5 months ago
1
The humanities Silk Route facilitated the commercialized of assorted goods including silk, precious metals, spices and more, but erstwhile each this was happening, however could stories, cultures, and rituals beryllium near behind? They too, mingled with the tapestry of time, leaving down an interaction – whether it is successful our customs oregon our food. Silq, the caller eating destination successful the diplomatic enclave of Chanakyapuri successful Delhi, is delving close into it, bringing unneurotic Persian, Mughal, Levantine, and Mediterranean traditions successful an immersive travel of heritage.
Sagar Kumar, laminitis of Silq and a well-travelled man, shares that helium has been fascinated with India’s culinary travel and the influences that person shaped them. “It is derived from antithetic parts of the satellite and modified to suit the Indian palate. That is wherever the Silk Route comes in,” helium shares.
A fragrant tree-shaded avenue leads close up to the steps of the restaurant. A dab of oud connected the wrists sets the temper for the evening, the archetypal of the rituals astatine Silq. The seating is connected 2 levels and the colour palette draws from heavy saffrons, muted roses and dull copper. There’s besides lilting euphony performed unrecorded connected the sarangi.
A server comes for the Tajalli – lighting the candles connected our array and offers america Mehraan sharbat – an aromatic invited portion with saffron, cardamom, cinnamon and sandalwood. It works arsenic a palate cleanser, preparing america for the feast coming our way. Before that, a crunchy masala papad acts arsenic an amuse bouche.
Cuisine advisor Azaan Qureshi, from the legendary Qureshi household known for mastering Mughali and Awadhi cuisine, has created a paper which celebrates the psyche of Hindustani food, portion delving into stories of however it interacted with West Asia. . “During our R&D, we realised the champion mode to incorporated the Silk Route successful our cuisine would beryllium to ideate however the nutrient would person really interacted archetypal erstwhile it came to this subcontinent,” helium says.
Take for instance, the Laham Adana Kebab, tender pieces of spiced minced lamb skewered and hand-wrapped connected sheesh, served with Turkish bread. The seekh kebab, which comes from the Turkish sheesh kebab, mightiness beryllium fashionable successful its existent format, but the cook wanted to seizure the essence of the archetypal enactment the Adana kebab (Adana being 1 of Turkey’s large cities) mightiness person had with India.
“We travelled to parts of Nizamuddin wherever a much rustic signifier of the seekh kebab tin beryllium recovered with nary added colour, conscionable the flavour of the spices disposable connected the kebabs. The thought was to drawback that sensation and ideate however it would person been erstwhile Indian chefs had archetypal made this kebab,” helium says. The melt-in-the rima kebabs are dissimilar immoderate others we person tasted astatine different fine-dine restaurants — the rustic texture adding a wound to them.
The Jhinga Kunafe has mustard spiced prawns wrapped successful kataifi. Served with a velvety toum, they hark backmost to Turkey’s coagulated dip game, portion the Kathal Shami volition entreaty to vegetarians; the jackfruit and Bengal gram lentil kebabs spiked with full spices and achromatic cardamom, giving it a gentle heat. The Silq Nehari is potent, fixed that it has been strained implicit a muslin cloth and its silky texture makes it casual to scoop up and relish it with Khameeri Roti. The cook has not forgotten the vegetarians, and their Dakhni Saag and Dal Silq are close up determination with their astir exquisite creations. The creamy Malai Phirni with gulab and metallic varq seals the deal.
The cocktail programme is designed with a akin communicative successful mind. The tequila-based Bazaar-e-Kanji hits the sweet, spicy and sour notes with its blend of beetroot and guava infused with chilli and coriander, portion the gin-based Genda Phool is somewhat bitter connected the palate, with house-made marigold syrup, orangish blossom and coconut water. For those who privation to effort thing bold, the Sunaar Ras makes for a worthy contender arsenic the JW Gold Label scotch infused with supari, finds equilibrium with angostura bitters and a susurration of roseate water. Served implicit roseate artifact crystal and crowned with golden varq and dried paan, the sweet-smoky cocktail with a nutty halfway is luxurious and aromatic. Silq is meant for dilatory evenings heading into the nighttime with gentle grace. Long aft 1 has near the restaurant, the fragrance of oud inactive lingers.
Silq is astatine 14/48 Malcha Marg, Chanakyapuri, New Delhi. A repast for 2 costs ₹3,500 without alcohol.
