WelcomHotel Dwarka, which houses K & K is at a very prominent location, next to metro in the residential hub of Dwarka very near to the Airport. It is a magnificent restaurant, with dim lights and small candle lamps, which together make up for an enchanting decor. More than a thousand candles (T-lights) are lit every evening which go on till late, reminding us of the ever romantic scene of Anarkali and Salim from the Epic Mughal-e-Azam. We planned a visit to the restaurant to unfold its gastronomic mysteries.
Source : Google
Source : Google
I get really choosy when it comes to Indian cuisine, while eating out. There are very few places, which do all the traditional recipes really well. The heavily creamy and buttery gravies, is something I don’t really relish. I hate it the most, when the chefs try to hide the blunders of unbalanced flavors under greasy, thick and spicy gravy.
Hoping to have some decent food, we stepped inside K&K. The award winning restaurant is one of ITC’s signature fining dining restaurants. K&K is celebrated for its slow cooking and other traditional cooking techniques, where the flavour of every ingredient is heightened by adhering to age-old recipes.
The menu has dishes that use varied cooking techniques from Dum cooking in handi’s, to roasting in tandoor’s, grilling on angeethi’s and searing and frying on tawa’s. Imtiaz Qureshi has been responsible for many wondrous creations at the ITC group of hotel restaurants and you may go to any Dum Pukht, Bukhara, Peshawar or Kebabs & Kurries — the taste of the dishes is phenomenal and it won’t change.
Nicely done menu with some great dishes of the North West frontier / Pakhtouni cuisine and various regular Mughlai options to cater to everyone’s need. While we were seated comfortably, the welcome drink was served. It was really refreshing and tasty.
The servers are really knowledgeable and know about each and every dish on the menu. With the help of our server, we placed the order. They even ask you about your allergies and preferences like spicy or less spicy in advance, which is a very good practice.
A very nice and elaborate Drinks menu is also on offer with a good collection of wines. The servers also helped us to pair a good wine with our meal. Highly impressive!
The starters were served in less than 15 minutes and were class apart. The Murg Angaar and the Fish Tikka were juicy and succulent to the core. The Pudia Paneer Tikka was as green as a forest with lovely flavors and texture. The Nimona Tikiya is a must have for the vegetarians, it’s a green pea tikki stuffed with blended spices. I loved the Tali Subz machli which is a fillet of fish marinated in coriander leaves mix and spices crumbed and fried on a tawa. The Tala gosht was the best as it was a little spicy and meat cubes were perfectly cooked in the masala.
Coming to the main course, we tried the Handi Kofteh which as per me were a little dry. TheDum ki raan was the highlight of the meal as it was a bang on dish, thoroughly perfect cooking I must say. Baby lamb shoulder slow cooked and then finished in the tandoor. Oh, I am drooling!
Though most of the dishes are really good and worth repeating, I can visit this place again and again only to have the Raan. Even the breads are not the regular fare. The breads like Taftan, Khamiri kulcha are really a delight to be had with the dishes served.
One can wind up the perfect meal with a Dessert like a Kulfi or a Shahi Tukda or a Gulab ki kheer or even a Paan.
While all this food was being served throughout the evening, the attentive staff took care of us all very well. I guess, that is the best thing about Hotels like this (ITC group) is their unmatched hospitality and the warm welcome which makes them stand out. A tasteful ambience clubbed with great service ensures that you are up for a great meal experience.
It was an interesting journey through the beautiful and innovative creations of Chef Yashpal Singh who is following the age old traditions and the recipes of Maestro Imtiaz Qureshi.