Chor Bizzare in Bikaner House, New Delhi serves authentic Indian food. With branches in London, New Delhi and Lavasa, it aims at serving delectable range of regional Indian cuisines. It’s Kashmiri menu is already famed. From 1st February to 5th February, Chor Bizzare organized a special food festival for the discerning traveler. The cuisine of Ladakh and Jammu, both perched at the top of Indian map was the highlight of the festival. The menu was curated by High Highness King Jigmed Namgyal, Her Highness Rani Spalzes Namgyal and Ms. Neha Prasada, author of ‘Dining with the Maharaja. My dear friend Abhinav Singh, a award travel blogger tells us his experience.
Chor Bizzare
The location of the restaurant made it apt choice for diners from the Delhi NCR region. The ambiance of the restaurant was soothing. Antiques and old black and white pictures decorated the walls painted in rich Indian colors. An old radio set highlighted one wall. The seating arrangement comprised of cozy sofa corners to table and chair set up for the casual diners. Old Hindi Bollywood songs played in the background as diners indulged in rich Indian cuisines which this restaurant promotes and preserves. The lighting is a dim yellow comfortable enough to have a deep conversation. The service was polite, quick and friendly. The serving staff took efforts to explain the dishes to those who were not well versed with the cuisine of Jammu and Ladakh.
For people in New Delhi, Chor Bizzare is a great way to sample the cuisines of Ladakh and Jammu without making the efforts to travel to the original place. More and more of such festivals should be organized in New Delhi. Not only festivals like this acquaint the diners with the alien tastes from the far away corners of India but it also fuels the desire to travel to the real place.
What we ate?
I couldn’t resist, when I was invited to sample the highlights of the festival. I ordered the Kashmiri Kahwa first. Garnished with cinnamon powder and almonds, it set the mood for the evening. Kaladi Kulcha and Kachalu ki Chaat, veg momos were served as hors d’oeuvre. The 
spices for Kaladi Kulcha were procured from its actual source. Kachalu ki Chaat was a Chaat made up of boiled colocassia tossed in spices. Gyanthuk soup fueled our appetite for the main course which was a mix of the cuisine of Ladakh and Jammu. Main course comprised of Ti- Mok (Potatoes with glass noodles curry served with steamed bread), Khameera (Ladakhi bread), Maa Ki Daal Ka Madra, Khatte Rajma. It was served with Ladakhi Pulao (Basmati rice, caramelized onions, caramelized carrots, ghee, shahi jeera, saffron and whole spices).
The sumptuous dinner was closed on a satisfying serving of French pressed coffee and Phating (Sun dried apricot stewed in apricot syrup and served with vanilla ice cream.
