Considering the current food scenario in our city, where various restaurants are opening at every nook and corner of the city and closing with a blink of the eye, there have been a minimal amount of places that have created their way and hit the chord of success in the food and beverage market. Today, we discuss about one such gem “Veda & Djinggs” a fabulous confluence of two worlds – “Indian & Chinese” is all set to embark its gastronomic journey. Veda, known for lip-smackingly delicious Indian cuisine join its hand with Djinggs, Sichuan fine dining restaurant. The project promises to serve sumptuous authentic Pan-Indian cuisines and delectable Chinese dishes in Sichuan style, altogether under one roof.
Food Talks
We started with Pak Choi spinach crystal dumplings. This dumpling just stole my heart. The minute you put it in your mouth, it just simply melts away. The outer covering is done with extreme caution and is quiet delicate. Following it was Lamb pan fried dumplings which was also relished. But it’s the Pork Bao that takes your heart away. The sweet perfectly cooked pork with a huge amount of lard filled with some earthy, spicy flavours creates some exceptional love on your palate. On other hand the Indian appetisers failed to satisfy our tastebuds. Bhatti ka murg and palak patta chaat turned out to be a disappointment but it was their Dahi ke kebab which was an ideal authentic treat, as it was crunchy from outside and gooey from inside.
For the mains we tried the Dal Veda, which is their take on Dal Makahni. Black lentils cooked overnight with little cream in it, the dish had earthiness and a smokey flavour to it. From the Chinese section Kung Pao Squid and vegetable noodles turned out to be an ideal option. We ended the journey on a sweet with their Shahi Tukda which could have been better if it was less sweet as we expect it to be in an authentic Shahi tukda that we are accustomed to eat.
