Any which way I look at it, J.Hind reflects the spirit of India in all its vibrant colours and curated artifacts. Each aspect of the interiors has been thoughtfully put there, antiques meet and blend with modern creations, making J.Hind completely Indian. Stories surround each piece. For example, a wall panel – if I can call it that – was bought at a throwaway price in Haryana, while the one-of-its-kind centre lamp is hand-crafted, which means it is not exactly cheap. Going on to the curtains, wall decor and the upholstery, I learn that it is all created by Krishna Mehta, a designer in the news…
Efforts have gone into curating a fabulous menu after innumerable trials and taste sessions.
I start my meal with the Zindabad Soup. It’s a tricolour, but not the way you think. Pure yellow bell peppers puree meet their red counterpart with beetroot and tomato foam on top. A blend of flavours that don’t merge on the platter. On the palate they create magic. Never thought I’d be saying this about a soup, but there you are.
The stage is now set for some Chaat Science Drama. A cold chaat made using liquid nitrogen. A cool mist surrounds the food, and presto, I see some sort of Bhel suddenly appear. No puffed rice here. Only Japanese chilli powder, with jeera powder, pomegranate and micro greens with crisp palak pakoda and spongy dhokla sprinkled with four flavour filled chutneys.
While I’m busy figuring all of this out, my Railway Chicken Curry arrives. This is probably the most delicious part of my meal, I’m thinking as I mix my Lump Rice with the chicken curry, happy to finish it all. Brilliant in every way… the rice has absorbed the gravy, and simply melts on my tongue, leaving a pleasant aftertaste.
Am I ready for dessert? Of course. Who can resist the Coconut Pudding? Not me, for sure. It arrives dressed with an orchid, that I eat, getting my first taste of the flower. Flawlessness meets exact sweetness and texture.
I’m a little overwhelmed...
Pluses and minuses: J.Hind is an idea whose time has come. Molecular gastronomy is at its best here. I like that the chefs have incorporated my latest favourite cooking method: Sous vide.
Must Try: Gunpowder Arancini Rice Balls, Netli Fry, Patti Samosa, Sheek Kabab, Murgh Malai, Boneless Tandoori Chicken, Hariyali Murgh Tikka, Lamb Tikka, KFC: Kerala Fried Chicken, Bazaari Meenamma Chatti Kuzhambu, Taar Kurma, Paneer Makhmali, Prawn Balchao, Broccoli Kurma, Bottle Biryani, Mango Frito, Gulabi Shahi Tukda.
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