Indians and food are the matches made in heaven. you just cannot take food out of an Indian, such is a magic of food amongst Indians. There is altogether a different love story for a cricketer and food restaurants. From the likes of Tendulkar’s to Sourav Ganguly’s to Uthappa’s and to Kohli’s everyone owns a restaurant of their own.
Recently, Virat Kohli opened a new hotel in his hometown i.e. in Delhi called Nueva. located in R K Puram, New Delhi. Specialized in South American dishes. Why South American? I am not sure why but surely taking makhan and ghee out of the equation. One thing I loved about Virat Kohli recently, in an interview he said he doesn’t want to get connected to the brands or the things which he doesn’t do and he doesn’t want to be part of it anymore. Tha just unbelievable step that he took considering his im[pact of the effect which he has over his fans.
NUEVA specialized in South American dishes. Michael Swamy is the chef of the restaurant. He is not only the head of the kitchen but forming a team of young people. He is a food stylist and also a winner of an award-winning book on East Indian cuisine. He’s also a man of roving interest including filmmaking and he is not bad either.Michael also has his own food channel on YouTube called “CottageChef Culinaire” which features recipes, ingredient trails, cookbook reviews, hotel reviews and much more.
Nueva takes the Spanish route around the world and also scout out Argentinian, Brazilian and most of South American flavors. The restaurant is spread across two floors ground floor is a bar lounge and the first floor is for the dining private dining space that patrons can book for birthdays, anniversaries and their celebratory parties.The ambiance is very well matched with sumptuous art deco accents like a New York steakhouse and no wonder the music, Latin and might remind us of narcos, describes the brownpaperbag.
According to few food writers, few of the dishes they tried were just beautifully presented and carefully cooked. One of the dishes was Shrimp Ceviche, which is made up with Amarillo chilies and no wonder it’s the heritage of South America. This might feel undercooked but sashimi lovers will definitely dig this.
One of the other dishes that brownpaperbag team tried was pan-grilled pork belly with a vindaloo glaze being the star of the menu – given the chef’s East Indian roots, and well, it’s slow-cooked pork belly. The vindaloo reduction was excellent and the pork was flavourful, but a little underwhelming, nonetheless.but the pork belly is a wee bit drier than we’d like.
If you are a prawns lover then definitely you should try the dish Grilled Prawns in Coriander Sambal, says the etreat team.It’s the southeastern flavor that relished.
when it came to deserts, Yogurt Coconut Panacotta, love the smooth creaminess and it was served with a tangy fruit sauce which was beautifully presented.
You can also try below dishes as well recommended by ibtimes.
- Ceviche de Camarones
- Sopa Brasilena de Frijol Negro (Brazilian Black Bean Soup)
- Pariheula (Peruvian Fishermen’s Soup)
- Spicy mole
- Pan-seared Duck Confit with Chilean pear sauce
- La Caja de Pinturas (a decadent dessert platter of pink purple raspberry mousse, peppery lemon curd, fresh summery orange curd, decadent spicy chocolate mousse with crisp sponge biscuits)
- Peruvian piscos
Ambience:
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