Indian fine dining

I made a point with the last post, Fine dining Indian, to highlight a difference between the two similarly worded posts.  I hope that my explanation was adequate.

Varq, located in Delhi’s Taj Hotel, delivered a refined traditional dining experience, with excellent service and good attention to detail. Previously awarded with a place amongst the top 10 Asian restaurants I felt they delivered fine dining with a more institutional feel. Utilising a more traditional approach within the culinary journey, the excellent cooking executed well, with little external methodology and few improvised ingredient substitutions to tweak tradition.

Both the Fine dining Indian and the Indian fine dining meals came with a number of accompaniments. Resulting in a massive volume of food along with the last savoury course, I was told that this is one of the cultural amendments required for the local market, to satisfy those who, sadly, believe that a meal must be substantial to be considered value.

Amuse bouche Spiced pancake with coconut chutney

1st course Varqui crab, tandoori shrimp, crisp filo

2nd course Haleem aur kebab, a Hyderabadi delicacy with lamb kebab / Paneer aur kebab, apricot and potato cake with yoghurt

3rd course Lobster rassa and cochin prawns, robust seafood broth / Kale channe ki cappuccino, black chickpea broth

Palette cleanser Lightly spiced and salted guava sorbet

4th course Mustard prawn, Bengali style, smoked chili and coriander rice, mustard and poppy seed curry / Sunehri nalli, lamb shank served with potato dauphinoise

4th course accompaniments Tadka dal Aloo lal mirch Chicken tikka masala pulao Gucchi pulao Signature breads

75th course Dessert sampler, apple kheer, honey jalebi, khaas malpua

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