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The erstwhile Atria underwent a lovely change to come to Radisson Blu Atria. Along with that came a really interesting set of dining options. One of them is Tijouri, quite literally a little jewel box safely tucked away that more people need to hear about. Tijouri is a north Indian restaurant that does not claim to stick to the authentic but does serve up some really good, hearty food. You can make a start with either the 'Tomato Dhaniya Shorba' or the 'Mutter Pudina Shorba'. 'Kozhi Rasam' is also a great pick, especially if you want something that warms you from within. Among the starters, the 'Malai Broccoli' is what I really liked. And the 'Meen Masala Fry', a shallow fried fish in South Indian spices are great picks. Among the main course dishes, the 'Nalli ki Salan' with some 'Khasta Roti' makes for a great meal. The 'Khubani Ka Meetha' and the 'Phirni' are great ways to end the meal.
Very good food of our choice. Infact anyone will get there choice of food specially north food which is good to have here.
Atria hotel has been over by Radisson Group around 1+ year back. It was a family dinner and we were very impressed by the décor,
The paneer tikka and seekh kebab were served cold and was sweetish when neither are meant to me. We complained and they made sure they brought the main course hot. However the butter chicken which is supposed to have a tomato mild sweetness tasted like somebody had added dollops of sugar into it. The desserts were good and so was the service. But the food definitely needs a lot of improvement.
been there when stayed in radisson blu .a level down the lobby.two zones to seat and outside one is better .very good service from staffs .good election of the menu.mainly many indian dishes . food was very nicely done ,many dishes were perfectly done and even the chefs are listening to customized taste requirments . but keep ample time if headed for this as this is not a fast food or quick joint. price is like any other star category restaurants around.
Believe it or not, it has been one of the most peaceful dinner I ever had. I will remember this gourmet experience (14 February 2018) vividly. Read on..... I negotiated the steps from the lobby to reach Tijouri, located one level below. I was so delighted by the ambience and decor of the artificial garden area. Opted for a two seater just next to the water body. I not only enjoyed my dinner, but also meditated to my heart’s content. It was an open space. The high ceiling was inspirational for my meditation. The sound waves from the water body further inspired me to remain blissful. I also blessed the team members sincerely. I liked the intimate ambience, paired with stunning interiors. Manager of this Restaurant Andrews Jose Mandy (speaks in a succinct manner. I liked his brevity with warmth) welcomed me at the entrance, ushered in and introduced me to Sous Chef Sonam Sherpa, (who owns a joyous heart that can easily connect with guests). Three talented tastemakers delighted and dazzled me to the hilt. One is Jairuddin Khan, the Tandoor Chef. Very loyal, disciplined soldier. Made Tandoor Broccoli and Phulkas for me. The second is Chef S.K.Haiyat. He dished out all the delicacies for me lovingly. Please see the food shots. Luckily two of my options happen to be the signature dishes of this eatery-“Paneer Shahi Roll” and “Tadkewali Dahi”, a hung curd preparation. I am told; both these dishes are savoured and sought after by most of the guests next to “Bhindi Palak Ki Bhurji”. During my next stay I will definitely try this also. Nishant Bhardwaj served me mainly partnering Mohammed Ziaul Hawq (Team Leader) and Senior GSA Sunil. Plenty of space between the tables. Starter plates landed on my table were in different sizes and colours. “Hing Dhaniya Ke Aloo” came in a portion bowl with a handle, grey in colour. The third Chef who deserves a round of applause is Halwai Pawan. (In Hindi Halwai means Sweet Master). As it was Valentine’s Day, he presented me the Tijouri Dessert Platter with the theme of the day. On a white dessert platter four hearts sat together comfortably on the white Rabdi base. Two hearts were “Milk Cakes” and the other two, was “Kaju Katli”. Pawan is very creative; his presentation is commendable. My dinner was an endless parade of deliciously authentic dishes. Flavour profile was interesting. It was the taste of my tradition- and I am pleasantly surprised. Friendly and gracious Service Brigade. My sincere appreciation to Nishant Bhardwaj for his impeccable service.