The beauty of food is it’s ability to become complex yet retain the simplest of tastes. I discovered this recently at the newly opened Comorin at the Two Horizon Center, Gurgaon. Recently opened by Chef Manish Mehrotra and being headed by Chef Dheeraj Dagran, Comorin takes you on a journey of flavours never experienced before.
Let’s talk about the drinks first. Comorin has a series of infused beverages that it uses for making the house cocktails. There’s a Walnut Bourbon that’s used for the Whiskey Sour while a Vanilla flavoured Cognac is used for making the. There’s also a section on Sous Vide gins that have lovely flavours like Elderflower and Lavender infused straight into the Gin and served.
But it’s the food that catches your eye straightaway. Served in the modern style of plates instead of courses, there are quite a few ones that have me wondering. There’s a Bacon flavoured Bread Pakora and a Keema Bhurji that’s served with some Naan and onions soaked in vinegar.
For desserts, we try out the Nolen Gurer Payesh which I combined with a coffee liqour and a decadent Chena Toast that you must try. Comorin is one of the new restaurants that’s unapologetically Indian and expresses the best of flavours in a modern technique.
