Newly-opened restaurant 3 Pegs Down might have a cowboy inspired theme but its menu is quite familiar with a few twists by chef Dharam. A Mishra checks in
As we entered the restaurant, 3 Pegs Down, our attention was down to a giant bull made up from scrap parts. The bull, which would make for an arthouse installation project, was clearly aimed at conveying the theme of the wild west from the word go. The bartenders were dressed like cowboy, complete with the boots and jackets.
Rajneesh, our guide for the evening, served us a watermelon star anise lemonade which was quite refreshing and zesty. He also served texas basilica, which was made from vodka, honey, basil and BlackBerry. It was served in a unique way — a big tumbler containing dry ice with a smaller shot glass inside. Visual appeal is something that new restaurants are working on these days.
After our drinks, we were presented a platter which had sweet chilli lotus stems, cheese sambousek, tandoori soya chaap and paneer tikka with mayo and mint chutney.
lotus stems were crispy and quite delectable. The cheese sambousek was in the shape of samosa but was not stuffed with the typical potatoes and peas, it was filled with feta cheese. “Do not have this when it is cold because it will loose its crispness,” advised chef Dharam.
The tandoori soya chaap, something which soya lovers should definitely try out if they plan to visit the restaurant. It was soft to chew and went best with mint chutney. “It is marinated with cottage cheese, mozzarella, black pepper and salt,” said the chef.
Humus and pita were beautifully presented. The paneer tikka, however, was served with spring onions. The paneer cubes were well marinated with the spices was soft and tasted best with the mint chutney.
Char grilled mushroom, on the other hand, was served with humus and pita. As we took a bite of the mushroom, it melted in our mouth. “It is marinated and then grilled till it turns reddish. That is when you know that it has become soft,” said Dharam.
The chicken mini taco bites (barbequed chicken topped with melted cheese) and masala tandoori jheenga (large prawns marinated in mild Indian spices and was cooked in tandoor) came with the usual expectation.
In the main course, we had vegetable moussaka. The base layer consisted of eggplants and spicy vegetables and was topped with potatoes.
In fact, it was baked so well that one would not know that eggplant goes into the preparation. It is the perfect replacement for lasagna.
Burrito is available in both the vegetarian and non-vegetarian version.
The Indian dishes are usual like they have dal makhani, kadahi paneer, butter chicken, mutton rogan josh et al. this is something that you can have in any of the restaurants in Delhi. But, if you want to have a good and refreshing drinks then you must definitely visit to the restaurants.
This concept-based restaurant is the brainchild of Umang Tewari and according to him, “It is my magnum and masterpiece. This place has an energy that will keep you in high spirits throughout.”