Pluck, Ho­tel Pull­man New Delhi Ae­roc­ity

Business Traveller (India) - - TRIED AND TESTED -

Pluck is Pull­man New Delhi Ae­roc­ity’s mod­ern In­dian fine-din­ing restau­rant. While mod­ern In­dian cui­sine is quite over­done, these days. Pluck’s take on it is quite in­no­va­tive. To start my meal, I opted for parme­san burnt gar­lic soup with oat meal strudel — a rich con­coc­tion of cheese and mild spices. Chef Shyam Dhar Rai, the new chef of Pluck has in­tro­duced a new menu con­sist­ing of cer­tain sig­na­ture dishes. These items are pre­pared with fresh­ly­plucked greens and in-house veg­eta­bles that are grown at the herb gar­den of the restau­rant. From the new menu, I tried the spiced chicken broth with malai chicken spaghetti. The flavours of this dish are sub­tle yet rich; it boasts a hint of saƒron that’s topped with al­mond “snow”. Some of the other dishes in the new menu in­clude pit roast chicken dough­nut served with liq­uid tomato pardel and makhani emul­sion; malai pa­neer mille feuille with sesame and jag­gery cracker and spiced tomato emul­sion; sepu vadi with drum­stick salsa and cous­cous upma; and malai Prawns with mil­let shrimp khichdi and as­para­gus poriyal. The dishes de­pict an ex­u­ber­ant mar­riage be­tween In­dian and Euro­pean cuisines. De­scrib­ing them, Chef Ajay Anand, Di­rec­tor of Culi­nary, Pull­man and Novo­tel New Delhi Ae­roc­ity said, “With the launch of this menu at Pluck, our din­ers will en­joy pro­gres­sive In­dian and con­tem­po­rary Euro­pean food. We are de­lighted to an­nounce a menu which is healthy and unique in con­cept.” To end the meal, I en­joyed a deca­dent hazel­nut cake with pra­line ice-cream.

VER­DICT: Pluck is great for a busi­ness din­ner, es­pe­cially with in­ter­na­tional col­leagues to show­case mod­ern In­dian fare. Ravi Lal­wani

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