Restaurateur Ashish Dev Kapur knows just how to stay relevant in an industry that always on the move. In keeping with the times, he has always brought in a celebrated chef to give his favourite F&B establishments a new vision and to seek conscious change. After a makeover of The Wine Company with Chef Sarah Todd, this time, it’s Chef Vikramjit Roy for Whisky Samba that making the headlines with an all new menu. Known for his skills in Pan-Asian cuisine and having trained under Chef Morimoto along with a significant stint at Tian at ITC Maurya (Delhi), Roy, fittingly, introduces an Asian step to the all new Samba Sunday Brunch.
Hopping aboard the locally-sourced produce wagon, this menu too follows the trend and leans heavily on small scale farmers. Think white snapper from Lakshadweep, coffee from Munnar and millets from Uttarakhand. Following suit is their salad selection, with ingredients from Delhi’s much loved farm, Krishi Cress. The Apple & Betel Leaf salad with pine nuts and sweet chilli creates a relish-worthy balance of soft and crisp textures, and sweet and peppery flavours. The dim sums, along with the dumplings, are innovative and feature croissants. The Chicken Croissant is topped with a spicy celery sauce. The two-bite sized croissants are flaky and buttery, stuffed with slightly herbed chicken, and a potent sauce with notes of chili and garlic — a must for those who like their spice.
The Avocado Toast came with soy and burrsata herb mash, creamy avo and pickled chilli. Unlike the other dishes, the different tastes didn’t stand out, and would’ve made for a better brunch accompaniment had it been hot and tasted instead of plain bread. However, the avocado reclaimed its popular status with the Shrimp Burrito — spicy shrimp and avocado crema wrapped in red lotus and corn flour sheets. The fresh and cold crema paired with the pan-fried shrimp encased in carbs is the perfect hangover cure from one’s Saturday night shenanigans.
The focus on Asian shows with a dedicated duck station featuring rolls, salad and soup. The roll wrapped in hoisin sauce dunked strips of duck, with the sweet-salty meat crackling yet cuts in a single bite. The customary sushi rolls do well when it comes to the Spicy Salmon, but the Crab and Cream Cheese didn’t impress as much. The Tofu Five Spice Salt with rice was the ideal conclusion to this brunch. The silken tofu with the sweet and peppery Chinese five spice curry made for a hot dish, but one that can please both, spice lovers and spice non-lovers, alike.
A live gin & tonic station, amongst the bubbly and cocktails, and a live dessert counter to boot, this new menu fits just fine to usher in the season of winter brunches. High on popular flavours and spice quotient, if comfort food is your calling on weekends, the Samba Sundays Brunch is answering.
Where: 103-104 Two Horizon Center, DLF Phase 5, Sector 43, Gurugram
Opening hours: Sundays, noon to 4 pm
Recommended dishes: Chicken croissant, Tofu Five Spice Salt
Price: INR 3,800 plus taxes per person, inclusive of alcohol
Noise levels: Loud, live music
Service: Well informed, could be more prompt
Where: Two Horizon Centre, DLF Phase 3, Sector 43, Gurugram, Haryana.
All images: Courtesy Whisky Samba