Orza, the newest addition to the now buzzing Ansal Plaza restaurant scene, brings together three amazing cuisines that have a lot to offer- Kashmiri, Awadhi and Iranian, but with their modern take it, while keeping the spices and ingredients characteristic of these cuisines. The restaurant is nicely done up in vibrant blues and whites, with a kitchen that provides a view of the chefs working on their masterpieces.
We were served a delicious flatbread as we waited for our order, which we found so delicious that we couldn’t help but polish off. We also got served 3 dips- a spicy coriander chutney, a light yogurt and herb dip, and a sweet, sticky and delicious dip made with beetroot and pomegranate sprinkled with nigella seeds.
The mocktails we went with were Basil Melon, a mix of basil, watermelon, sweet and sour, and soda, and
Cucu Chili, a refreshing and spicy drink made with cucumber, mint, and green chili.
We started our meal with a Watermelon and Feta Salad that had big chunks of juicy, sweet watermelon drizzled with ginger balsamic vinaigrette and topped with mint, feta cheese, and roasted pine nuts. This classic salad was made well, and plated nicely.
And talking about plating, the next salad we had, Garden Greens with Walnuts, was nothing short of art on a plate- with each element plated with precision and purpose. It had a mix of fresh greens tossed in the most amazing, flavorsome olive oil vinaigrette, with different elements like kale, apple, candied walnuts, cherry tomatoes, cucumber and carrot spirals, and edible flowers, topped with herbed crusted chicken. This salad should not be missed- both for the visual appeal, as well as for the taste.
For appetizers, we had one of the best renditions of Chapli Kebab we’ve tasted- the stone grilled pounded mutton kebabs had just the right amount of spice, with a nice flavor of roasted coriander and sumac, and were slightly crispy on the outside while juicy inside. We loved the way the spicing was handled- imparting adequate flavor, while not overpowering the meat.
The Pomegranate Chicken, a really different dish that we thoroughly enjoyed, had chicken marinated with whole spices, lightly crumb-coated and fried to perfection, and then basted with a sticky-sweet pomegranate reduction.
But what surprised us was that the veg starter, Subz Gullar Kebab, stood its own in front of these amazing non-veg dishes. Another dish we haven’t had before, this one had a spice infused patty made with plantain and sweet potato, stuffed with cheese, and then almond crumbed and pan fried. The flavor was subtle but delicious, and these unique mix of ingredients worked really well together.
For mains, we had Apple Curry, Dum Kokur, and Kandhari Mutton- all three stellar dishes, served with soft Tamiri rotis. The apple curry had grilled apple with perfect grill marks, cooked al dente in an amazing tangy, spicy gravy. The dum kokur had succulent, tender chicken leg which had been marinated with whole spices and slow-cooked in a thick yogurt gravy flavored with fennel and dried ginger with a hint of saffron to develop robust flavors. The kandhari mutton had baby mutton shanks slowly braised with onions, tomatoes, whole garam masala. The mutton was so well-cooked that it was falling off the bone, and the gravy was thick and spicy.
We were then served an Orange Sorbet as a palate cleanser before moving on to desserts.
Ranginak, a layered date and walnut pie infused with rose, had a lovely mélange of flavors that worked beautifully together. And the crystalized sugar it was served with, make the plate look super pretty.
The Apple Cake was extremely light and airy, and was garnished with caramelized apple. The sweetness of the cake was well balanced with the cream served alongside.
Overall, it was a fabulous meal, with the dishes coming out at the right pace, plated beautifully, and on-point in terms of flavor. Orza is certainly a must-visit for the amazing dining experience it provides.
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