Review: Oasis, Claridges Surajkund

A mere 20 minute drive from South Delhi leads us to Claridges Surajkund, a great repose from the bustling city life of Delhi. Since I had already been here for a Spa review and had a great experience I was more than excited to check out their restaurant and do a food review for which I had selected Oasis, an interactive kitchen offering Italian, Chinese and Indian cuisine. But before the food review I decided on a wine tasting at the Wine Library.

The Wine Library stocks over 900 bottles of carefully selected wines from around the world. Over the years, wine tasting has become an excellent way of entertaining guests and since the Wine Library acts as both a wine shop and wine bar it is a perfect place to start your evening. The tasting happens each day between 7-9 pm where you get to try four different types of wine. The first, Golden Mile Chardonnay which is an Australian wine with an acidic side and a fruity aroma. This costs approximately Rs.2,000 for the bottle. Then we sipped the Manawa Sauvignon Blanc from New Zealand which is a dry medium bodied wine, crisp acidic with herb grass and smokes flavours along with apple and melon aromas. This is around Rs.2,500 per bottle. Then my personal favourite, Manawa Pinot Noir from New Zealand with soft Tannis and very light colour,with black cherry, berry plum and rose aromas. This was about Rs.2,500 per bottle as well. Finally Peter Lehmann, a full-bodied Australian Shiraz with tart acidity and hard tannins with black currants, red berry, chocolate tar and meaty flavour was served. This was too strong for me but my dinner companion enjoyed it. This was approximately Rs.500 per glass. The wines are accompanied by cheese, fruits and crackers, and post the tasting guests are encouraged to choose a wine to accompany their meals, my companion and I decided to skip the bottle and just have a glass each of our favoured wines.

Though I had been encouraged by most people to go in for the Dhaba which is the Indian restaurant, I had decided to go in with Oasis, the Multi-cuisine restaurant. The reason being Dhaba at Claridges Delhi has been a family favourite for years, hence almost every occasion meant a meal over there and I wanted to try something different, plus leave Dhaba for what it has been the past few years, a family memory.
Living up to the essence of its name, Oasis,not only offers a great culinary experience but also dazzles you with its ambience and decor. Offering both indoor and alfresco seating, the restaurant overlooks the beautifully landscaped central courtyard with exciting water bodies showcasing an intricate interplay of water, light & music. With its three live interactive kitchens – Italian, Chinese & Indian, bustling with the essence and flavours of joyous indulgence, the Oasis is an exotic dining experience.The Italian battery kitchen indulges guests with live wood fired pizza,  freshly tossed pasta, risotto and much more.Amongst, the signatures on offer at the Chinese counter are a variety of  exotic vegetarian & non vegetarian steamed and fried dimsums & stir fried dishes  cooked in Szechuan and Cantonese style.The Indian interactive kitchen invites guests to explore the real taste of  Indian food and curries, scrumptious galouti kebab  and dum ki nalli cooked with baby lamb shanks and Indian herbs.The a-la-carte menu offers Italian, Chinese & Indian selection through the  day. The dinner buffet on weekends has an extensive food spread, with live  counters and a large dessert selection. There is also a private dining section, which you can book out for special occasions.

My dinner companion Gayatri, who has done reviews for us in the past had already been to Claridges Surajkund before and recommended the Sushi platter, by Chef Keisuke Uno. Since both her and I are huge fans of Sushi that was not an issue at all and we called for a vegetarian platter for her and Non vegetarian for me. Before tasting the Sushi it took me a while to convince myself to destroy the art work as it was presented so beautifully. After we finished the amazing platter we decided to take a small break and sip our wine outside in the courtyard where there were already quite a few diners having their meals. Honestly as much as I had heard about the beauty of the courtyard in reality it is even more astounding and peaceful. We went inside to complete our meal which we decided on a European main dish with Crespelle e ricotta, spinaci con salsa di pomodori e pinoli for Gayatri and Black cod “Livornese” for myself. These were as delicious as the rest of our dishes as well as the bread we had earlier but we were so full it was a struggle to actually finish them. But still more out of greed than anything we had to try dessert and here to the chef recommended Tiramisu and I have to say it was out of the world. All in all I would recommend everyone to try to do a weekend at Claridges Surajkund. That way you can experience the whole thing and also try out more restaurants and definitely expereince the Spa

Address: Shooting Range Road, Suraj Kund, Faridabad,NCR. Tel:0129 419 0099
Price: Rs.2,000 for a meal for two without alcohol


Crespelle e ricotta, spinaci con salsa di pomodori e pinoli

Ingredients
For mixture  
Spinach- 80gms
Chop onion/ garlic-5gms each
Olive oil-10ml
Ricotta cheese-50gms
For pan cake
Flour-100gms
Egg-30gms
Water-200ml
Basil (chopped) 1 gms
Saffron water 10 ml
For sauce
Blanch cherry-5no.
Chop garlic/onion-5gms each
Tomato juice-25ml
Seasoning
Olive oil-5ml
For garnish
Crushed pine nuts-1tsp
Celery leaf-1bunch
Blended pilati sauce-for drizzling 

Method
For mixture– blanch spinach cool down in ice water then take out water chop it finely. Heat oil in a pan add chop onion and garlic broil it for few sec. then add spinach broil it for 2min over low heat add seasoning and keep a side for cool down. After cool down add cheese mix well
For pan cake – make a batter with flour egg and water.
For sauce– heat oil in a pan add onion and garlic sauté it then add cherry tomato, tomato juice and basil leaves and cook over low heat for 15min. adjust seasoning and keep a side.At order time- make pan cake with the batter stuff spinach mixture in it and make two roll of it. Add parmesan cheese on top and cook in oven for 5min. at 180’C. heat sauce place on the bottom of the plate arrange pan cake one whole and one cutting into two garnish with celery leaves, blended pilati and crushed pine-nut’s line by side.

Black cod “Livornese”

Ingredients
Black cod steak-180gm
Olive oil -30ml
Sea salt- to taste
Crushed pepper corn-3gm
Tomato blanch burnoise-10gm
Onion chop-3gm
Fresh thyme- 2-3 sprig
Garlic chop-3gm
Basil leaf -4no.
Black olive- 2no.
Caper-5no.
Fish stock- 50ml
White wine- 10ml
Butter- 5gm
Cream- half tea spoon
Potato wedges fried- 6no.
Onion slice- 5gm
Parsley chop- a pinch

Method
Firstly take fish steak put three cut on skin now marinade it with salt pepper and oil. Heat oil in a non stick pan sear fish in it skin side first, after searing cook fish in oven for 5min.
For sauce-heat oil in a pan add chop onion, garlic, celery, thyme leaf sauté it for few sec. then add caper and tomato, now add white wine after reducing wine add fish stock, now bring it to the boiling, then add seared fish, black olive and basil leaves reduce the heat cover the pan with a lid, cook over slow flame for 5min. Then take out fish finish sauce with butter and cream.
For potato– heat oil in a pan add garlic, slice onion sauté it than add fried crushed potato wedges add seasoning finish with parsley.

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