the experience, then drop in to the takeaway and pack yourself some to eat in the cozy confines of your home.

So what do you order when you go to a restaurant named Changezi Chicken? No prizes for guessing, but obviously the dish named Changezi Chicken. And that is exactly what we did last week when we dropped in to sample the fare at Changezi Chicken. Situated on Netaji Subhash Chandra Marg in Daryaganj, it is hard to miss. The Neon Sign proclaiming Changezi Chicken beckons you from far. 2 shops down they also have a small takeaway, again with an equally huge neon sign.

The restaurant is small and run down with no frills paid to either the kitchen which is in the open and that you encounter as you enter and tables and chairs thrown in to sit people. They pride themselves for their food and that is what they focus on. Infact a much bigger sign of Zaika, the family restaurant, overshadows the Changezi Chicken sign. And you plan to enter, Zaika promises to be a much comfortable and better dining experience. But in the 30 minutes that I stood outside (Not waiting for my table, just talking to the people around), Zaika could not match the crowd at Changezi, even by a far shot. 

The menu is chicken-centric, with a mutton qorma and fish tikka thrown in, some vegetarian options (3 to be precise) and steamed chicken momos and chicken soup (now why would they do that).

We ordered the Changezi Chicken, qtr. plate for each person and I also ordered a mutton qorma to sample. Chicken Changezi promises to be a very different experience. A dish consisting of grilled chicken pieces (which have been marinated in lime juice and spices) that is cooked on the tava, it is at best an acquired taste, and that too gets acquired by the third piece of morsel that goes in. Initially, you find it a little sourish and tangy but then it grows on you and well by the end, you find it a very good change from the regular chicken dishes that you find. The curry is spicy and the chicken pieces are soft and delicate. 

The mutton qorma was decent, nothing great (I'm biased towards Al Jawahar and Karims). We ordered the Roomali Roti, Tandoori Roti, Naan and Khameeri Roti.  I will suggest having the Changezi Chicken with Tandoori Roti. It goes well. The Qtr. plate is good portion for one starving person, unless you are ordering other items on the menu too.

The servers are polite and courteous. Service is quick, but don't expect uniformed waiters, performing service from a platter. The food is the king here and the queues say it all.

FOOD - 

SERVICE -           

AMBIENCE -        

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Jewels from Avadh (Part 3) - Aloo Gosht Ka Saalan (Mutton & Potato Curry)

Ah! the winters look like ending. Delhi winters are the most amazing weather that Delhi can have, even though at their peak you curse the cold. It has been a very busy month and a half for myself.And I still haven't had enough. There is a afternoon grill lunch being planned for the next weekend and of course the much awaited trip to Chandni Chowk to have the street food.

We had a perfect Sunday and an amazing lunch, of which the saalan was the highlight and then a trip to the India Art fair which ends today. I cannot wait for dinner which will culminate in a wonderful strawberry cheesecake and a late night movie.

Culinary gems from Avadh are the right items for a lazy afternoon meal. Even cooking them, requires so much of delicate love and affection that you do not feel that you have worked at all. The Aloo Gosht ka Saalan was one such gem. With my sons who crave for mutton more than chicken and my wife who is in love with potatoes, there was success written on this recipe when I first laid my eyes on it. 

Other Saalan's on this blog:

Mirch Ka Saalan - The Hyderabadi classic which is a must with the Gosht Biryani.

Makai Mirch Ka Saalan - A twist to the above

Lasan Ka Saalan - Garlic in thin coconut gravy ...a winter classic

Tamatar Aur Chana Dal Ka Saalan

Gobi Aur Mirch ka Saalan

Aloo Gosht Ka Saalan


Ingredients
Mutton/Lamb, pref. from shoulder, cut into 1.5" cubes - 750 Gms.
Baby Potatoes, washed, peeled and reserved in a bowl of water - 16
Clarified Butter (Ghee) - 90 Gm.

Whole Spices
Green Cardamoms - 6
Cloves - 3
Cinnamon (1") - 2
Bay Leaf - 2

Salt
Ginger Garlic Paste - 6 Tsp.
Yogurt - 1 Cup
Coriander Powder - 2 Tsp.
Red Chili Powder - 1 Tsp
Turmeric Powder - 1/2 Tsp
Fried Onion Paste - 60 Gm.
Fried Garlic Paste - 15 Gm.
Cashewnut Paste - 20 Gm.
Melon Seed Paste (Magaz) - 15Gm.
Mutton/Lamb Stock - 6 Cups
Black Pepper, freshly powdered - 1/4 Tsp.
Green Cardamom Powder - 1/2 Tsp.
Nutmeg Powder - 1/4 Tsp.
Cumin Powder - 1/4 Tsp.
Kewra - 2 drops

For Garnish
Ginger, cut into juliennes - 1"
Fresh Coriander, chopped - 1 Tblsp
Lemon Juice - 2 Tblsp

Method:
1. Cut the ginger into Juliennes and soak them in lemon juice. Reserve for garnish later.
2. Heat the ghee in a handi or a large heavy bottomed pan. Add in the whole spices and stir.
3. Ad the green cardamom changes color, add in the mutton/lamb pieces and salt. Increase flame to high and cook to sear meat for 2 minutes.
4. Reduce flame to medium and add in the ginger-garlic paste. Cook, stirring intermittently till moisture evaporates. (Around 5-8 minutes).
5. Whisk the yogurt with coriander, turmeric and red chili powder.
6. Take the meat off the flame and add in the whisked yogurt mixture, stirring at the time. Put back on flame and cook till the fat leaves the sides . (Around 6-7 Minutes).
7. Add in the fried onion and garlic pastes. Cook till fat leaves the sides. (Around 4-5 minutes).
8. Add the cashew and melon seeds paste. Mix well and cook for a minute.
9. Add in the mutton/lamb stock. Bring the gravy to a boil and add in the baby potatoes.
10. Mix well and bring the gravy to a boil again. Reduce flame to low an cover and simmer, stirring occasionally till meat and potatoes are cooked.
11. Remove the meat and potatoes and pass the gravy through a strainer. Put back on flame and cook till the gravy has a thin saucy consistency.
12. Add in the meat and potatoes. Sprinkle the black pepper, cumin, nutmeg powders and the kewra. Stir,adjust the seasoning and remove from flame.
13. Serve hot garnished with ginger juliennes and chopped coriander. 

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