Day 1 – Lunch at The Deltin Emperor Restaurant

After a chilling session and a quick photoshoot on day 1 (keep a lookout for my next post for more details), comes the most awaited part of “The Deltin” stay in Daman – Lunch at the Deltin Emperor Restaurant. The picturesque walk leading from the hotel rooms right upto the restaurant classifies Las Vegas’s style and flair. The glass tassels at the door, the lit-up dome seating arrangement, the broad velvet cushioned seats, the dim lights, the lava lighting set-up on the tables set the tone for a meal to remember. We decided to sit right between the curved dome structure for our lunch and within minutes a very smiling and an ever charming personality greeted us with his entire team – Head Chef Mayur. He’s the main reason I came back happily weighing few kgs more 😛

Chef Mayur specially had prepared for us, a meal which stood in unison with the values and cooking styles that defines Daman the most. With hints from the neighboring Gujarat and also Rajasthan, this spectacular cooking style took me back to the household of few very close Gujarati family like friends. The starters which arrived were :

Sprouts Puri Cucumber Shots –

Start with this cooling and refreshing cucumber shot mixed with one of our most loved Indian chat – sev puri with sprouts for all you health conscious lovelies.

The Deltin Emperor Restaurant Starter Platter

Sarson Ke Phool  (Middle)–

As you can see in the images, this dish was a perfect blend of Indian tadka with an unique after taste. The roasted cauliflower was submerged in chicken spices for a distinguished flavour. I was practically having chicken under the guise of cauliflower. EPIC!!!

Pyaaz Ki Kachori (Middle Left)–

Right from the soft and crispy cover of the kachori to a perfect palette of spices adding the right authentic flavour to the kachoris, everything about this dish was a non-stop munching affair. This dish was a perfect choice to be included in the starters of a gourmet meal.

Kastoormurg Tikka (Right Back)–

Just as the name suggests, this was our first chicken starter and since we had requested the Chef to avoid spicy food, this dish was a perfect match for our taste buds. You need to opt for this dish if medium spicy starters are your favourite too. The chicken was so well marinated that it just melted in our mouths.

Barra Kebab (Right Front)–

This lamb preparation has to be a must have for your lavish Emperor style lunching. The perfectly barbequed kebab was a delight to relish.

To wash these yummylicious starters down, we ordered their very famous mocktail – Blue Lagoon. This became my companion by the pool and was hands down one of the best Blue Lagoons I have ever had. It had a well stirred and balanced out sweetness. I am actually missing this in Mumbai.

Then arrived some authentic salads on the table, which had covered all the main highlights of their traditional dishes which usually can be accompanied by so many main course dishes as well. The salad platter included – Aloo Papdi Chaat, Cabbage Sambharo, some raw Green Salad and Dahi Pyaaz.

Salads on the Table

I personally loved the Cabbage Sambharo salad, which tasted heavenly with hot phulkas. This dish is known to be one of the most authentic dishes of Gujarat and the simple haldi and rai tadka adds a certain amount of home food value to it. This is so similar to what we prepare at each and every household and the taste compliments with almost any main dish or side dish you wanna order.

Make some space for the main course ladies and gentlemen!!

The Deltin Emperor Restaurant Main Course

Ker Sangri Ki Subzi (Left)–

This subzi is actually made with dried berries that are then cooked with yogurt and Indian spices from Rajasthan. Ker Sangri is my most favourite of them all since wherever my travelling has led me, my taste buds have developed a thorough liking for the cooking style of the dry climate state. Ker Sangri subzi is also used a lot amongst people who travel for longer durations since this stays fresh for days since it’s made in pickle. Double thumbs up for this one!

Gatte Ki Subzi (Middle)–

This Rajputana dish brought back so many memories of my Jaipur trip. Chef Mayur had taken special care to retain the authenticity of this dish. The perfect golden brown gattas with hints of dried zeera melted in my mouth and it had a aftertaste of well mixed curd in masalas.

 Sev Tamatar Ki Subzi (Right)–

Another Gujarati traditional dish, that includes lots and lots of sev in it. Sev Tamatar Ki Sabzi / Sev Tamta Nu Shaak is a very well known and one of the most loved dishes during the festival of paryushan parva among Jain Gujarati community as it has no root vegetables, no onion & garlic. These are the things which are completely avoided in their diet during this time and for which this subzi makes a perfect fit. I had tasted this for the 2^nd time and I can say that it didn’t taste at all like it has so many main ingredients missing, which is commendable.

Ringanu Nu Oro (Left) –

If you have ever tasted baigan ka bharta Gujarati style, then you will know exactly what I mean when I say no Gujarati cuisine is ever complete without including this in your menu. Garnished with hand crushed spices, add some curd for a complete authentic experience.

Dal Tadka (Middle) –

A perfect companion for your jeera rice or steamed rice. The thick dal gravy was exceptionally well made.

Lal Maans (Right) –

If you are a big fan of the non-vegetarian meal, especially the red meat, then behold ladies and gents as you have a winner here. The Indian spices, marinated lamb and a balanced palette gives you an edgy dish that I gulped down with my phulkas.

Murg Biryani –

The Chef had made this chicken biryani in miniature clay vessels that were packed with dough from the top just like we do when normally cook biryanis in big vessels. He had done this especially to retain the flavour and yet cook in small morsels as asked. I have to mention here that this was one of my super hit snapchat stories. 😀

Steamed Rice & Phulkas

These accompanied each and every dish that you see on the menu.

Deltin Emperor Restaurant Dessert Trilogy :

Gulkand Rasmalai (Left)–

Soft Rasmalai’s topped with some gulkand, which had a very different yet a addictive aftertaste. This wasn’t your typical over the top sweet dishes and the sugar was well balanced.

Moong Dal Halwa (Middle)–

This is one sweet dish you cannot stop eating and for those of you who are foodies, know exactly how long this takes for the entire process of preparation.

Masala Chai Kulfi (Right)–

This is one heck of a sweet dish with a twist. The Deltin Emperor Restaurant Chef Mayur decided to take your usual masala tea and transform it into a kulfi, thus making it a Masala Chai Kulfi. When you take a bite, you can taste the bitterness of the tealeaves but in a freezed form mixed with your most favourite ice- cream – ‘Kulfi’.

Make sure to check out My Travel Diaries Day One

This lunch of day 1 at the Deltin Emperor Restaurant put us in a food coma, which was followed by a long nap, with a sweet smile, contented and a kid like happiness that we experienced with the royal cuisine!

Stay tuned for more articles, which will be followed soon!

In the meanwhile Make sure to check out The Deltin Daman

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Photography By: Salman Merchant

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