ITP Indian Travel Places: Food, Travel, Tourism Business Events and Trade Shows
Phone: +91 9711097967, 011 66003000
Address: Vivanta Dwarka, Near Sector 21 Metro Station, Sector 21, Dwarka, New Delhi, India
Time: 7 PM – 11:30 PM
Meals for two: Rs. 2,500
Cuisines: North Indian, Mughlai
Facilities: Wheelchair Accessible, Serves Alcohol, 4/5 Star, Table booking recommended, Luxury Dining, Valet Parking Available
Indus Express, Dwarka, New Delhi: Decor
Every time I have been to Dwarka, I have appreciated it more and more. Wide roads, plenty of greenery, meticulous town-planning. One of the hotels is Vivanta by Taj, where I have had a few extraordinary meals featuring the cuisine of Tamil Nadu. All, alas, have been private lunches and dinners put together for small banquets, and comprising food that is not from any printed menu. They have been held at the private dining space in the all-day diner, Creo, and far surpassed anything from Tamil Nadu in the NCR presently. Vivanta is a hotel for corporate guests. Indus Express features the cuisine of Punjab, and not merely on our side of the border. The food is rich and admirably suited to this time of the year.
Indus Express, Dwarka, New Delhi: Food
Under normal circumstances, 1,045 may be considered steep for a plate of Peshawari seekh kebabs, until you see the size and thickness of these giants. Over an inch in diameter, each one weighs not less than 200 gm. Unless you plan to make a meal of a single kebab, it is simply not possible to consume an entire piece and then go on to a main course!
Surprisingly, the spicing is as delicate as the proportions are hefty. A gentle buzz of nutmeg and mace together with green and black cardamom and plenty of black pepper makes it irresistible as well as unique in our city. Farmer’s lentil curry (Rs. 695) is another unusual preparation and a very welcome relief from the interminable versions of kali dal that we are subjected to in one restaurant after another. This one features five kinds of lentils, husked and whole, cooked till the point of almost-disintegration. Sadly, the dal was not cooked on a very slow fire that would have caused it to become almost viscous and more than the simple tempering, it was the refined oil that fell a trifle short, though with a little tweaking, it can be improved immeasurably. It was the same with nihari ghosht (Rs. 1,295) with lamb bones oozing marrow and gravy that was competently spiced but the meat was overcooked to the point of disintegration.
Indus Express, Dwarka, New Delhi: Plus & Minus
Very pleasant space with few interesting choices for vegetarians; certainly not Baingan Mizaj!
