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Malts and mellow fruitfulness

Malts and mellow fruitfulness
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Whisky, whiskey. I can never remember the difference and I return to a bookmarked page often to clear it all out. But either way, a nice bit of whiskey/whisky on the rocks is the perfect way to end the day. And it gets even better if you can pair it well with food.

‘Circa 1996...’ said executive Chef Suprabhath Roy, and I calculated in my head and felt so terribly old. I was 12 when Singh Sahib (originally called Dehlvi), at the Eros Hotel, opened its doors to guests. in 1999 the restaurant was renamed Singh Sahib. The epithet ‘Singh Sahib’ originally belonged to Maharaja Ranjit Singh (born 1780) also called ‘Sher-E-Punjab’ and was the founder of the Sikh Empire.

Celebrating  18 years to some great food and perfect drinks, the restaurant announced a new menu -Samvat 1780. Arindam Chakraborty, Director Food and Beverage explains, ‘With this, we bring back the grandeur of Maharaja Ranjit Singh’s era offering a fascinating mix of origin, history, cuisine and culture. The concept of royalty is not just an everyday run – of – the – mill offer, but an amalgamation of the fine aspects of ulterior living that is made resplendent with the superior offerings of single malts and blended scotches that are hand–woven with delicately spiced kebabs to end up in a perfect marriage that would lift the senses and drive them towards satiation.’

Samvat 1780 comes to guests in four options - Trail of Blends, Trail of Exotic, Trail of Premium and Trail of comfort at prices starting from Rs 2495 per person (without taxes). Each specially crafted menu pairs some excellent whiskey with food. The main thought behind the menu is to keep the food delectable but simple so as it blends in with the malts instead of clashing with them with over-powering tastes and flavours.

Chivas Regal, Johnny Walker Gold Label Reserve, Ballantine’s, Glenfiddich, Glenlivet, Glenfarclas, Glenmorangie, Cragganmore, Cardhu, Glenkinchie, Singleton, Dalmore, Talisker, Highland Park and Balvenie are on offer and are paired with appetisers like Jalandhari Seekh, Tandoori Ananas Anardana, Amritsari Macchi, Safed Chane da Kebab and more. One can prolong the indulgence with main courses (comes at an additional cost of Rs 595 per person, without taxes) that include Dhaba Meat, Maah di Daal, Makhni Paneer and round it all off with Gulab Jamun and Shahi Tukda.

According to Sandeep Arora, Whisky Ambassador, ‘Amongst life’s most fascinating experiences is matching whisky flavours with food aromas, which either enhances one taste or contrasts with the other.’  We could not agree more! Head over and be part of this celebration at Singh Sahib which is open for dinner (Monday to Sunday) 7 pm to 11.45 pm.

STREET STYLE

There is something incredibly comforting about street food, admit it. It is not just the season that makes you crave pakoras or samosas dipped in spicy chutneys that you could give an arm and leg for.

While the main concern of course is hygiene,  here’s the very thing that can solve it. Dhaba by Claridges brings to you a very cool street food fare available at the restaurants from 3 pm to 7 pm everyday.

The perfect thing for the evening before hunger pangs for dinner set in and also pretty incredible an option for a light snack while shopping.

The fun menu was launched recently at the DLF Saket venue that witnessed a fun evening with lots of cocktails, yummy food and a panja contest as well!

With both vegetarian and non-vegetarian options on offer, foodies will have ample to choose from and the best part of it all are the prices.

While this property isn’t exactly very expensive, the street food they have is very very kind to your pocket.

Take a pick from Keema Pao, Bum Omlette, Boti Pao, Anda Toast, Masaaledar Murgh for the meat-eaters and Chatpata Paneer, Subz Samosa, Pao Bhaji and Vada Pao for the vegetarians.

The vegetarian fare is priced at Rs 225 (without taxes) and the non-vegetarian comes at Rs 275 (without taxes).

You get one glass of cutting chai with unlimited top-up with each order or you can choose a soft beverage or Foster’s Draught Beer (both coming to you with unlimited top-ups) at Rs 99 (without taxes). We told you it was easy on the pocket right!?

If neither of the bevarages capture your fancy, pick one of their incredible fun cocktails that come served in desi tharra bottles.

We love the Toofan and the Somras and as far as cocktails are concerned, across town, these two are our on our list of favourites. Monsoon or no monsoons - make sure you take a break and sample these!

FOODSCIENCE 

Molecular Gastronomy. Well sure! As long as it won’t make my food taste weird, I thought as I read about Farzi Cafe.

Fusing science with food that people have gotten bored of eating for ages ups the fun factor and the excitement. You will always be keen to know how the food was made and what has changed.

Just as cool as the name suggests, Farzi Cafe launched amidst ample fanfare at Cyber Hub, Gurgaon, a few weekends past.

We are yet to sample the whole spread the restaurant has to offer, but what the launch teased us with was  enough to get us very excited.

From the Tuna Tarter, Bombay Kachumber Salad, Nimboo Achar Caviar or a Makhan Wali Kaali Dal ka Shorba, served with Naan Crisps followed by an innovative Tapas section that boasts of delicacies like the Chilli Duck Damosa served with a plum chutney, a Boti Kebab Taco, a Phirni Oxide and Parle-G Cheesecake, Cookie Dough essence in desserts, the menu at Farzi Cafe claims to showcases the cuisine’s strength and robustness, while being bold at the same time.

‘Whenever we chose to dine out, Indian cuisine always features at the bottom of the pyramid of our choice of cuisine, a trend which has always intrigued me. As an Indian and an avid lover of the robustness Indian food offers, we (my father Jiggs Kalra and I) take immense pride in our cuisine.

We believe that it is upto us Indians to make the effort to elevate Indian food, reintroduce it to the world in its modern avatar, retaining its traditional roots. With this intent in mind, we wanted to make Indian food “cool” again for diners and thus the origin of the Farzi Café – Modern Indian Bistro concept,’ says Zorawar Kalra, the man behind this food-lab.

Stay tuned for our review!


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