Dinner at Hamsa
We made reservations in hamsa to celebrate my husband's birthday . It is a vegetarian fine dining restaurant . The logo is of the hamsa bird itself . It was a place of spectacular opulence , the hallway was impressive and filled with royalty.
We were welcomed inside and served with a welcome dish in a vintage bell shaped silverware with the hamsa bird for the handle . It was of intricate workmanship.
The welcome sweet was gulab jamun. I usually like my gulab jamun soft and hot , as it was served for us to begin with it was a bit cold and firm.
They gave us cold towels to freshen us up and the people who served us were pleasant .
The lighting was shadowy , romantic and candles were lit . The candles were placed in bowl which resembled that of a lotus.
For the soup we ordered Tomato Shorba , which was a tomato and dhaniya (corriander) soup. It was served generously in a cute black bowl.
There was complimentary papads which was spicy and crispy.
Appetizer we ordered 3 dishes , Paneer sanufiya being the first dish . It was a fennel spiced stuffed paneer sandwich dish , which was delicious .
Next one was Jaipuri Bhindi , which was fried , crispy okra coated with gram flour . which was a bit oily for me.
We also had one more paneer dish called the Bharwan paneer which is paneer stuffed with nuts and spices which was also good.
It was a north indian restaurant so we had to order Butter Naans and rumali rotis. Gobi adrak paratha was to mention . We had the Kadaai paneer and Gobi dum musallam. It was luscious . We also ordered idiyappam , which is one of my favorites , it was silky and soft , But we had no special side dish for the idiyappam we had to eat it with the paneer and gobi masala.
Even the after-mint came in a special box.
The bill came in a Silver antique cutlery , which was delicately worked .
Overall this place had a exquisite ambiance 5/5 , Food comparatively i would rate it to about 4/5 and the service 5/5 . I would surely visit the place again just for the ambiance and to try out new dishes.
.
コメント