By- Deepa Srivastava Kumar
The concept of Del Bistro, is inspired by the style and culinary artistry of European gastronomy and spirit.
Del along with Chef Anuj Wadhwa brings nouveau menu that changes at every meal time, brings along culinary philosophy to use locally grown organic ingredients, fresh meats and, of course, the freshest seafood for all dishes on the menu.
Located at the Roseate House New Delhi, DEL reflects a grand sense of space offering an opulent view of the alfresco with tranquil water bodies and lush greens. The 130 plus cover bistro exudes modern elegance with a posh private dining room offering the perfect ambience to regale.
As my early dinner unfolds at Del, the new addition to the Roseate family fine-dining empire, it’s hard to know whether you’ve entered restaurant nirvana or an opulent five-star restaurant.
First there is the watermelon medallion, which comes with goat cheese spread on top offering, as you put this in your mouth, you can admire an illustration called Somnium Genero – You Are In Flight (Tu In Fugam – A, Acrylic on canvas), by Thukral & Tagra, stationed at the restaurant.
You can peruse the menu, stuffed with compressed Salad’ from Barcelona, aero code BCN, the ‘Confit Duck Leg’, from Orly Paris, aero code ORY and ‘Quinoa Biryani’ from Delhi, aero code DEL. Other signature surprises include ‘Gosht Aur Gucchi Pulao’ from Bangalore – BLR a fare consisting of slow cooked lamb shanks from New Zealand served with Kashmiri gucchi pulao, ‘Ying Yang’ from Tokushima, Japan with aero code TKS that includes delicious paprika prawns, asparagus shavings, summer squash purée, gomadare dressing and Kombu chips and ‘Black Linguine Vongole’ from Rome, Italy aero code ROM that offers homemade linguine served with shrimps, squid rings, mussels and gremolata.
And instead of the piano tunes that are piped into the restaurant, you can enjoy an interactive experience with adept master chefs carefully handcrafting their favorite repast at DEL’s live oriental and European kitchens sipping Chinese tea.
The great chef made his reputation peddling the opposite kind of dining experience, after all. But at Del Bistro they seem to have something else in mind, a splashy combination of canny marketing and aggressive haute-cuisine extravagance.
With its valet parking and opulent seating, the restaurant seems to have been designed, like a giant gill net. Food plays a part in this calculation, but in the end, Del Bistro isn’t really about food. It’s about spectacle and entertainment.
