The true spectrum of
south Indian cuisine and the neighbouring coast at Zambar goes far wider than
the generic Idly, Dosa and Uppittu one runs into in everyday life
No other restaurant in the capital can be credited
with creating mass appeal for South Indian Coastal fare as Zambar has which
seems to hold true for their brand new outlet at the hot and happening Cyber
hub. The interiors influenced from the Chettiyar houses in Tamil Nadu are
carefully unbiased, attempting to convey the essence of the traditional South yet
with modern essentials without getting too hung up on specific cultures. Simple, ornate and colourful with movie
posters and lamps, this Cyber hub outlet is sensibly comfortable without being
superbly posh or unnervingly opulent.
The food, in keeping with the décor, is delicious and
thankfully they are being quite obsessive about ingredients, every dish has a
distinctive flavour, which is quite a treat in these days of ‘one spice fits
all.’ Although they serve intimidatingly large thalis too, I would recommend
the variety to be sampled slowly and go the a la carte route and would suggest
approaching the food like a tourist, slow and steady through all the four
states since every cuisine is so defiantly individual. The highlights are the Kerela
tenderloin fry, teamed with appam or even steamed rice is decadent to the core.
Also the spicy stuffed Coastal Andhra Mirchi Salan redolent with peanuts, cumin
and sesame flavours. Then there is the Konkan fish curry, designed to go
beautifully with steaming rice. There is also a Kerela chai
kada (tea shop) chilli chicken, though with all the spice and frying it is
overly satiating given the fact that it is rather heavy to begin with. If you are feeling more indulgent try
the scalding chettinad chicken that teams superbly well with their signature Malabar
Parottas, which are simultaneous crisp, flaky and fluffy. To end on a
sweet note I would suggest their gorgeous Malabar pancakes laced with cardamom,
with fudgy, flamboyant flavours. And yes the Coconut jaggery pudding which is
soufflé inspired is out of this world. All
in the restaurant is a celebration of South India’s varied cuisine with some
dishes like the Goan Cafreal, Parsi Mutton with Mumbai bread and Bengali Kosha
Mangsho from the neighboring coast. The service is friendly and quick.
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| Chef Arun Kumar |
Chef Arun Kumar’s master stroke is his
ability to take well-loved traditions and recipes from the coast, and present
them with flair. For epicureans this is a restaurant not to be
missed and for those new to this cuisine, there is no better introduction with a
nice ambience to match.
FAST FACTS
Zambar, Ground
Floor, DLF Cyber city, CyberHub Gurgaon
Average cost for a meal for two: Rs. 1000/-
Timings: 12:00pm (noon) to 11:30pm
Credit Cards accepted: Mastercard, Visa, and Amex
Liquor License: Applied for
Take away / Home delivery: Yes
published in Statesman
