A gimlet stuffed with flowers

Khi Khi menu, Kulcha platter by Tarun Sibal
| Picture Credit score: SPECIAL ARRANGEMENT

The phrase Khi Khi means ‘to giggle’ in Hindi-Punjabi. And that’s how Tarun Sibal, co-founder of Khi Khi hopes his new bar will make visitors really feel.

At Delhi’s latest watering gap, every drink has a storyline: Dilli 6brings collectively thandai liqueur, mango shaved ice and tequila whereas A Gimlet Stuffed with Flowers , Perhaps the Complete Backyard, is a tackle the floral gin-cocktails. It comes not simply with a bouquet of floral notes within the drink however can be served with a tray stuffed with contemporary flowers.

We begin with a clear and refreshing The Clarified Punch made with three kinds of rum — Bacardi Carta Blanca, aged Bacardi Curato (four-year-old) and Bacardi Echo (eight-year-old) — and a touch of guava. The gimlet is delightfully candy but not overpoweringly so, subtly floral and reminds you of all of the sherbets of Delhi. Providing a spicy flavour profile is Sure Chef, a cocktail the place Sibal desires to characterize the hard-working kitchen workforce. The refreshing Chakotara, a drink named after the Himalayan pomelo, with mezcal and sugarcane is a show-stealer . Candy, bitter, with notes of lime and served with contemporary pomelo, it lingers in your palate for lengthy and works completely for the dry Could warmth.

Indian flavours with worldwide contact

At Khi Khi, Sibal insists the meals is gourmand informal and the menu is a mixture of small, medium and enormous plates. .

Like all good Delhi meals, our dinner begins with chaat. The Maalun Aloo Chaat, is served with pearls of coriander and tamarind chutney, caviar of yoghurt and a crispy maalun potato (a German approach of cooking potatoes). The Prawn Stuffed Hen Wings coated in momo-chutney, one other basic Delhi flavour, hits the spot — the sauce is powerful, the wings crispy and the prawn inside, tender.

“Delhi is a taste-forward market,” says Sibal, “and it’s essential to give your visitors every part within the first chunk itself.” No matter we style demonstrates this ideology — whether or not it’s complicated dishes like Salem Spice Pork Stomach, impressed by the garam masala of Salem, or the Tandoori Spiced Lobster, the place the lobster comes smeared with bisque mayo and topped with fish roe, or the easy Cream and Onion Hen Malai Tikka, which is an ode to Delhi’s favorite avenue meals with a home made masala that options Lays cream and onion chips amongst different issues.

“It’s my sincere try and make the acquainted meals extra thrilling and the non-familiar extra approachable for diners,” says Sibal as we discuss in regards to the vary of flavours on the menu. He has introduced regional influences to the menu — Crab Pongal, KHI KHI Haleem, Hen Ghee Roast, Thalipeeth Cracker and Hen Kharada with bhakhri are some atypical gadgets for a Delhi menu.

Native desserts with world adaptation

It’s uncommon to see a bar with such an elaborate dessert menu. However Sibal is aware of Delhi loves its sweets and needed to current signature Indian sweets in a gourmand avatar. We order the Pista Lauj Bombolini anticipating a standard Indian barfi however are greeted with a doughnutty pastry stuffed with pistachio cream, lined with pistachio mud and adorned with a gold leaf. The Pineapple Badam Halwa is served with katlama crumble and pays tribute to the halwa-katlama that travelled to Delhi from throughout the border throughout Partition and isn’t as heavy as you count on it to be. However it’s the Fruit cream roll, Sibal’s tackle the cream roll and fruit cream so many people grew up consuming, that we predict will win most hearts. For nothing makes your coronary heart giggle like nostalgia and at Khi Khi it comes with a beneficiant serving to of deliciousness.

F-02, first ground, 61, Basant Lok Market, Vasant Vihar (above PVR); 1 pm to 1 am

Worth for 2: INR 2500 + taxes