Comorin
Two Horizon Center, Golf Course Road

4.4/5
By Amit Patnaik

Menu of the Comorin, Two Horizon Center, Golf Course Road


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Comorin: Restaurant Info

₹ 1500 for two
This price is indicative and exclusive of taxes
Indian
Today, 12:00 PM to 01:00 AM
101, 1 Floor, Plaza Level, Two Horizon, Golf Course Road, Gurgaon
+911244984224

INSIDER TIPS

  • Comorin is equal parts cutting-edge and familiar. The bar, more of a lab with sous-vide house liqueur and nitrogen-infused punches, will challenge your taste buds while the kitchen tugs at nostalgic heartstrings
  • A glass of 'Fennel Paloma' was effervescent with herbal notes
  • Comorin also packs a retail section where you can pick up coffee beans, tableware and condiments

Amit Speaks

4.4 /5

The latest from that award-winning team of Indian Accent, Comorin is a cheerfully casual gastropub that is comfortable being equal parts inventive and familiar. The entire expanse of Comorin is bright, buzzy and cheerful. The unusual multi-level flooring means you need to specify your seating preferences and watch your step at the partitions. Its experimental bar, replete with sous vide machine and nitrogen tanks, churns out original cocktails from homemade liqueurs. The 'Pickled Pom Whiskey' was very drinkable but a tad one-note. A tasting portion of the 'Dark Khus Vermouth' was gorgeous ruby. Comorin’s kitchen emphasizes nostalgia and wholesome flavours over the fancy presentation and molecular trickery. Small plates, best suited for a single diner, make for the ideal bar snack. 'Kanyakumari Crab', seemingly their signature dish (Cape Comorin was the colonial-era name for Kanyakumari), was bursting with the sweet-oceanic flavor of Blue Swimmer crabs and butter, pepper and garlic while a velvety 'Bheja Fry with Khasta Roti' was so deftly spiced that it could convert the most offal-averse. 'Andhra Gongura Chicken' served with a couple of 'Murukkus' was succulent but definitely toned down for the Gurgaon diner while 'Chicken Chilli Dubba Gosht' with eggs baked on top and served with freshly baked pav was nothing like Bombay Bohra version and reminded me more of shakshuka or pav bhaji. The 'Champaran Meat', served with lip-smacking 'Sattu Parantha' and zesty 'Ole Ki Chutney', was home-turf. Comorin’s popular dessert, 'Cheeni Malai Toast' with artisanal bread, honeycomb and marmalade is perhaps the kitchen’s best showcase of simplicity and nostalgia.

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