A new multi-cuisine restaurant Café Public Connection provides you the best of Thai and Indian cuisine. As Arjita Mishra takes a look at the restaurant and savours treats, she finds the interiors quite innovative and impressive
As we took a step into the restaurant, we get to remember our childhood days when the old transistors and telephones. We saw the dummies of old transistors beautifully placed on the walls. We can't deny the fact that the today's world is world of Connectivity. People wants to remain connected with their young ones, and this connection is made possible with the help of communication gadgets and like Telephone booths, Globes, Maps etc.
With this thought, the owner of the restaurant, Umang Tewari and Neeraj Kumar designed the interior of the café. It had various private places which are for the families and given different themes. "We have given different themes like Hollywood, sports, politics business, et al. to make it difeerent," said Mahavir, manager of the restaurant.
On the walls of the restaurant, we found the bridges, telephones, transistors, and the world map.
As we found a seat for us we noticed that on the wall there was a world map made up by the installation of IC chip which was quite innovative and impressive. "It was our own idea to make something creative on the wall so we did this," said Mahavir, the manager of the restaurant.
Green sea, a mocktail was presented before us as soon as we get seated which was made up of cardamom, pineapple and kiwi. Pineapple flavour was strong and the drink was very refreshing.
In appetizers, the dishes which we were offered were chilli paneer, paneer tikka, dahi ke kabab and humus with pita. Chilli paneer had a usual taste but the presentation was quite impressive as it was kept on the leaf along with the spring onion and flowers made from carrot, and more spices should be added to paneer tikka. Dahi ke kabab was served with green chutney which added a peppery flavour to it. As we took a bite of the kebab,we found it a bit khatta in taste and it was little sticky. "Hummus with pit is made from chickpea and lemon," said Chef Dharmendra when asked about the ingredients which he used in the preparing Hammus with pita. A sour taste was coming from the dish due to the use of lemon, as we took a spoon of it in our mouth.
The next dish which we were presented before us was kathi rolls wrapped in silver foil. The fillings if the roll was of paneer, capsicum and onion. It gave a buttery taste and the taste of black pepper was highlighted in the role.
From itallian cuisine, we were offered a thin crust cheese pizza, named, pizza alvadure. Toppings were made from brocali, capsicum, bellpeppers and mushroom. "We had kept the crust of the pizza thin so that it may become crispier and tastier.
The next cuisine which we were offered was Thai green curry, served with steamed rice. The curry was made up with the paste of coriander leafs, onion, garlic, ginger paste and mushroom, basil leaf, brocalli, babycorn were added to the curry. It gave sweet buttery taste as a pinch of sugar was added to it.
In dessert, we were presented chocolate brownie with vanilla ice-cream.