Danbro’s is the ideal winter joint with some luscious bites, steaming coffee and yummy croissants. By Sakshi Sharma
Black industrial lights along the grey panels at the entrance of Danbro’s gave a hint of what was to come. Monochromatic paintings, rustic brown chairs, grey marble tables and old mosaic tiles teleported us to a casual roadside cafe in Europe where any and everybody gather over a drink at any time of the day, unwinding themselves and easing off over conversations. Keeping the human connect alive over endless cups of coffee and savouries.
We were at the new Italian boulangerie and patisserie in Kailash Colony. The menu comes in a newspaper format called Danbrotimes, a throwback to the coffee club culture of yore. But not being familiar, we decided to go for the chef’s special. We were first served Soup Of The Day, which is different for each day. You would think you know enough about mushroom soup but this one had a delicate texture with black pepper blending perfectly with fresh mushrooms and the butter. In one word, wholesome. Served with grilled Ciabatta, which complemented its flavours, we got off to a good start.
Next up was Croquettes Potato. Stuffed with cheddar cheese and jalapenos, it was creamy yet crispy. The soft core was so centered that it balanced the heat of the spices. An unusual addition was the Chimi Churi sauce made of fresh herbs, a speciality of chef Brajesh Ghansiyal. Said he, “This sauce is in demand mostly because of its simple yet strong flavours. There are no additives except the herbs.” We actually ditched the other dips and this combination makes for some lazy bites over a weekend with friends.
Chef Anjali Mohan, who is keen to redefine the way people look at vegetarian food is determined to make it your chosen indulgence, said, “When you say vegetarian, people either experiment with paneer or mushroom. So we usually get bored with paneer and most of us do not like mushrooms. That is why I made it a point to include more vegetables and potato in the menu.” She then made sure that we try her wild berry smoothie and cold coffee. While the former had blueberry, yogurt with chia seeds and fresh strawberries which overpowered all other flavours, the latter was a decent must-try.
Then it was the turn of Char Grilled Vegetarian Lasagna topped with wheat pasta sheets and cheese sauce bursting with flavours. Packed with olives, zucchini and capsicum, its layers were soft and crunchy at the same time. It seemed like a never-ending dish but the delicacy of exploring each layer of richness and distinct smoked flavours kept us going. Wheat pasta can actually lend a richer texture than the usual flour one. Besides, it all depends on the Bechamel sauce and here the chefs got it right, coating each layer perfectly and fluffing up the full potential of the vegetables, nudging out flavours that are drowned in usual cooking methods.
As full as we were, we didn’t want to miss the dessert, especially at a place which is known for it. In line were Passion fruit cheese cake, Strawberry cheese cake, Coconut truffle, which was basically Belgium white chocolate with coconut covering, Coffee truffle and Butter croissant. We couldn’t resist but try a bite of all. The layers of cream cheese, fresh passion fruit and yogurt made for a sinful indulgence like no other. Do try the butter croissant, not drippy but just enough to give bounce to the yeast dough. Certainly, the best wrap-up for the evening.
Other than this, Danbro’s offers popular hits like Hot lava cake with Polo mint ice cream, chocolate mousse cannelloni with caramelised banana and Baileys cream and Choco loco, vanilla-coated Bourbon biscuits with chocolates. They were complex but the flavours were so rounded that they leave a mark on your tastebuds, especially when they come from a bakery that has its origins in Milan.
Whether you want to grab a coffee, have a big breakfast, simply cosy up on a winter afternoon or want a quick high-tea with colleagues, this is the place for you.
