Until last year, the summer months were considered the slow period for the F&B industry. However, the increasingly thriving food landscape has turned things around, with new openings, menus, and collective tables by chefs being unveiled every week. With this welcome change, we’ve rounded up the best summer menus and new restaurants in Delhi that you’d want to check out this season.
It’s been less than two years since Chef Matteo Fontana came on board to take the reins of the Le Cirque kitchen, and the dinners there have scaled new heights since. Introducing the summer menu at the Franco-Italian restaurant at The Leela Palace, he’s focused on traditional family recipes where the ingredient is the king— if you like liver pâté, his grandmother’s chicken recipe is not to be missed — prepared using modern techniques like sous vide.
The lobster marinated in saffron, on a bed of smashed avocado and topped with crunchy greens makes for a delightful mix of textures, with each component of the dish holding its own. The cold tomato soup with a side of tomato salsa crostini is ideal for the hot season. Heirloom tomatoes from Krishi Cress as a sorbet, and basil and lemon caviar are doused in water to make the soup — the tart and slightly earthy notes are complemented by the sweet-tangy crostini. The Fagottini stuffed with ricotta and green peas is a pasta aficionado’s delight.
The scallop and lobster risotto is a rich, creamy preparation cooked in lobster bisque. The buttery seafood and risotto rice make for a great combination, and is a must if you enjoy shellfish. The menu rounds off with a delectable array of desserts — try the tiramisu encased in a dusted chocolate ball; and the caramelised pineapple with vanilla ice cream on a bowl of vaporising mist leaves is for those whose preference is eggless. The coconut and passionfruit mousse and white chocolate parfait with blueberries work remarkably well as refreshing summer desserts.
A menu that doesn’t skimp on the flavours of Italy and France, and keeps the meats and hearty vegetable pairing intact whilst being light – this is what we’re loving about Le Cirque’s summer menu.
An Indian bistro, Fab Cafe is the underdog of cafes, with food that’s indulgent yet guilt-free. No extra carbs and sugar highs here – instead their’s is traditional Indian dishes created in a healthy manner, keeping dietary preferences (gluten-free and vegan) in mind. Comfort food done with conscious alternatives like ghee, unrefined gur, cornmeal, and jackfruit flour.
The latest summer menu is about all-time favourites done in a season-friendly way to keep you from feeling sluggish. The buttermilk pancakes are light and fluffy, with coconut ice cream and palm jaggery syrup as topping options other than the regular banana, chocolate, peanut butter, and almonds. Get yourself a stack any time of the day (it’s called all-day breakfast for a reason).
The Shakarkandi Tarbooz salad is roasted sweet potato topped with watermelon – the dumpling seeds, greens, and citrus top off create a melange of textures. The Veggie crisps with moongdal hummus cannot be missed either. Crisped and spiced ladyfinger, beetroot, and sweet potato are served with a smooth, sweet and earthy lentil hummus, and will introduce you to a whole new way of perceiving hummus.
The new outpost for Imperfecto in Aerocity has our attention for two reasons — it’s a single space that’s a 24-hour cafe and transforms into a nightclub over weekends. Separate areas for both, the expansive eatery has a flair for the dramatic, with the decor being a play on Roman and Renaissance architecture. Serving comfort food, the menu features seasonal ingredients, and the cocktails follow Delhi’s latest trend of serving an appetiser along with your tipple. The food is managed by the young 23-year-old Chef Akanksha Dean, who has trained at Osteria Francescana, the three-Michelin starred restaurant in Italy run by Massimo Bottura.
The Handmade Tortellini is a nicely done, encased with ricotta and laid on spinach cream sauce. The Spanish croquettes are a creamy chicken concoction cased in crumbed bread. The Chicken Teriyaki is done well, with the sticky sweet-sour teriyaki sauce made perfectly, served on a bed of rice and asparagus. The Quinoa Fruits Pudding from the dessert section should not be missed — as healthy as a dessert can get with zero compromises on the indulgence.
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