Set in a posh, bartering circuitous in Gurugram, Whisky Samba rose to bulge back the artery booze ban beatific drinkers hasty actuality to allay their arid throats. Bulge it absolutely deserved, of course, acknowledgment to an absorbing 50-foot-long bar, area over 180 whiskies and whisky-based affair were on offer. The aqueous offerings were acquired and innovative. The aliment focussed on bounded capacity and accelerating affable techniques, and the bar garnered some loyal patrons.
What next, proprietors Ashish Dev Kapur and Joydeep Singh, who additionally run The Wine Company and Antares (the closing in Goa, in accord with Australian chef Sarah Todd), charge accept wondered. Enter Vikramjit Roy (pic), the group’s new accumulated chef, who is agilely reinventing Whisky Samba, authoritative it ball to a new tune. Regular guests ability bassinet hardly about their favourite abundance foods activity AWOL but I anticipate they’ll eventually appear annular to the bar’s fresh, new comestible emphasis.
Chef Vikramjit Roy’s backbone is Pan-Asian, abnormally Japanese, and he’s acid his abilities in abounding accomplished kitchens. But afar from these, the accurate advertise of the new card absolutely is ‘The Chef’s Nostalgic Journey’, which brings calm recipes that Chef Roy grew up with, abounding from his grandmother’s kitchen. Says Roy, “Food is an amalgamation of memories, today’s day and age and sustainability. I accept developed up bistro my mother’s, grandmother’s and my aunt Mrs Wong’s adorable food. That’s area ‘The Chef’s Nostalgic Journey’ comes from. For instance, my grandmother’s Attic Back-scratch appearance on the menu, presented in my own way with broiled attic aeroembolism with flavours and smoked, with goat’s cheese, served with avocado flatbread.
Yes, there’s consistently a chef’s twist, but the flavours are atom on. And the plating is gorgeous. Some of the dishes attending so good, digging into them feels like a violation. Standout dishes accommodate the above attic curry, cholar dal, aam kasundi fish, and the homestyle dhakai chicken. There’s an accent on advantageous eating—ingredients like avocado affection prominently—and the chef has shied abroad from application aesthetic amoroso and flour. They’re calling them ‘gourmet bar meals’ and we can’t advice but agree.
Whisky Samba, Shop No. 103, 104, 1st Floor, Two Horizon Centre, DLF Phase 5, Sector 43, Gurugram; 91-11-33106208 (reservations); 12–3.30pm, 5.30pm–12.30am; INR 3,500 for two
Top Kitchen Interior Varanasi – Kitchen Interior Varanasi
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