The different flavors of the rich spices will definitely remind an individual of their grandmother’s recipes, says Debasrita Chakraborty
The unique aroma of the spices and coconut milk, the rich texture overloaded with saffron, dry fruits, grated coconut and ghee defines Mughlai cuisine, which is valued to be the taste of India over a long period of time. The burst of homemade and Indian flavors is what people look for in traditional cuisines. Any occasion especially in North India calls for home made Mughlai Cuisine. However, with packed schedule, people prefer to dine out with friends and family. located in Punjabi Bagh, New Delhi, Sixth Empirica, is the latest multi-cuisine restro bar, plating the glory, grandeur and elegance of the magnificent past through its gorgeous interiors and rich, delicious food serving authentic Mughlai food. Friendly atmosphere ,assistance and quick service is also a matter for a relaxing outing and Sixth Empirica caters well to both the factors.
The diverse tempting menu caters to every kind of taste bud. The lebanese Platter which platted three flavors of lebanese Shish taouk chargrilled in oven, Black Beans Fish Kebabs which is bean infused fish served in sheek with mint sauce, Paneer Mughlai, lajawab Empirica, Kalmivada Kebab , Flambé Roasted Chicken which is a traditional clay over roasted whole chicken served flamed with mint and yogurt dip, Turkish Mutton Barra which is red goat meat marinated overnight with Turkish and Indian spices roasted and charred in tandoor, provides a exquisite scrumptious experience of authentic Indian tastes .Apart from all these the most ordered dishes are the Gosht Nihari served with laccha paratha and homemade papad, Nihongo salad – sprout and tofu with miring dressing ,the Big Bites which consists of eight different ingredients being zucchini, gol gappey, mushroom, paneer brochette , the blackened chicken wings which is fired chicken wings cooked with zadaar powder, spinach dolma, cheese poppers, tart and garlic toast from the continental section, Nashi Goreng which is an Indonesian preparation of rice vermicelli.
The taste of crushed nuts, coconut milk, garam masala, zinger, garlic, black pepper along with the sweet and tangy taste of tomato, bell peppers tossed in homemade barbeque sauce can be differentiated in each recipe. The different flavors of the rich spices will definitely remind an individual of their grandmother’s recipes. The exact tenderness of the chicken and mutton, the freshness of paneer and the taste of zadaar power in the different cuisines wins one’s heart. As the name of the resto-bar suggests, the interior captivates the beauty of the classic traditional empire with a tinge of the modern Indian style. Along with a majestic ambience with perfect lighting and seating arrangements, this place throbs with lively and vibrant music perfect for a weekend plan.
Apart from the divine flavorsome starters and main courses , Sixth Empirica also serves exquisite drinks and desserts .The Masala Night is the simple virgin mohito but with a little twist of jaljeera power, it is an all time refreshing mocktail. The Pineapple Halwa Pie is a perfect presentation of the contemporary Indian taste. The mixture of halwa with fresh pineapple is a perfect ending to complete a meal. One can relish the best of different mouth watering cuisines combined with a flawless presentation and culinary finesse.