Flavours of India, a restaurant at Acharya Jagdish Chandra Bose Road, is celebrating its 20th anniversary this year with a range of new additions to the menu. Spread over two storeys, it has a private dining area, a separate buffet area, a lounge area for small parties, and live music and karaoke options. Head chef Raghav Prem Sehgal said, “Flavours of India has completed 20 years this year and it has always been about innovation. We have launched a new menu for the 20th-year celebration where our main aim is to look at global cuisine with an Indian perspective with Butter Chicken Bao or a Kosha Mangsho Taco. Along with that we are playing around with Indian flavours and trying to promote that. We are getting you Malabar Fish Curry, Rajasthani Lal Mas, Delhiwala Butter Chicken, and specialities from all over India under one roof. We want to pay homage to cuisine from across the world, adding Indian flavours to them. This applies to our cocktails as well, with Everest and Bengal Tiger being our specialities.” t2 dropped by to check out the new menu and here’s what we loved.
Green Goblin made with pineapple juice mixed with khus syrup and vanilla ice cream, should be a popular pick for kids. Strawberry Chamomile Martini is a refreshing concoction of strawberries, elderflower cordial, ginger juice, simple syrup, mint leaves and chamomile tea.
Prawn Tempura is one of the chef’s specialities and part of the new additions to the anniversary menu. It has tiger prawns marinated and deep fried, served with hot garlic sauce. It is simple and elegant, being crispy on the outside with soft prawn inside.
Ran Nawabi is a classic dish of the restaurant and has been added back on the menu. With spices coming from Rajasthan, this mutton dish could not get any better.
Mirch Masaledar Chawal is a fragrant rice dish that goes perfectly with Indian curries. It is a new addition to the menu and a hot favourite.
Goan Fish Curry is an authentic dish where delicate Basa fish is cooked in coconut sauce and makes for a not-too-hot yet delightful gravy.
Delhiwala Butter Chicken is boneless chicken tikka tossed with makhani gravy with a sprinkle of chef’s special spices. It is smooth and can transport you right to the gullies of Dilli in moments.
