An amalgamation of memories, latest age and day, and sustainability brings to your dishes with an exceptional taste on the Whisky Samba
OT Staff
Set in a fancy, business complicated in Gurugram; Whisky Samba rose to prominence while the dual carriageway booze ban sent drinkers speeding right here to quench their parched throats. Prominence it definitely deserved, of the route, way to an impressive 50-foot-long bar, in which over 180 whiskeys and whiskey-based cocktails had been on offer. The liquid services have been advanced and modern. The food focussed on nearby substances and innovative cooking techniques, and the bar garnered a few dependable purchasers.
What next, proprietors Ashish Dev Kapur and Joydeep Singh, who also run The Wine Company and Antares (the latter in Goa, in collaboration with Australian chef Sarah Todd), should have wondered. Enter Vikramjit Roy (p.C), the organization’s new company chef, who is quietly reinventing Whisky Samba, making it dance to new music. Regular visitors would possibly crib slightly about their preferred comfort meals going AWOL, but I think they’ll ultimately come spherical to the bar’s clean, new culinary emphasis.
Chef Vikramjit Roy’s power is Pan-Asian, particularly Japanese, and he’s honed his capabilities in many great kitchens. But aside from those, the true show off of the new menu actually is ‘The Chef’s Nostalgic Journey,’ which brings collectively recipes that Chef Roy grew up with, many from his grandmother’s kitchen. Says Roy, “Food is an amalgamation of reminiscences, nowadays’s day and age and sustainability.
I have grown up ingesting my mom’s, grandmother’s, and aunt Mrs. Wong’s delectable food. That’s where ‘The Chef’s Nostalgic Journey’ comes from. For instance, my grandmother’s Pumpkin Curry functions on the menu, offered in my personal way with baked pumpkin compressed with flavors and smoked, with goat’s cheese, served with avocado flatbread.
Yes, there’s always a chef’s twist. However, the flavors are spot on. And the plating is terrific. Some of the dishes appearance so right; digging into them appears like a contravention. Standout dishes encompass the aforementioned pumpkin curry, scholar dal, aam kasundi fish, and the homestyle dhakai hen. There’s an emphasis on wholesome consuming—components like avocado characteristic prominently—and the chef has shied far from using refined sugar and flour. They’re calling them ‘gourmet bar food,’ and we can’t help but agree.
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