Amidst the cutthroat competition in the food industry in India and with the ever growing culinary interest among its people, do the basic food items still work their charm on food loversIJ ANANYA BORGOHAIN visits restaurant Set’z and finds out
Oriental cuisine is universally consumed as well as admirably relished. Few would actually have the heart to dismiss a palatable presentation of delectable dim sums, exquisite kimchi stew, refreshing miso soup, or a rather enjoyable serving of peking duck. One place that has set out to capture the Asian spirit and serve it fresh on a memorable platter is Set’z at DlF Emporio, Delhi.
Designed by reputed Japanese interior design firm Super Potato, Set’z aura exhibits subtlety and quietness. The décor is minimal, the lighting is perpetually dimmed and the music is delightfully soft. It is an ideal setting for a family lunch as well as corporate meetings.
Its head of marketing, Tushar Bhatnagar says, “Set’z has seven distinct open kitchens — Chinese, Coastal Indian, North Indian, Thai, Arabic, Japanese, and European. We also have private and semi-private rooms for larger groups of people; say, with around 12 members. There is also a large landscaped area at its centre and what makes us distinct is that we have it all: A bar lounge, a walk-in wine cellar, and a lovely terrace.”
Bhatnagar mentions that each month they try to bring out a theme that is brainstormed after they take feedback from their guests. On a weekend, specially in the evening, the place is abuzz with guests of all ages. Following the theme of ‘Going back to the basics’, the restaurant intends to bring to the fore the dishes that never grow old and are universally liked by guests.
Their Pu Pu Platter has chicken dim sums, crystal prawn dumplings, chicken bau, spring rolls, et al. The mains include exotic dishes like cheung fan and french bean yacai, along with rice and noodles. However, amidst the cutthroat competition in the food industry in India and with the ever growing culinary interest among its people, one may wonder to what extent the ‘basics’ still work. For instance, oriental cuisine need not just be about the savouries but could actually educate Indians about the food and socio-cultural framework of the Asian continent. Dim sums, noodles, rice etc will always be the usual suspects but it would be more rejuvenating if the restaurant served dishes like the Malaysian nasi lemak, the Burmese khow suey, or the Thai satai gai.
Unlike the ‘Going to the basics’ theme in the restaurant, the bar does not seem to follow the basics, specially in serving negroni. Negroni is a cocktail that contains equal amounts of gin, vermouth rosso, and campari, embellished with an orange peel. This bar, however, serves it in a martini glass (instead of the usual old fashioned glass) without the orange peel and with a cherry instead. While they may be experimenting with presentation, it is important to note that this method could be seen as ‘incorrect’ by many. But the delicious kiwi kaffir cooler and green carnation make up for it. They are refreshing, tasty and gorgeous! It would be advisable for Set’z to be more inclusive of other cuisines than what is already easily available in the city. Although, they do serve the usual items with a finesse and respectable enthusiasm.
Not just that, they have a unique mixology bar that has created one-of-a-kind concepts, such as the tiramisu, banana and strawberry cocktail popsicles or the bubble gum ice shots- cocktails in bubblegum syrup, served in a cold shot glass. They are colourful and fun.
Overall, Set’z has the appeal of a tranquil place to eat and socialise as well as the space to decorate and impress the guests with its elegant and attractive ambience. However, it does need to get out of the comfort zone and experiment with the basics too.
TabulaBeach Cafe turns two!
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DIY cuisine in Delhi
ShopHouse by Kylin brings an exciting experience in Pan-Asian cuisine, with flavourful food, served fast, without being fast food. The cuisine brings together the food cultures of Japan, China, Malaysia, Thailand, and Singapore. The ingredients are sourced with integrity and a commitment to bring in healthy localised produce. The highlight of the menu is the do-it-yourself bowl meals, which allow you to mix and match combinations and curries for the perfect balance in flavour.
Yeti comes to Raasta
What goes around comes around, sometimes in the very best way. Yeti, The Himalayan Kitchen, which started its journey at Hauz Khas Village is now back to the village, with a quaint new space. Yeti, will be managed by the same team that manages Raasta, and will make its way right next door to the iconic Caribbean lounge. It’s definitely good news for those who love Yeti, but with a more underground feel. Interiors are inspired by the Namche Bazaar of Nepal offering a calm place to sit and relax with your friends at the busy lane of HKV. Exposed brick walls, Mandalas, Tibetan prayer wheels, and flags remain the high point of the décor, with warm wooden furniture complementing the space. So, take a trip to the brand new Yeti, for all your favourite delights like the Choila, Gyuma, Nepali thali, thukpa, among other delightful, Tibetan, Nepali and Bhutanese snacks.