Desi meets Sophistication at Patiala By Kunal Kapur

The wonderfully creative classic and progressive culinary fusion is brought to life by the very talented Chef Kunal Kapur at Patiala in Souk Al Bahar. It was a true delight sampling his extensive menu and trying out a combination of traditional favorites infused with a modern twist. Here’s a slice of my “Desi meets sophistication” experience!

Hitting it off with a crispy start, Patiala has its own version of the classic Italian bread basket, or the closer to home papad and achaar. Authentic Gujarati styled crunchy Khakda pieces are served with the spicy mint and sweet tamarind chutneys.
Perfect to munch on while you wait for your appetizers, these khakdas also make great palate cleansers in-between courses.

This little welcome shot is a burst of multiple flavors. Refreshing and sweet, it combines a rose syrup base, that’s dotted with basil seeds and topped with foam and mint. From hotels to restaurants, I’m a big fan of welcome drinks and this little surprise at Patiala impressed me in terms of all three – hospitality, presentation and taste.

Taking you off on an adventure of sorts, the Bombay Safari at Patiala combines Bombay sapphire with apricot brandy, infused with sweet peach puree and orange juice. Served in a martini glass and topped with a luscious red cherry, this cocktail has a subtle bittersweet note to it which makes it all the more enterprising.
Among the other recommended signatures is the aptly-named Patiala Peg that features a classic blend of double whisky, southern comfort and Patiala sour with a sweet passion fruit twist.

Refreshing, just like a Rainforest should be, this mocktail at Patiala features a syrupy mixture of blueberry, passion fruit, mango and cranberry that instantly wakes you up. The sweet taste of blueberry shines the most, adding that extra deliciousness to the concoction. The presentation gets extra points for that pretty kumquat garnish. Served chilled in a tall glass, it can easily last you throughout the meal.

Sipping my way through creamiliciousness with the pumpkin and apricot shorba at Patiala. Poured in a deep dish that’s dotted with microgreens, pumpkin seeds and ginger oil, this soup combines sweet kaddu and aromatic zardalu in a subtly spicy blend. The savory-sweet taste lingers on your taste buds for sometime, while the aroma of fennel and garam masala encapsulates your senses.

 

Being such a soup and cheese lover, I had to ask @chefkunal to get me a small sample of the Murg Malai shorba. Trust me, not only does the name sound so tempting, but this slow cooked soup really is a masterpiece. This delicious comfort drink, made with creamy chicken, was specially served in a shot glass which came with a piece of fresh bocconcini cheese and a slice of cherry tomato at the base. Now you’ll have to try the soup for yourself to truly understand it’s smooth flavor, but take my word for it, you won’t be disappointed. This one is definitely a must have.

Of late, I have been fascinated by dishes that are presented with elements of molecular gastronomy. And you obviously know my love for prawns. So when @chefkunal asked me if I was okay with seafood, I made sure I mentioned prawns.
One of their signatures, the Malai Prawns have a very unique flavor, thanks to the the very unique ingredient that goes into the making.
Borrowed from the Chinese kitchen, the black foam sauce in this dish is made using black garlic. This is nothing specially grown, in fact, it is your regular garlic pod slow roasted for up to 22 days! At the end of the roasting process, the garlic turns pitch black and transforms from a sharp herb with a crunchy note to a sweet and slightly pungent version with a texture similar to licorice. I was fortunate enough to taste the black garlic, but mirroring what Kunal said, don’t try roasting the garlic at home. What you would call fragrant, might not really go down well with your neighbors.
The terrific trio of butter, garlic and prawns in this indulgent creation, doesn’t fail to impress. The prawns are cooked to tender perfection, with a little crunch where it’s needed. The creamy and buttery malai sauce, paired with the savory black garlic foam will tantalize your taste buds with a flavor that will keep you wanting more.

Fondly referred to as Labneh Kofta by one of their diners, the Dahi ke Kebab at Patiala are a mouthful of curd creaminess paired with the perfect spices. Lightly breaded and fried, these delights start with hung curd which is combined with sauteed browned onions for its caramelized flavor and coriander that adds a fragrant twist. Served with mango chutney, it’s leaves a deliciously tangy-creamy taste.

I never knew eggplants could be this good until I had a slice at Patiala. Crafted to look as good as it’s meat counterpart, this Eggplant Steak reminds you of Indian chat and masalas in every bite. Marinated with lip-smacking garam masala, the eggplant is crusty at the edges and fleshy towards the core. What’s more interesting is the combination of sauces and garnishes it is served with. Alongside a dollop of Greek yoghurt and a spoonful of tomato chutney, the eggplant is decked up with green apple pieces that offer a sharp taste to cut the spice.
The masala blend paired with the toppings brings out such strong flavors, it almost makes you forget you are eating an eggplant. I would specially recommend this dish to those who don’t like eggplants. It is sure to change your perception of the humble vegetable.

Adding a twist to the Hyderabadi classic lamb porridge, the Haleem Kebab features slow cooked shredded meat that’s infused with spices and lightly fried. Honestly, I am not such a big fan of haleem, mainly because it looks all bland to me when served as a porridge, but these kebabs at Patiala retain the flavors of the traditional dish, while giving it an absolutely tempting touch, in terms of both, looks and taste. The talented @chefkunal is definitely out on a mission to give a refreshing makeover to boring dishes with his culinary fusion skills. And if you are a haleem lover, then you definitely need to try this.

It’s all the flavors of South India in one delectable bite! Highlighting the distinctive notes of fennel, black pepper and curry leaves, the Kozhi Fry is not your regular chicken tender. Prepared in authentic South Indian style, this deep fried delight is coated with rice flour that keeps the crust oh-so-crispy and the mouthwatering meat juicy inside. This flavorful dish is served with mint chutney to balance its savory character with a tangy tip.

This delectable exhibition of main courses is totally worth its weight in gold. To start off with a meaty dish, the Achari gosht is prepared in the most authentic of styles and comes with a succulent lamb shank basted in gravy that exudes a pickled tone. The Hyderabadi classic Dum ka Murg flaunts a smoked gravy cooked with tender chicken pieces in a sealed pot. Simple yet fascinating, Palak Soya is made with the basics of spinach, onion and garlic, tossed in with flavorful soya leaves and garnished with cherry tomatoes. And to top it off with one of my favorite comfort foods, the ever-so-perfect Dal Makhni with its thick buttery texture, and fresh cream garnish just steals the cake.
Having tried one main course each from the selection of lamb, chicken, vegetarian and lentils, I can confidently say that all other main course dishes, with their own creative twists, will definitely be worth devouring.

The star of the show was undoubtedly the Gadbad Falooda prepared with a live presentation in a petite martini glass. This Delhi classic gets its @chefkunal twist at Patiala.
To start off with, the falooda is made from fresh fruit puree of raspberry, blueberry and mango, giving it that vibrant color. Chia seeds go in next. Then comes the beautifully done lightweight rabri foam that retains its wonderfully sweet flavor without adding the guilt. This is followed by roohafza jelly cubes for that color pop. A scoop of rabri foam is fried in liquid nitrogen which gives it a meringue-like texture, and it is placed on top of the falooda for a biscuit-esque look. Then we see some more molecular action with freezing liquid nitrogen right off its box onto the falooda, adding a smokey effect that’s such a craze of the phase and giving this dessert a cool touch. Finally it is garnished with pistachios and served! I simply lived Kunal’s handiwork. Definitely going back for more of this.

    

 

 

 

 

 

 

Despite of being completely stuffed, we couldn’t miss out on the dessert sampler at Patiala. Each of their three signature creations – bhappa doi, mango lassi ice cream and chhena, presented over a sweet raspberry compote, highlighted its own unique flavor. The bhappa doi, much like a vanilla flavored cheesecake is made from steamed yogurt. The frozen mango lassi ice cream, giving you a sorbet feel, sits on a bed of crumbly chickpea panjeeri. The chhena, a love child of ras malai and rasgulla, features a blend of creamy hung yogurt garnished with grounded nuts.