A two-minute walk from the Big Ben clock tower, overlooking the road running parallel to VIP Road, stands Lake Town’s newest eat-out destination. And in the one month in which it has been operational, The Kitchen has already made a name in the locality with its spread of Indian tandoor, Asian and Continental (they call it modern European) cuisines.
The 62-seater restaurant has a copper and white colour theme. Concentric copper lampshades hang low on table tops plated in copper. Rose gold trapezoid mirrors on the walls take on a tinge from the rectangular copper plates on the walls framed in white. The ceiling is white, highlighted in places with asymmetrical white pieces with copper plating on one side. The drinks counter is wood-panelled and has bits of greenery peeping out of illuminated niches in the wall.
The restaurant is run by a young couple, Pallavi and Vicky Saha,who live four buildings away. They cut their teeth in the hospitality industry by running a franchise of a cafe chain for two years. “But we always wanted our own place where we would have the freedom to decide the menu and pricing,” says Pallavi, a Hyderabad girl. “It also helps that we know the clientele, their tastes and affordability,” adds Vicky, a local lad.
The Kitchen has a clay oven and flaunts dishes like Oven-baked Lobster. “I think we are the only restaurant to serve lobsters in this area,” Vicky says. Served with sautéed vegetables and garlic bread, it is priced Rs 1,260. The tandoor is rested from 3pm to 7pm when the focus is exclusively on Asian and European dishes.
Desserts are a strong point at The Kitchen which takes orders for cakes for private occasions. It is Chef Rounak Basu’s specialisation. “Everyone sells brownies and caramel custards. We wanted to serve something different,” he says.
Phuchka, a typical starter, has been converted into a dessert. Stuffed with chocolate mousse, choco chips and praline crunch, it is a far cry from the savoury. The dip is not tamarind water but chocolate sauce. With five chocolate coated phuchkas to a plate, it looks like a mini installation (priced Rs 157).
Another fusion dish he has designed is Gulab Jamun in Vanilla Pâte (Rs 236). The base is a biscuit that balances the sweetness and creaminess of the other two ingredients. Another popular order is Baked Alaska with strawberries and vanilla ice cream.
With the demographic profile of the area featuring a concentration of north Indians (Pallavi herself is a Marwari), vegetarian items on the menu card are fast-moving. Dahi Kebab is a hot favourite at Rs 341. “We serve it on a seekh.” Other than mint chutney, the restaurant offers a special dip with it — a white cream sauce with ginger, crushed pepper and green chilli. The dish can be easily be shared by four.
A chocolate-dipped meetha paan comes on the house at the end of a meal.
The restaurant has an enclosed space with a TV set which is let out for private parties. “It is popular for kitty parties in the afternoon when we offer a discount on lunch and mocktails,” Pallavi says.
Though parking is not allowed on the street, the restaurants offers a valet parking service. “Since our house is close by we use a part of our garage to keep customers’ cars,” says Vicky.
The Kitchen serves Thandai round the year (at Rs 178). It comes in a marble matka. But with Holi coming up, they plan to add to the variety. “There will be three kinds of thandai on offer as well as Holi-special desserts,” they say.
