With 120 dishes to choose from, handpicked from different parts of India, the new menu at seven is a must try. Go taste
With 120 dishes to choose from, handpicked from different parts of India, the new menu at seven is a must try. Go taste
Imagine building a restaurant around a number. Apart from everything else, it brings in a lot of constraints. But at this contemporary pan-Indian restaurant, it has only added to the expansive menu. Seven at The Suryaa is based on the number seven which one can find in every aspect of India - mythology, history, music and even time for that matter.
The restaurant culls out its menu from the seven directions of the Indian subcontinent. Keeping the theme in mind, the restaurant, in its new menu, has come up with dishes from across the country. There are dishes from Kerala, Andhra Pradesh, Goa, Rajasthan, Punjab, Lucknow, Delhi, Bengal, Sikkim, Kashmir, Gujarat, Uttaranchal and what have you.
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Quite exhaustive
Syed Mustaque Murshid, the chef who has conceptualised the menu, says it took him three months to come up with the exhaustive menu. It has a mind-boggling 120 dishes on the menu. So when you sit down for lunch or dinner, you will be hard-pressed for choice. More so for a meat lover - from quail to farm rabbit to the regular chicken, fish and mutton and seafood, they have quite a bit of options.
The liquor menu too has everything that one might want to order. But the drinks that form a part of their food menu are equally tempting. So while I started with a Kahlua, I quickly changed allegiance and ordered for Local rejuvenators -- small glasses of Wasabi kairi panna, Sawantwadi aam ras, Kokum solkadi, Lemon grass-guava nectar. Very refreshing. This, accompanied by a Tour of gulp -- golgappe served with trio of spiced revitalisers with some interesting fillings like boondi, veggies, sprouts and moth dal.
This was followed by some very soft Jeera dusted long island duck breast with oven coriander-apple and pineapple, young pak choi, cranberry achar and nap ufffd of hoisin calvados. The marination is what set the duck apart from other duck dishes that I have eaten around the Capital. That, and the softness.
For main course, it was some delicious Prawn gushtaba, done differently by rolling prawn meat instead of mutton, Rajputana lal maas made using raan and kept in tandoor after marination and Murgh musallam biryani. I was almost chocking but the sight of mishit doi cheesecake kept me glued to the chair. The meal ended with a Rose petal that was halfway dipped into white chocolate topped with gulkhand and mint leaf. Heaven, I say to that.
At: Seven, the suryaa, new friends colony
Timings: 12.30 pm to 3 pm (lunch) & 7.30 pm to 11.30 pm (dinner)
Ring: 47808080
Meal For two: Rs 3,000 + taxes
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