[dropcap color=”#008040″ boxed=”yes” boxed_radius=”8px” class=”” id=””]A[/dropcap]t a time when everything was getting a little too mediocre and great ideas diverged away from their dedicated paths, enter The Groghead gastro pub that is trying to create its own niche space in a crowded field.
“The term gastro pub (bar and restaurant that serves high-end food and alcohol) has been totally abused in recent times to such an extent that people have actually forgotten what it really means,” restaurant consultant Satyajit Mukherjee told IANS.
The Groghead, launched on November 20, is jointly owned by three entrepreneurs – brothers Sandeep and Anuj Sehrawat and Vivek Malik – who are on a mission to give Delhiites the true feel of a gastropub.
“We have given maximum importance to our food and beverage. We do not want to go overboard with either of the two but to excel in whatever we have to offer. Sustaining the concept is what we are aiming to achieve,” Sandeep Sehrawat told IANS.
Located in Green Park, The Groghead has a seating capacity of 150 sprawled across the first floor and the terrace equipped with a full-fledged bar and a wood-fired oven. Leather and wood dominate the interiors giving it a very warm feel. Their speciality is alcohol-infused food items. The menu comprises mainly European dishes with the addition of about one percent of Indian flavours. Wednesdays and Fridays are reserved for live events.
Asked about its main competition, the Hauz Khas Village, Sehrawat said: “Our food and beverages are going to fill the void which one feels after a trip to the village and not fully satisfied with what they drank or ate.”
We were served three appetisers – arancini 229, growling prawns, Persian jejuh kababs; dio mio wood fired pizza, two mains – aubergines farcie, gin and tonic chicken; one dessert – apple cider cake; and two cocktails – the obedient gin and the ballerina.
[dropcap color=”#008040″ boxed=”yes” boxed_radius=”8px” class=”” id=””]T[/dropcap]he arancini or the crisp risotto balls were fried to a golden brown perfection. The gooey cheese oozed out with every single bite. They were served with two dips – jalapeno and cherry tomato – which enhanced their flavour. These poppers are great for whiling time waiting for someone or to start a great evening. The grilled prawns were well cooked and were full of flavours. The Persian jejuh kababs along with pita bread and pickles were served on a sizzler plate. The chicken was moist and soft. The spices were well balanced, nothing overpowering.
Next, we were served an 11-inch wood fired pizza called the dio mio which was truly a carnivore’s delight. It had pepperoni, chicken mortadella, chorizo, bacon, mixed with olives, capers, roasted garlic, jalapeno, and pesto. The crust was crisp, the sauce was not overpowering and the usage of cheese was just right. This pizza can definitely land one in pizza heaven.
Our two cocktails did get us a little grog-headed. The first one called ballerina was a vodka-based drink with chunks of orange and kafir lime. Very refreshing, it would be perfect during a sundowner at the restaurant’s magnificent terrace. The second was called the obedient gin which was gin-based mixed with apple juice, cucumber, basil, ginger and lime juice. With gin, one never knows when it hits you and that is what this uber-tasty drink will do to you.
[dropcap color=”#008040″ boxed=”yes” boxed_radius=”8px” class=”” id=””]T[/dropcap]he two main dishes will keep people coming back to The Groghead again and again. The aubergines farcie – aubergines stuffed with ricotta and scarmoza cheese served with cherry tomato ragout – was nothing like I have ever tasted before. The richness of the ragout along with the creamy cheese and the crisp aubergine took this dish to a next level. This is a must-try for all, including non-vegetarians like me who do not even look at the vegetarian section of a menu.
The next was the gin and tonic chicken served with polenta and grilled vegetables. The speciality of this chicken was its marination in gin and tonic water and it was later grilled in a ‘desi’ tandoor. The meat fell off the bone and the sauce made of juniper berries and gin accentuated the flavours.
However, the main star and the dish that stood out was the dessert which was the apple cider cake. It was layers of sweet goodness. It was pound cake with mascerpone, caramelised apples which give it a tad bitterness and the cider glaze along with a scoop of vanilla ice cream was a party in my mouth. The sweetness was just right. This dessert is highly recommended to buy your subsequent other after a fight or after forgetting a birthday or an anniversary. One spoon of this and everything else will seem oblivious.
After tasting all the excellent food along with the two very unique cocktails, The Groghead has definitely stood out to what it wants to achieve.
1. Some of the content is from IANS
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