– Nueva at the Sangam Court­yard in Delhi redenes South Amer­i­can food

With in­te­ri­ors in­spired by na­tive Amer­i­can pat­terns and as­sorted South Amer­i­can del­i­ca­cies to sa­ti­ate your taste buds, Nueva of­fers an out of this world din­ing ex­pe­ri­ence amidst an al­lur­ing am­bi­ence

MillionaireAsia India - - Contents - By Pallavi Singh

There is no sin­cerer love than the love of food”, said Ge­orge Bernard Shaw, and I couldn’t agree more with this Ir­ish play­wright, critic and polemi­cist on my visit to Nueva, the lat­est gas­tro­nom­i­cal hub at Delhi’s Sangam Court­yard pro­moted by none other than In­dian cricket skip­per Vi­rat Kohli. The eatery of­fers a so­phis­ti­cated and chic din­ing en­vi­ron­ment, with each space show­cas­ing a unique char­ac­ter.

True to its name, Nueva, prom­ises some­thing new. Spread across two oors, the ground level fea­tures a plush lounge and bar—a semi-for­mal space. The ground oor bar lounge dé­cor can be termed min­i­mal­ist and is rep­re­sen­ta­tive of un­der­stated el­e­gance with muted colours. The de­sign of the lounge and bar re­lies on tra­di­tional nishes in wood and Stat­u­ario mar­ble. The South Amer­i­can theme of the restau­rant comes through in the geo­met­ric and hexag­o­nal forms com­monly found in na­tive Amer­i­can art. To add to the charm was the warm sooth­ing Span­ish mu­sic that played in back­ground. I now get a chance to meet the very ver­sa­tile chef par ex­cel­lence Michael Swamy, cur­rently chef pa­tron at Nueva. A grad­u­ate of the pres­ti­gious Cor­don Bleu Culi­nary School, Lon­don, Michael Swamy spe­cialises in bak­ery and patis­serie. A ight of beau­ti­ful mar­ble stair­case leads us from the bar lounge to the el­e­gant ne din­ing area on the rst oor that also boasts of a pri­vate din­ing room and kitchen. The pris­tine white of the kitchen walls

stand out from the warm earthy colours of the ad­join­ing din­ing area. The glass box kitchen is a quiet and well-lit space. You can spot the space where the chef grows his own mi­cro-greens.

Con­cep­tu­alised as a space where food meets art, one can see cre­ative flour­ishes in the menu de­sign and crock­ery as well. The menu cover fea­tures con­tem­po­rary art­work by Priyanka Waghela. No two ta­bles have the same coast­ers, mats and menu cover prints. The classy fine decor in black, gold and beige; the made to or­der crock­ery from Villeroy & Boch cut­lery from Cro­mar­gan, this vi­sion has been trans­lated into re­al­ity by Zep­pelin De­sign and En­vi­ron­ments LLP, a Delhi-based mul­ti­dis­ci­plinary strate­gic de­sign stu­dio and has seat­ing by Natasha Singh. The set of glob­u­lar lights adds an ex­quis­ite touch to the din­ing space. Swamy says they were cus­tom man­u­fac­tured by Klove Stu­dio to suit the spe­cific re­quire­ments, and they give one a feel­ing of el­e­gance and grandios­ity.

The restau­rant adopts an eco-friendly ap­proach. The veg­e­tar­ian and meat sec­tions are com­pletely delinked from each other. The menu here is sea­sonal. At present on of­fer are Peru­vian and Chilean de­lights, with plans to in­tro­duce a Columbian menu in the near fu­ture.

We start with a peas, pump­kin and as­para­gus soup. For starters, we have mush­room and cheese cro­quettes, a melt-

in the mouth cheese and potato cro­quette rolled in panko crumbs and fried to a crack­ling crisp­ness. Next is the Chilean Em­panadas, a de­light­fully flaky pas­try. A healthy op­tion comes next in the form of salad. Named Cloud, the dish is a light cloud­able cot­tage cheese mousse sur­rounded by earthy wild rice and fresh greens mist with a light flavour­ful dress­ing. In­ter­est­ingly, the other salad op­tions are the Earth and the Sky. The palate cleanser served in small soft drinks bot­tles, was ap­peal­ing both in taste and pre­sen­ta­tion.

Now it is time for the desserts, which were, ad­mit­tedly, like an ic­ing on the cake. The Yo­gurt Co­conut Pan­na­cotta and Cin­na­mon Tiramisu spell true com­fort and are to die for. An­dean Moun­tain Dreams, a creamy, fluffy pan­na­cotta makes for the snow-capped moun­tains, which con­tinue into a choco­late rain­for­est lead­ing to the fruity-coloured plains.

Pos­si­bly one of the rare restau­rants to of­fer fine din­ing, high tea and tapas un­der one roof, the place plans to have live per­for­mance by singers and other artistes go­ing for­ward. The essence of Nueva is to serve as a sanc­tu­ary for new be­gin­ning, a space for ex­per­i­men­ta­tion, con­claves, cel­e­bra­tions, and great cui­sine. The dé­cor is one of be­spoke el­e­gance, light­ing sub­tle and food savoury. It truly is the be­gin­ning of a new era in culi­nary ex­pe­ri­ences and a trend­set­ter for sure. Bon ap­petit!

Soak your palettes in Peru­vian, Ar­gen­tinian and Brazil­ian flavours with in­spi­ra­tion drawn from the mighty Inca, Maya and Aztec civ­i­liza­tions

View of the kitchen and the mi­cro­greens

Caramel Flan

Lamb Racks with Cur­ried Beans

Nube Cloud Salad

Pea Soup

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