If you are within the temper for a night of pure indulgence however with new experiences, you may attempt the newly-opened Red – an opulent eating lounge in Delhi that guarantees to be as sizzling as its identify. From the second you step inside, you’re enveloped in an environment of sheer luxurious. The interiors are up to date, with heat purple hues that make the house really feel intimate and welcoming. Roof-to-floor purple curtains drape the partitions, and the stained pine wooden floors together with colour-block desk tops warms up your coronary heart with the deep purple hue.
Red, Delhi
The bar at Red is a murals. The glossy, shiny counter is illuminated from the wall of bottles behind the bar that actually steals the present. Almost each spirit you may think about is represented, from uncommon Japanese whiskies to boutique gin labels that you just will not discover simply in all places. And in the event you’re undecided of what to order, the bartenders are glad to information you thru their menu of customised basic drinks and cocktails flavoured with seasonal substances. The Negroni is a must-try when you have a palate for the bitter drink however need a toned down model of it. I discovered my favorite in ‘Moh-Maya‘, a tequila-based cocktail infused with fruity flavours of strawberry.
Moh-Maya – Red
But it is the menu at Red that actually units it other than the remaining. The delicacies is impressed by hearth and employs the strategy of Robatayaki (fireplace cooking) – a way of cooking over sizzling charcoal. It lends a smoky depth to each dish. The menu includes a vary of unique cuisines that take you on a culinary journey world wide. When I visited Red to attempt the menu, I used to be fairly blown away with the flavours and presentation.
I began my meal on a lightweight ‘not a lot of a fireplace‘ notice. Crisp Affair – a scrumptious platter of crisps and dips saved me firm as I waited for my drinks and meals. Beet and Avocado Tartare with chilli and leeks was simply the appetiser I wanted to curb my starvation. The candy flavours of beetroot and the creaminess of avocado got here collectively in a taut concord.
Then I used to be prepared for ‘all flames‘. And I used to be served flaming sizzling skewers of Chicken & Mushroom, Prawns and Lamb & Aubergine. While Prawns seasoned with wakame butter and pickled cabbage have been succulent, flavoursome and oh-so scrumptious, I discovered Chicken and Lamb lagging behind. I simply wished they have been juicier.
Moving on ‘mild reds‘, I attempted the Mutton Bao and it was unbelievable. Soft, fluffy bao full of full-of-flavours mutton mice – it made to the highest of my advice record. Not too far behind was Charred Corn Ribs – a play of candy caramel and salty corn puree on the corns was fairly pleasing. Another dish that I actually preferred was Sea Bass ‘Vruval’. The delicate fish was completely seasoned and served atop a mattress of curry leaf and garlic butter.
Sea Bass ‘Vruval’ – Red
Brulee Brie – one other must-try dish served chopped pumpkins as a pie paired with multigrain crackers, making a refreshing chunk that was good for a heat summer time night.
Brulee Brie – Red
Then it was time for ‘the final warmth’. The Robata Grilled Chicken was tender and succulent, with a touch of smokiness that was completely balanced by the tangy chimichurri sauce. Forestier Pancake Roll was all about mushrooms with a deep, savoury flavour and creamy sauce. It wasn’t extraordinary however tasted good.
But I did discover the extraordinary – in a dessert. Basque Cheesecake was not like another cheesecake I had earlier than. The crust-less cheesecake, adorned with ardour fruit and berries gave an ideal ending to my night.
What: Red
Where: 24 Basant Lok market, Vasant Vihar, Delhi
When: 6pm – 1am
Cost for 2: INR 2,500 (approx.)
Source: meals.ndtv.com