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THROUGHOUT their checkered history, bloodied by the atrocities committed on them, Armenians have found refuge in India. Today, about 150 Armenians are living in Kolkata and the Armenian College there draws students from this Orthodox Christian community across the world. Not much was known, though, about the community that settled in Asansol, West Bengal, to develop the vibrant district town’s iron and steel industry, till Sabyasachi Gorai, a talented young chef previously with AD Singh, opened Lavaash by Saby at the picture-postcard-pretty restored heritage building Ambavatta One in Mehrauli.The Armenians gave the world lavash, the soft and thin unleavened flatbread; they created the tonir, an underground clay oven that metamorphosed into the tandoor; and their cabbage or grapevine-wrapped tolma, dumplings (manti) served with sour cream, and khoravat (grilled meats) now have a worldwide following. The flamboyant chef has dipped into this culinary tradition at Lavaash by Saby, his 150-seater restaurant set to open in phases. It has several positives working in its favour, not the least of which are the banana flower (mocha) puffs, onion tolma bulging with mustard-spiked prawns, the pizza-like pide (another Armenian speciality) topped up with molten cheese and runny egg, and manti served out of an earthenware steamer designed especially for the dumplings. Lavaash by Saby has potential.
I went to Lavaash on a Thursday night - started with a cocktail... their cocktail menu is witty and thoughtful. And when the cocktails come out, they are in very cute, clever, creative, or quirky presentations. (very Instagram-able)I started with the four dips and lavaash chips - the aubergine/ eggplant dip was awesome. The others were OK. I wouldn't waste room in your appetite on this order.We also got a roasted cauliflower, pumpkin, broccoli on lavaash dish - this was amazing! Well flavored, interesting textures. My friend got the mushroom "ravioli" which were a unique dish and also delicious.Can't wait to go back when its not so hot so I can enjoy their darling patio!
I finally visited this Armenian restaurant even though I have known about it since forever.Decor - Fantastic: Cutely set up restaurant, loved the seating, outdoors area is highly recommended in wintersService - Good although slow a times.Food - Where do I start - every dish that we ordered was better than the previous one. We obviously ordered the Armenian Mezze platter to start off with - the dips that came with the lavash were delicious. We also had one of their pizzas which was cooked to perfection. The roasted chicken bucket was probably the most succulent chicken i have ever had! Iranian lamb koobideh was good too. We ended our meal on a super sweet super yummy honey layered cake.Drinks - Definitely try their cocktails. The watermelon Sangria was refreshing this time of the year.
One of the places in the Qutab Minar area, or, Mehrauli, that we've wanted to do is Lavaash. I've loved the location, it's charm is of a different place altogether. That Manish Malhotra's store is on the ground floor just adds to the overall ambience.As you walk up to the first floor, you're greeted with signs of another Japanese restaurant, En, another place to go to.. Lavaash itself seems like a restaurant from the middle East, Armenian is what it is.The cocktails are lovely, true to their names, the Chimney is slender and atleast a foot long, the Chit Chat is just that, playful orange juice with vodka and the likes.Loved the starters, that's what we did: Lentil sticks are a must try- they're baked and served with green chutney. The Mediterranean Platter could be even better, though it's quite different and the Lavaash pizza is arguably the thinnest pizza base you can eat. The Seekh kebab that my friend ate was also delicious as I hear. Their freshly baked breads are soft and something we kept ordering.Skipped the mains, went for the Old Monk Dark Chocolate Mousse. Aced the taste test here too! Need to be back for the rest of the menu.Recommended.
We went there with an impression that we will be tasting some authentic Armenian food. However it's a clever Indian twist to Armenian..... Not in a bad way mind you....I think they mention it on their menu, that it is inspiring by Kolkata as that place has a few Armenians settled there.... That's why one can get a lot of curry dishes in the menu, which are otherwise not seen in Armenia. Some elements of Armenia like the lavaash (strikingly similar to a lacchha parantha) and stuffed eggplant we tried; as also the, not-to-miss lamb kebabs which were so tender, as to melt in the mouth.The place itself is beautifully done and had lovely music. It would be wonderful to sit in the balcony (open seating) during the Delhi winters.... Don't even think about it at present.... Even for dinner! Go there for a different experience with an Eastern European flavour...... But be very very patient as the service is dead slow....
We went to Lavaash for our anniversary dinner in December, 2017. Lovely place. With fairy lights and decor very romantic. Food was good. However, may have appealed to us more as we are Bongs. The mulled wine and vodka based drink we ordered were absolutely amazing. Definitely a must go to
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Our love for well-designed stylish dining spaces have often taken us to ends of the country impressing us with the need to explore what India has to offer and break away from the conventional dining. Gastronomy in New Delhi has gone under a huge transformation and the patrons now willingly welcome the more refined and fashionable versions of conventional fine dining. ‘Lavaash By Saby’ is the brainchild of Chef Sabyasachi Gorai who was previously with famed AD Singh and found the inspiration of the restaurant in the coal sooted lanes of Asansol, West Bengal. It’s a little unknown fact that many Armenian families after fleeing home found refuge in various parts of the country and some of them settled in Asansol. Sabyasachi Gorai or as lovingly known as Saby dipped into the culture and bought its vibrancy and authenticity to the old roads of Mehrauli, New Delhi.
Lavaash By Saby is a good-looking stylish fine dining restaurant run by a passionate chef who is influenced by the joys of Bengal and Armenia and captures the same through his fantastic menu. With your drinks enjoy some starters like, chicken skewers, crispy lentil sticks, spiced soy keema koobideh, classical meat dolma, char grilled mutton ribs, the valley view cutlet, eggplant tolma, Jurassic cheese lavaash pizza and roasted cauliflower & pumpkin kebob. Main course entails, dill marinated pork chop, prawn claypot casserole, mushroom manti, lavaash fish, tenderloin steak and spiced pide pie. Tickle your sweet buds with the old monk mousse, Armenian coffee cream pot, ponchiki, chefs gata and milk chocolate walnut & cherry cheesecake.
Saby found a picture perfect heritage villa in Ambavatta One and converted it into a tranquil paradise of flavours and style. He then chose to throw away the edgy modernity of today’s trendy dining spaces and paved his own way with handlooms of West Bengal. The fetching beauty of hand-embroidered kanthawork upholstery that covers the chairs to the delightful motifs of peacock, parrots and pomegranates that seems to be everywhere, lends the space an enchanting appeal. A chrome yellow painted room flooded with sunshine and a vast sunlit courtyard shaded by a neem tree beckons one to relax and soak in the leisurely ambience. Lavaash may not be cheap but it takes you on a rollercoaster of flavours that stay with you for weeks to come.