Unified Flavours by Chef Ashish Sanyal at Baluchi, The LaLiT
Modern Indian food is quite a difficult deal to create. Although the flashing trickery that has been employed in quite a few
What all we tried out at Unified Flavours
One of the first dishes that I try is the Idli served with a dash of Masala that kickstarts your palate into action before the cool crunch of water chestnuts comes along with a dash of Green chutney. The next dish makes an even bigger splash. Tacos made with pulled pieces of Raan that are juicy and flavourful till the last morsel. Combined with the crispy Tacos and the tangy Salsa laid on top of it, it’s something that you’ll definitely fall in love with.
The star dishes at Unified Flavours
The mains includes a Mahi Tikka served on a Bed of Quinoa which is served like a quintessential Lemon Rice. Served with a Moilee Sauce, the combination explodes on your palate with clean cut flavours that lingers for quite a long time. But the star of the show is the Dakshini Chaap. A lamb chop marinated with the typical Chettinad Masala and served in a sauce made by dehydrating Sambhar and adding a dollop of coconut milk to give it a smoother texture and edge out the tanginess. It is served with an Arancini made with Lemon rice and the combination of flavours makes for a traditional meal down South, albeit served in a modern way.
We end our meal with a Lehsun(Garlic) ki Kheer along with a Paan(Betel Leaf) Barfi. Not only are the dishes so characteristic of the regions they originate from, this meal makes for one experience that you must attempt at least once.
Where: Baluchi, The LaLiT New Delhi
