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This is among the finest Indian restaurants in town, giving traditional as well as contemporary touch to Indian food, characterized by bright and trendy interiors, and has an excellent play of vibrant colours; also gives a fun take on Indian style street food and is popular for its refined versions of authentic dishes from different parts of the country. There is a bit of everything out here making it a satisfying destination for diners that enjoy a good hearty meal. An attractive feature is its show kitchen; here the guest can actually see his/her dish being prepared, and be entertained at the same time. Dishes that stand out include the Zafrani Murgh Badam Ka Shorba, a velvety chicken soup with delicious chicken dumplings topped with toasted almond flakes, and the Biryani aur Nihari ki Jugalbandi, an interesting take on both the dishes, braised lamb shanks simmered with a potli (bouquet garni) of spices and served along with an aromatic pilaf. A must visit as each dish on the menu is simply delectable.
I have dined here a couple of times and I am not impressed. Even though it has a nice atmosphere, the food seems to simply not qualify as good quality Indian food.
We often get confused and mix southern food with coastal food. Well to some extent it’s true as Southern India has the longest coastal belt, but most of the time we forget about east coast, that is Orissa and West Bengal. While you may related coastal food with coconut and seafood, but there are also large variety of vegetarian dishes in other coastal regions. While one the key ingredients of southern coastal belt is black pepper and curry leaves, the east coast has Cardamom, green chilli and kalaunji( nigella seeds). The use of tamarind, which is quite evident in south and is not much used in east coast. Well , I do not want to get into the history of coastal cuisine food. Let’s get back to the evening and find out what all I ate. Chef Ajay of Diya, Leela Gurgaon under the dynamic executive Chef Ashish Bhasin have come up with, one the most interesting coastal food promotion covering the entire coastal belt. And the best part of this promotion is the inclusion of West Bengal and Orissa. Chef Ajay is from Orissa so I was expecting some real Oriya food and trust me I was not disappointed. Phoolkofi paturi ,a very famous dish of Bengal is often compared with patrani dish which is a famous parsi dish, however the preparations are different. I loved the pungency of mustard steamed with vegetables. The Phoolkofi was an excellent dish, though I would have loved fish cooked in this style, however I equally enjoyed the vegetarian delight. Prawn Balchao from goa had the hotness of red chilli and sourness of Goan vinegar making it a perfect appetiser. Bombil or Bombay duck is an amazing fish and cooking it with perfection is an art. . I realised in Bombay( few years back ) that Bombay duck has nothing to do with Duck :P. Dabh chingri stole my heart but the star of the day was a vegetarian dish pariba ghanta tarkari, which is served as part of mahaprashad at Puri Temple. Oh and the dish from Orissa was the rustic mutton curry cooked in earthen pot. You will also get akki roti made of rice flour, which is from Karnataka, luchi from Bengal and Malabar parotta from Kerala. Don’t forget the dessert. The famous chhena poda of Orissa will definitely surprise you with it’s simplicity and the Alle Belle the famous creepe made of jaggery and coconut from goa will remind you of pati shapta of Bengal and you will love it The whole experience was exceptionally good. This coast to coast food festival not only covers the entire southern coastal part but also covers goa and the eastern coastal part of our country. This team is committed to provide you with the freshest seafood and finest local ingredients. Seafood is a big part of coastal cuisine, however there is much more to this cuisine, which is not solely from the sea. The Leela Gurugram brings to your plate flavours and aroma of the coastal belt and I would urge you to enjoy the soulful food. Festival is on from 4th October till 20th October (Dinner only)
Came here for a family dinner and it was an enjoyable experience. Since most of the diners on the table were looking for non-garlic vegetarian options, we had to choose carefully and were ably assisted by the restaurant staff in doing so. We went for the Banarasi tamatar chaat (interesting, never had anything like it before!) and tamatar shorba (nothing like a good soup). For mains we ordered Pindi chana and Dal tadka along with the usual bread suspects (laccha parantha, butter naan, and tandoor roti) with were good. Also ordered a butter chicken that was also good but nothing to write home about. All in all, a good experience!
Had dinner twice at Diya's...the food was really tasty...good options for veg and non veg, plus point was great attentive service from Vishal; he was very friendly and helped us with our order as we truly were spoilt for choice. Thanks Vishal!
I have dine in diya restaurant...it is fantastic...the person i met name vikarm pundir and vishal help us alot....we are very happy with their services...nice place
‘Diya’, located at Leela Ambience, Ambience island, Gurgaon, is classy little place full of promises which it keeps. Brainchild of celebrity chef Kunal Kapoor, Diya is driven towards serving traditional Indian food in a modern avatar. Being a part of a five star hotel it has a reputation to uphold. Restaurant is sophisticated and decorated in a very tasteful way. You will feel overwhelmed by all the grandeur upon entering. Tables 30 and 31 are the best seats on the house as they give you unbarred view of the open kitchen and the lush landscape outside. The moment you are settled the courteous staff will bring you the menu and attend to your every wish. As it gets attention from a celebrity chef the food presentation is also kept in mind. Your plates resemble a work of art. Very distinguished in appearance Diya will present to you our homeland’s cuisine in an innovative way.
The menu is well thought of, combining common desi ingredients with western techniques. You can start tasting the progressive with chicken tikka terrine, phal ki chaat, desi fish n chips, murg shorba, palak aur khumani ki tikka, kozhi fry, vegetarian kebab platter, asparagus & coconut soup, chutney jheenga, karara kekda, paneer tikka shashlik, tandoori salmon tikka, galauti kebab, bharwan murg malai kebab, subz ki seekh, petit lamb seekh rolls and khasta subzi. Selection of pan Indian street food is also a must have. The mains menu is innovative by adapting textures, techniques and re-construction of classics and giving them a new face. Have guddu gosht korma, goan duck cafreal, Diya mutton curry, paneer kadhai, palak soya, meen Andhra curry, murgh mussallam, hyderabadi gosht biryani, baingan matar ka bharta, seafood malai curry, khumb matar malai, kadhai baby vegetables, Diya prawn masala, masala murgh and khatte meethe kofte.
Team up the delicious aromatic curries with flaky Indian breads like kulcha, ajwaini paratha, laccha paratha, ulta tawa paratha, missi roti, butter/garlic/plain naan. The house concoctions list tamarind margarita, jeeratini, frozen paan daiquiri, tulsi martini and paan shots. Some creative mocktails are also on the menu which you will love. For sweets they offer fabulous matka kulfi, gulab jamun and phirni. The live Indian classical music along with superb food transforms the evening for you. The staff is wonderful and provides flawless service. Within seventeen fifty bucks you can dine at this lovely restaurant without feeling any qualm.