Ziu, Sangam Courtyard
The Sangam Courtyard at RK Puram seems to be the new competition to Hauz Khas Village and DLF Cyber Hub. With restaurants like The Fatty Bao, Diva and Delhi Club House choosing to open doors at The Sangam Courtyard, and PVR Cinemas on the top floor, you are guaranteed a spectacular experience of stimulating cinema and culinary brilliance.
For his Thai restaurant - Ziu, Chef Gurmehar Sethi's first choice was the Sangam Courtyard.
Located at the ground floor of the premises,the interiors at Ziu are inspired by Sala of Thailand. Part of the walls are made of back lit stone slates while the rest are covered with wallpapers that depict Asian graphics of Fish and snakes and the ceiling is intricately adorned with a combination of some Chatai work and wood cut work. The colours are upbeat and urban and the overall design also extends into the kitchen as well.
You will also be able to see the live kitchen through the glass on one side which helps you watch Chef Gurmehar while he cooks and also helps him to overlook the customers while he is working is way through the orders.
Chef and owner Gurmehar Singh Sethi honed his culinary skills and learnt the art of Thai cuisine at the world renowned Le Cordon Bleu , Bangkok and picked up secrets of Thai cooking from locals in villages. He gained industry experience by working at some of the finest kichens in the world among which are Nobu, Atlantis The Palm in Dubai, The Mayfair Hotel in London, Banyan Tree Resort in Phuket and The Leela Palace Kempenski in New Delhi and Udaipur.
Ziu means cultivated and Chef Gurmehar translates that into all of his recipes. Chef Gurmehar himself shops for fresh produce every single morning and also grow their own herbs in the kitchen to ensure that fresh ingredients are used at Ziu.
The manager Ankit is extremely courteous, friendly, looks after you very well and is also a Sommelier! He is a knowledgeable professional who will easily be able to suggest not only the dishes that you must try as per your palate but also the perfect drink to be paired with your choice of dish.
The menu is extensive and traditional and provides various options unlike the usual green curry, red curry options which are served at other restaurants which claim to serve Thai food.
As suggested by Ankit, we started our evening with the tangy Pineapple and Green Apple cooler. The drink prepared with a base of muddled red chillies, green tea and pineapple puree mixed with an aerated drink and served with green apple chunks had the aroma of red chillies and had an exquisite taste. The drink was not only delicious but it also brought out the subtle flavours of each of the ingredients, none of which overpowered the other.
Along with the cooler, the Salads- Laab Gai and the Som Tam were served. Laab Gai is a northeastern Thai style minced chicken salad tossed with homegrown mint and coriander in roasted sticky rice dressing. The dish served in the small cylindrical shape was packed with flavours and you could easily make out that the herbs were fresh. Do not judge the quantity by the presentation of the dish. Once you start digging into the salad, you will find that the quantity is enough for 2 people.
The Som Tam is crispy, air fried shredded green papaya served with a freshly pounded roasted peanut, long green beans and spicy birds eye chilly lime dressing. The salad served in a wooden bowl was light and refreshing; the papaya - crunchy on the outside and soft on the inside. The sweetness of the papaya complimented the chilly lime dressing.
If these were the salads served to me everyday, I would never get bored of healthy food and would happily work myself to a smaller dress size.
In the meanwhile,Ankit had ordered some fresh Coconut Mojitos with freshly saved coconut swirls and also our next dish - Kanom krok : Coconut creme brulee filled with wok sauteed tofu and galangal topped with thinly sliced kaffir lime leaves in tom kha and Chilly jam dressing. These bite sized appetizers were served in a very unconventional way but were creamy,luscious and flavourful and were my absolute favourite. The Kanom krok with the Coconut Mojitos again proved to be an excellent combination.
Next in line were the soups - The spicy and Sour Prawn Tom Yum soup for me and The Veg Tom Kha Gai soup for Gautam. The Tom yum soup was a hearty portion and was served in a polished coconut shell posing as the bowl. The prawns and some veggies were served in the bowl while the delectable and scrumptious spicy and sour soup was poured from a small jug.
Gautam's Veg Tom Kha gai soup was mildly spicy and was made of sour coconut milk flavoured with Galangal and lemon juice. The soup was served in a polished coconut shell posing as the bowl.The veggies were served in the bowl while the piping hot soup was poured from a small jug. The soup was not only creamy and lush but also rich with flavours. Oh yum!
We wiped our bowls clean and were served the main course - Kraprow Gae, Phad tua fakyao , Khao pad kratiem, Gaeng Kwio Warn Gai and Phad Thai.
Kraprow Gae is stir fried lamb in a red birds eye chilly and crispy holy basil sauce. The lamb was cooked to perfection and just melted in the mouth while the sauce was flavoursome and packed with flavours. The Kraprow Gae served with the Khao pad kratiem (burnt garlic fried rice with loads of garlic) was the perfect main course for me. I loved every bit of each of the savoury dishes. I could not have asked for more.
Gautam on the other hand went into a sort of food coma with the delicious and mouthwatering Phad tua fakyao and Gaeng Kwio Warn Gai served with the Khao pad kratiem. Phad tua fakyao is stir fried beans with a luscious birds eye chilly and garlic sauce and Gaeng Kwio Warn Gai is slow cooked vegetables with mustard cress and thai basil in a rich home made thai green curry sauce. Each of these served with the Khao pad kratiem proved to be excellent combinations.
Gaeng Kwio Warn Gai
Phad tua fakyao
Khao pad kratiem
The Veg Phad Thai which is stir fried flat rice noodles tossed in home made tamarind sauce was again an absolute delight. The noodles were so appetizing that we did not even need the extra toppings like chilly flakes, peanuts, etc. which were served on the side.
The Galangal Iced Tea served with the mains added a refreshing twist.
The tender coconut Ice cream and Coconut Tiramisu served as the perfect end to the evening. You could taste the the juicy fresh shredded coconut with each bite into the ice cream and the Tiramisu,with a dash of Kahlua, was so good that it would be a crime to even try to describe it in words.
Ziu has hit a home run with all the dishes it serves. The presentation and the flavours of each dish will showcase bits of the Chef's culinary journey. The gorgeous and talented Chef Gurmehar has a lot of tricks up his sleeve and you will be wowed with each dish that is served.
We visited Ziu one day before they got their liquor license and hence were not able to try out their cocktails. We will definitely go back to Ziu to try the Gaeng Massaman Gae (slow cooked lamb shank) and also their delicious traditional cocktails.
The Chef mentioned that he would like Ziu to be more about the food and less about the other things and we are sure that with his food being a total hit, his wish would definitely come true.In line with the underlying theme of the restaurant which is constant evolution, discipline and love, Chef Gurmehar and his team offer a spectacular Thai experience of culinary indulgence which will leave you spell bound and raving for more.
Rating
Ambience- 5/5| Service- 5/5 | Variety -4/5 | Taste- 5/5| Price- 3/5
For his Thai restaurant - Ziu, Chef Gurmehar Sethi's first choice was the Sangam Courtyard.
Located at the ground floor of the premises,the interiors at Ziu are inspired by Sala of Thailand. Part of the walls are made of back lit stone slates while the rest are covered with wallpapers that depict Asian graphics of Fish and snakes and the ceiling is intricately adorned with a combination of some Chatai work and wood cut work. The colours are upbeat and urban and the overall design also extends into the kitchen as well.
Chef and owner Gurmehar Singh Sethi honed his culinary skills and learnt the art of Thai cuisine at the world renowned Le Cordon Bleu , Bangkok and picked up secrets of Thai cooking from locals in villages. He gained industry experience by working at some of the finest kichens in the world among which are Nobu, Atlantis The Palm in Dubai, The Mayfair Hotel in London, Banyan Tree Resort in Phuket and The Leela Palace Kempenski in New Delhi and Udaipur.
Ziu means cultivated and Chef Gurmehar translates that into all of his recipes. Chef Gurmehar himself shops for fresh produce every single morning and also grow their own herbs in the kitchen to ensure that fresh ingredients are used at Ziu.
The manager Ankit is extremely courteous, friendly, looks after you very well and is also a Sommelier! He is a knowledgeable professional who will easily be able to suggest not only the dishes that you must try as per your palate but also the perfect drink to be paired with your choice of dish.
The menu is extensive and traditional and provides various options unlike the usual green curry, red curry options which are served at other restaurants which claim to serve Thai food.
As suggested by Ankit, we started our evening with the tangy Pineapple and Green Apple cooler. The drink prepared with a base of muddled red chillies, green tea and pineapple puree mixed with an aerated drink and served with green apple chunks had the aroma of red chillies and had an exquisite taste. The drink was not only delicious but it also brought out the subtle flavours of each of the ingredients, none of which overpowered the other.
Along with the cooler, the Salads- Laab Gai and the Som Tam were served. Laab Gai is a northeastern Thai style minced chicken salad tossed with homegrown mint and coriander in roasted sticky rice dressing. The dish served in the small cylindrical shape was packed with flavours and you could easily make out that the herbs were fresh. Do not judge the quantity by the presentation of the dish. Once you start digging into the salad, you will find that the quantity is enough for 2 people.
The Som Tam is crispy, air fried shredded green papaya served with a freshly pounded roasted peanut, long green beans and spicy birds eye chilly lime dressing. The salad served in a wooden bowl was light and refreshing; the papaya - crunchy on the outside and soft on the inside. The sweetness of the papaya complimented the chilly lime dressing.
If these were the salads served to me everyday, I would never get bored of healthy food and would happily work myself to a smaller dress size.
In the meanwhile,Ankit had ordered some fresh Coconut Mojitos with freshly saved coconut swirls and also our next dish - Kanom krok : Coconut creme brulee filled with wok sauteed tofu and galangal topped with thinly sliced kaffir lime leaves in tom kha and Chilly jam dressing. These bite sized appetizers were served in a very unconventional way but were creamy,luscious and flavourful and were my absolute favourite. The Kanom krok with the Coconut Mojitos again proved to be an excellent combination.
Next in line were the soups - The spicy and Sour Prawn Tom Yum soup for me and The Veg Tom Kha Gai soup for Gautam. The Tom yum soup was a hearty portion and was served in a polished coconut shell posing as the bowl. The prawns and some veggies were served in the bowl while the delectable and scrumptious spicy and sour soup was poured from a small jug.
Gautam's Veg Tom Kha gai soup was mildly spicy and was made of sour coconut milk flavoured with Galangal and lemon juice. The soup was served in a polished coconut shell posing as the bowl.The veggies were served in the bowl while the piping hot soup was poured from a small jug. The soup was not only creamy and lush but also rich with flavours. Oh yum!
We wiped our bowls clean and were served the main course - Kraprow Gae, Phad tua fakyao , Khao pad kratiem, Gaeng Kwio Warn Gai and Phad Thai.
Kraprow Gae is stir fried lamb in a red birds eye chilly and crispy holy basil sauce. The lamb was cooked to perfection and just melted in the mouth while the sauce was flavoursome and packed with flavours. The Kraprow Gae served with the Khao pad kratiem (burnt garlic fried rice with loads of garlic) was the perfect main course for me. I loved every bit of each of the savoury dishes. I could not have asked for more.
Gautam on the other hand went into a sort of food coma with the delicious and mouthwatering Phad tua fakyao and Gaeng Kwio Warn Gai served with the Khao pad kratiem. Phad tua fakyao is stir fried beans with a luscious birds eye chilly and garlic sauce and Gaeng Kwio Warn Gai is slow cooked vegetables with mustard cress and thai basil in a rich home made thai green curry sauce. Each of these served with the Khao pad kratiem proved to be excellent combinations.
Gaeng Kwio Warn Gai
Phad tua fakyao
The Veg Phad Thai which is stir fried flat rice noodles tossed in home made tamarind sauce was again an absolute delight. The noodles were so appetizing that we did not even need the extra toppings like chilly flakes, peanuts, etc. which were served on the side.
The Galangal Iced Tea served with the mains added a refreshing twist.
The tender coconut Ice cream and Coconut Tiramisu served as the perfect end to the evening. You could taste the the juicy fresh shredded coconut with each bite into the ice cream and the Tiramisu,with a dash of Kahlua, was so good that it would be a crime to even try to describe it in words.
Ziu has hit a home run with all the dishes it serves. The presentation and the flavours of each dish will showcase bits of the Chef's culinary journey. The gorgeous and talented Chef Gurmehar has a lot of tricks up his sleeve and you will be wowed with each dish that is served.
We visited Ziu one day before they got their liquor license and hence were not able to try out their cocktails. We will definitely go back to Ziu to try the Gaeng Massaman Gae (slow cooked lamb shank) and also their delicious traditional cocktails.
The Chef mentioned that he would like Ziu to be more about the food and less about the other things and we are sure that with his food being a total hit, his wish would definitely come true.In line with the underlying theme of the restaurant which is constant evolution, discipline and love, Chef Gurmehar and his team offer a spectacular Thai experience of culinary indulgence which will leave you spell bound and raving for more.
Rating
Ambience- 5/5| Service- 5/5 | Variety -4/5 | Taste- 5/5| Price- 3/5
Follow Bite Me!
Facebook- https://www.facebook.com/Bite-Me-966183803442591/
Instagram - @bite.me.ang
Twitter - https://twitter.com/Bite_Me_AnG
Comments
Post a Comment