JOIN USBohemian culture and Victorian feel reflects images of the bygone old world era,’ says the menu of the restaurant which has been a landmark for fine dining in Delhi. The place is none other than United Coffee House, situated literally in the middle of Delhi - in the inner circle of Connaught Place.
Constructed in 1942, when Delhi was developing as the capital of India, UCH is today considered a landmark. It has seen the changing food culture of Delhi and stands today as one of the finest multi-cuisine restaurants anywhere in the city.
From the good old regional Indian to Oriental, Japanese, Chinese and even European, Western and Mediterranean - UCH has it all!
The interiors has chandeliers and high backed chairs and heavy-duty tables and carpets, giving the whole place an old world feel. If you think that only connoisseurs stop by, then change your mind for you might bump into a group of youngsters having a birthday party. “We are here because the food is good. You get a lot of cuisines under one roof and we need a change from McDonalds and KFC,” says Sanya Rana, a student of Delhi University.
The choice in food is difficult for all the fancy names like Doodhiya murg tikka, Hussain ki gillafi, Baluchi aloo and Khomcha in appetizers sound exotic. To decode the same, Metrolife tasted a few. While Doodhiya murg tikka was as soft as the name promised, Jheenga lahsuni could have had a stronger flavour of garlic. In the vegetarian appetizers, Khomcha is a delight to have on your table as it in an assortment of various street foods and comprises a tasty miniature version of raj kachori sans chutneys. But the best is Peshawari seekh made of paneer, soya and American sweet corn that melts in your mouth and leaves you speechless. A thumbs up!
For the mains, a regional dish of Paneer Lababdar tasted regular but from the Oriental section, Buddha’s delight is an organic delight with veggies such as broccoli and mushrooms blanched, cooked and peppered with light seasoning.
Another irresistible dish is the Moroccon ‘Tajin’ from the European, Western and Mediterranean section. Available in the option of chicken or lamb, the Tajin could be a curry for a bread or a sole dish in itself. Chef Sanjay Jha shares, “The base of the dish is made of stock and tomato puree which are cooked for long and then one adds onions, honey, garlic, samak powder, cinnamon, tahina paste and yoghurt to it.” It is served in an authentic Tajin plate which retains the flavour of its spices till long.
In desserts, the apple pie is traditionally baked and succulent and served with homemade cinnamon gelato. The gelato is extremely smooth in texture and leaves a strong flavour of cardamom in your mouth to relish as you step out of this old world charm.
Bon Apetit!