The phrase - “Rise above the rest” has attained a whole new meaning with Upstairs Club opening its doors recently. Located on the roof of the Welcomegroup - Bella Vista hotel in Panchkula, this place is like no other in the region. The exclusive entrance leads you to a brightly lit insignia on a wall that shimmers and sparkles in the night with a row of fountains to offer their aqua salut.
As you walk past the wall, a grand theatre welcomes you. This open space, as I’m told, will be put to an enticingly creative use in the weeks to come, so hold that thought. We then walk past an open air bar counter and a wood fired oven, to enter the restaurant itself. I fell in love with the ambiance, the first time i entered the place. Space and volume meet minimalism and class to culminate in this beautifully designed contemporary restaurant that also features a bar.
Lit by Edison lamps and concealed soft lighting, the place magically transforms from a comfy cafeteria in the day, to a chic club in the evening. This place has amazing vibes as it feels all the bit modern and contemporary, while at the same time taking you back to the retro 70s with its chips flooring that is also typical of homes and offices built during that time. This creatively sparked amalgamation works brilliantly with house music that plays well in the background. It is the kind of place that would want you to sit back with a MacBook Pro, as you sip on your Arabica and harness the energy and vibes to create the next best thing!
I along with my band of foodies were the first few guests at this restaurant and the food equates in the high benchmark that the rest of the experience sets. We took recommendations from the energetic force behind this place - Prithvi, and from Chef Manohar, who commandeers the kitchen as the executive chef.
While our group sampled exotic cocktails from the menu, I steered clear of alcohol due to a bad throat. But that, became an opportunity to try a delightful cuppa caffeine made from Arabica coffee beans sourced straight from Columbia. I opted for the french press black and it was excellent. This place has done their homework well in the matters of sourcing only the best ingredients. The coffee beans, as an example, are sourced from Ethiopia, Columbia and our very own South India.
As the coffee rolled on, we started with a round of Lotus Stem Chips which were crisp and sweet with a gentle but fiery kick at the end. Served in a champagne glass, the presentation and taste worked handed in hand to set the base for the delights to follow. Next, we ordered the Burnt Chilly Pot, an orientally fitting take on stir fried chicken that is infused with lots of garlic and burnt red chillies. The chicken was soft and flaky and the garlic hits all the right spots, before the chilly comes in and lights up the palate with fire and excitement.
It would be a gross waste of time for me to write the words, “I loved it”, after every description in this review because there was nothing that I disliked, so let that be a standard feeler as you read on.
We then had a round of Cheddar Malai Tikka, a very European twist to the humble boneless chicken tikka. The tikka itself was divine, as was evident from the silky consistency that one feels when popped in the mouth. The cheddar melt on top added a unique texture that is fusion, done right. Just shut your eyes and enjoy this dish slowly.
We then had, what I can possibly label as the amuse bouche - Date & Bacon Wrap. I can confidently dethrone my number one appetiser to crown this, as the new king. Premium dates are stuffed with cheese, wrapped in thin bacon strips and baked till they cause you to salivate. Pop one in your mouth and you’re in seventh heaven. The bacon welcomes you with its trademark salty and smoky flavour and then you bite into the sweetness of the dates, before ending in a smooth pit of cheese. Oh this is divine and if you’re not perturbed by pork, you have to try this at the Upstairs Club.
Also on our table were the Taiwanese wontons in chilly oil which were a unique take on these typical dumplings. These were nestled in a mild chilly soy oil that lent its umami touch to the wontons and made up for an interesting presentation as well. For the vegetarians, there was Makhane and Kamal Kakdi Ke Seekh, which were pretty decent as well.
Another example of excellence on a platter were the Spinach, Feta and Quinoa sliders. The quinoa patty was just outstanding and the addition of feta and spinach made their presence known in satisfying our tastebuds to the hilt. Another highly recommended thing on the menu. You might try the Jerk Chicken and Caramelised Onion sliders as well.
Right before hitting the mains, we had a round of Pears, Walnut and Feta salad which immediately reminded me of the age old classic - The Waldorf. While the Waldorf has apples and walnuts, this one had pears and walnut with a dash of feta. It was fresh, sweet and very likeable.
Our mains course began with Risotto Fungi, a traditional and simple risotto with sautéed mushrooms and a dash of truffle oil. My only grouse here was the rice had almost vanished into a mush though taste wise, it wasn’t as bad. We then had the Il Roma wood fired pizza. What got me to give it full marks were the beautifully caramelised sweet onions and the goats cheese. They work magically in unison to create an amazing flavour. I highly recommend this pizza, especially for vegetarians. Its simple but therein lies its power to impress.
We then had the Fish Beurre blanc, an excellent rendition of simplicity and flavour that had river fish served with butter sauce on a bed of veggies with garlic bread. The fish was seared beautifully and herbed perfectly to create this classic continental fare.
And after this tour de cuisine, we landed back in India with a round of Chicken Chettinad served with excellent malabari paranthas (or parotas if you may) and the Pachh curry stew with appams. The stew seemed a bit too coconutty sweet as opposed to how it is down South, but the Chicken Chettinad was spot on, with its coastal flavours in the gravy and the malabari parotas to complete the circle. Loved it.
And so ended the mains, to lead us into desserts. We had the beautifully served Wine berry cheese cake which didn’t really impress me much, but this was made up for in full by the excellent churros served with a dark chocolate fondue. While the fondue could improve, the choux fingers were spot on. Crisp and sugary perfection.
Overall, Upstairs Club is a revelation, a testament to perfection and figures right at the top of my list of favourites in the tri-city region.
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