Style City Correspondent
Every great hangout spot comes with three basic requirements — ambience, food and beverages. Some people will include music in that list, but when you are with your friends and having a great time, most music tends to be pleasant. You will find yourselves tapping your feet to almost any halfway decent beat if your taste buds are tripping and you are comfortable. Cocoa House in the D block market in Vasant Vihar, New Delhi, has the complete potential to become that. And then some.
The decor and ambience are perfect for a post-work drink and snack or even a meal. It is perfect for a coffee in the middle of the day or even if you want to have a work meeting. With quirky art and photographs on the walls and posters of beers from around the world, the place makes you comfortable quite instantly. They have a reading area and wi-fi and a lot of books and magazines. This place is serious about wanting to be a hangout spot and it is doing a good job at it. Cocoa House also comes with a fully equipped bar if you want to turn your evening coffee into a party till it’s time to go home. The manager insists that their cocktails and mocktails are designed to freshen you up and he is quite right. Try their signature Cocoa Belle, with green apple and fresh watermelon juice, this beauty is a taste trip.
Usually a place which serves more than two cuisines is dubious but Cocoa House manages to pull that off with grace. From mediterranean to continental to plain old desi served with their chef’s own twist, the menu is overwhelming to look at. But once the food is on the table, you are on your way to a happy tummy. They do their medium thin crust pizzas quite well, if you ask us. They even have an experimental chicken teriyaki pizza. But what they get perfectly right is the lamb. Not everybody makes a great lamb shoulder that rolls in your mouth and with every chew, it releases flavour. They even make some great momos. Their dumplings are light and just like their lamb, are done right.
So if you find yourselves in Vasant Vihar with either time to kill or friends to catch up with, StyleCity recommends Cocoa House.
Location: D-8, Community Center, D Block Market (Near Modern School), Poorvi Margh, Vasant Vihar, New Delhi. Phone No.: 011-41420233, 9560070731
Meal for 2: (Incl. tax with alcohol) Approx. Rs 1300/-
Rose merry glaze-100gm
Rose merry fresh -10gm
Spring onion-01gm(for garnish top on the potato)
Butter-05gm(sauté for vegetable& put in sauce)
Oregeno-02gm(sauté for vegetable)
Method of Preparation of Baby Lamb shoulder
Apply salt and black pepper, Rosemarry, garlic and Worcestershire Sauce on Lamb Shoulder of 500gm. Leave it for one hour at a temperature of 1 to 4 degrees celcius.
Add olive oil in pan. Add sliced onion, roughly sliced carrot, celery, leeks, garlic. Cook till dark brown.
Add marinated lamb shoulder then cook in its own juice called braising.
Add water to submerge the lamb shoulder and cover it with lid. Leave it for 90min at slow fire.
When cooked, take out the shoulder and remaining juice to be reduced for concentrated flavours. Strain the reduced Au Jus and serve with lamb shoulder as its accompanying sauce.
Serve with jacket potato topped with sour cream and sauted vegetables.
1 cup dried chickpeas or 400gms of chickpeas.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Oil for frying
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping-pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
Grind all the ingredients in a food processor with the help of olive oil till it become smooth paste
Served with Pita bread, humus and deep-fried falafel. Accompanied by home-made Arabic pickle
Preparation Time: 8 hours
Cooking Time: 45 min
Serving for 3