This Restaurant is Shut Down.
Not only the decor, but the menu is also an interesting amalgamation of European, American, Asian, Continental and Indian cuisines, both in classic and fusion form. And the artist behind this menu is Chef Ashish Singh, who can be easily seen talking around with guests, explaining the food philosophy of Terminus 1 and giving recommendations. He told us that he has implemented the concept of Molecular Gastronomy and also uses Sous-vide method of cooking, especially for the meat dishes. Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment. It helps in cooking evenly from edge to edge while keeping the juices and flavors intact.
There is a vegetarian version of Potato Skin with Corn & Cheddar filling. Thai Chilli Chicken was served with strawberry dip to balance out the spices. Clotted Curd Croquettes was an interesting take on Dahi Ke Kebab and it was served with spicy Mango Relish Dip. Railway Cutlet, two heart shaped cutlets in a train style foil box with boiled peas, carrots & beans at sides, reminded muse of the typical pack we get in trains courtesy IRCTC. But this one tasted much better, crunchy outer layer and soft from inside. Even the veggies were fresh. Butter Toast, huge bread slice toasted with lots of butter, sprinkled with cinnamon powder. A typical snack we generally have at our homes with tea. By the time we were having toast, it was already 4.30 pm, so we asked for the tea. Tea came in a sophisticated ‘kulhad’ along with sugar sachets packed in typical train style. We thoroughly enjoyed the tea & toast combination.