At times i feel that we don’t open up much and travel just a few miles to look for food that we actually want to eat (except for home). A hunger which at times can only be satiated with a curry that has taar( viscosity ). No, i am not referring to nihari , but talking about tar korma which is a speciality of Rampur and can only be found at one place in Delhi i.e. at Dilli 32.
I can say this with full conviction that when you talk about Awadhi cuisine and rampuri cuisine, unfortunately, we don’t have any option in delhi. This cuisine not only requires finesse but a specialised skill to cook such kind of meals. Chef ashwini kumar singh is the only chef in Delhi who can actually do justice to such cuisines!
I have been enjoying food at Dill 32 for more than a year now, and also been part of their GT Road Culinary Journey which started last year from Amristar, then came to Delhi , then Banaras and now has reached Calcutta, the last destination.
Over the last one year I have seen Chef Ashwini’s research and then his work on each specific dish for the festival. At the time when the whole world was busy either doing experiment with fusion or with modern presentation, he is silently promoting Indian food in its real Avatar. No fusion, no modern presentation and no gimmick.
His passion and in-depth research on food make his food so close to the place that at times I wonder how he does that.
Now GT Road Culinary journey has reached its stop i.e. Calcutta and I was very excited to try the food. Like every time they did a fantastic set up of howrah bridge, tram and other things which take you along on your journey to Calcutta.
Bengalis are known for their lavish spread and I guess they are probably one of few that culturally follow ‘course’ while eating.
Shukto or bitter is the first course which helps us to cleanse our palate so that we can enjoy our meal.
Since its Bengali cuisine, I would suggest you should try their entire fish curry from bhetki paturi( steam fish), chingri malai curry ( prawn malai curry ), pabda sorche jhal ( pabda fish in mustard paste ), macher jhol ( simple fish curry ). Kosha manghso should not be missed and goes the Calcutta biryani, one of the finest biryani I have ever eaten in Delhi. Even the other Bengali places in Delhi fail to make this kind of biryani.
There is so much to explore and eat that it is extremely difficult to jot down the details and share the wonderful experience! The passion of chef Ashwini and his creation has to be experienced and hence you should go for this festival. This festival is the finest blend of vegetarian and non-vegetarian dishes. Like I shared, Bengali meal follows a multi-course tradition where food is served course-wise usually in a specific format, you should got to Dilli 32 to experience what a Bengali feast is all about!
I would also like to add that after eating at Dilli 32 for over a year and having experienced a different kind of festival, I can say with confidence that Chef Ashwini is the best Indian chef Delhi can ever get.
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.