Envision
a heavenly oasis in the middle of a bustling city; an expanse of verdant
greens, sparkling waterscapes, serene architecture…a peaceful, relaxed space
where you could stay, unwind, rejuvenate. That’s The Grand, New Delhi for you.
A fabulous retreat right in the heart of the capital city; it is a delight for
the leisure and business traveller alike.
We
were recently invited to a fine Italian meal at their restaurant; “It”. Curated
especially by their Exec Chef, Neelesh Dey, the experience was one that
actually left me short of words to describe just how wonderful it was. Chef Dey
has worked with some of the finest properties across the globe and honed his
skills to a fine art, an unmatchable style and created his own signature that
sets him apart.
So
as we entered the restaurant, the name IT had us befuddled, but I guess you get
used to it in a bit; what’s in a name, eh? Beautiful décor, elegant lighting, a
wall of the finest wines will all be vying for attention, till right at the end
of the walk you spot the lush green lawns outside. So we seated ourselves at a
table with a view of the beautiful al fresco dining area.
The
table was set to invite us with some of the most beautifully baked breads
accompanied with a richly flavored olive dip. Fresh-baked aromatic bread is a
huge weakness with me. Thanks to all the weight loss shows on television,
you’ve probably heard to lay off the breads to the point of badgering, but
there is just no keeping me away from them. I mean really, how do you go for an
Italian meal and not have bread? That just wouldn’t be right.
Our meal started with a salad, the very refreshing Tom Caprese. Milky buffalo mozzarella, and tomatoes dressed in basil infused olive oil; what’s not to love. Chef Dey is an avid gardener and has his own patch of awesomeness on the property. Our salads came decorated with grape and olive tomatoes! Tiny bites of tartness and sweetness like no other; the basil flower and also the dog flower graced this very beautiful plating.
For
the antipasti, we were served the Pollo alla gnocchi; a minced chicken gnocchi
with chestnuts, kalamata olives with a porcini reduction. Melt in the mouth and
such a divine flavouring, we couldn’t help but order another portion. There is
something to say about the plating too. It is so artfully done that you spend a
minute just oohing and aahing over the piece of art that’s been placed before
you. So this was essentially hearty Italian food, cooked like it is done in the
Tuscan region; very homey, grandma style cooking. But, plated beautifully like
French food with great eye to detail. You must stop and take notice of every
swirl of colour, twirl of leaf, caress of petal before you set your fork and
knife to work.
Our meal started with a salad, the very refreshing Tom Caprese. Milky buffalo mozzarella, and tomatoes dressed in basil infused olive oil; what’s not to love. Chef Dey is an avid gardener and has his own patch of awesomeness on the property. Our salads came decorated with grape and olive tomatoes! Tiny bites of tartness and sweetness like no other; the basil flower and also the dog flower graced this very beautiful plating.
The
soup, Chef had chosen for us was the hearty Zuppa del contadino, a special of
his on the menu. It is a farm fresh vegetable soup with a sliver of cheese. The
soup dish is brought out to you with the vegetables, beans and cheese. The soup
is poured in right in front of you, affording a glimpse into the delightful
ingredients that you will be eating. This was one of our favourites in terms of
the presentation. With minestrone, it is very important to get the balance of
sweet and tart right. The Zuppa del contadino was right on mark; very fresh and
appetizing.
Our
meal was paired with some really good white wine and a sparkling too, which
enhanced and complimented the food perfectly.
The
Grand is celebrating the newly launched Artisan Pizzas on their menu. We were
really keen to see an artisan pizza. Given Chef Dey’s magic with plating, our
expectations were, well, grand! We had the Gourmet Pizza Ortolana. Our verdict
– masterpiece! The perfect thin crust, the cheese, the greens, tomatoes,
olives…just heaven. And it was just so beautiful I almost didn’t want to take a
bite.
The
restaurant has a Pasta Doppio Sapore section on their menu. That’s basically a
twin taste pasta, giving you the pleasure to enjoy two complementing flavors on the same platter. We were served the Ravioli e tortellini in salsa
rosso - homemade spinach ravioli and
mushroom tortellini in spicy pink sauce. It’s some of the finest we have eaten.
Attention again to the chef’s choice of leaves. Do bite in; their distinct
flavors will add a new dimension to your palette. The sauce was velvety
textured with just the right balance of tart and spice. The mushroom and the
spinach stuffed were a fantastic flavor. There was a tiny sliver of black
radish decorating the ravioli. Now this is hard, rough and very pungent, so
taste only if you are open to such flavors. We have to taste most things, for
you of course.
Time for a palette cleanser…. The saffron sorbet served
garnished with mint in a martini glass; the absolute high point of the meal.
Refreshing and such a happy flavor. Beautiful to look at and tastes even
better. Chef Dey and his team have introduced a summer sorbet menu that you
must not miss. It has a list of surprising flavors that I am sure will all be
as delightful as their saffron sister.
Next up, Chef especially created for us a duet of coppa, Parma wrapped chicken
rollatini & lamb chops. The Lamb chop was so juicy and well grilled , It
was so far the best , ever had. The ham wrapped chicken was again a level above
to what we had eaten ever before. It was soulfully flavorful.
And now for the dessert….When the
dessert was served, the glee on my face was apparent. We already anticipated ,
this is again going to be something really different and great. The olive oil ice cream is going to be
an acquired taste, let me warn you. But its one I wouldn’t have missed for the
world. Its inexplicable, the flavor, for us. You get a strong taste of olive
oil as it touches your tongue, then the coolness accompanied with a sort of
tartness that can’t quite be identified , and mind it ; No dairy is used in it
at all and its as creamy as it can be… Chef wants it to remain a mystery! The
milk caramel ice cream is going to be a very familiar flavor for the Indian
palette. All our milk-based sweets
essentially go with this milk thickening process and caramelizing. What makes
it stand apart is a touch of salt that’s really quite awesome. The tiramisu was
brilliant too as was the blueberry cheesecake.
An infinitely satiating meal…. A
wholesome experience….A class in art….. An exhibition of skill and craft…...
Brilliance in every spoonful….Craving for more….
Cheers !!!
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| We and the Chef |
IT - The Grand New Delhi, Phase II,
Nelson Mandela Road, Vasant Kunj,
New Delhi
Coverage and Review By : Vickrham (vicky) & Sonalini
Compilation By : Vickrham (vicky) & Sonalini
Pics By : Vickrham (vicky)
Email : vickrham.m@gmail.com