Singh Sahib takes one back in time to school days by reconstructing a tiffin for the corporate sector, says Mansi Bhansali
No matter how old you are, there is always an urge to turn the clock back and relive school days when the interval was the most-awaited time of the day. When we opened and shared our tiffin boxes, the smell left us drooling. In the current scenario of corporatisation where people hardly get time to have delicious home-cooked food, Singh Sahib, the restaurant at Eros Hotel, Nehru Place has come up with a much-needed theme.
To break this time and money constraints, the restaurant has started their ‘Tiffin lunch’ menu to revive the culture of tiffin, from school days. They also deliver their tifffin lunch menu within the area. Since the main focus is on the lunch, the timings are from 12:00 noon to 2:45 P.M. Nikhil Rastogi, executive chef, Singh Sahib, said, “Our target market is the corporate sector that barely gets the leverage to have a luxurious lunch during their busy schedule. So we have planned this tiffin system in order to allow them to eat some home made delicacies with special spices. The lunch has been crafted so that it is light but nutritious.”
Soothingghazals played in the highly spacious dining area, which gave the place a laid-back charm. The tiffin lunch is available both in vegetarian and non-vegetarian with suitable amount of choices.
The starter in the vegetarian menu was Paneer tikka which gave off a tantalising aroma of the tandoor. The tikka was flavoured with carrom seeds. Masala papad was served with dips of various flavors like mango, mint, pineapple and yoghurt. The menu is varied keeping all the different food choices a person might ask for at lunch. It can be customised.
For the main course I had Dal Tadka, Matar Paneer, Dhingri Kofta, Steamed Rice, Kachumber Salad and Assortment of Indian Breads. Dal Tadka was the most delicious dish. Chef Rastogi explained the mantra behind the Dal, “Everyone likes to have the Arhar daal and it's the easiest recipe to make. But as is said, ‘Too many chefs spoil the broth’, so I personally like to keep it simple. It is been prepared the way it is done in our homes by mixing it with Indian spices.”
The restaurant is trying to bust the myth that 5-star restaurants are very expensive. Priced at Rs 999+taxes, in a luxurious setting, it is value for money.
The non-vegetarian menu starters include sole tikka, chicken tikka and seekh kabab. The sole tikka prepared with boneless chunks of fish fillet is soft. Here Matar paneer has been replaced by chicken, lamb or fish curry, depending upon your choice. The chicken curry is the best option for those who prefer milder spices. The remaining dishes were the same as the vegetarian menu. However, if a person wants something like a Bharta or Kadhi, that too can be served.
But the amusing part was that there is no dessert in the Tiffin lunch menu. Rastogi says this omission is deliberate. He points out, “Since it is serving lunch, the restaurant wants to keep the food light. Despite, the famous Indian sweet tooth which craves for a dessert, the team at Singh Sahib wants to keep the people's health in mind and give the sweets a miss.” But for all those, who do not want to forgo it, do not despair, for there is always the option of being provided with one. All you need to do is ask.