So, we have seen and been to the Citi Bank restaurant week(s) allowing us a taste of some of the top restaurants at an affordable price – a short, 3-course meal for either lunch or dinner, twice a year. The Gourmet Studio is a concept way above and beyond that. They are showcasing top chefs from the finest of restaurants from Delhi/NCR. These brilliant chefs design exquisite 5 to 6 course menus to give you rare experiences, at a never before price. The year long event attempts at a fine interface with food lovers and these accomplished chefs. Kudos to The Delhi Gourmet Club and Nearbuy (earlier Groupon India) for putting together this brilliant and delicious concept. It is good to see chefs being featured and highlighted rather than only restaurant brands, just the way it should be!
After their tremendous success last month, this month the show is on with Chef Harjeet Kumar, at Diya, The Leela Ambience, Gurgaon with a 6 course fare, designed specially for this event. Starting his career with iconic hotels, Chef Harjeet has practiced and perfected vegetarian cooking at some of the most prestigious hotels and restaurants in Seoul, Kuala Lumpur, Singapore and New Delhi. Standing at the vanguard of Indian specialty cooking, Chef Harjeet was also part of the pre-opening team at Diya, as Chef De Partie. In his sprawling career of over 15 years, he has also curated various Indian food festivals in South East Asia. Combine this with the experience of Atul Sikand, Sourish Bhattacharya and Rocky Mohan at Delhi Gourmet Club and you got a recipe for success.
Diya, is a beautiful restaurant, designed very aesthetically to bring forward the rich cultural heritage of the country in the best possible contemporary way. The restaurant itself sets you off expecting a grand experience, and Chef Harjeet Kumar’s ensemble surely lives up to it.
Start with an Aam Panna – not the thick, pulpy, heavy kind, but the delicately spiced, rightly sour, and finished at the perfect consistency kind. It prepares your palate for the menu that ensues.
Then comes the Amuse Bouche, the watermelon and raspberry shooter (fresh watermelon, raspberry syrup, blended well with spices and served with a baked namak para topped with dips and garnishes). Amuse Bouche, literally translated as “mouth amuser” are known to be a glimpse into the Chef’s art of cuisine for the meal. And so apt an Amuse Bouche is this one. It excites and gets you curious to taste what ensues.
The starters include an array of good to great treats. The Dahi ke Kebab exudes a hard exterior with a soft creamy, sour interior.
The Methi Paneer Tikka has a beautiful dominant taste of Methi on the soft, melt in your mouth Paneer.
The Baingan ki Katli is something any Bengali may find familiarity with (in their “begun bhaja”). Marinated and then sauteed eggplant slice, topped with an Indian salsa – a crossover between Kolkata and Mexico.
The Gilawat ke Kabab retains its soft delicate texture while the Kasundi Salmon Tikka is another spin off on the classic Kasundi based fish dishes. Although an ambitious dish, the marination just falls short of fully penetrating in.
The soup followed. A yellow lentil soup with hints of curry leaves and coconut cream, served on a small portion on lightly cooked potatoes. The soup acts as a perfect accompaniment to the strong bold flavours of Chef Harjeet Kumar’s creations with its simple basic flavours.
The palate was cleansed with a fresh homemade Tamarind sorbet, the tamarind flavor subtle enough, and the sorbet refreshing enough to set you off again for the oncoming trip.
The Khattey Mithey Kofte were a good start, moving on to the Bhuney Peyaz ki Subzi, which justifies the escalating value of the quintessential onion. The onions, whole, were cooked so well that it makes you wonder why you were using the onions as necessary additions to dishes when it can itself create such a stunning preparation.
The next dishes do reinstate the faith of increasing expectations, with their Nalli Korma, Tawa Murg and Malabar Seafood Curry, served along with Saffron Pulao, Dal Makhani and Tandoori breads.
Finish off with an assortment of desserts, and then coffee or tea, if you have enough room still, or you want to wake up from the wonderful stupor. The menu is surely an exceptional melange of simplicity and richness of this cuisine, bringing forward the best of everything, in the most suitable way.
Book your 6 course Gastronomic Journey here.
Where: Diya, The Leela Ambience, Gurgaon
Dates: Till 26th September
Price: INR 1500 per person, available exclusively on Nearbuy
We highly recommend this opportunity and encourage one and all to take on this wonderful gourmet journey.
