The greatest celebration vacation spot of Aerocity simply went desi. The new menu of Dragonfly has launched a variety of regional delicacies with a contemporary up to date twist. The haleem turned vegetarian and the chole bhature seem like ginormous bhallas on this epic new menu that had us hooked proper from the beginning. It is just not straightforward to play with the wealthy and complicated flavours of Indian food- that is the meals we now have grown up and perceive the very best. Dragonfly’s pleasant spin works as a result of the essence of the dish is rarely compromised. Everything is constructed from the scratch proper from the spices to chutneys and the whole lot comes collectively as a complete unit, even when they seem a bit totally different from their standard avatars.
“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 had 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, chances are you’ll discover the starter a bit dry. A ‘fashionable’ Indian starter that we actually loved was the Barley Bhel, chunky barley blended with puffed rice, yogurt, date and tamarind is a crunchy deal with you shouldn’t miss; very similar to 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).
You can’t step out with out attempting the candy corn Haleem (except you actually need to go away with regrets). The consistency of this Haleem is so sumptuously grainy and comforting that it’s nearly not possible to suppose 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 scorching after-taste, therefore if you do not have an amazing tolerance for spice chances are you’ll give this a skip.
The goan prawns are scorching 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 traditional North Indian recipe of puffy bhaturas (flatbreads made from maida) and chole (chickpea based mostly 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 chunk 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 assuage 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 apart from discussing meals contains, studying, watching films and binge-watching TV exhibits.