Leela surroundings are a new menu of Diya in Gurugram that is redefining Indian fine dining

Gurgaon is working with fine food sites, but each time, a culinary experience actually leaves an impression. Recently, I had the opportunity to detect a new menu at Diya at Leela Ambines Gurugram Hotel and Residence, a restaurant celebrated for the list of its rich North Indian and Mughal performance. Curateed under the guidance of Chef Athar Ali, the latest menu reflects the effects from the North Western Frontier Recipes, while Diya still maintains the very preferred signatures cuisine. This careful mixture of tradition and innovation was clear throughout the meal, offering a trip that raised both the vested and fresh.

My Pakistan trip begins beautifully with an array of kebab platers, which was prepared himself by Chef Athar Ali. Designed thoughtfully to show both vegetarian and non-vegetarian options, the plaater was an ideal beginning for our evening.

Amidst the vegetarian start, the curd kebab set a high time: crispy, golden-fried yogurt crochets were paired with smoked tomato sauce made in mustard oil. The boldness of the chutney complemented the creamy interior of the kebab, making each bite a pop. Tandoori Malai Broccoli, black pepper, cream cheese and cashew paste were marinated, charcoal and smokey for the core from the oven. Paneer Angara was unexpectedly bold, giving cottage cheese with its red chili and hanging yogurt, giving paneer heartbreaking, spicy profile. Another wonder winner was a patty of Sabz-e-Shami, vegetables, chickpeas, and lentils that had almost a emotional bite and a generous dose of traditional spices.

Photo Credit: Nikita Nikhil

Non-vegetarian plater took things a notch more. Tandoori Mahi Tikka, which was made in mustard oil and yellow chili powder with the only river, was flaky and filled with taste. The church was malai tikka, its lime juice and cream with cheese marinade, tender with cardamom-tested notes and subtlely sweet. Mutton Seak Kebab hit all the right places, juicy, simply sufficiently spicy, and extremely satisfactory. Tandoori Ajwani Jhinga, Tiger Shrimp Carom seeds and hung was marinated in yogurt, cooked for perfection, each cutting smoke color, succulent and absolutely intoxicated addiction. And then the meat came to the enemy, served with a reverse Tawa paratha. A Lucknowi fragility, it melted in a mouth, layered with spices that spoke slow cooking and culinary patience.

Photo Credit: Nikita Nikhil

For the main course, we moved into Jhinga Masala, a dish of Cochin Bay Shrimp was cooked in a delicious onion-tomato masala. Lahori Namken Boti, a slow cooked lamb, which was spicy with full hot spices, was hearty and rich, a dish that was immediately taken to me to the old school Punjabi kitchen. Paneer Gharchan, with its semi-dry vine chilli and Makhani gravy combo, was luxurious and well balanced, while Dum Elu Kashmiri, which was made with deep fried potatoes and a curd-based chili paste, introduced a welcome contrast with his unique spice profile.

Photo Credit: Nikita Nikhil

We combined them with soft, fermented khameri rotis and saffron khameriis, both drunkard and delicious, perfect for scooping gravies. A part of the aromatic kabuli casserole, the dinner with nuts and sweet ventures, rounded the food.

To finish, served as a quarter of homemade ice cream – pan, mango, coconut and cream – delightful palate cleanser. Each was creamy and different. The pan was sharp and fresh, common tropical and smooth, coconut developed a beach air, and the cream was the best way.

Photo Credit: Nikita Nikhil

Among all, my experience in Diya was one of warmth, expansion and taste. From a lip-smoking menu to the seamless hospitality, it was an evening that celebrated Indian cuisine in all its prosperity and cleverness.