Review: The Food Mill, New Delhi

Before I get into reviewing ‘The Food Mill’, at Hauz Khas village, I feel it is imperative that I set the scene on how I was roped into writing this review. I am home on vacation from Barcelona and my sister needed help with a couple of restaurant reviews. Given that I am not being productive enough for my family’s liking I was thrown straight into the deep end. She promised me free lunch and duly delivered but more importantly gave me a chance to write about a few of my favourite things – Food and Alcohol.

The Food Mill,

Now as I have been away for a couple of years and ever since I have come back to Delhi it has been impossible to avoid the aura that Hauz Khas Village carries over Delhi folk. Personally I think Hauz Khas has gone into overkill mode and it has lost the charm it used to have. There are too many places over there and the area seems to be more quantity than quality.So when making my way upstairs to the restaurant I clearly used an incorrect staircase and on asking people was directed towards a door that looked nothing like a restaurant. The gentleman standing at the door confirmed this was the food mill and assumed I am there for a meeting. And so for my first ever restaurant review I walked in through the back door, tip-toed across the kitchen and entered from behind the bar. For a moment there I felt like Henry Hill from GoodFellas. For the curious readers the kitchen was extremely clean however if you have studied in DU, ‘clean kitchen’ takes on a whole new meaning but this was a pleasant sight.

The restaurant was well-lit, decently sized and had a comfortable vibe about it. I have to be honest that when my sister mentioned a place for review I did not think of a place like this-She is accustomed to a rather higher standard of living and so I always imagine places where even if I wore a tuxedo I would feel underdressed and out-of-place. You know the kind of fancy places Delhi loves to visit just to be seen, no matter the quality of food or service. So it would be an understatement to say that I was pleasantly surprised by The Food Mill as it looked like one of the most easy, chilled out places I have seen in a while. I mean at first glance the perfect place for college students and young professionals alike.

The Food Mill,

I took a seat on the veranda and ordered my beer whilst I waited for my sister to show me the ropes of restaurant review. The menu was one of the best menus I have seen for a while, maybe I was happy that the waiter said one of the greatest sentences to Delhi folk of my kind, “Sir, we have kingfisher on tap and its happy hour”. When we as customers enter restaurants we look at a few things namely price, variety of food, ambience, and then you get straight into the food. The menu had a list of items that can only be described as comfort food we love.I ordered a portion of Pan-fried Pork with my beer and as the menu suggested it to be spicy, they didn’t disappoint. The dish was spicy enough to be considered Indian but not too spicy to ruin your beer. The only disappointment about the dish was the cut of pork that entailed too much fat, besides that they gave pita bread on the side which was a great touch. Post that, the more I read into the menu the more I felt that this place would be perfect for college students to come for lunch or for professionals to grab an after work drink.

Then walked in my sister, told them she was here for a review and then started the show. The manager, head chef, every waiter came to our table and made sure we were doing fine. She ordered a Vodka Twist or Tweezer or Twizzles and you straightaway knew that she didn’t belong there. She said the cocktail was good though.Then the manager offered to serve us small portions of everything. So in the whirlwind of trying everything on the menu, here are my tidbits:

  • Stuffed Mushrooms – inventive, unique, loved the mozzarella on top
  • Chicken Satay – good portion, nice for those looking to avoid spices
  • Pan-fried Prawn – the star of the show, well-cooked and amazing sautéed prawns.
  • Pan-fried chicken – same as pan-fried prawn, well cooked and great appetizer
  • Grilled Chicken Pizza – simple, good quantity of toppings
  • Pork Curry with Rice – tasted really good and was a good helping. Easily a meal in itself

All in all it was a great experience, I would definitely return maybe not for an entire meal but some appetizers, beers and conversation with my friends.
Price – Meal for two was about Rs 1,500 with alcohol
Rating – Somewhere between a butter chicken and kakori kebab

Rating Scale: Tinda – 0, Idli – 1, Salad – 2, Butter Chicken – 3, Kakori Kebabs – 4, Grandmother’s cooking – 5

Pasta Fusilli ToscanaThe Food Mill - Fusilli Toscana

200  gram  blanch pasta
30 gram bell paper
20 gram slice onion
10 gram cherry tomato
100 gram cancase sauce
15 gram black tomato
origono,salt, paper
parmesan cheese
20 ml olive oil

Heat the pan and put some olive oil, Add onions, garlic and bellpepers and some sliced onion
season it with some salt,pepper, and oregano after the tomato has been sauce cooked for some time
then put blanched pasta ,toss in the pan ,lastly add parmason cheese and mix it well.
put the pasta in a bowl
garnis it with some cherry tomato, basil leaves,& little parmason on the top along with two pieces of garlic bread.

Signature Fusion Chicken Platter 1Signature Fusion Chicken Platter
Lemon chicken ingredients
1. 3 tbsp olive oil 2. 1/2 cup garlic & ginger paste
3. 1 whole onion finely chopped
4. 1/2 cup tomato puree
5. 1/2 cup lemon juice
6. 1/2 cup fresh cream
7. 1 tbsp cumin powder
8. 250 grams of  Boneless chicken
9. Salt according to taste
10 Finely 3 chopped green chilly
11. Coriander for seasoning

Heat the oil in a pan, once the oil is hot add the onion paste and fry
for a minute. Then add the ginger garlic paste and fry till it turns
golden brown. Then add tomato puree, chillies and salt. Cover the pan
with a lid and leave it for 2 minutes.
Add the chicken pieces and stir it well so that the pieces get coated
with all the ingredients. After few minutes of cooking add cumin
powder, fresh cream and lemon juice.
Cover the lid and cook till the chicken is  tender.
Half a cup of water can be added if more gravy is required.
Garnish it with coriander and serve it with hot rice, chutney, salad
and sautee vegetables.Serve with some boiled rice.

2 thoughts on “Review: The Food Mill, New Delhi

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