Often it’s the simplest of flavours that leave a mark. Almost a year old, Ritu Dalmia’s newest brainchild thoroughly impresses you with some lasting taste on the palate and some experiences worth remembering. Managed by the brother in laws duo of Vikas Narula and Girijashanker Vohra, the expert staff serves out some exceptional American and Mexican food without making a hash of it. The first thing that leaps out at as you enter is the minimalistic design. Don’t be under the impression that it amounts to less furniture.
The place has ample seating that allows them to host events every Friday and Sunday evening. It’s just that the space is so calming that it makes you come back just for the ambiance. The little chai glasses they serve all their dips and extras in are reminiscent of your college days.
Let’s start with some food now. We start off Guacamole trio. Earthy clean flavours with a beautiful green colour and tangy taste of cilantro in one, the acidic taste of mango in another and the sweet taste of pomegranates with the crunch of pine nuts on top. Try them out with their home made nachos.
The slow roasted pumpkin and jalapeños filled empanadas are a beauty to behold. Sweet roast pumpkin with the spicy jalapeños combine in a fierceful combination which causes an explosion of flavours on your palate.
Next in line is their Beef salad. Flavourful pieces of beef lovingly caressed with some bitter sweet white and black sesame seeds.
We accompany this part of the journey with a Monicatini. A creation of Vikas’ sister, this firecracker of cocktail dishes out a range of fiery and spicy tastes with chillies and ginger dominating.
The Tacos here are classical Mexican soft shelled ones, no hard shelled tex mex found in most of the places. The mushroom with the piri piri sauce combines a characteristic earthy simple flavour of the mushroom with the much more spicy explosive piri piri sauce. The prawns with mango and black bean rice has got the fresh flavours of the sea coming through while the pulled pork along with barbeque sauce relies on its typical sweetness to win over your heart.
There’s a lot happening in their Asian Burger. At its core, is a ground meat patty so mermerisingly juicy that the juice drops down your chin and hands. The burger has a controlled size thus not causing any problems in eating unlike some of the gourmet burgers. But it’s the bouquet of flavours that just make you close your eyes and enjoy it. There’s some salt from the soy, some sweet from the hoisin sauce, some great from the chillies and some pungency from the wasabi. Combine all for them with a meaty heaven, and you have a recipe for success.
The Dark Michelada should be your accompaniment on this burger extravaganza. A spicy beer based cocktail which puts a refreshing taste on your palate in the summer.
The mains are a beauty to behold. The bold Halibut takes centre stage topped with chili lime and surrounded by a sweet potato mash and some spinach. Also try out the Coffee marinated mutton chops in a balsamic reduction.
I have been itching to write down this portion for long so finally we get to the discussion of the desserts. You don’t need to force your mind into anything but dive straight into their waffle bar. They have a classic one with butter and maple syrup but their most decadent creations include the wild berry compote with mascapone cheese and the chocolate gianduja with caramelised nuts. Sweet, creamy, salty, bitter. It’s a massive tickle on your taste buds that leaves you thoroughly satisfied.
The ice creams keep in theme of the restaurant being creamy and full of flavour. Try out the salted caramel or the cookies and cream to top your meal off with a sweet ending.
The Depot 29’s food leaves you spellbound. Attend one of the live gigs in their acoustically modeled restaurant and you’ll be pretty much be spending every weekend of yours here.
