The Karma and The Kismet

Karma Kismet, is a fine dining addition to Delhi's lively colony, Greater Kailash  2. I met Mr. Tushar Jagota, co-owner of the restaurant and asked him about the History. We sat near the bar when he mentioned -- "Chetan, Chef Deepankar Khosla and Me always fantasized about opening a quality restaurant. The thought always remained in our hearts and once the money came, we opened this place. Deepankar has worked with ITC's restaurant, Peshawari and loves the cuisine. He is also known for his work in a Bangkok based Indian Restaurant and happens to be my brother. He loves experimenting with ingredients and does not hold back on presentation. So it was his and co owner Chetan's good Karma in the industry. I joined the picture as a Kismet, putting everything together. That's how Karma Kismet began." 

Well, their Karma's and Kismet both have been good! And how..

The dining space of Karma Kismet is done up in a melange of contemporary elements. A large backlit with their logo lay on the wall. These walls were also tiled with marble, brass and wooden slabs. The ceiling had wave like panels that appeared to be moving if you walked underneath them. The yellow lights gave the place a formal vibe and a few candles here and there added a romantic touch.

Food Talk --

I was first served with a welcome Kokum drink refresher. After being seated at the dining table, they served me with Chicken Soup. The broth is served from a kettle. Moving on to the Appetizers, I started with Galouti ki Kismet (minced meat) but  you will be fooled by the mushroom. It nearly tasted like mutton and melted as soon as I had a bite. Moving on, I recommend you to have their Kadak Seekh (lamb), Karma Salad made of green apple, strawberries etc and Vermicilli Kataiki Artichoke. With appetizers it was more of a battle of which one was more succulent and melted in the mouth.

For the Mains I was served the Traditional Zaffrani Malai Kofta made in sweet khoya gravy, Murg Makhani garnished with corriander dust - simply good and Purple Potato in Nihari gravy made using hazelnut, goat cheese and pickled prunes.
Accompanying these there were Indian breads.

Finally came the Dessert. Called 'Textures of Ramphal', it was a revelation in itself. Made using soft mascarpone cheese, inhouse made Black pepper ice cream, Vermicelli, Honey comb, Ramphal and Cheesecake. The flavours were very limited and not too sweet for the palate.

In the end, Karma Kismet proved to be one of those fine dining restaurant that slowly and gradually reveals itself. Food, presentation and taste had depth. Peshawari and Awadhi food is timeless and when cooked well, it becomes undefeatable. That said, Karma prevails and they are here to stay.

I hear their getting their bar licence by first week of April, so I am excited to see what they come up for their bar menu. The mention was of a range of cocktails made using molecular mixology, many of which will be made using Indian herbs and spices. I look forward to taste a few.. 

Cuisines - Awadhi & Peshawari
Opening Hours - 12:30 pm to 1:00 am (everyday)
Call +91 9810770807
Average Cost - Rs 1500 for two (approx) without alcohol 
Address - M 25, M block Market, Greater Kailash 2, New Delhi 

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