Paranda, the Indian cuisine restuarant at Vivanta by Taj, Surajkund, has brought in a new menu bringing the original recipes from the households in and around Punjab. Riya Sharma checks in and finds out that the restaurant has retained some of their signature dishes while adding some new flavours.
Before reaching surajkand, we had our apprehensions of how far the place would beIJ We were actually thinking it is going to take us at least two hours to reach the place but to our surprise, 15 minutes drive from alaknana and before we could out that we have crossed the Delhi border, we could see the beautiful property of vivanta by taj in Surajkund.
As we entered the place, we were taken to the second floor where paranda, the indian cuisine restaurant of the hotel. As we preferred to take the staircase, a colourful tree with coloured earthen pots and scrap papers welcomed us. One step in the restaurant and we felt that we have entered a dhaba but mind you, a classy one. A truck, typical at the entrance of any dhaba, is put on display with jute chairs, and seating area like of a dhaba. But this was the one section, the other one had colourful chairs with necklaces put on display as a material of showpiece. We were given the best seat of the restaurant, from where we could see the kitchen as well the whole view of the restaurant. The concept of live kitchen, we really liked here. The problem with most of the live kitchens is that the smoke comes out but here because of the glass, the smoke doesn't come out.
While we were having a look of the place, chef Ganesh Joshi welcomed us with Ambipanna. The ambipanna was sweet, but had a little tangy flavour. We were told that it had pieces of mangoes crushed which make it sweet.
As we were looking at their new menu, we were surprised by the efforts put in to revamp the new menu. Paranda means the five rivers of Punjab, and the chef has tried to bring the local recipes from all these five cities. “I have not used things that are very famous but rather picked out on recipes that are cooked in a normal household in these areas. I did my own research work and came up with all these dishes,” said the chef. Every chef adds their own touch to the dishes, here also the chef has tried to do the same. “I have given my touch to the original dishes, like the paranda dal. People think it is dal makhni but that has only kali dal and rajma. On the other hand, paranda dal had yellow dal as well,” he shared.
As the chef was explaining to us about the recipes, amid all this, our starters arrived. We started off with punjabi paneer tikka, ludhyiana bhatti murgh tikka and jeera potato. Paneer tikka , was marinated with mango chutney. It was cut into pieces and we could actually see be layering done between the paneer cubes. Next thing that we tried was the chicken tikka. It wa tender, spicy and a perfect blend of flavours. Jeera potato had a crisp covering filled with mashed potatoes in the middle. The flavour of jeera gave it a perfect flavour.
Chef also informed us that though they have introduced a new menu but they have retained some of their signature dishes. “We know that our customers love some of our signature dishes and even if we introduce a new menu, they will ask for these dishes, so we have retained them. like dal paranda, mutton et al,” he said.
With this, came our main course. The table was occupied with our elaborate meal as we were served mutton, spinach and cheese kofta, raan tawa masala and dal paranda. What better can you have than to complement it with raw onionsIJ We loved the way they had given their raw onion a twist. They were mixed in a kind of dip which they prepare with curd and cheese. It was orange and white in colour spread perfectly on top of our onions. We started with pudina naan and raan tawa. The curry was a perfect blend of flavours and we could actually figure out the different flavours amid our bites. Kofta had a cheesy flavour, and little sweet because of the curry. It was not dal makhni and trust me, if dal makhni had been your favourite Throughout, you have got to give this one, a chance.
Till it was the time for us to taste desserts, we were actually full. But the chef insisted us to try their stuffed gulab jamun and kulfi with faluda. The kulfi which was cut in pieces compelmneted faluda which wasn’t too sweet. Garam gulab jamun and it was stuffed with sssssspistachio and was a yummy delight for us.