Veda opens its doors at Sector 29 and its grander and better. After much acclaimation at Connaught Place for its exemplary Pan Indian cuisine, Veda is all set to charm you with its grandeur and novel concept at Sector 29, Gurgaon. They bring to you a collaboration with the second most popular cuisine, Chinese, brought to you by Djinggs. Sharing the same space, you can spot some clear demarcations of influences from Indian and Chinese cultures. The space is divided into Veda’s Indian influences with mirrors, ornate carvings and lush couches and Djinggs’ Chinese umbrellas, minimal furniture and table decor.
The bar is shared between the two and is aptly named as McMahon bar – which is the last stretch of land between India and China.
Starting with the ambrosial delicacies of Veda – Dahi ke kebab – soft and heavily dominated with the rich cashew flavors – the kebab were soft and flavorsome but the strong cashew flavor marred the rawness of the yogurt.
Paneer Roomani tikka – soft roll ups, drizzled over with a sweet creamy texture – roomani tikka was a very unique preparation. But again, the richness of cashews diminished the flavors of the tikka.
Palak patta chaat – crispy, crunchy spinach leaves topped with curd and mint and tamarind chutneys. Very toothsome.
Bhatti ka murgh – well marinated and coated with spices, the chicken was succulent and very palatable.
Amritsari fish tikka – again a beautiful preparation by the expert Chefs at Veda – appetizing and very fresh.
Veda curry leaves – crispy curry eaves tossed with crunchies makes for a perfect bar nibble.
Maincourse started with crispy okra – now I am not the biggest fan of okra but this particular dish was an exception – sliced and fried to a crunchiness – with pepper and onions.
Chicken Chettinad was nicely drowsed with coconut milk and Chettinad masalas from down South. Dal Veda was creamy and rich – definitely could have had more flavors. Rogan Lamb Shanks – their take on rogan josh was spot on – melt in your mouth, delectable mutton, slow cooked in Kashmiri spices. My favorite out of the lot was the gosht biryani – bite size mutton pieces cooked on dum with rice giving the whole ensemble a divine touch. One of the best biryani preparations I have had in a really long time.
Rounded up this feasty meal with Indian delicacies with a portion of Shahi Tukda – a little to crispy topped over with rabri and served with cherries and pineapple.
Read all about the delectable Sichuan cuisine at Djinggs here.
What not to miss at Veda? Their mutton preparations – gosht biryani and rogan lamb shanks and bhatti ka murgh.