<div>After a long time in Delhi, a restaurant is seen to have worked on reinventing its food’s presentation. A stir fry salad along the grilled chunk of main and garnish with the pungent minced green herb is not a common scene in Hybrid. <br /><br />The colours, textures and proportions of the dish experimented with and presented on the plate will act as an appetiser to the eyes. These deconstructed dishes take the ingredients that are normally combined in a dish, change its form, and then place them together in Hybrid style. “It’s not just about taking the dish apart, but putting all the elements back together which makes this concept distinctive. However, the elements have to be as carefully balanced as the components of the said dish,” says Chef Tarun.<br /><br />Hybrid, which launched in June at Connaught Place with the three-in-one dining concept is yet another creation by the serial restaurateur Priyank Sukhija. An unusual concept in itself, the space starts with an open air café to view Delhi’s skyline. As the afternoon approaches, it transforms into a restaurant and as the sun sets, the place transforms into a nightclub all within the space of 8000 sq. ft.<br /><br />The big wall size clocks serve as the windows across the restaurant, installed with the theme of ‘Time Travelling’. The indoor metal Hybrid signage, remind its guests, of the famous ‘the tramp working on the giant machine’ movie scene from Charlie Chaplin’s successful work, Modern Times. The seating area inside is divided into two arrangements; one at ground level and other slightly elevated surface to loosen up the monotony.<br /><br />The place reflects an old charm industrial décor that is showcased by exposed brick walls adorned with fascinating artefacts, wooden tables and chairs, and leather upholstery that gives the whole place an easy going, suburban approach. <br /><br />Hybrid has brought in its own ‘deconstructed menu’. The warehouse kind diner offers four different kinds of bars in its menu which include focaccia and sandwiches, burgers and hotdogs, fries etc. from the American fare. From classical ones are kebabs from the North Indian, all time favourite pastas, pizzas, etc. from the Italian menu and dimsums, Thai corn cakes from the traditional Pan Asian cooking.<br /><br />By Metrolife’s verdict, one should try at least one each from their food bars. The Hybrid Chicken Wings from the starters are for the non-experimental ones, who can experience an innovation in this regular dish. It is available in grilled and fried options for the health conscious ones. Sweet and spicy reddened wings, when grilled are soft and wobbly. The Japanese style pan seared dimsums were steamed and slightly fried, giving it a smoky flavour, filled with chicken, prawn or pork.<br /><br />From the mains, the ’ is a grilled / steamed fish with lemon caper/ schezwan peppercorn sauce and salad. Metrolife chose the combination of steamed with lemon caper and the choice was juicy. Each component on the plate complimented each other and the proportion was also thoughtful. <br /><br />Thoughtful are also the signature cocktails of Hybrid, because they take you to a new level with their innovations and mixes. The Nitro Mojito was blazing haute with Nitrogen gas oozing in all directions and the frost frozen rum, mint, lime and jello mixed into a pink-coloured drink. To top the Red Velvet Cake from the dessert could be best options out of the small dessert bar.<br /><br />FAQs:<br />Address: 54, <br />Tolstoy Lane, Janpath<br />Table for two: 1200 plus taxes<br />Timings: 12 am to <br />12.45 pm<br /><br /><br /></div>
<div>After a long time in Delhi, a restaurant is seen to have worked on reinventing its food’s presentation. A stir fry salad along the grilled chunk of main and garnish with the pungent minced green herb is not a common scene in Hybrid. <br /><br />The colours, textures and proportions of the dish experimented with and presented on the plate will act as an appetiser to the eyes. These deconstructed dishes take the ingredients that are normally combined in a dish, change its form, and then place them together in Hybrid style. “It’s not just about taking the dish apart, but putting all the elements back together which makes this concept distinctive. However, the elements have to be as carefully balanced as the components of the said dish,” says Chef Tarun.<br /><br />Hybrid, which launched in June at Connaught Place with the three-in-one dining concept is yet another creation by the serial restaurateur Priyank Sukhija. An unusual concept in itself, the space starts with an open air café to view Delhi’s skyline. As the afternoon approaches, it transforms into a restaurant and as the sun sets, the place transforms into a nightclub all within the space of 8000 sq. ft.<br /><br />The big wall size clocks serve as the windows across the restaurant, installed with the theme of ‘Time Travelling’. The indoor metal Hybrid signage, remind its guests, of the famous ‘the tramp working on the giant machine’ movie scene from Charlie Chaplin’s successful work, Modern Times. The seating area inside is divided into two arrangements; one at ground level and other slightly elevated surface to loosen up the monotony.<br /><br />The place reflects an old charm industrial décor that is showcased by exposed brick walls adorned with fascinating artefacts, wooden tables and chairs, and leather upholstery that gives the whole place an easy going, suburban approach. <br /><br />Hybrid has brought in its own ‘deconstructed menu’. The warehouse kind diner offers four different kinds of bars in its menu which include focaccia and sandwiches, burgers and hotdogs, fries etc. from the American fare. From classical ones are kebabs from the North Indian, all time favourite pastas, pizzas, etc. from the Italian menu and dimsums, Thai corn cakes from the traditional Pan Asian cooking.<br /><br />By Metrolife’s verdict, one should try at least one each from their food bars. The Hybrid Chicken Wings from the starters are for the non-experimental ones, who can experience an innovation in this regular dish. It is available in grilled and fried options for the health conscious ones. Sweet and spicy reddened wings, when grilled are soft and wobbly. The Japanese style pan seared dimsums were steamed and slightly fried, giving it a smoky flavour, filled with chicken, prawn or pork.<br /><br />From the mains, the ’ is a grilled / steamed fish with lemon caper/ schezwan peppercorn sauce and salad. Metrolife chose the combination of steamed with lemon caper and the choice was juicy. Each component on the plate complimented each other and the proportion was also thoughtful. <br /><br />Thoughtful are also the signature cocktails of Hybrid, because they take you to a new level with their innovations and mixes. The Nitro Mojito was blazing haute with Nitrogen gas oozing in all directions and the frost frozen rum, mint, lime and jello mixed into a pink-coloured drink. To top the Red Velvet Cake from the dessert could be best options out of the small dessert bar.<br /><br />FAQs:<br />Address: 54, <br />Tolstoy Lane, Janpath<br />Table for two: 1200 plus taxes<br />Timings: 12 am to <br />12.45 pm<br /><br /><br /></div>
