K & K at Welcom hotel in Dwarka is ITC Hotel’s award winning signature fine dining cuisine brand, offering a comprehensive selection of kebabs and curried dishes, paired with Indian breads and array of beverages. A menu which resembles the food served in royal courts. Itis very prominently located restaurant. With dim lights and small lamps at the entrance, all make up for a very enchanting decor. A tasteful ambience clubbed with great service ensure that you are up for a great meal experience. The menu comprises of dishes which is cooked with slow and traditional cooking methods such as cooking in handi, angeethi’s for kebabs, tandoor’s for bread and Tawa for many such dishes.
Food Talks
The man behind K&K is chef Yashpal. Chef Yashpal has been nurtured and experienced with the branded cuisine of ITC called K&K and trained to deliver branded North Indian cuisine as per the defined recipes by cuisine’s branded chef of ITC.
The journey started with their signature Seekh Kebab. This tender minced lamb is mixed with array of spices consisting of dominantly ginger,green chilli’s and Coriander. It is skewered and then grilled over charcoal fire and the fine outcome is juicy, smokey and lip smacking. Nimona tikkiya was one of the major star of the night for me. It is a tikka made of green peas which is cooked to perfection and is consisting of tumeric, ginger, cumin and green chillis. 
Main course made the journey further more interesting with some unique vegetarian delights such as Dahi ka Bharta and natru ki chap. Gosht dum biryani is a great combination of basmati rice layered with braised lamb, topped with green chilli’s, ginger ,onions and lot more. It is sealed in a handi and finished on dum.I must also mention the sides such as the garlic chutney and raw papaya pickle. It was impossible for me to know that is was a papaya without chef informing me about it. On special request I ordered the legendary ” Dal Bukhara” which is a harmonious combination of black lentils, ginger & garlic. It is cooked overnight on a charcoal using the traditional slow cooking method and served with butter.
It was time to draw the curtains but not before enjoying their signature Gulab Jamun topped with Rabdi and silver varq. It is a great tribute to classic Indian desserts such as gulab jamun and Rabdi without making it taste too sweet for your taste buds. In a nutshell, I’ve been to a restaurant after a long time which truly satisfied to have authentic North Indian meal in a luxurious property. K&K is a well deserved tribute to ITC giants like Bukhara and Dum Pukht and their faithful patrons.
