Veda CP

Veda has Reinvented Itself and is All Set to Kill the Competition

Veda CPIn the last couple of years many new diners have started to focus on the razzmatazz, glamour and theatrics of food. Whether they call it molecular gastronomy or be honest about what it actually is, eating a dish that’s full of blazing activity is in itself a thrilling experience.

Veda, located in Connaught place has completed ten years and is still going strong. Its stunning interiors designed by Rohit Bal can still give any fine dine restaurant a run for its money. Over the period of ten years it has served routine traditional North Indian fare and owing to its great interiors it has remained a huge hit esp. with the foreign tourists.

Veda CPI was invited to its tenth anniversary celebrations and to try its new menu that not only possesses the much needed sheen of modern gastronomy but also takes care of the flavours and taste. Their Amuse Bouche gave a fair idea of what’s in store for us. It was a Pudine Mutter ki Galauti with Philadelphia Cheese. Creating a Galauti with vegetarian ingredients and getting the right flavour is a skill in itself. Its combination with cream cheese blew my mind. It is those rare combinations which make you realize that there are so many endless possibilities in cooking. I would definitely try combining cream cheese with my favourite Mutton Galauti Kebabs as I’m sure this combo will score with flying colors.

Other noteworthy appetizers that we tried were:

Nitrogen Palak Patta Chaat: Their molecular take on the Palak Patta Chaat was a delight to all the senses. The theatrics added to the pleasure and made the dish all the more enjoyable. The frozen yoghurt added a new twist to the texture and enhanced the taste of the dish.

Blooming Onion: Their version of Onion Pakora was accompanied by a stuffed Aloo Pakora. The whole onion cooked even on the inside is a work of skill but the taste didn’t have much variation from the regular pakoras we have at home.

Paneer on Fire: It was prepared in Indo Chinese Style. It was spicy and I really liked the taste.

Murg Malai Tikka: It was tender and creamy though the only innovation I could feel was its presentation inside a mini copper tandoor.

Lamb Seekh Kebab: I found the texture perfect. They were neither too soft nor too chewy.

Raan: It was the only dish that disappointed me. It was supposed to be the star dish and though being full of flavours it fell flat because the meat was too chewy.

Lahsooni Fish Tikka: They were served over mini barbeques and I really liked the presentation. Overall the taste was good and the fish was well cooked.

Veda CPTheir Chicken Shahi Korma and Lamb Nihari are among the finest in the capital and have truly authentic flavours. Their Biryanis both veg and non-veg were well cooked too and very flavourful. Dal Veda which is nothing but Dal Makhani was run of the mill, though nothing to complain about. Best part of their meal was Litchi ki Tehri which was basically chunks of Litchi added to a super smooth blend of Rabri and rose water. The combination was magical and my only complaint is that one serving, though big, would not be enough for you.

As I mentioned earlier the interiors of this diner are much better than even the newly opened fine dine restaurants. Now they have a menu to match up too. It’s not difficult to guess that it’s gonna get tough for the competitors.

Where :

H-27, Tropical Building,
Connaught Circus
New Delhi, India
011 4151 3535

Meal for two – INR 1600(Approx.)

You can find them on Facebook here.

Disclaimer – This review was done on an invitation from the establishment. Views expressed in the review is entirely ours and without any bias. Pictures of the dishes are not the standard portions, they are sample portions. 

Facebook Comments

Reviews

  • Food 7
  • Price 7
  • Presentation 8
  • Service 7
  • Ambiance 9
  • 7.6

    Score

    Veda, located in Connaught place has completed ten years and is still going strong. Its stunning interiors designed by Rohit Bal can still give any fine dine restaurant a run for its money. Over the period of ten years it has served routine traditional North Indian fare and owing to its great interiors it has remained a huge hit esp. with the foreign tourists.


A lawyer by profession, a foodie by passion, I relish what all life has to offer. As much I like to explore new cuisines I like to explore new destinations. I believe in moving around as a traveller not as a tourist. Food is an inseparable part of every culture and reveals an untold story beyond what the history books have to offer. Food brings out the child in me and makes me curious as to how much legacy and brilliance has gone into making a dish as common as butter chicken or maybe a biryani, which are now just sold as a commodity


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

%d bloggers like this: