JOIN USThe so-called opulent spaces often deluge food connoisseurs with a lot of variety in the menu and overlook the significance of flavours crucial to make patrons come back. Just a sight of the lavish interiors of Ambrosia Bliss in (L Block, Outer Circle) Connaught Place and a regular in central Delhi would make one wonder why the place is full, merely few months after its opening?
Difficult to believe but the reason is ‘food’. In each dish that Chef Parampreet Luthra prepares, one can visualise his thought and potential to foresee the final taste. Most of them turn out to be pleasantly surprising. From the Tom Yum Soup to the Carrot and Walnut Cake, the delectable flavours wins Metrolife’s appreciation.
A sip of the mocktail Twist@Bliss and a tangy taste fills the mouth tickling the need for an appetiser. What comes to the table is International Veggie Platter – tex mex nachos,Philadelphia cheese rolls, garlic bread and mushroom nuggets. Chef Param (as he is fondly referred to by everyone) tosses the nachos is a secret mix of dry powders (including dry cheese powder) before he bakes them to taste astoundingly finger-licking!
The platter stays on the table till the dessert is served. Meanwhile, an array of dimsums and appetisers present a variety of flavours. In dimsums, the chicken, fish or vegetable is well boiled and steamed well.
Among all, the Chicken Potsticker and Crunchy Five stand out. The latter has five vegetables – asparagus, three coloured bell peppers along with peanuts that lend it crunchiness.
Even in other appetisers, the chicken, lamb, mutton or fish is cooked to the right temperature before the addition of any condiment. The two-step marination in Tandoori Chicken Roulade makes it not just tender, but also creamy in texture.
Though the Kasundi Fish Tikka fails to recreate a similar magic, the chicken in Afghani Manto (garnished with beans and chilli) brings the flavourful train back
on track.
Even the (sweet and sour) Stir Fried Lemon Sole is appreciable but the Pakhtuni Paneer Tikka doesn’t have a similar impact for the red, green and yellow layering isn’t done too well till the bottom of each piece. The Mushroom Galouti with Kesari Puff is an outstanding fusion of Indian galouti and French puff.
One needs to taste the galouti balanced on the puff in order to experience the charcoal flavour in which it hasbeen smoked till it attains perfection.
Metrolife tries Manakish and Tamarind Tofu Cups and could only be more appreciative of the chef’s endeavours to create a tasty dish each time. Soon the Grilled Mediterranean Vegetable Risotto is served and it doesn’t go too well with the previous experience.
Thus Italian and even some seafood (due to Steam Sole with Laksa Sauce) is scratched on the paper due to its bland taste.
This doesn’t deter the foodies from trying main course dishes – Prawn in Massaman Curry and Roganjosh. With the Keema Naan, the ginger-rich Roganjosh and tender lamb in Korma taste heavenly.
As far as the Massaman Curry (a mild Thai curry, which is an interpretation of a Persian dish) goes, the jumbo prawns in kafir lime and peanut dressing make for a perfect treat. One needs to go back to this place to soak this ambrosia completely!