Synonymous with ‘royalty’, Nawabi cuisine is one of the most revered in the country, most of the admiration coming from its rich heritage of dishes that are prepared with such technique and finesse. Also known for their brilliant architectural flair this cuisine is known for the enriching experience that it gives every time. J.Hind by GRT Grand has checked all the boxes in providing the closest to such experience all the way down South coupled with the Chef’s unique modern touches to best represent the cuisine, if not enhance it.
J.Hind is a restaurant that has very quickly come to be known as THE place to go for celebratory meals for the unique, interesting and mouth watering dishes they provide which stand as a feast to both your eyes and your taste buds! Liquid nitrogen, smoking guns and hibachi grilling are a few tantalising techniques that woo their patrons over and over. Oh, not just that! The place is exquisitely set up. Right from their trademark, a mighty Desi moustache, that’s embossed at their entrance, to the brilliant chandelier, colourful chairs, wall decal and the overall pleasant yet classy vibe of the place that will attract any type of diner. Degustation is the sort of meal they focus on, something that is relatively new in the food scene of the city along with a few of their a la carte dishes.
The staff first went over the story of J.Hind and this particular visit since it was the Nawabi Degustation that we were to go through, they also spoke about the merits of this scintillating cuisine and how the Chef would deliver these through various courses, 7 to be exact! Nawabs are known for serving kick ass non-vegetarian dishes that have been savoured for through ages and that definitely made us stick to the non-vegetarian degustation. This experience is now dated to the modern era for the new age Royals with their menu in tablets.
Kicking it off with one of their best creations for the night was the Amuse Bouche, Rose Milk Shots with Dry Fruits and Almond Spheres. This was such a pretty picture, thanks to the molecular gastronomy that created a couple of perfect wobbly bubbles. The burst (literally) of dry fruit and almonds from their respective spheres onto our taste buds was absolutely delectable. The Rose Milk and Dry Fruits combo was the perfect rich start to the Nawabi-ness that followed.
Proceeding to the Soup of the Day, we were introduced to the Nariyal Doodh ka Shorba. This was again, oh-so-good. Right from the presentation which was a tea bag in a teacup with a side of Indian crackers, to a teapot that dished out super aromatic coconut broth, the Soup was something we just kept reaching out to. The heavenly combination of tender little bits of shrimp, a flavour packed tea bag with spices and the creamy yet spicy coconut broth was simply awesome. This was followed by an interesting cart, the Chaat Cart. Liquid Nitrogen frozen bits of Focaccia bread with sev and spicy and sweet sauces was the Chaat for this festival, the Focaccia Sheermal. The nitrogen froze the bread to resemble papdi and we were served some Dragon Popcorn with this. The chaat as such wasn’t really that great except for its theatre but the cold popcorn was delicious in between all the rich Nawabi food.
Next came the galore of starters on our table – flame torched on the table was the Machchi Tikki Kali Mirchi, Grilled Murgh Dahi Wala Kabab, the Smoked Patthar Ka Gosht and the Noorjahani Gosht Tikka. The Dahi Wala Kabab was the best. Succulent, subtle with a slight char, it was simply perfect. The wood chips smoked Gosht was also juicy with the slight smoke that elevated the Nawabi delight to another level.
For mains, there was a lot more of the meaty goodness we had to go through before being satiated with all the royalty. Anda Jhinga Tamatar, Nawabi Gosht, Rangoli Lal Machchi Tawa Masala with Ulta Tawa Paratha, Sundried Tomatoes Roti and Wheat Parathas were the first half of the main course followed by some Arcot Gosht Biryani to intensify and assure us of all the richness this region has to offer. We also had the Hing Wali Dal to go with the Breads which of course, is a staple of the region. Loved the Yellow Dal and the Fish Gravy with the breads. Absolutely mouth watering, tender and flavour packed the fish gravy was. The Anda Jhinga Tamatar curry which had mega jumbo sized prawns and eggs cooked in a strong tomato curry looked extremely appealing whereas the taste wasn’t as good as the rest. The Biryani was styled in the typical Lucknowi style, light in colour, subtle in taste with long aromatic rice. The meat in it was as succulent as ever.
The feast that was worthy of being served to kings was nearly done but not before a few more theatrics, this time from the Desserts Cart. The ice cream of the day was Jackfruit and Liquid Nitrogen did the task again of freezing the ice cream to a silky smooth texture. We also had frozen rose petals crushed on it to add to that all the royalty that was already screaming around the place.
So our dessert platter was finally served with the Badam Peach Halwa, Jackfruit Ice Cream with Crushed Rose Petals, Shahi Tukda and a Paan Shot. The Ice Cream had too much of a concentrated Jackfruit flavour for me to enjoy it. Happy quenelles represented the uber delicious Badam Peach Halwa, which was rich and strong with almonds. Where would the Royals go without the decadent and sinful Shahi Tukda and with a drizzle of extra richness, the Rabdi amplified the fried pieces of bread that was overall an absolute delight. The Paan Shots were a little less stronger than we’d hoped and it wasn’t as appetising as the other desserts.
It’s time to make Royal even more royal with J.Hind this season. A degustation with theatrics that everyone is bound to enjoy coupled with a cuisine that is worthy of the kings, the Royal Repast by J.Hind is all that you can call ‘VFM’ priced at INR 1450 for vegetarians and INR 1650 for the non-vegetarian degustation for both lunch and dinner.
WTF METER FOR J.HIND, GRAND BY GRT:
Quality & Taste –8/10
Beverages – 9/10
Reservations – Recommended
Parking – Valet