All that’s trending these days don’t follow a definite pattern, logic or origin. Randomness is the order of the day. In food industry too, the new age chefs are coming up with innovative menus wherein a lot of dishes may not be inspired by any particular cuisine or may be a fusion of few.
A lot of new cooking techniques are being used to give a twist to the traditional dishes and the chefs are willing to go to any extent to satisfy their hunger for creativity. I’m not sure whether things are heading in the right direction for the progressive Indian Cuisine but we certainly have some rock star chefs like Manish Mehrotra who are making us proud and many others are simply trying to follow the trend. As I said, trends do not follow a definite pattern and therefore it becomes really hard to understand a chef’s thought process or ideology.
The menu of the newly opened Trend at Ansal Plaza, like other newly opened places in the capital, does seem to follow the “trend”. Whether you’ll like the dishes or not is a different story altogether. From the menu they had specifically kept for bloggers, there were a few hits and a few misses.
First the good things- When I entered Ansal Plaza I felt nostalgia all around. I used to frequent this place during my school days and at that time it was the only mall we had in Delhi. ‘Trend’ itself is spread over a huge area. The indoor seating is basically a lounge bar set in a hall with large open space but you will still get privacy as the tables are well distanced.
They are soon going to unveil their open terrace which too is going to be massive. The interiors are more like a pub and they play good music in the background.
Coming to the menu they have a modern Indian cuisine showcasing a variety of dishes cooked using exotic ingredients and some new techniques like ‘sous vide’ and ‘confit’. The dishes that I found really good were Three Cheese Souffle in Potato Skin, Puffed Aloo Chaat, Chicken Tikka Trilogy and Shahi Malai Mille Fuielle Tukda with Thandai Chantilly Cream. Tikka Trilogy was an all out winner and sauces served with the tikkas were finger licking good.
The other dishes somewhat didn’t appeal much to my palette though I am sure a lot of genuine effort must have gone into preparing them. Butter Chicken, for example, had a lot of Kasuri Methi powder in the gravy that it felt bitter. I feel that creativity should be encouraged but putting a twist on the classics may not always be a good idea. In my personal opinion, the traditional classics should either be served in their original form or they must be completely eliminated from the menu. However, the Chur-Chur Naan served with the butter chicken was brilliant.
I also did not understand the reason for keeping khichdi on the menu. It was decorated with quinoa seeds, karela chips and all, but why would I go to a lounge bar and order khichdi just because it has unique ingredients. Remember, it’s a lounge bar, not a fine diner. Finger food was missing from the menu and that may not go down well with those who just want to enjoy a few drinks. Even their ‘mocktails’, as they call it, are mostly milk or curd based.
I’m not saying that food isn’t good but they must keep in mind the business aspect and not get carried away by the current ‘trend’ that’s high on innovation, low on indulgence. But a trip to the cafe is still warranted as there are a few dishes on the menu that caught my attention and their conceptualization itself was mouth-watering.
Meal for two – INR 2000( Approx, inclusive of taxes)
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.