India On Your Plate
Located on the third floor of Gurugram’s luxe Ardee Mall, is a brand-new restaurant that serves up flavourful and innovative dishes in a snug setting. Maachis-Housefull Of India is only a couple of months old, but its menu inspired by India’s regional recipes says it is here to stay.
FIRST IMPRESSIONS WHAT WE LOVED
Even though it is housed in a mall, Maachis makes sure you get the authentic fine dining experience. While the striking chandeliers and fine crockery keep your eyes busy, every dish indulges your palate. Chef Manoj Joshi is a Delhi boy, but he does justice to every cuisine on the menu. From the flakiest Malabar parotta (layered flatbread from Kerala) to khoba roti (Rajasthani flatbread made of coarse wheat flour), he gets the nuances of each regional dish right.
SIGNATURE DISHES DI RECOMMENDS
Once you settle in one of their comfy couches, order a bowl of Roasted Pumpkin Soup. The pumpkin broth with a hint of garlic is topped with caramelised onions that give it zing. If you are a seafood fan, go for the Seafood Hot Pot— an assortment of seafood, poached in a bisque of kodumpuli or kokum (a plant in the mangosteen family). From the salad section, choose the Tempered Beets & Coconut Salad. It is crunchy, savoury, and feels like something that your mom might whip up as an afternoon snack. The Anardana Mirch Paneer is a revelation. Rubbed with chilli and roasted, the dish comes with a centre of gooey cottage cheese and a crumble of dried pomegranate seeds. For the more daring guests, Maachis offers Naga Ghost Pepper Wings, where the pungent bhoot jholakia (one of the hottest chillis in the world, cultivated in Northeast India) will have you reaching for the Kokum Chaach (buttermilk with kokum, curry leaves and mustard). The desi desserts with a western twist make for the perfect finale—
Malpua Waffle and Chai Biscuit Crème Brûlée are my recommendations.
FINAL TAKE WHY WE WOULD RETURN
The Railway Mutton Curry definitely warrants a second visit. So does Maachis’s take on the Andhra classic, Natu Kodi (a spicy chicken curry made with a native chilli spice mix and a hint of coconut). If not these, the Irani Samosa—a Parsi favourite—with a filling of lamb keema will make you come back for sure.