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The neighbourhood’s long-awaited first whisky bistro actually manages to meet all those expectations and provides a dining experience that is likely to please almost all manner of appetites. The bar wall boasts a wide range of world-class whiskies. The list of offerings are likely to add up every now and then, there are selections of fine bourbon and Scotch already. Owners Ashish Kapur & Joydeep Singh have brought on Chef Akshay Bhardwaj, former stager at Noma to head the kitchen The menu here is not limited to clichéd gastropub food, instead centring more on other fares that pair well with whisky and other cocktails. The Pulled Pork is so satisfying. The meat is cooked to a point where it is perfectly soft but just short of dry and smothered with just the right amount of sauce filled in the Bao. Other star dishes include the African Hearth Chicken, Sloppy Poi and the Fish and chips. For dessert do not miss the Berry Balloon, the portion is ample and the ice cream cascades into a melting river of vanilla, adding a lovely creamy consistency that balances the denseness of Berry Compote. Service is just as enjoyable as the tasteful interior.
The place has a nice vibe going, good options on drinks, mainly whiskey as the name suggests, nice place to chill with friends...though they need to work on their snack..not really up to the mark!
I have been to Whisky Samba on more than a few occasions. I love the vibe and being a single malt connoisseur, its like Disneyland for the inner child in me with its fantastic selection of malts and brews. I have actually never got down to penning a detailed food review for Samba partly because most of the times I have come in for a drink and have had a few nibbles alongside and secondly (hand on my heart) whenever I had a proper meal, barring a couple of dishes, the menu did not excite me enough. Now, I don’t want to say that the previous chef had left any stone unturned as far as the menu offering was concerned but sometimes it just boils down to personal preferences. Cooking is an art and maybe I prefer a “Monet” over a “Vincent Van Gogh”. Chef Vikramjit Roy who has recently joined the group and has launched an eclectic new menu and I got the opportunity this afternoon to try out a few of his creations. After exchanging pleasantries with friends over some Gin & Tonic, we got down to business. We started the 5 course meal with sorghum & barley salad with a spicy yoghurt dressing. Very balanced & flavourful, the fresh salad had a bite yet it was very comforting. The part that I liked the most was that instead of going with the general “quinoa” fad, the Chef has tried to play with high quality local ingredients which are equally healthy. Loved it !! The second course was a “Tofu Tartar” with spicy herb oil and roasted sesame. Now, at a very personal level, I don’t like tofu but I absolutely loved the preparation. The presentation, plating and texture just won me over. And all the ingredients came together really well. Slightly more bolder than the first course, I loved the sesame kick. I actually liked it so much that after this experience, I promise that I shall give Tofu another chance !! Thereafter, I chose an artichoke & corn, fermented beans and chilli preparation over prawns for the next course. I love my prawns but somehow wanted to try the veg version. The decision was vindicated on my first bite. Really nice - It had a bit of crunch with very fresh flavour profile. It vanished in no time. We cleansed our palate with a sorbet and marched along to the next course of Chef Vikram’s “Tasting Menu” Aam Kasundi white snapper, raw mango and mustard sauce. Da yumm !! The boldest of all the preparations, I loved the way how the Chef subtly increased the robustness and intensity of preparation with each passing course. This was served with a side Kerala red rice and avocado flatbread. The fish was well cooked in the kasundi curry which was tangy with a very nice kick. I really liked it with the red rice which in a way added a lot of balance to the taste profile. I would have preferred a luscious “luchi” instead of the avocado flatbread which I thought was slightly dry but respect the contrast that the Chef wanted us to experience. It was almost time to call it an afternoon and for desserts we were presented with this peach of a preparation 70% callebaut nuts & bolts, Munnar coffee ice cream and vanilla cream. And it was divine - now thats what I call a happy ending !! The nuts & bolts were pure dark chocolate with almost negligible sugar which were complimented really well by the coffee ice cream and vanilla cream. Overall, I had a fab afternoon. After the success of Sarah Todd’s new menu at The Wine Company, I was expecting nothing but the best. Chef Vikramjit Roy has come out with flying colours and has weaved his magic using high quality ingredients, progressive cooking techniques and some age old traditional recipes that evoke nostalgia. Peeps, do try out the new menu at Samba - the service, vibe and energy of the place have always been top notch but I promise you some of the dishes on the new menu would leave you spellbound !! Personally, I still need to try a few things on the menu so I shall be back soon. And maybe next time round, I shall pair some of these preparations with single malts of my choice. Follow me on Instagram @SPICEITUPWITHSAM
Man, what an awful experience. I took my entire team of 18 people from work. And what a crappy experience. The food was so bad. We tried almost 25 different dishes from the menu and almost half of them turned out to be sub standard or even awful. This is just a money hungry place that doesn’t care about customer satisfaction. I mean the portions were terrible, the prices were exorbitant, and to top it all, the food was excruciatingly bad. No disrespect to the chef, but this place isn’t trained to handle criticism man. All the manager had to say was ‘we haven’t heard such bad reviews’ from anyone. Am I supposed to care about that? If I’m giving you a billing of 60000 rupees for 18 people, can’t I expect decent food from you guys? I would understand if 1 or 2 people didn’t like the food, but none of the 18 people liked it. And you guys were so nonchalant about it. The manager went as far as to say, ‘this is the bill, you have to pay it and there’s nothing we can do about it’. Is this the way you treat your customers? You guys probably don’t care much about this but you just lost yourself 18 customers and maybe a couple of others who read this review. At least provide service for what we pay for. Disappointed is an understatement. Disgusted is the more appropriate word.
As I entered Whisky Samba, I was impressed by the grand bar which was very stylish- amazing stocked up bar with whisky bottles right up till the ceiling. I really liked the interiors of this place- very beautiful and appealing. Coming to the food, I was here to taste the New menu which was prepared by the Chef Vikramjit Roy. He is known to serve food with a flavorful twist. We started off with healthy Sorghum & barley salad with a spicy yoghurt dressing . It was a crunchy salad and I never tasted such amazing salad before! Next, we had Tofu Tartar with spicy herb oil and roasted sesame. Being a tofu lover, this dish delighted me. It was full of flavors. We also relished Artichoke & corn, fermented beans , chilli preparation - I must say that every dish was beautifully presented- visually appealing and droolworthy. Coming to the main course, we thoroughly enjoyed Pointed gourd curry which was served with a side Kerala red rice and avocado flatbread. This curry had strong flavors of mustard and it paired up well with rice. Now coming to the sweet ending- This dessert is perhaps one of the best I had in 2018-Being a dark chocolate fanatic, this plate was full of happiness and indulgence. 70% callebaut nuts & bolts, Munnar coffee ice cream and vanilla cream - isn't this awesome! It was presented in a nut and bolt shape and it was totally Instagram worthy! Overall this place is a must must try for every food lover. The food serves the tastebuds to perfection, the ambiance is inviting and the impeccable service makes this place awesome. Will be certainly coming again to explore more items. Follow my food journey on Instagram - Teekhi_mircheee
Had business lunch meeting. Excellent place offering delicious food and service. Fantastic décor and ambience. Well stocked bar
This is a well-known fact that whisky needs an acquired taste and not many find it a desirable drink, but there are people who prefer nothing else. They call themselves brew connoisseurs and are known to appreciate a glass of rich whisky now and then. It’s to target the whisky-loving sector that several whisky bars have popped up on city’s drinking scene, mainly to satisfy an older age group who can afford to dabble into a more exclusive range. If you too find this sort of scenario, right up your alley then ‘Whisky Samba’ is perfect for you. Whisky Samba is a unique whisky bistro situated at plaza level of Two Horizon Center on Golf Course Road, Gurgaon. By early evening the place starts getting filled up so its advisable to make a prior reservation.
Now what’s great about Whisky Samba is their bar selection which is, as expected, whisky heavy. The menu stocks on a vast range of excellent whiskies and other boozes but the best part is that they have come up with a food menu that pairs well with their whiskies. Chef Akshay Bhardwaj has come up with a clever exciting menu targeting Italian, Asian and Grilled food. While you sip on your whisky nibble on an assortment of appetizers like, caviar with toast & crème fraiche, sole fish chilli butter, bourbon duck cherry bao, rainbow veg skewers, Mexican cheesy stuffed bell peppers, pulled pork slider, tomato arancini balls, wasabi prawns and stir-fried spicy mushrooms. Follow that up with, chilli garlic plancha prawns, seafood risotto, truffle mac & cheese, grilled burrata & exotic vegetables, goat cheese ravioli, Kolkata style kasundi tenderloin skewer and charred scallops.
Try to taste their eleven-course tasting menu paired with vintage whiskies. Their focus on pairings is their USP. Do indulge in their sweet course and taste their plethora of innovative desserts, especially whiskey sour ice cream, kaffir lime cheesecake, 5 textures of pineapple, berry bubble specialty dessert, coconut pina colada ice cream, whisky & burnt caramel tiramisu and whisky samba chocolate soufflé. Whisky and cigars are a match made in heaven and Whisky Samba knows that. They stock on some wonderful blends you can puff. Interiors of Whisky Samba are designed in a European chic way, displaying an attractive image of leather couches, chandeliers and gleaming glass-pane façade. For a cozier setting sit outdoors. Whisky Samba is expensive but marvelous.