Comorin, the latest venture by Chef Manish Mehrotra is by far one of the most progressive new spaces. Right out of a Pinterest board, Comorin is a HUGE space, and yet not intimidating. With outdoor seating and even more inviting dining space indoors. Painted in coral hues, the bespoke dining inside is stunning. The clean lines draw your eyes directly to the open glass kitchen. The neatly marked spaces add to the thought behind this all day dining all the more. The PDR is papered with a much darker tropic print and is cosier than the outside.
Unless its a bar, cocktails and drinks only sort of compliment the food. But Comorin is doing wonders with their bar section. Think of (an unheard of) Sous Vide bar, double cocktail shaker machine and a range of in-house liqueurs. The Sous Vide Bar is an absolute genius, infused spirits using the sous-vide machine which is used for cooking. Their Gin infusions are lovely, chilli rum and coffee liqueur of course.
We started with Sweet corn khichdi, sem ka beej, sweet corn, sous vide into a khichdi, topped with sem ke beej, chaat masala and served with pieces of khakra. The textures and flavours were so well balanced, crunch lent by the seeds and khakra, creaminess of the mashed sweet corn and pungency playing hide and seek with the masalas from the seeds. Gunpowder idli – I have the fondest memories of mini idlis. I don’t like idli much (probably because of the monotonality), mini idli I am all for. Fresh gunpowder, idli, and a trio of coconut, mint coconut and tomato chutneys.
Haleem, butter toast – my first taste of Haleem was in Hyderabad, and although it looked very unappetizing, I loved it. I can happily say that this haleem was spot on. It was rich, brautifully creamy, topped with caramelized onions. Smeared on some crostini, and a perfect bar bite. Andhra Gongura chicken, crispy murukku, spicy, succulent morsels of chicken, perfectly balanced with crispy murukku discs.
Green chilli prawns, black puffed rice – crunchy prawns, hot green chillies and balanced with black puffed rice. The forbidden rice is on the rise and the puffs were for sure interesting. (Check out my latest black rice recipe here) Bacon bread pakora – this had caught my eye even before I came here. I was very interested to see what they had done with it. But really, it is what it reads. Bacon bits sandwiched between bread, coated and deep fried. Team it with their fresh green chilli chutney. It is insane.
Baby Back Ribs – baby back ribs with an old monk glaze, sabudana papad, pickled chillies and a fresh kachumbar salad. The seamless relationship of the old monk glaze and pork ribs with elements like a papad so traditional, is beautiful. Champaran Mutton, sattu parantha, Ole ki chutney. This traditional Bihari dish is quite a stir of flavours, the meaty gravy,
From the nostalgic Malai Cheeni Toast, to the Bengali Nolen Gur Payesh. My favourite was the perfect fusion Dodha Treacle tart with homemade ice cream.
Some of the most beautiful infused cocktails and liqueur. And an enviable food section to compliment, a perfect balance of textures and flavours, Pan-Indian nostalgic favourites with the most modern twist. There is nothing you absolutely shouldn’t try on the menu.
PS – The images have smaller portions since it was a private tasting.
Where? Comorin, Two Horizon Centre, Golf Course Road, Gurgaon
Price for two – 2500 INR approx
Cuisine – Modern Indian, Bar