Review: Indian grill Room

Usually when I go out for dinner, Indian cuisine is the last on my list of options. Don’t get me wrong I love Indian food, but since that is what I eat at home I prefer to be experimental with my cuisine when I step out. My family who loves going for Indian cuisine hates this, and hence this time when I went to Delhi for a short 2 day trip I succumbed to their wishes and ended up going to try out a new restaurant in Gurgaon called Indian grill room.

 

We started at the bar, obviously, which is a delight for all you whiskey lovers as it promises to have the largest collection of whiskey at any stand alone restaturant in India. The bar snacks were quite delightful as well, we tried like Kursi Miyane (Lamb mince stuffed egg balls), Veg Papri (Crispy papri and thepla with exotic veg topping) and Aloo Chatkari (Punjab’s favourite crisp potatoes tossed in tangy and hot masala).

Moving to the food, Indian Grill Room as the name suggests serves grills from all over India. They follows a ‘Table De Hote Menu’ or a ‘set menu’ concept where in the guest pays a fixed price for a meal that includes a soup, 12 varieties of Indian grills, followed by curries, lentils and an assortment of bread, a choice of desserts and a post dinner warm beverage. Which is perfect for someone like me who can sit on a menu card for hours before picking the worst dish on the menu.

This menu is set to change every 15 days. Over and above, the guest has an option of ordering from an A la carte ‘enhancer menu’ that has a select exotic offering of meats and veggies like the Sikandari Raan (Tender leg of baby lamb marinated overnight with the chef’s spices and served royally), Grilled Shadras (A combination of exotic vegetables marinated in ricotta cheese and Indian herbs with a smoked flavor) amongst other things.

 

 

 

 

Anway I had such a great experience that I convinced chef MP Bhandari, to share recipes of two of their dishes so you guys can try them out at home. So do try them and let me know how they turn out for you. Oh! and incase you would rather just visit the restaturant here is the address:Indian Grill Room, 315, 3rd Floor, Suncity Business Tower, Sector – 54, Golf Course Road, Gurgaon (Haryana) – 122002 Tel: 0124 – 4477806/07/09/10

GUCCHI PANEER KA LIFFAFA
Ingredients:-

  • 0.4 kg Cottage Cheese                                      
  • 0.12 kg Kathi Roll mix
  • 0.03 kg Gucci
  • 2pc Kasta Roti jattar spice
  • Oil for basting
  • Salt to taste
  • 0.04 kg Tomato chutney
  • 0.01 kg Jeera
  • 0.02 kg Ginger and Garlic paste
  • 0.02 kg Lemon juice
  • 0.03 kg Besan
  • 0.01 kg Turmeric Powder

Method:-

  • Take cottage cheese cut into thin slices marinated. Grilled the cottage cheese and stuff with kathi stuffing.
  • Make small khasta roties brush with oil and sprinkle jatter spice.
  • Present with tomato chutney and roti.

SIKANDARI RAAN
Ingredients

  • 1.5 kg Leg of Lamb
  • 25 gms Cardamom Powder                         
  • 5 gms Chaat Masala
  • 60ml cooking oil
  • 20 gms Ginger and Garlic paste
  • 30 gms Lemon juice
  • 25 gms Mace powder
  • 240 ml Malt Vinegar
  • 10 gms Red Chilli powder
  • 120 gms Rum
  • Salt to Taste

Method:-
PREPRATION- prick the leg all over with a fork.

  1. marinate the leg in a mixture of salt,red chilli powder, ginger and garlic paste, mace powder and cardamom powder and lemon juice. Set a side for 2 hrs.
  2. pour the vinegar and rum over the lamb.
  3. place leg on a baking tray and pour over 1 ltr Water. Bake in an oven at 350 ‘F for 1 ½ hrs. turning the leg two or three times to ensure. It cook evenly.
    once water dries out remove for tray. Baste with oil and grill till well done all over