There has been an overkill of Indian food in the city. With the mushrooming of places serving out the traditional fare by the dozens, some innovation always helps your patrons coming back again and again. The Le Meridien located at the heart of Delhi has been a meeting place for bureaucrats, journalists and businessmen for a better part of two decades. Eau De Monsoon at the ground floor of the hotel presents the same Indian food in a new contemporary way.
Set in chic surroundings, the restaurant provides for a beautiful view of Lutyen’s Delhi. Replete with a private dining room, an impressive wine cellar and a lounge, Monsoon comes across a place which puts the modernity into the same old Indian food. Executive Chef Davinder Kumar, a 6 time president of the Indian Culinary Forum cooks up some of his specialities including my favourite, the Kesariya Jalebi with Rabri.
The Amouse Bouche is a start worth remembering. It’s a Broccoli Cappuccino with a surprising gradient of temperatures. Sip it in one go as you feel the warmth change into coolness.
We start off with a North Indian classic, Mutton Burra. The perfectly seasoned soft mutton with a dash of acidity leaves a distinct taste on your palate of the eras gone by. There’s a creamy hung curd on the side which provides a complementary texture with a crispy Naan that offsets it perfectly.
A Papaya Sorbet cleanses the palate between the starters and the mains.
Start the mains off with the Chicken. Filled with goat cheese and cilantro and served with a bell pepper Makhni sauce and a potato gallete, this twist on the Makhni chicken is devoured off with Hari Mirchi ka Parantha and some delectable Kaali Dal.
Try out the Uttapam Stack. Perfectly browned, with creamy coconut milk in between along with vegetables, the spicy sambhar sauce and the tangy tomato sesame chutney make it a delight on the palate.
Switch your palate with a decadent Litchi extract with high tannin California grape in it. The sweetness combined with the dryness of the tannin thoroughly makes your palate neutral.
We finish off our meal with melt in your mouth Kulfi and Chandan Ice Cream along with Chocolate Pave. But both of them pale in front of my favourite. The light, wafer thin crispy Kesariya Jalebi with a thick creamy Rabri play a game of textures and tastes upon your palate.
End it with a Pan Shot to digest all the delicious food you just devoured.
Le Meridien’s Eau de Monsoon changes your perception of Indian food. Served with panache, the food along with the wine pairings is something that will keep you coming back for.
