Phone: +91-8802105459 +91-9810645418 |
Phone: +91-8802105459 +91-9810645418 |

Restaurant Review: Ambrosia Bliss

Ambrosia Bliss is situated right in the middle of New Delhi in Connaught Place. This  property is barely 4 months old but has become famous for it’s food, interiors and fun filled events in this short period. It’s situated on outer circle of Connaught Place, just above Haldiram. The small entrance and a signboard give no indication about the lavish and huge restaurant inside.

There are three different sections, each one with a different purpose, design and unique charm. First one, Ambrosia is a fine dining place with a good amount of space, great decor, airy with good natural light. Bliss is a relaxing bar and lounge made more interesting with a huge screen, well stocked bar, Sufi rock live performance and other such events. The third one is a “small” private dining area for parties, conferences etc. which can comfortably accommodate 30 guests with space to spare. Each section has an outdoors seating area, it’s own unique design, ambiance  and appeal for different audience.

Ambrosia is a great place for relaxed meals with friends and family. Bliss is the place where you can go to have a few drinks, listen to live music, smoke hookah and just chill.  Guests in this section can order anything except main-course. The private dining area is for private small to mid-size gatherings or parties. As mentioned earlier, each section is designed to cater to a specific audience which is a fairly nice touch. When you combine all this, whole property is huge and one of the largest in the city. Ambrosia and Bliss sections by themselves are larger than most mid-sized restaurants .

The food and drinks menu is just as expansive with huge amount of choices which are enough to leave [...]

By |February 7th, 2015|Food, Review|0 Comments|

Restaurant Review: Schengen- Deli, Bistro, Pub

Malcha Marg is a nice, quiet place for spending  a lazy day doing nothing away from deafening traffic and crowd of New Delhi. The opening of Schengen- Deli, Bistro, Pub in the area has added one more place to relax and have some good food and drinks. The property commands a nice, green view of the area from it’s small but well designed outdoor seating. Upon entering, the place looks small, but there are 3 floors and one basement, each with a different decor and ambiance including one outdoor section. We were particularly impressed by the wall art and innovative use of furniture and space.

Interiors are an amalgam of different styles and are tastefully done. The designers have done a great job of getting the best out of small area on each floor and it doesn’t feel cramped or congested even with a fairly large number of guests. According to management, the basement will have a European themed deli soon. Our time of visit was late afternoon with a weak sun and we decided to sit on the balcony outdoors. Both food and drinks menu are fairly detailed and have a number of generic as well as special items.  We were hungry and wanted to taste as many dishes as possible. We requested  Chef Piyush to suggest a few dishes of his choice and after asking us about our preferences, he suggested a few which went on perfectly well with our palettes. To begin with, we were served Roast Pumpkin and Scamorza Soup with cinnamon. It was thick, mildly flavoured and had great aroma. Addition of a small cinnamon stick was a nice touch. Bread basket had 4 different breads and bread sticks. Each one was soft and freshly baked. [...]

By |February 4th, 2015|Food, Review|0 Comments|

Indian Food Recipe: Palak Paneer

Palak Paneer
Palak Paneer is a north Indian dish , especially made in Dhabas .Dhabas are mini restaurant on the highway especially found in the north of India the best ones being in Punjab. According to nutritionists Palak and Paneer is an excellent combination of proteins and vitamins. It is also an extremely tasty combination.


1 bunch Palak.
2 tomatoes large.
2 tbsp. ginger garlic paste.
1 tsp. dhania powder.
1 tsp. jeera powder.
1 onion
3 green chillies
200 g Paneer.
Salt to taste.
2 tbsp. oil or butter.
To garnish 1 tbsp. of cream.


Blanch the spinach in hot water
Keep it covered for 10 mins
When done, blend it with green chillies and water to make the Palak pulp.
Boil the tomatoes.
Remove the skin and make tomato pulp by grinding in a mixer
Heat oil/butter , put onions and when they turn brown add the ginger garlic paste
Add the masalas and tomato pulp
Now add the Palak pulp and salt.
Cover and cook for 7-10 minutes
Add the Paneer pieces and turn off the flame
Garnish with cream and serve with roti.


Indian Food Recipe: Halwa Poori

Halwa Poori Recipe
Poori Halwa is a popular vegetarian dish. The combination of both gives a scrumptious taste to every light meal, snack or lunch. Served in small portions this duo can be largely served during occasions or festivals.

For making Halwa

1 Cup- Rava (semolina)
1 Cup- Sugar
1 Cup- Milk
1.5 Cup- Water
1 gram- cardamom powder
Dry fruits (if preferred)
Pinch- Saffron
2 tsp- Ghee (clarified butter)

For making Poori

3 cups- Wheat flour
2 tsp- Oil
To taste- Salt

For Halwa-

In a deep vessel, roast semolina for 2-3 minutes on low flame
Add ghee and then roast again for 4 minutes on medium flame
Stir the Rava well and keep it aside in a dish.
Now in the same vessel, add milk, sugar and water.
Add Cardamom powder, saffron and dry fruits and bring the mixture to boil on low flame.
Stir the Rava continuously to avoid lumps.
When the mixture forms a solid mass consider it as done and well roasted.
You can use dry fruits for garnishing and then serve with hot pooris.

 For Poori-

In sieved flour add salt and oil. To make dough add water to knead.
From the dough make small balls and make into discs measuring 8 centimeters.
Deep fry them until they are golden brown.
Serve with the Halwa.

Indian Food Recipe: Idli

Idlis Recipe
Idli is a very famous dish in India. It is originally from South India but is made everywhere and relished by everyone. It’s a breakfast recipe edible for old age to children as it is very soft. Diet conscious people have idlis as a first on their list.

1 cup – split black gram
1 cup –rice
1 tsp – fenugreek seeds (optional )
Salt to taste


Soak rice, split black gram, and fenugreek seeds in lots of water. Leave it overnight.
Grind the mixture and leave it to ferment for a day.
It should have the consistency of a batter after grinding.
Grease the idli molds and set the batter into them.
Heat water in the idli cooker till it starts boiling.
Steam cook for about 12-15 minutes on a high flame.
Turn off the gas and leave it for 15-20 minutes as it’s difficult to remove the idlis when extremely hot.
Serve it with hot sambhar.