Reviewing food is tough work.
I eat out all the time and I am well when I work out but sometimes you have to skip it and that’s when things start to get messy. I have been travelling a lot lately and a lot of reviews are piling up but I am going to begin my string of reviews with reviewing a restaurant that I visited a while ago but did not get a chance to write about – Wok In the Clouds.
The restaurant has been running successfully for over eight years and other than the Khan Market branch, they are also located in Rajouri Garden (which is also the first branch of the restaurant) and Punjabi Bagh.
The Decor at Wok in the Clouds
The dining room with wooden walls feels like I have been teleported to a bar or a pub in the Victorian times. The resemblance to Geoffrey’s in Saket is uncanny. The only difference is that Geoffrey’s is ornate and Wok in the clouds is avant-garde with a big screen TV and alfresco dining.
I am all for rustic bars but some tend to go overboard with it and I guess Wok In The Clouds hasn’t done that. They know their target audience and they have tried to keep the place as upbeat as possible.
The menu is quite elaborate. Multi-cuisine restaurants send shivers down my spine and I tend to steer clear of them but with so many of them opening in Delhi NCR, I cannot keep doing that.
The amuse-bouche is served in a shot glass and is an interesting Jaljeera like drink, which was followed by a refreshing “Watermelon and Feta Cheese Salad”. I ordered a lime soda to go with my “Chicken Triangles” – a traditional South African samosa with chopped ginger, garlic, onions, bell peppers and minced chicken stuffed in wonton sheets.
The tables are not covered with tablecloth, which I love; I like places where I can unwind after a long hard day. The servers are quite polite though, they kept asking me if I would like them to serve me. I have to say that when the staff is extremely nice I do get a little uncomfortable as that interferes with my unwinding a little bit. However, no one was in my face and full marks for the excellent hospitality.
If you are a giant sole fish fan the Lemon spiced fish fillet is bound to make you drool. I do not love fish and the smell of the Lemon Sole was slightly overpowering but my companion loved it. It was melt in the mouth with a very subtle lemon flavor. Another interesting fish concoction was their whole fish marinated in hoisin, oyster and Kikkoman sauce.
Indian food fans are in for a delicious treat with the elaborate selection of starters this restaurant has. I recommend the “Bhatti ka Murg” – the marinade is really flavourful and spicy. The “Sarson wali Machchi” is tender and has a nice coating of the sarson marinade. Vegetarians must not miss the “Tandoori Bharwa Mushrooms”, I am not the biggest fan of mushrooms but I quite enjoyed the stuffing and yoghurt marinade.
A vegetarian dinner would be incomplete without the “Tandoori Bharwa Dum Paneer Kali-mirch” which is laced with cashew nuts and raisins and is quite an unusually nice starter.
On to heavier things, the “Murg Makhni” was an excellent main course curry to have with stuffed spinach parathas. I would have liked another kind of cheese in the parathas because it seemed a little pizza like which does not go too well with Indian food but the curry and the parathas were so delicious on their own that I was enjoying them together too. The brilliant orange sauce is flavoured with tomatoes, cashews, cream and even something as humble as butter, but still punching above its weight. I guess the creaminess, taste and texture of this silken curry makes it what it is, a dish that is present in all North Indian menus across India.
The perfect end to my meal was the kulfi. Most restaurants order their kulfi from the popular kulfi giant King’s Kulfi because they do not have the equipment in their kitchen to prepare and freeze kulfi in bulk but ‘Wok in the Coulds’ has taken on this Herculean task and have come up with some really interesting flavours like coconut, chocolate, rose and mango kulfi. The coconut kulfi had shavings and small bits of real coconut and tastes wonderful. The rose kulfi is my favorite with actual rose petal bits in every bite. The desserts are very light and usually after my meal I am most guilty when I’m having dessert, but not here. I leave the restaurant with happy innards and a full tummy.
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