CUISINE: Awadhi, North Indian
It was great catching up with celebrated artist and sculptor Rouble Nagi with her husband, Saahil Nagi and study abroad counsellor, Karan Gupta on a breezy Saturday night over dinner and drinks at this fabulous new restaurant in the city. The outside area has a casual look, which is why we chose to sit inside the lounge area, which has the feel of a cozy living room. Their head waiter, Raphael was very warm and welcoming. Unlike other places where you’re given an extremely elaborate 20-page menus, Jal’s menu is concise, and just two-sided, which makes our choices easier. We trusted Raphael to get us the best treats of the house, and we were truly delighted with his picks. We started with the Soya Bean Matar Shammi, Kumba Malai Tikka, Galouti Kebab, Jhinga Methi Malai and the Paneer Till Tikka over a lively discussion on the current political scenario. There was a great red wine to complement the dishes served to us. We were quite full with our first course itself. For our main course, we will recommend the Sarso wali Dahi Aloo, Dum ka Paneer and the Murge-Khaas, which is Jal’s unique take on the common Butter Chicken. And no meal here would be complete without their lip-smacking Black Dal with steamed rice. To top it all off, we indulged in a Zafrani Firni and a sumptious Parde ka Halwa, which is a fusion dessert of Gajar ka Halwa inside a baked pie.
Over a nice, long dinner, it was great exchanging notes on the rapdily changing education scenario in our country. Our guests being true-blooded Punjabis, they truly relished the exquisite array of North Indian cuisine and gave it a 5-star rating.