HKV’s new love spot
19 Sep 2012 10:07 PM GMT
It is interesting to witness the mini transformation that Hauz Khas Village is undergoing. From an arty farty jaunt 10 years back to a designers’ den even a few years back, the small urban village, is slowly becoming Delhi’s very own St Germaine.
Yes, it is still dotted with designer studios and small shops which stuff themselves with art and quirky posters, but eateries rise above the clutter. No matter where you look, you are bound to hit a restaurant or two. And new ones keep opening before you could say ‘Enter’.
We went to one such place on a weekday evening [though going by the rapid metamorphosis HKV is undergoing, you won’t be incorrect if you brand Amour an old restaurant by now], and found it packed to the brim. Quite a feat especially because the patio, cafe and bar boasts of an extensive area. Apart from seating inside, one can also sit out at the terrace if the weather is any good. The décor is impressive, with dim lighting, chandeliers and comfortable high-backed chairs and sofas.
We decided to sit out [don’t expect much of a view because the lake is across the road and from the terrace you can only see the parking area around the building, apart from bits of other nearby restaurants] with some decent Seafood salad. It comes with a generous amount of king prawns, Sri Lankan squids, octopus and lots of cherry tomatoes. The menu is a mish mash of Continental and Mediterranean which leaves one with lots of options unless you are a little snobbish [like me] about sticking to particular cuisines.
What we liked was the Wild duck confit. The duck was cooked to perfection. However, keep second options ready when you are ordering your drink because the bar needs stocking up. Walk in with lots of time in your hands since the service is sluggish.
Overall, could serve as a nice venue for that next party.
GRILLED BASA NISCOISE STYLE
INGREDIENTS
METHOD
Peel and blanch potato with butter. Trim the green beans and make a bundle. For the sauce, saute garlic in olive oil. Add tomatoes and cook for a few minutes. Finish with seasoning. For the dressing, cut the bell pepper and capsicum. Mix with lemon vinaigrette. Marinade the fish with salt and pepper, lemon juice. Pan sear the basa fish fillets. Arrange delicately on the plate. Serve hot and garnish with garden fresh greens.
Yes, it is still dotted with designer studios and small shops which stuff themselves with art and quirky posters, but eateries rise above the clutter. No matter where you look, you are bound to hit a restaurant or two. And new ones keep opening before you could say ‘Enter’.
We went to one such place on a weekday evening [though going by the rapid metamorphosis HKV is undergoing, you won’t be incorrect if you brand Amour an old restaurant by now], and found it packed to the brim. Quite a feat especially because the patio, cafe and bar boasts of an extensive area. Apart from seating inside, one can also sit out at the terrace if the weather is any good. The décor is impressive, with dim lighting, chandeliers and comfortable high-backed chairs and sofas.
We decided to sit out [don’t expect much of a view because the lake is across the road and from the terrace you can only see the parking area around the building, apart from bits of other nearby restaurants] with some decent Seafood salad. It comes with a generous amount of king prawns, Sri Lankan squids, octopus and lots of cherry tomatoes. The menu is a mish mash of Continental and Mediterranean which leaves one with lots of options unless you are a little snobbish [like me] about sticking to particular cuisines.
What we liked was the Wild duck confit. The duck was cooked to perfection. However, keep second options ready when you are ordering your drink because the bar needs stocking up. Walk in with lots of time in your hands since the service is sluggish.
Overall, could serve as a nice venue for that next party.
GRILLED BASA NISCOISE STYLE
INGREDIENTS
- 180gm Basa fish
- 5gm Garlic
- 60gm Tomato
- 50gm Potato
- 20gm Green beans
- 20gm Green peas
- 10gm Bell pepper
- 5gm Capsicum
- 15ml Olive oil
- Mustard paste, to taste
- Salt, to taste
- Pepper, to taste
METHOD
Peel and blanch potato with butter. Trim the green beans and make a bundle. For the sauce, saute garlic in olive oil. Add tomatoes and cook for a few minutes. Finish with seasoning. For the dressing, cut the bell pepper and capsicum. Mix with lemon vinaigrette. Marinade the fish with salt and pepper, lemon juice. Pan sear the basa fish fillets. Arrange delicately on the plate. Serve hot and garnish with garden fresh greens.
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