The greatest get together vacation spot of Aerocity simply went desi. The new menu of Dragonfly has launched a spread of regional delicacies with a contemporary up to date twist. The haleem turned vegetarian and the chole bhature appear to be ginormous bhallas on this epic new menu that had us hooked proper from the beginning. It shouldn’t be simple to play with the wealthy and complex flavours of Indian food- that is the meals we have now grown up and perceive the most effective. Dragonfly’s pleasant spin works as a result of the essence of the dish is rarely compromised. Everything is produced from the scratch proper from the spices to chutneys and all the pieces comes collectively as a complete unit, even when they seem a bit totally different from their typical avatars.
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“One of the most flavorsome dishes in our range of small plates is Guntur Chili Chicken. The Guntur Chili is an extremely popular chili of Andhra Pradesh and the dish is primarily dominated by its flavor along with a blend of rich tomato puree and a few other secret spices in which the crispy fried chicken is finally tossed, commented Chef Gaurav. Other small plates include Chole Bhature pops for our Delhiites, Kutchi Dabeli and Goan Fried Prawns, to name a few, ” stated chef Gaurav Chawla.
We began off with a complimentary platter of khakra, papad and different desi crisps and chips from India that have been served with tomato thokku a tangy and South Indian chutney made with tomato, tamarind, mustard and ginger. The aloo tikki adopted subsequent. The texture is unimaginable however should you fancy that extra sprint of chutneys in your chaat, it’s possible you’ll discover the starter a bit dry. A ‘fashionable’ Indian starter that we actually loved was the Barley Bhel, chunky barley combined with puffed rice, yogurt, date and tamarind is a crunchy deal with you shouldn’t miss; very like the fiery Guntur chilli hen and murgh khurchan kulcha, the latter is served with conventional sil batta chutney (pudina chutney made with mortar and pestle) and sirka pyaz (onions dipped in vinegar).
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You can not step out with out making an attempt the candy corn Haleem (except you actually need to depart with regrets). The consistency of this Haleem is so sumptuously grainy and comforting that it’s virtually unimaginable to assume that’s not your conventional Haleem made with meat and lentils. This gentle Haleem with candy overtones is served with crisp shallots (for the a lot wanted distinction in flavour and crunch) and mini khameeri rotis.
The mutton gilafi include a crispy almond coating and are topped with tiny almond slivers. The kebabs have a sizzling after-taste, therefore if you do not have an important tolerance for spice it’s possible you’ll give this a skip.
The goan prawns are sizzling too, however the mellow coconut milk makes this dish tremendous balanced, creamy and wealthy.
We additionally tried one of many star highlights of the menu- the Chole Bhature Pops. Reimagining the basic North Indian recipe of puffy bhaturas (flatbreads manufactured from maida) and chole (chickpea primarily based curry), chef Gaurav current these pops, the place the outer crust is made with all of the necessities of a bhatura, you’re taking a chew and inside you discover the mushy and spicy chole. The pops are topped off with a sauce of pickle flavour.
Moving on to the mains, we actually loved the sturdy Jodhpuri mutton, the street-style bhaji is right to appease your pav bhaji cravings. It comes with four buttery pavs. The peppery Dakshini Paneer Fry served with Madras curry Parotta is right for all those that love a filling meal within the mains.
Where: Dragonfly, Worldmark 1 Aerocity, IGI Airport, New Delhi 110037 India
Cost For Two: INR 3500
About Sushmita SenguptaSharing a robust penchant for meals, Sushmita loves all issues good, tacky and greasy. Her different favorite pastime actions aside from discussing meals contains, studying, watching films and binge-watching TV exhibits.