Le Meridien Gurgaon has just come under the confluence of the Starwood-Marriott merger and the changes are already visible. There is a new Italian restaurant Bella Cucina which opens up later in the year. But their all-day dining restaurant moves on from under Executive Chef Tanveer Kwatra’s departure as Suprabhath Roychowdhury takes control of the kitchens. He has immediately sets out to brings back focus to the Indian menu in a way that’s visually explosive.
What you should try?
Our meal starts off with an Amouse Bouche of Paapri Chaat. He uses spherification to keep the curd inside it so as to not sog through the thin crisp paapri. The next dish in line in the classic Punjabi Chicken Tikka. Although most of the components remain the same, but there is a cucumber jelly at the bottom which combines perfectly with the spicy, hot flavours of the tikka. He then combines the fiery Kasundi from the eastern part of our country with Salmon which takes the combination to a whole new level altogether. There are some sauteed peas below to create a beautiful layer of textures and flavours. Another of his creations puts a humble Nalli Gosht on top of a Polenta Khichdi. The succulent fall off the bone meat works wonders with the Polenta.
Chef Roychowdhury’s new additions to the menu truly encapsulates his skills as a chef. There are small elements of cooking at the highest level combined with authentic rustic flavours. With Le Meridien Gurgaon coming up with their Italian restaurant, Bella Cucina this is a harbinger of changes to come.
P.S: The Okonomiyaki is still fabulous as usual.
