A slice of a bygone era
The Leela Palace, New Delhi, that opened on April 17, impresses you with its ochre and sea blue theme, life-size elephant statues in the porch, ornate chandeliers, and antique- inspired furniture, offering you a slice of a bygone era.
Jamavar (the name comes from the Jamavar shawls of Kashmir), the Indian restaurant of the hotel provides you a relaxed dining atmosphere with its soft light and understated elegance. The signature dishes seem delightfully promising: Lobster Neeruli, a Mangalorian delicacy, Lucknowi chop, a north-Indian mutton dish marinated in special spices and Tandoori Nalli or mutton skewers cooked in a spicy curry. The Qube, the all-day dining, brings to you global cuisine. Geometry does the trick here to create a stunning black, white and orange glass ambience. What you must ask for here is the High Life pizza. “It’s a white pizza sans any tomato sauce. It uses lemon scented Marscapone, truffle oil, lobster medallions and Beluga Caviar as toppings,” says executive chef Glenn B Eastman. The chef has brought with him recipes handed over to him by his mother. “There is a selection of Continental food done quite differently. We’re offering Black Cod, but don’t make it the traditional way. We bake it with white wine, capers and sundried tomatoes to make it super juicy and tender. We also have Maryland Crab Cakes. Believe it or not, they are my mother’s recipe,” he smiles.
Chic and refreshing
The Oberoi, Gurgaon, that opened on April 1 has chic interiors with wide spaces and a vibrant use of metal and crystal clear glass. The hotel boasts of a restaurant called threesixtyone that has a capacity of 210 and has a gourmet theatre offering Japanese, Chinese, Italian and Indian cuisine. Another restaurant, Amaratna, seems to be the answer to every seafood buff’s prayers. An aquarium kept in the restaurant is home to crabs and lobsters brought from Lakshwadeep Islands . “At Amaranta, we fly our seafood from the ports along the Arabian Sea, Indian Ocean, and the Bay of Bengal. We offer guests a ‘bay-to-plate-in-8-hours’ experience. The fresh catch comes every day from Kochi, Vizag and Chennai for the restaurant,” shares executive chef Ravitej Nath. The Piano Bar offers a wide range of signature cocktails and one can try hand rolled Cuban cigars in the Cigar Lounge.