Go­ing, go­ing, gone… Asian

India Today - - SIMPLY DELHI - By Karuna John

What hap­pens when cre­ator of fine Ital­ian food, Chef Ritu Dalmia starts feel­ing “bored” af­ter run­ning five suc­cess­ful restau­rants, mak­ing tele­vi­sion shows and au­thor­ing cook books? She moves away from the cui­sine that could well be her mid­dle name. Dalmia, 41, has de­cided to go Asian and has been cre­at­ing a storm in a wok at her new restau­rant Diva Kitch at De­fence Colony. Of­fer­ing SouthAsian cui­sine, the best of which is found at hawkers’ stalls across the re­gion, with a con­tem­po­rary fla­vor bal­ance and plat­ing.

Above, and in col­lab­o­ra­tion, with the lux­ury fash­ion bou­tique Kitsch launched by Priya and her sis­ter Charu Sachdeva, the restau­rant stretches from the first floor to ter­race and stays away from ‘ Asian’ clichés of dragons and lan­terns. Dishes from In­done­sia, Malaysia, Thai­land, Viet­nam, and even Goa, pop­u­late the menu. Fresh in­gre­di­ents are the key to each dish with the fin­ish re­flec­tive of min­i­mal tech­ni­cal in­ter­fer­ence. The

Viet­namese Rolls, filled with glass noo­dles, ar­ti­chokes and herbs with a perky dip­ping sauce, we a per­fect ex­am­ple of that. If you go on a day Dalmia is on the floor, it is likely she will rec­om­mend the her take of the Scot­tish clas­sic, Fish and Chips. Here it is panko- crusted and comes with wasabi- flavoured fries and wok- fried edamame. If you try the Yel­lowfin Tuna Burger, it will be as meaty and tooth­some as any meat ver­sion. How­ever, the meat here is worth its weight in gold when it is Pan- seared Beef with Green Ap­ple and Hazel­nut salad, which dons a chilli- lime dress­ing. Light, yet punchy and per­fect to show off chop­stick skills with. For those who seek fa­mil­iar flavours the Pork Vin­dalho with Quioa Pi­laf is a must try. The fluffy quinoa lets just enough gravy seep through to be sopped up by a steamed Bao. You may be burst­ing at the seams by now, but it is worth risk­ing a breach with an or­der of Jag­gery Creme Brulee. If this is what bore­dom does to chef Ritu Dalmia, our taste buds are look­ing for­ward to the next time she gets rest­less. Hope that takes a while, there are parts of Kitsch’s menu yet to be ex­plored. Meal for two Rs 1,500 At Diva Kitsch, D- 17, De­fence Colony. Tel 4064886

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