Sameer Bawa describes Ditas as a fine balance of luxury and simplicity in its gastronomic delights
Do you know what is better than an elaborate and lazy brunch under the winter sun? One with a view of Qutab Minar! Ditas located at the Chic Ambawatta One complex is an eclectic concept of an Al Fresco dining restaurant by the day and plush bar by night. The spacious restrobar is built with stunning mirrored ceilings and has a really energetic and vibrant outdoor seating space surrounded by natural greenery and a spectacular view of the Qutub. Offering world cuisine, Ditas is the brainchild of founder Udita Khaitan and it radiates a fine balance of luxury and simplicity in its gastronomic delights.
I went in to try out the new winter menu a couple of days ago and we could not have chosen a better day. The sun was out in full glory and you could feel the Christmas vibe in the air. Before digging into the winter specials, we started with the roasted cherry tomatoes and holy basil soup served with herbed butter croutons. Soulful and comforting, it helped warm up the proceedings before we moved to the business end of the meal. While we were at it, a mystery Cocktail Chandelier was requested for the table. Basically, you had to select the spirit of choice, and the resident mixologist would whip up a mystery cocktail using that spirit, stick that up in a contraption that looks like a chandelier that holds multiple glasses and serve it to your table with all the theatrics on point. We want the F&B offering at Ditas to touch all your senses and they should not just enjoy the taste of the food but equally love the presentation as well, says Udita.
For nibbles, we had savoury filo cups done with sun dried tomatoes, mushrooms, goat cheese, caramelised onions and capers. Went really well with my gin cocktail. Also loved the sugarcane chicken skewers served with the Thai sweet chilli dip. The lamb hummus awarma that was served with toasted pita was expertly done and provided a good contrast to the first two preparations.
It was not time to move on to something more substantial! The Swiss two cheese fondue that came next was exactly that and much more. It was served with Rosemary baby potatoes, french beans, mushrooms, roasted broccoli, croutons, grapes, apples, olives and lavaash. You could call it a miniature version of a grazing table and it really did hit the spot. Also, I think you would agree that with the pandemic looming in the background, any preparation that encourages community eating is so endearing. In addition to the fondue, we requested for the Baked Mac & Cheese parmesan crumble, a portion of peri peri grilled chicken and Wine braised lamb shanks. You can’t go wrong with Mac & Cheese or grilled chicken in winters but the object of my affection was the lamb shanks served on a bed of rosemary barley and kodo millet, leeks ratatouille and jus. Excellent meat preparation that would nourish both your body and soul.
To culminate the lovely afternoon, we shared an assortment of desserts and oh boy they really did save the best for the last! All the desserts that we tried Baked Alaska bomb, Ditas Signature Hot chocolate fudge and Drop it like its hot were intricate yet delicious and I promise you that anybody with a sweet tooth would find the dessert section difficult to resist. The founder Udita who comes with the pedigree of Le Cordon Bleu has personally conceptualised the dessert menu and she seems like one person who is always keen to innovate and take things to the next level. It was difficult to choose a favourite but if you put a gun to my head, I shall choose the Ditas signature deconstructed Hot chocolate fudge done with butterscotch ice cream, honeycomb, cocoa crumble and a secret sauce done in-house.
Overall, it was lovely afternoon with friends around good food and drinks. The staff at Ditas is well trained and took good care of our table. A dining experience which left us satiated and happy! Would I be back? Yes, for sure, especially for the desserts.
(The author is a food critic and food connoisseur.)