Pluck is Pullman New Delhi Aerocity’s modern Indian fine-dining restaurant. While modern Indian cuisine is quite overdone, these days, Pluck’s take on it is quite innovative.
To start my meal, I opted for parmesan burnt garlic soup with oat meal strudel — a rich concoction of cheese and mild spices. Chef Shyam Dhar Rai, the new chef of Pluck has introduced a new menu consisting of certain signature dishes. These items are prepared with freshly- plucked greens and in-house vegetables that are grown at the herb garden of the restaurant. From the new menu, I tried the spiced chicken broth with malai chicken spaghetti. The flavours of this dish are subtle yet rich; it boasts a hint of saffron that’s topped with almond “snow”. Some of the other dishes in the new menu include pit roast chicken doughnut served with liquid tomato pardel and makhani emulsion; malai paneer mille feuille with sesame and jaggery cracker and spiced tomato emulsion; sepu vadi with drumstick salsa and couscous upma; and malai Prawns with millet shrimp khichdi and asparagus poriyal. The dishes depict an exuberant marriage between Indian and European cuisines.
Describing them, Chef Ajay Anand, Director of Culinary, Pullman and Novotel New Delhi Aerocity said, “With the launch of this menu at Pluck, our diners will enjoy progressive Indian and contemporary European food. We are delighted to announce a menu which is healthy and unique in concept.” To end the meal, I enjoyed a decadent hazelnut cake with praline ice-cream.
VERDICT Pluck is great for a business dinner, especially with international colleagues to showcase modern Indian fare.
HOURS Open for all days, 6.30am-11.30pm
PRICE à la carte menu is priced at ₹4,000
CONTACT Hotel Pullman New Delhi Aerocity, +91 11 46080808;
[email protected]
Ravi Lalwani
