Khushbu Kirti counts the refurbished Wok In The Clouds (WITC), CP,  as a favourite hang-out for all age groups

As we walked into the entrancing atmosphere at Wok In The Clouds (WITC), the establishment greeted us with classic pop music, symbols and signs suggesting beloved old bands and retro music with Marilyn Monroe waving at us from the wall, and dim lighting and cool air to compensate for the scorching heat outside. The classy look of the extensive bar only added to the sophistication of the restaurant. The happy customers around, ranged from young couples to entire families and the comfort level was clearly evident on their faces.

As an art lover, I was specifically engrossed in observing a bronze replica of the Vitvruvian Man and I, for a moment, did nothing but awe at the brilliance of the architect.

We were welcomed warmly by Neha Sarna, who talked about how the customers were drawn back to this warmth and the classics. The significance of the quality of the product was also emphasised by the CEO Deepak Tandon, who mentioned that an entrepreneur starting a restaurant needs the following three things: a strong product, clarity, and determination.

Since its establishment in 2002, WITC has branched out, and the comparatively newer branch in Connaught Place, New Delhi, is catching eyes quicker than usual. On the subject of the cafe+bar exuding an urban-ish vibe, Sarna commented, “Here the main-course is all pre-plated. WITC is a more contemporary version of its older counterparts.”

Thanks to its uniqueness of blending tradition with modernity, the multi-cuisine restaurant with its diverse menu still finds its peak popularity in traditional dishes like Dal makhani, Dum biryani, Spicy tofu with green veggies, et al. However, what was commendable was their modern touch, embellishing the traditions and the 19 years legacy that the chain of restaurants carried with it. The conventions were grazed with a stroke of novelty with savoury dishes like Spaghetti with creamy pesto sauce, Prawn patia, Lemon fish, Sizzling brownie, and so on. The vast cuisines incorporate that of Indian, Oriental, Mexican, Lebanese, Italian, Sizzlers, and Beverages.

The exotic cocktails’ session commenced with Demon gin which was an amalgamation of squeezed lemon, apple and orange juice, and tonic water on the base of gin. The tastes swerved together as if rendering a different kind of freshness and relaxation to the mind. The bourbon base gin, as the name suggested, contained the goodness of bourbon, sugar and water.

The first dish served to us was delicious Chicken pistachio tom yum. It would not be wrong to say that I had never tasted a better combination of white sauce, chicken pieces and pistachio. The warm soup soothed our insides. We were not finished, yet, when we were served with Smoky avocado salad, and Lemon fish. The piquant flavours of the tossed and fried lemon fish dissolved in our mouths, which was way different than the Sarson fish tikka, which was roasted in a tandoor. Along with it, the vegetarian platter included the nutriment of Crunchy dahi sticks, which were basically curd ice cream sticks in glasses, with a crunchy twist, Bharwa golgappe, adorned with curd and namkeen, were extremely appetizing. The aesthetic appeal was so endearing, nobody could stop themselves from clicking pictures as the dishes kept coming in one after the other. The representation of the WITC Tandoori chicken, Cherry pepper chicken and Chilli chicken oyster sauce was at par with the taste and competed for finger-licking dishes. The taste of the succulent sauce on the Dynamite Prawns was sweet and the crunchiness only added to its flavours.

I could not imagine eating more food, but the scrumptiousness made it almost mandatory to not miss anything. Were we experiencing FOMO? Perhaps, because I, further, got a South Indian gimlet made for myself, customised, with the base of gin, spices, and juice. Moreover, it is a sin to say no to desserts and so we were served with a range of luscious dishes like Angoori rabdi, the grapes in the sweet rabdi had an intoxicating experience by itself, Sizzling brownie, the Kulfi platter, with mango, rose and kesar and pista flavours giving it an appearance of a colourful delicacy, and an aesthetically pleasing and moreish Apple pie.

We were informed of WITC’s brand Meethi, and on tasting its sweets, it was impossible for me to not mention the toothsome Kaju katli, Figs barfi, Doda barfi, and Pedas. My favourite would be Kaju katli - you could taste the cashews, sugar, and milk as if freshly mixing and melting in your mouth.

I highly recommend the Chicken pistachio tom yum, Spaghetti with creamy pesto sauce, Rose kulfi, and Demon gin for this would spell a perfect weekend getaway meal!