Restaurants' POA for 2019

Liv Bar lets you make your own drink

Another novel concept that has never been tried before in Delhi-NCR, will soon be introduced at Liv Bar in World Mark 1 that’s set to open in Aerocity. It allows you to make your own cocktails. With no menu for drinks, this cozy bar eggs guests to interact with their mixologists and choose their preferred ingredients, fruits, flavours and spirit for their drinks. They also have the privilege to come inside the bar and mix their own drinks. Owner Umang Tewari talks about the key aspects of Liv Bar, saying, “We give an open playground to drinkers here to experiment as much as they want. It is thrilling to concoct your own drink standing at the bar.” Now, that’s enough reason to toast to the varied gastronomical experiences in store for diners.

Greenr Café in Vasant Vihar have specially engineered an indigenous array of plant-based proteins including Shroomballs, Pea Pro, Bean Pro, Tofu Amaranth, Hemproot and Sweet Potato (left); Austin Jackfruit bowl

Plant-based protein is becoming mainstream giving diners nutritious, delicious and sustainable alternatives to meat. Riding high on this significant development in the food industry, Greenr Café in Vasant Vihar have specially engineered an indigenous array of plant-based proteins including Shroomballs, Pea Pro, Bean Pro, Tofu Amaranth, Hemproot and Sweet Potato, which aspire to be a replacement to the nutrients and textures we usually get from animal meat with vegetarian sources. The founder duo of Nitin Dixit and Mohit Yadav have modelled the eatery on a personal, social and environmental sustainable structure, and that reflects in their sustainable design and function in all its aspects from food, cutlery, interior design, decor, and food delivery packaging. They share, “We are a large city with diverse consumers, many of whom are making conscious health choices by shunning high calorie and processed food. Greenr is catering to this market and growing demand for healthier alternatives that don’t harm the environment,” says Dixit.

The interiors of Plum by Bent Chair (right); Seafood Wontons served at Plum

If it’s not just food that you are craving for, but also a quick buy heading to Plum could actually serve a dual purpose. At this quirky, designed place in World Mark 1, Aerocity, everything is for sale “except the staff”, shares owner Priyank Sukhija in a tongue-in-cheek way. Plum by Bent Chair is touted as India’s first “true retail restaurant”— collaborating a hospitality and furniture brand — Sukhija’s First Fiddle F&B Private Limited and Bent Chair by father-daughter team of Neeraj Jain and Natasha Jain. Sukhija says he is trying to replicate the success of his Mumbai outlet that has been popular with food and furniture lovers alike for offering to sell the two under one roof, in Delhi. Plum displays all the collections by Bent Chair featuring small, iconic and eye-catchy details — cat lights, lanterns, 3D paintings, bright coloured chairs. While Natasha has focused on the interiors, Sukhija took charge of food at this Pan Asian restaurant. “We have curated signature dishes, which truly reflect our eccentricity and vision of the ‘perfect food’. I personally recommend Seafood Wontons, Nutella Banana Sushi, Mongolian Sliced Lamb, and California Uramaki, from the food menu,” he says.

Baar Baar is located in Khan Market (left); Cauliflower Koliwada

While Delihites have so far been treated to pop-up dinners, pop-up restaurants are a new ball game. And chefs are not shying away from giving diners an opportunity to sample something unqiue. Renowned chef Sujan Sarkar for example has gone all out to bring Baar Baar from New York to Lutyen Delhi’s Khan Market with a one-of-a-kind Indian Gastro Bar concept serving modern Indian sharing plates and bespoke cocktails inspired by the Indian palate. “Baar Baar Delhi for now, is a limited time fully-functional restaurant that pushes the boundaries of progressive Indian cuisine,” says Sarkar. When we say limited time, we mean it is in the capital only for the winter season and will close shop after March. About the food, he adds, “We experiment with techniques and ingredient combinations that our patrons could never imagine would be presented to them on a plate, while preserving the integrity of flavours that are familiar to the audience.  In this way, Baar Baar bridges the gap between local ingredients, Indian cuisine and contemporary times,” he adds. The menu includes dishes that are a celebration of regional Indian flavours like the delicious Cauliflower Koliwada served with rice hollandaise, peanut chutney and thecha or the coastal British fusion of Malabar Prawn Sausage and Scotch Egg complimented with fermented chilli mayo. The cocktails too like the Leh Berry- turmeric gin with house sea buckthorn syrup, cardamom bitters and tonic water or Kulupi Sherbet-curry leafed gold rum, carmelised coconut water and extra dry vermouth are worth a try.

Interiors of TCK (right); TCK’s Mock Duck Pancake Roll

It is not often that a five-star hotel decides to bring one of its legends to showcase their expertise in a common market. After serving Delhiites for more than a decade, Hyatt Regency Delhi’s popular Chinese restaurant, The China Kitchen unveils the premium dining experience beyond the hotel premises with the launch of TCK by The China Kitchen. Situated in Cyber City, Gurugram, TCK by The China Kitchen hopes to widen its net with this stand-alone that celebrates the best of Beijing Street food like the elder brother, but as an economical offering. The menu has been curated by chef Jack Aw Yong, the man who runs the show at The China Kitchen. “TCK by The China Kitchen is a celebration of an authentic yet understated Chinese dining experience while also being value for money. It is one-of-a-kind, based on the concept of ‘dining around the kitchen’ with a Peking duck oven, a dumpling and noodle station, a steamer, three woks, and a dessert station which is a permanent feature at the restaurant,” says owner Amritesh Jatia.