Kova is a bold new food concept that re -explains the ancient communal feast for the modern palate, combining the Mediterranean and Asian traditions with a dramatic nature.
Covah – Sector 43, CAVERN in Gurgaon, the newest name on everyone’s lips – and Instagram feed. With the projections of caves to be carried out with reels and occupying a giant sculpture face above the dinner, it is difficult to recall. But Kova is more than just a visible spectacle. It is a bold new food concept that re -explains the ancient communal feast for the modern palate, combining the Mediterranean and Asian traditions with a dramatic nature.
The moment you move, the space converts you into its soil, immersive environment. Think about ancient limestone cave-beans, organic curves, and hot, surrounding lighting. By the day, it is a cool place for conversations and connections. By night, it turns into an audio-visual feast, with the rhythmic projections of the caves cross the walls, which also contains legs-tamping music. On my journey, the pulsing beats-modern is yet to be vested in the classical drum-hoard dinner. Anything broke into an impromptu dance. It looked less like a modern day tribal festival.
But Kova is all style and no substance. Its menu is a careful curate fusion of the Mediterranean and Asian tastes, designed around the shared plate philosophy-intechoring guests, which to join food, as our ancestors once made. The material is local, seasonal and persistent sour, which connects an environment-conscious layer for experience.
My Pak trip began with a standout cocktail- The Wanderers Cup, a Matka-Infectiful Foam Sanku, which was served on a wooden block in a rustic, primitive vessel. Sweet with a dense rose finish, it completely echoes the ancient-meat-modern ethos of Kova. Whiskey sour, was another hit, with a sign of orange gesture.
Wander’s cup, Kova
Whiskey sour, kova
Then the food came, and it was outstanding. The Jalpenos salmon mankine rolls disappeared from my plate within minutes- its crispy external and tender was addicted to the tender. The shrimp was every goal juicy and fine, while the scallops cooked in coconut milk created an ideal balance between the creamy and delicate. For the first time scallop eaters, this is a welcome introduction. Chicken Goja, with a crisp tulle wafer at the top, brought a satisfactory crunch to fill the juicy. Sweet? A late Tiramisu who rested sweetly on the palate.
Jalpenos Salmon Maki Rolls, Kova
Baked Scallops, Kova
Chicken Goja, Kova
Covah can attract you with your cave-like drama, but it is the dishes that you are planning your next visit. Come for the spectacle, stay for intimate food.
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About Neha GroverLove left the tendency to write him. Neha is guilty of determining a deep set with any caffeine. When she is not taking out the nest of his thoughts on the screen, you can see him a dip on the coffee.
