Diya At The Leela Ambience Gurugram Has A New Menu That Is Redefining Indian Fine Dining

Gurgaon is brimming with wonderful eating locations, however sometimes, a culinary expertise actually leaves an impression. Recently, I had the chance to discover the brand new menu at Diya at The Leela Ambience Gurugram Hotel and Residences, a restaurant celebrated for its wealthy North Indian and Mughlai repertoire. Curated underneath the steering of Executive Chef Abhishek Gupta and Indian Master Chef Bobby Jaiswal, the refreshed menu displays influences from Northwest Frontier delicacies whereas nonetheless retaining Diya’s much-loved signature dishes. This cautious mix of custom and innovation was evident all through the meal, providing a journey that was each rooted and refreshingly elevated.

My culinary journey started with an array of fantastically plated kebab platters. Thoughtfully designed to showcase each vegetarian and non-vegetarian choices, the platters have been an ideal begin to our night.

Among the vegetarian starters, the Dahi Ke Kebab set a excessive bar: crispy, golden-fried yogurt croquettes paired with a smoked tomato chutney made in mustard oil. The chutney’s boldness complemented the creamy inside of the kebab, making every chew pop with distinction. The Tandoori Malai Broccoli, marinated in black pepper, cream cheese, and cashew paste, was tender and smoky from the charcoal oven, succulent to the core. The Paneer Angara was unapologetically daring, with its pink chilli and hung curd marinade giving the cottage cheese a hearty, spicy profile. Another shock winner was the Subz-E-Shami, a patty of greens, chickpeas, and lentils that had an nearly meaty chew and a beneficiant dose of conventional spices.

Photo Credit: Nikita Nikhil

The non-vegetarian platter took issues a notch greater. The Tandoori Mahi Tikka, made with river sole marinated in mustard oil and yellow chilli powder, was flaky and filled with taste. The Murgh Malai Tikka, with its lime juice and cream cheese marinade, was tender and subtly candy with cardamom-laced notes. The Mutton Seekh Kebab hit all the precise spots, juicy, spiced simply sufficient, and immensely satisfying. The Tandoori Ajwaini Jhinga, tiger prawns marinated in carom seeds and hung curd, have been cooked to perfection, every chew smoky, succulent, and completely addictive. And then got here the Gosht Galawati Kebab, served with an ulta tawa paratha. A Lucknowi delicacy, this one melted within the mouth, layered with spices that spoke of sluggish cooking and culinary persistence.

Photo Credit: Nikita Nikhil

For the primary course, we moved on to Jhinga Masala, a dish of Cochin bay prawns cooked in a flavorful onion-tomato masala. The Lahori Namkeen Boti, a slow-cooked lamb stew spiced with entire garam masalas, was hearty and wealthy, a dish that instantly transported me to old-school Punjabi kitchens. The Paneer Khurchan, with its semi-dry bell pepper and makhani gravy combo, was luxurious and well-balanced, whereas the Dum Aloo Kashmiri, made with deep-fried potatoes and a yogurt-based chilli paste, provided a welcome distinction with its distinctive spice profile.

Photo Credit: Nikita Nikhil

We paired these with delicate, fermented khameeri rotis and saffron khameeris, each fluffy and flavorful, good for scooping up the gravies. A portion of aromatic Kabuli Pulao, speckled with nuts and candy undertones, rounded out the meal.

To end, a quartet of selfmade ice lotions – Pan, Mango, Coconut, and Malai – served as pleasant palate cleansers. Each was creamy and distinct. The pan was sharp and refreshing, the mango tropical and easy, the coconut evoked a beachside breeze, and the malai was indulgent in the easiest way potential.

Photo Credit: Nikita Nikhil

All in all, my expertise at Diya was considered one of heat, element, and taste. From a lip-smacking menu to the seamless hospitality, it was a night that celebrated Indian delicacies in all its richness and finesse.