The name Indyaki has been inspired from the Japanese style of cooking on an iron griddle, i.e. ‘Teppanyaki’. Indyaki at Radisson Blu, Paschim Vihar has incorporated the same in its specially curated ‘Shakahari Menu’ for the holy period of Navratras. It is a time to observe restrain and consume ‘sattvik food’ for cleansing the mind and the soul. Indyaki, the specialty Indian restaurant has tried to bring forth a variety of pure vegetarian food from various parts of the country. The elaborative menu and the tasty dishes it incorporates will make you wish that the Navratras don’t end as the menu will also exhaust with it. Featuring some unusual dishes, this menu is a joy to the palate. These new creations also bring in a burst of flavours not seen before in the past.
A BRIEF OVERVIEW OF THE MENU
Chef Ranvir gave us insights into how the menu was curated and how each dish is prepared. The first thing to arrive at our table was the Lahori Paneer Tikka, chunks of cottage cheese marinated with yoghurt and spiked with toasted spices. It was grilled to perfection demonstrating the ‘Yaki’ from Indyaki.
Tandoori Saunfiyani Broccoli will turn any non- broccoli person into a fan. Cooked in a clay oven, it retained its softness and moisture and the yoghurt spilling out makes the mouth water. We promised ourselves to have small portions but soon guiltily realized we had finished it all.
Tandoori saunfiyani broccoli
Khasta Dahi ke Kabab were very different from the dahi ke kebabs that we usually have. The crunchiness is always welcome and sets the dish apart. These kebabs are held together by vermicelli marinated with cumin and home ground spices and grilled to form a succulent kebab. Another great epitome of ‘yaki’, this is not worth giving a miss.
Khasta dahi ke kabab
Kathal ke Barrah Kabab is a fusion dish and has jackfruit chunks marinated with home ground spices and topped with masala sauce. It has the added texture and flavor, talk about the benefits of cooking in a clay oven. This is something which you will happily incorporate in your favourite foods list despite the more sought after non vegetarian counterparts.
Kathal ke Baraah Kabab
Dahi ke kebab and Jackfruit kebabs are strong and worthy opponents of the non vegetarian kebabs and a fitting reply to support vegetarianism. Aloo Teppan Chat is one of the most sought after Indyaki dish that has spiced potato and young ginger chutney sprinkled with gram flour. Also the smartest cross between honey chilli potato and aloo ki chat. We also tried the Makkai Palak ki Seekh skewered in tandoor and Tandoori Phalo ki Chaat which had smoked seasonal fruits marinated in Indian spices and cooked in their own juices.
Each and every dish exuberates in sheer patience and skill. These and many more kept coming making us almost forget about the main course.
MAIN COURSE
In the main course we tried the Indyaki Paneer, Tawa kumbh hara pyaza and Aloo Anardana ki Subzi along with Chilli Cheese Kulcha. All novel inventions of this kitchen. Tawa kumbh hara pyaza had mushroom griddled and cooked with spring onion masala gravy.
Finding it very difficult to find space for dessert, we tried the Blueberry top Malai Ghewar and hence the saying goes, ‘dessert rules all’. A signature dish which made desserts not at all a regular affair.
Celebrate Shakarhari dishes and experience the fine dining essence at Indyaki,Radisson Blu, Paschim Vihar this Navratra. Feel the flavours from 16th September to 10th October 2016.
