Claridges' Dhaba is now at DlF Place, Saket. Neeti Nigam savoured the traditional fare that is now light on the pocket
We thought all good things come at a price. Not anymore. Dal with dollops of butter floating at the top, creamy cottage cheese and well-whipped lassi are surely out of the oh-so-expensive list. Dhaba at The Claridges always boasted of these delicacies that now will be available at much lower prices at the newly-opened Dhaba at DlF Place, Saket.
The new Dhaba is just like its original. The interiors are similar. There are posters of Bollywood blockbusters like Sholay, Mother India. There are tyres, traditional crockery, wooden tables and chairs upholstered in vibrant Phulkari work. The natural flooring, thatched ceiling, traditional lanterns and walls replicate the uneven mud painted texture of a village hut. The gramophone and nimbu-mirchi lights will make you reminisce your experiences of dining at the highway dhabas. There is also a bar — theka.
Executive Chef Ravi Saxena will make sure that the taste is not compromised at this new opening. “It feels good to take this brand forward. As not everyone can come to the hotel, we thought of reaching out to the foodies through a new address. We’ll open one outlet in Gurgaon soon,” the chef informed us at the opening of the Dhaba.
But how will Dhaba work at a food court, where there are already footprints of north Indian cuisine at much economical ratesIJ “The meal for two here is far more reasonable than the one in the hotel. We encourage authenticity and keep flavours intact. We are known for this and are sure to draw crowds,” he said.
The menu here has some new offerings. “The all-time hit balti meat, butter chicken, dal dhaba are there but I have added kulhar meat too. I have divided the menu in three sections — tawa, patila and tandoor. In Dhaba bites, I have introduced bun omelette, vada pao, keema pao and rolls. The reasons to put these quick bites are that, first, I associate myself with them and second, they are a complete meal,” the chef said.
Chef Saxena reminisced how he, along with his team, travelled from Delhi to Amritsar to explore and do research on dhabas.
“Some years back, we were doing a food promotion and tasted dishes of 80 dhabas in four days! It was a learning experience and helped me understand how each dhaba is innovating its dishes,” he shared.