ITP Indian Travel Places: Food, Travel, Tourism Business Events and Trade Shows
Restaurant Name: FOOD@U, Industrial Area Phase II, Chandigarh
Phone: +911724045669, +911725025961, +919876245669
Address: Plot no 102, Industrial Area Phase II, Chandigarh 160002 India
Time: 09:00 AM – 04:00 AM
Meals for two: Rs. 1,100
Cuisines: North Indian, Desserts, Chinese, Italian, Fast Food
Facilities: Breakfast, Home Delivery, Takeaway Available, Outdoor Seating, Indoor Seating, Desserts and Bakes
FOOD@U, Industrial Area Phase II, Chandigarh: Decor
Food@U is a homegrown multi-cuisine cloud kitchen located in Chandigarh’s Industrial Area. This virtual food court is particularly popular with nocturnal folk as it offers curbside pick-up and doorstep delivery into the wee hours of morning. While I have long been in the know of their Hardyz Burgers, having sent out more than once when in the mood for a sloppy bite of comforting fast food, their bouquet of brands also conjures up North Indian, Indo-Chinese, and Italian fare.
FOOD@U, Industrial Area Phase II, Chandigarh: Food
The online menu is an endless scroll of familiarity. Expect everything from Tandoori Momos to instant noodles, Paneer Lababdar to Pork Ribs, Chinese Thalis to English Breakfasts, and then some. I tried out their North Indian grub a few days ago, keeping it simple, with Tandoori Chicken from the appetizers section, Kadhai Paneer and Dal Makhani for the main course. While scrolling I stumbled upon a handful of choices listed under Ghar Ka Khana; of the four options, I picked Yellow Dal Khichdi for a lark.
Plus & Minus:
The order arrived warm in spill proof microwaveable containers widely prevalent amongst restaurants nowadays, virtual and otherwise. I found little thought had been given to overall presentation but the portions were substantial and the food generally appetizing. All dishes, barring the khichdi, were resplendently and unabashedly masaledar. The dal and paneer were tasty, but had a fiery sting that may not sit well with those who prefer non-spicy food. I enjoyed it. The tandoori chicken I didn’t take to at all, it came covered in what appeared to be coarse marinade, and dripping basting oil. The khichdi,however,was just as it’s intended to be–cooked to a grainy mash, low in salt and spice, and accompanied by a tub of fresh-set curds. This was clearly the star of the meal.
