Whisky Samba @ Delhi

Finał evening in Delhi, the team went for a group dinner at the most unusual place, a whisky bar.

Whisky Samba is a whisky bar and restaurant blended into one. And the cuisine is a mix of Japanese and Indian Mughal cuisines, a nod to two “whisky nations”. The British brought whisky to this thirsty nation, and also Japan during the Meiji restoration. We didn’t travel so far to eat Japanese, so it’s Mughal cuisine tonight.

The Victorian age in Britain led to a globalisation of whisky– a spirit of the Caledonian islands (Scotland), whose distillation was treated as an art form by the Scottish. Queen Victoria, after a visit to the Highlands, became one of history’s most famous whisky patrons (and drinkers). As the Empire and fashion for Scotch grew, distilleries from Edinburgh and Glasgow started supplying to various outposts–including to princely India, where the opulence of a fading Mughal empire still resided.

With an impressive background at the ITC Groups of Hotels & The Oberoi New Delhi and a passion for innovative cuisine, Chef Ashwani Kumar Singh joined Whisky Samba in Jul this year. Chef Ashwani specialises in Indian Regional Cuisine, showcasing specialties from across the country using locally-sourced ingredients, blending traditional and contemporary techniques.

Unfamiliar with Chef Ashwani’s style, we asked for him to prepare a meal for us omakase style. A native of Lucknow, he promised us some specials from his hometown as well as the region that inspired him.

Tandoori Chicken

This may be the most recognisable Indian dish around the world besides naan and butter chicken. Tandoori chicken is a dish made from whole pieces of chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. If the recipe calls for boneless chicken, then it becomes chicken tikka. I learn new things everyday.

Kakori Kebabs | Mutton Kebabs

Whisky Flavored Raspberry Jam | Pista Biscotti

Kakori Kebab is a famous Lucknow speciality made with minced goat meat. The kebabs are incredibly juicy, flavourful and melt-in-your-mouth tender. This is done in the sheesh kebab style. Interestingly, it was served along some pistachio biscotti instead of naan.

Royal Awadhi Gola Mutton Kebab

Kuboos | Salad | Hari Chutney

Awadhi Gola Mutton Kebab looked and tasted like lamb sausages without the casing. Awadhi cuisine is an indigenous part of the history of the Royal Nawabs of Lucknow. Awadhi cooking style is rare and the recipes are family heirloom secrets of Awadhi chefs. Visually, Gola Kebabs adopt a compact, spherical form; taste wise incorporate fried onions and a markedly diverse blend of spices. Served on a kuboo, a simple flat bread made with a yeasted dough cooked in a hot wood fired oven.

Murgh Aftabi Boti

The Murgh Aftabi Boti, adorned with a shimmering gold warq , was irresistibly appetising. Chicken boti are simply bite-sized chicken cubes marinated with Indian spices and threaded on wooden or metal skewers.

Navrattan Kebab | Nine Vegetable Kebab

Tamatar Chutney | Honey Rogani Paratha

A modern twist on tradition, this dish is a combination of nine different vegetables, which gives it the name ‘Navrattan‘ (meaning nine gems). The vegetables are mixed with spices, paneer (cottage cheese), and nuts, and then formed into kebabs and grilled to perfection. Chef Ashwani’s creation marries fresh vegetables with aromatic spices for a burst of flavours in every bite. 

Mutton Shami Kebab

Onion & green chilli, raw mango chutney

Shami Kebab is a popular type of kebab made with meat, chana dal (skinned split chickpeas), spices and fresh herbs. These melt-in-mouth patties of mutton and chana dal cooked together with a blend of spices were IMHO better than the veg version, but that’s because I am a carnivore. Green chutney, or hari chatni, is a chutney variety made with green chilies, cumin, coriander and mint leaves. 

Nalli Nehari | Mutton Bone Marrow Stew

Khameeri naan

Nalli Nihari is a delectable stew made by slow-cooking shank meat and marrow bones. Here, Chef Ashwani used mutton shanks, slow-cooked in his secret blend of spices resulting in an amazing sauce and flesh that simply fell off the bones. My favourite part? Sucking the marrow out of the bone. Mutton Nalli is also called as “Mutton Bone marrow” in English. It contains a great source of omega 3 fatty acid which has essential for efficient brain functioning.

Served with sides of naan, both the plain and garlic versions. Tonight we had all kinds of roti and naan. The term “khameer” means yeast, and traditionally, the whole wheat dough was left to ferment overnight with wild yeast. Khamiri roti dates back to the Mughal period of Indian history. 

Butter Chicken

Butter naan

I was surprised how saucy this butter chicken was given that is a whisky bar. You really have to get your hands dirty digging into this rich, decadent sauce with the naan. Not exactly suitable the best finger food, but it was delicious.

Daal Whisky

This dish is Chef Ashwani’s contribution to the revamp of the menu. The base is the North Indian dish dhal makhani where whole black lentils and red kidney beans are slow cooked with spices, butter and cream.

The piéce de résistance comes with a dramatic flambé and a rich ghee tadka infused with a splash of whisky, which was added to the dhal for that smokey flavours.

I think it was overdone, the flamed whiskey turned bitter and killed the dish. I left it alone.

Lucknow Style Chicken Biryani

During the Mughal reign in the region, the chefs in the Nawabi palaces invented the art of slow cooking the meat with rice and spices became synonymous with cooking Lucknowi biryani, aka Awadni biryani. The rice is soaked in water for a couple of hours before cooking. Saffron, star anise, and cinnamon are used to flavour the rice, which is partially cooked separately from the spice-infused chicken. This ensures that every grain is cooked well, and when it is combined with meat and spices, it absorbs all the flavours, giving you a delightful eating experience.

Dining at Whisky Samba isn’t just a meal, it’s an experience. Where flavours come alive and connect you with the heart and soul of a rich culinary tradition. Not to mention fantastic whiskeys.

Whisky Samba Gurugram
Shop No. 103,104 Two Horizon Center, DLF Phase 5, Sector 43, Gurugram, Haryana 122002, India
Tel : +91 9560565959 / 9971773535

Visited Sep 2024