If you thought there is nothing much to experiment with fine dining bar-be-que, a visit to TAB (The Ancient Bar-be-Que) at Noida sector 63 would change that notion for good. The chef has come up with such delightful innovations in food and drinks that the mood is automatically set from the word go.
“There are quite a few bar-be-que options in Delhi NCR but we stand out because of our services and the interesting tweaks we have offered in the menu. Every week, we have a different layout and buffet spread,” the manager informs proudly. So they have a healthy mix of chinese, thai, India and continental in their repertoire, something that Dilliwallahs are relishing to the core .
A comfortable seating for a 100 cover restaurant, it is the space and the minimalist decor that makes TAB a perfect option for weekend dinners as well. “That is our USP. The aim is to make out guests so comfortable that they spend at least a few hours at the restaurant. Wednesday evenings are a sold out and so are the weekends. The restaurant being in the middle of market milieu always runs into a full house for lunches,” he informs, adding that the bar-be-que drinks are quite a fad in that part of town.
Ever heard of Virgin Mojito on fireIJ “We understand that nothing much has been done in the drinks space, so we have combined quirkiness in food and drinks both,” he tells you as he urges you to sample the golgappa minced meat which is a sure shot winner.
The tanginess of the chat and the tender keema stuffing makes this innovation a must-have and so is the burra kebab that is succulent with the right amount of spice .
But do leave some space for the variety of skewers and starters that is served at the table and also for the meal to follow. “ Our bhutte ki seekh and dakshini paneer tikka are hot favourites and so is the potato salsa which is our chef’s latest innovation.
The non vegetarian menu consists of lamb chops, chicken and prawns on a skewer and battered fish,” chef Sonu Negi tells you. He has trained the waiters with hands-on knowledge of condiments and dips that follow almost every dish.
Negi insists that his Biryanis are far better than anything you can lay your hands on to in Delhi and you won’t disagree.
“That’s my forte. I love inventing with rice dishes and so every time there is a different flavour in the Biryani. I may completely re-do the starters and the skewers but the Biryani remains in the spread,” he says and not anyone is complaining.
The other thing that should drive you to The Ancient Bar-be-Que is their beet root halwa that is not too sweet but rich in flavour. “My guests have come back just to have this special dessert,” Negi says.
Saunter in for a relaxed buffet at a modest price and an ambience that will help you unwind after a hectic work day.