Presenting Indian food to Indians is one of the toughest jobs that any Chef has to endure. It might be pretty easy abroad as the exotic flavours in itself impress the customers, but back home is a different story altogether. Not only Indians have a multitude of cuisines packed in the country, every household adds their own share of flavours into the pot. So when I met Executive Chef Neeraj Rawoot, Chef Abhishek Gupta whose EPIC menu is already the talk of the town and Chef de cuisine Ajay Sahoo, their new ideas on revamping the menu at Diya, Leela Ambience Gurgaon’s Indian restaurant seemed pretty interesting. With Diya being rebranded as Simply INdiya, a single bread single curry concept comes to the fore.
What you can drink at Diya Simply INdiya
The small plates concept is the slow evolution of Indian flavours to a much more international style of eating and it bodes pretty well. Not only good, but Diya is also going to be quite a beverage destination. Not only is there going to be done beer on tap from Bira 91, some Indian wines from Grover Zampa, some whisky and cocktails from William Grants, the brand behind Glenfiddich and Monkey Shoulder, there is also some cold brewed coffee from Diva that you can enjoy. There is also some Hendrick’s Gin and Veen sparkling water to accompany you on your meals.
What you should eat?
The food takes its roots from all over the country including Luchi Kosha Mangsho from my hometown, fluffy appams and a delectable Kozhi Chettinadu from down south along with reinvigorating my memories of college with a perfectly spiced Misal Pav. This is one rendition of Indian food you wouldn’t want to miss onto.
