Just head to Zazen in Noida's Sector 18 and explore the lip-smacking mysteries of the Oriental

In Zen Buddhism, zazen (literally 'seated meditation') is a technique practitioners perform to calm the body and mind, and be able to concentrate enough to experience insight into the nature of existence and thereby gain enlightenment (satori). Might take me a few more visits. But during my first at this restaurant, I was pleasantly surprised to run into an ex-colleague who's handling PR for the establishment. Well, I wish I could say the same about the food. Oh wait, I can!



Now I come from the Far East myself ufffdat least in Delhi. Any further and you would be in UP, which is where this diner is actually. It took me twenty minutes to get there, another ten to spot it. This is more a reflection on my helmsmanship skills than anything else. The 70 cover restaurant, owned by the Alchemist Group, is conveniently located at the edge of Noida sector 18, on the second floor of Dharam Palace. This is the second edition of Zazen; the first one was set-up in Panchkula in July 2010.

The mise-en-scene inside was quite rousing - the walls a bright shade of beige, coupled with the dim-lighting. They got dimmer a few times due to power cuts, lasting barely seconds. Honestly, I don't think that's a sign of the establishment's fluctuating fortunes. PR (those are her initials too you know) was obviously impressed by everything (just doing her job). I, however, on such occasions reserve my attention for the grub.

Mock tale
I'm a teetotaller and PR a thorough professional. So alcohol was out (they do serve it). For mocktails I ordered My Thai (I know, I know), which was quite adequate, except I had slight trouble navigating through the thick vegetation of lemon grass. PR seemed satisfied with her Rejuvenator containing mint (next time baby). The appetizers too had arrived - Corn 'n' Cheese Spring Roll (golden fried spring rolls with sweet corn kernels and cheddar cheese), Sambal-Prawn (crunchy fried prawn with spicy sambal and schezwan pepper, Satay Kai (Thai grilled chicken satay served with warm peanut sauce) and Prawn Siew Mai (open faced prawn dimsums flavoured with fresh celery wrapped in wontons). The Sambal-Prawn (or Sambal Udang, as it is known in Malaysia) was particularly excellent. Reluctantly I only had a few nibbles, aware that there was work to be done. The rest of the fare was very good too.