Considering the current food scenario in our city, where various restaurants are opening at every nook and corner of the city and closing with a blink of the eye, there have been a minimal amount of places that have created their way and hit the chord of success in the food and beverage market. Today we are writing about one such gem “Veda”, which recently completed a decade long journey in Delhi. Located on the outer circle of the ever-busy Connaught Place, it is one of those few places in Connaught place which holds its identity for serving authentic North Indian food.
Food Talks
On an invitation from the establishment we went to review this restaurant. Starting of with a Litchi based mocktail, which is one of the finest mocktails I’ve tried in while. We moved on to Aspargus Shorba which is served in a Kullad earthenware had an earthy flavour and is the most delicious way of consuming such healthy vegetables. Pudine Muttar ki Galouti left me yearning for more.
One of the major highlights of our meal was Murg Malai Tikka Fondue with melted cheese. It is a great fusion of Swiss fondue and Indian Chicken tikka. Malai Broccoli, which is a healthy and a scrumptious starter, is prepared on a tandoor. As Broccoli is not actively used in punjabi and North Indian food, the starter is marinated in cream, giving it a juicy and succulent texture. Dahi Ke kabab is another veg appetizer which is highly recommended. Instead of putting chunks of green chillies they are using figs along with the mixture of spices and hung curd. Before opting for the main course, we ordered the Apple Cinnamon mojito. It had great flavours and the drink was very refreshing.
For Mains we tried the Dal Veda, which is their take on Dal Makahni. Black lentils cooked overnight with little cream in it, the dish had earthiness and a smokey flavour to it. Veda Dum Aloo is stuffed potato with a filling of onion and cashew in it. Next to follow was the Nihari. Taking an entire night to cook and simmer on fire in deep earthen vessels, this ‘stew look a like’ captures the fancy of those who love flavours in mughlai cooking. Apricot Malai kofta, consisted of cheese dumplings which are stuffed with saffron apricot gravy.
Our meal ended on a sweet note with two of their signature desserts. Shahi Tukda and Litchi ki tehri. Litchi ki Tehri had rabdi with litchi in it, overall a delectable dessert. Shahi Tukda could have been better if it was less sweet as we expect it to be in an authentic Shahi tukda that we are accustomed to eat.
In a nutshell, a fine dine restaurant crafted for a king like experience. Amazing decors by Mr. Rohit Bal and a lavish and lip smacking North Indian spread at the offering. That pretty much sums up the 10 years of glory for “VEDA”.
