LORD OF THE DRINKS.. It is..as there is no such place close to this.. actually the LORD...massive.....impressive....

No doubt, it’s a LORD OF THE DRINKS…massive place with open terrace , approx. 250+ covers, different sections with different seating, high and low, comfortable couches with PDR, well equipped Bar and Pool Table. With mist fans and mist ducts , it was awesome to sit there and for the coming months with pleasant weather, it will be heavenly there. Blaring, thumping music, dim lights very apt for the younger generation.

Had their signature drink MY PASSION, very refreshing with Vodka, Passion fruit, pineapple juice. LORD’s MARTINI with Vodka, watermelon, basil was a bit sweet.

CHICKEN CEASAR SALAD and PERI PERI TOSSED CHICKEN were well done with juicy chicken. DIMSUM-PRAWN FRIED GARLIC and BATTER FRY FISH ….succulent prawns with garlic..tastes great and the fish fried with thin batter was soft as well as crunchy.

PASTA ALFRADO with mushroom and cheese …not to be missed. CHICKEN CROSTINI…was good, crispy. PIZZA-PERI PERI CHICKEN …roast chicken breast, tomatoes onion with peri peri sauce on thin crust was crisp .

The best part about PRIYANK’s outlets is ….ample staff to cater to the guests with prompt service and with the Head Chef Ashish Kumar, food has to be good !!

DAAWAT-E-MAGHRIB...at SINGH SAHIB, Eros Hotel, Nehru Place in collaboration with Celebrity Chef GULZAR HUSSAIN from PAKISTAN

It’s the hard work and sheer dedication of team EROS which has managed to organize the DAAWAT-E-MAGHRIB, a PAKISTANI food festival in short spell of time starting from 14^th Sept to 25^th September  2015 at their restaurant SINGH SAHIB. The celebrity Chef Gulzar Hussain and Chef Naseem from PAKISTAN are here to showcase the authentic delicacies from Rawalpindi, Peshawar, Lahore & Multan.

Have created a unique ambiance with decorative and enchanting candle lights which gives a warm glow to the atmosphere with Live Gazals. The whole experience is mesmerizing

As discussed with the Chef GULZAR, they use more of spices and less of oil and no cream to get the richness of food which was true as we experienced it later.

Some of the delicacies we relished are….BHAIN KE PAKODEY from Kadhai, CHAPLI KEBAB, NAMAK MANDI KA SEEKH KEBAB from Tawa and MURGH MALAI BOTI, MALAI MUSHROOM from Sigri….all were perfectly done with balanced spices except BHAIN KE PAKODEY which were a bit spicy but were crisp.

A good variety of vegetarian dishes were served….KURKURI BHINDI, MAASH KI DAL, PANEER MAGRABI QORMA, ZAAFRANI PULAO, ACHARI SUBZ, ALOO AUR PALAK KA SAAG….well cooked with aroma of spices, keeping the taste f of vegetables and dal intact.

KATAKAT COUNTER managed by Chef Naseem where mixture of meat cooked on Tawa with some dramatic noise katakat.

LAHORI MURG CHANA, MIRCHI KA SALAN, MUTTON KUNA HAKEM, MASALA MUTTON BIRYANI…all must have… with good taste and aroma.

SAKOREY WALI PHIRNI and ZARDA has less sweetness whereas DUDH DULHARI, SHEER KORMA and PETHEY KA HALWA were sweet  and delicious.

This festival is only for ten days. Only once in a while one gets a chance to relish delicacies from celebrity Chef and that too , not from India, so don’t miss the chance !!

LAVAASH .....LOVE N AISH by SABY.....ARMENIAN CUISINE.....A dream come true.....delectable yet not expensive....

The very up market place in South Delhi near the historical Monument, Qutub Minar  is Ambawatta in Mehrauli. LAVAASH…the brainchild of SABY is come up here. In fact if you sit in open terrace, you can have the magnificent view of tallest Minar from there while enjoying the meal. LAVAASH….the staple bread of ARMENIAN Cuisine and even the first bread baked by the mankind, a soft thin bread made in tandoor. Armenian Cuisine is a combination of different tastes and distinct aromas. The main ingredients are herbs, wheat in variety of forms, of legumes like Chick peas, Lentils, Kidney beans, Nuts and Fruits rather than Spices. Freshness of the ingredients depicts the flavour of the food.

The place has indoor as well as outdoor seating. The traditionally done up with wood carvings, antiques , designs on the wall and glass windows with Kantha worked upholstery, vibrant yet classy is inviting.

Few of the dishes we tried are …. ARMENIAN ROLLS….here the chicken ham, kalimpong, braised onions are rolled in Lavaash and was served with humus. PRAWN TOLMA…Onions stuffed with coconut milk, chilli, ginger, prawns & kasundi. As explained by SABY…it’s a tedious process to make this Prawn Tolma…bake separately then stuff prawn inside…but was worth it , served with mustard sauce. MOCHAR PUFF …..the Banana blossom filling was served with spicy tomato chutney.

 STUFFED TOMATOES….. Oven baked tomatoes  are stuffed with Paneer and vegetables and was served with Lentil heeng broth is not to be missed. KATHI KEBAB….well marinated and well done succulent chicken skewers were juicy.

ORANGE POUND CAKE…..jaggery syrup on cake served with  nolen gur ice cream…was ultimate. DARK CHOCOLATE MOUSSE….i  found a bit bitter.

The passion for their work can be seen only by visiting LAVAASH . The very young team SABYASACHI GORAI and their head chef Megha Kohli are creating waves !!