An eatery that opened doors at the same time as City Centre did reopened doors after a renovation. Orko's, the third floor restaurant specialising in northwest frontier cuisine, had been shut for a while along with its adjoining bar.
“A fresh look was required to give customers a new experience when they return for a meal,” said Mithun Sarkar, the accounts manager. The only time the restaurant had renovated earlier was in 2010.
he renovated bar adjacent to the restaurant
Gone is the circular high separation wall that created a private dining feel for those choosing to sit in the segregated central area. The openness now allows the live kitchen to be visible from any table. The television set is also bigger and with the obstruction removed, the IPL action is for every diner to follow.
There is faux foliage vertically draped along the central pillar spreading up to the circular design layer with recessed lights in the false ceiling. The seats also have a green cover in the section.
The biggest change, however, is the illumination. The earlier set-up was dimly lit. But now there is no dearth of light. Eight chandeliers have also been hung to create an ornate look. The window slits, which earlier were boarded up, now have lacquered glass shutters, allowing for a feel of daylight brightening up the coloured glass. The bar, where one had to use light from one's mobile phone earlier to read something, also has a much brighter look. The bar counter has also been moved from the far end to a wider space at a side. A similar change has been made with regard to the cashier's counter in the restaurant, the earlier space making way for a four-seater.
The wallpapers have a bronze and brown combination, as do many of the wall-hangings.
One round table corner for a big group stands out due to its walls with large blue lacquered glass fittings. The colour lends itself here to the chair covers also.
Another change has been its menu. With a new chef on board since January, the regular offerings have been tweaked. “Our signature dishes, Galauti Kebab, Dahi ke Kebab and Golden Fried Prawn, have been retained,” said chef Debanjan Sinha.
The big add-on has been soya chaap-based dishes. It is made by blanching and then grinding soya beans into a paste. Boiled soya chunks are separately grinded into a paste. The two pastes are added to whole wheat, or maida, and salt to make soya chaap.
Kebabs served on sizzler platter.
Prawn Malai Curry
“It is a rage in Delhi. It is similar to paneer but vegan. We are getting requests for both vegan and gluten-free menu,” said operations manager Kaushik Banerjee.
The soya chap segment of the new menu has Kadai Soya Chaap. “It is similar in taste to Kadai Chicken, so vegetarians will get a taste of meat without having to taste meat,” Banerjee said. Also proving to be popular are Soya Malai Chaap and Soya Tikka Masala from this segment of eight to 10 dishes.
