Asian Samba with delish Dumplings...
Do I like dumplings? Hell, yeah! Would I cross two
states to eat fancy ones? Yes! Like I did
Because, the iconic DimSum Bros, which, while it
existed, flaunted a menu with largest selection of derivatives of the Chinese dimsum,
is hosting a winter lunch pop-up for Asian food aficionados. The incentives don’t
end here. This is no regular pop-up where you can eat like it’s your last meal.
It’s more like an experience that amalgamates heady aromas of Asian spices, fresh
ingredients and a menu that is as unending as the Great Wall of China. But
voila! Here’s the best announcement. It’s being hosted at Whiskey Samba, the
chic it destination if you have a yen for elegant tipple tales.
Where the hero is as much the Bourbon that you
nurse as the gourmet appetizer. Where Australian lamb chops do a duet with a
Whiskey Sour and where the 50-foot-long bar stuffed with 140 varieties of
whiskeys resembles an art installation pivoted on the hue of amber. The décor is
posh, the music is just-perfect and if you ask me, this is so much a place that
makes the great Delhi crawl totally worth the effort.
The pop-up lunch is an initiative by DimSum Bros
and Whiskey Samba to indulge the gourmand with a quick, wholesome and pocket-friendly
Asian meal (Rs 899 ++) during the balmy afternoons in winter. Helmed by Chef
Akshay Bhardwaj, who is the kitchen maestro at Whiskey Samba, you can rest
assured that hours spent sampling the dimsum menu will be luxurious, lip-smacking
and languorous.
Showcasing their deftness with spirits, our meal
commenced with Boarding Pass, a refreshing concoction of blended scotch, ginger
ale, Angostura bitters (an ingredient used to dilute the alcohol content
without ruining the flavour) and orange zest. While we sipped on the amber
drink, the first course, featuring Pork Pastry, Chicken Sui Cot and Chimichanga
Rolls, was ushered in. The pork in the fluffy pastry was succulent and the rolls
were perfectly crispy with a tasty filling.
Next up were the steamed variants, which kept
coming in one after the other. There were chicken crystal dumplings, chicken black
pepper dumplings, prawn hargow, Prawn and Bamboo shoot dumplings (pan-fried), Mushroom
Bao, Mushroom Sui Mai, Chicken Sui Mai, Pork Bao and… the platter was
exhaustive.
But here’s what I would like to dwell on. When the
Marinated chicken in Chinese wine arrived, it looked pretty simple. But when I
put the steamed lean meat into my mouth I realised I’ve never had anything this
subtle yet delicious. The meat was cut against the grain to give it that stringy
texture that on hindsight was a masterstroke. It made the dish just meaty
enough to go with the accompanying sauce and the cocktails, High on Maintenance
in my case. The Martini had a sweet and sour flavour enhanced by the rosemary fumes
when it was burnt on the table before me. My friend opted for a classic Whiskey
Sour but skipped the egg white component.
While the pork Bao was slightly sweetish, the
mushroom Bao was bang-on. The baked bao was light, spongy and didn’t weigh
down the stuffing. My friend found the prawn dumplings distinctive in their taste
and textures. While the hargow was tossed well with herbs, the pan-fried one was
unique because of the technique used. My sea-food allergy be damned!
The Chicken dumpling in Malah sauce was spicy and
exciting. Brought in a curried yellow sauce, it was just tingly enough to ready
the palate for a chives and water chestnut beauty, which also happened to be Chef
Akshay’s favourite veggie dimsum.
The chicken dumpling in a Beijing sauce came highly
recommended but It was a regular dumpling topped with an Asian sauce that tasted
familiar. The crystal dumplings were pretty saffron coloured pockets that
melted in the mouth. While the chicken used in the dumplings were cut into
small cubes and tossed in respective herbs and spices, the dimsum in a soup bowl
was different with a mincemeat stuffing. The soft, smooth texture of the mince felt
like butter when bit into.
If you still have space, you can opt for a meal
bowl and choose from Chicken Korean sauce, Fish in Chilli sauce, Pork in Ginger
Hoisin sauce or Tofu/ Veggies in Black Bean Sauce and gobble that up with
Steamed rice or Japanese sticky rice.
For desserts, we were served a Whiskey and burnt
Caramel Tiramisu that showcased the eatery’s deftness in incorporating spirits
in their desserts. While my friend polished it off without a blink I indulged
my sweet tooth with a Whiskey Samba Chocolate soufflé with an after 8 Magnum.
The soufflé jiggled appropriately while the minty ice-cream countered its fluffy
sweetness with aplomb.
Hope you are going to Gurgaon this week. If not,
try to. This one’s too good to not indulge in.
The Dimsum Bros menu will be served from 12
– 4 pm daily this winter at Whiskey Samba.
Call +91 95605 65959 or
write to reservations@whiskysamba.com for
reservations
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