Over the years, food scenario in Delhi has changed a lot. New age chefs are coming with out of the box, innovative ways to add zeal and flavor in their menu. DelhiNCR is becoming the food capital of India. With places like Cyberhub in Gurgaon, a unique concept of getting best of the restaurants together, certainly giving high hopes and destination in being “foodie mecca”.
With new dinning places like Made in Punjab, Sodabottle Openerwala, Gastropub Monkey Bar, Olive Bar and Kitchen, Guppi by Ai, Chez Nini, Zerucco by Zilli and so on, DelhiNCR has amazingly wide range of options and a whole new meaning to food culture. Ideal setting for social exchanges and official catch ups and an atmosphere to unwind with family, friends, colleagues and great food to accompany – makes it perfect place to elevate the experience of dining.
And these places have probably best of the young generation chefs, who love to experiment with local and international spices and blend in outstanding dishes. Chef Sujan Sarkar of Olive bar and kitchen has brilliantly used local spices to make some outstanding international dishes.
Chef Manu Chandra of Monkey bar has brilliantly customized most of the famous Maharashtrian dishes like dabeli and vada pao to his pub and they are instant hit with customers.
Chef Anahita Dhodhy of Soda Bottle openerwala has weaved in magic of parsi/irani cuisines to delhi/NCR retaining the Authenticity of Persian cuisine.
Chef Neera of Chez Nini is another brilliant chef who has given us some mind blowing French food at her restaurant.
Chef Aldo Zilli also ventured into India with Zerucco by Zilli, a stunning and swanky Italian/Mediterranean restaurant at Hotel Ashok where he has some of his signature dishes.
These young and enterprising chefs have definitely given a new twist to the traditional food and they are so inviting and tempting that you can’t resist. Food is not just to eat, it is constantly under surveillance and with their innovative cooking caliber and mindset, and every bite is worth it!
Delhi has never looked so good in terms of food and with several new food chains already in pipeline; it would be interesting to see how these new age chefs and hotelier come up with fancy ideas to woo customers.