KIARA SOUL KITCHEN: COOK­ING WITH A HEART

A fine din­ing veg­e­tar­ian res­tau­rant by two broth­ers that cou­ples taste with in­no­va­tion

Marwar - - Cover Story -

In­dian cui­sine trav­els through Asian fla­vors to rus­tle up a gourmet fable at Kiara Soul Kitchen, Delhi's very first all-veg­e­tar­ian fine din­ing res­tau­rant Founded by two broth­ers who are as con­cerned about well­ness and eth­i­cal food as in­no­va­tive taste, Klan is the brain­child of Manav and Mathay wind­lass.

Housed in G.K II, Delhi's fast emerg­ing fine din­ing district, Kiara com­bines Asian cook­ing tech­niques with clas­sic In­dian recipes. A merg­ing of var­i­ous food cul­tures lead to best­sellers like Bao Bhaji, the clas­sic In­dian street food bhajl served with a soft Bao. Gobhi ka paran­tha a typ­i­cal roll that com­bines the sharp flavour of minced cauliflower with pump­kin sauce. Stuffed achari Mirth, the takes you to Ra­jasthan via Latin Amer­ica as the chef com­bine blapeno like fla­vor­ing to good old hari Mirth.

Taste with a heart, Kiara in­vokes soul cook­ing in lb recipes, en­sur­ing that what ar­rives on your ta­ble is mind­fully cooked, nu­tri­tional and sourced lo­cally. It is also ve­gan com­pli­ant mak­ing it a heaven for those who want to cat well but also feel well there­after. The chefs keep nu­tri­tion ut­most in their cook­ing con­cerns en­sur­ing that they re­place un­healthy in­gre­di­ents with an equally scrump­tious but very healthy al­ter­na­tive. Kiara Flower Pot, a Quinoa & Kale salad with Chili Gar­lic Dress­ing be­ing a clas­sic ex­am­ple. Or the very creamy cauliflower soup that is cream free!

Kiara soul kitchen is not just about cook­ing from the heart, but cook­ing for the heart. A dream, hospi­tal­ity project born from the mind space of two cor­po­rate driven broth­ers who turned their pen­chant for good, veg­e­tar­ian food into a real meets sur­real res­tau­rant story. Kiara Soul kitchen Is a line din­ing ex­pe­ri­ence of cui­sine that Is all veg­e­tar­ian, 60% ve­gan and to­tally a flight of fancy. A fancy that is rooted *ri nu­tri­tional re­al­ity and healthy zone. Its like f.K.Rowl­ing meet­ing Mark Twain. Nutri­tion­ally lead, the food in­no­vates Asian cook­ing styles with In­dian food bab­bles. So bond Is born Gobhi paran­tha which is now a roll served on creamy pump­kin sauce or Bao Bhap, Stuffed Achari that sounds In­dian but is served ex­otic Asian.

In­no­va­tion is the other corner­stone of Kiara, both in cook­ing and serv­ing. The Okra Tem­pura Sushi will also be a de­light to those ex­per­i­men­tal at heart As will be shakarkandi and kadoo ke ke­bab with their dis­tinct ori­en­tal taste oeu­vre.

Ex­per­i­men­tal and in­no­va­tive, near-spir­i­tual in its dis­cov­ery trail, Kin makes be­ing a veg­e­tar­ian a soul song. A de­light for the heart, body, and soul.

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