I have been an eye-witness of number of theme/ concept based restaurants had come up in Connaught Place in recent year and still contributing to its resurgence. Kinbuck 2 has already joined the series of concept/theme restaurant by previous year in January 2015. As per This Mid Range Restro claims Kinbuck 2, is a Delhi’s first Roman Bistro. It is brainchild of very young foodie Anshul Garg whose once visited to a restaurant called Kinbuck in Norway impressed him to come back and open another restaurant by the same name with numeral 2 added to it. Two floor and Terrace bistro located in P Block, in the outer circle Kinbuck 2 has ample parking space at its rear side (Delhi Tourism Center), Entire Bistro is Inspired with Roman Culture and its interior, wall paining, contemporary twist, with private and beautiful green top terrace is ready to connect with heart of Delhi i.e. Connaught place and its Indian, Continental, Oriental and Mediterranean based interesting menu but for me the USP of the place is its chef, 42 year old Executive chef Anay Mukherjee had 20+ year experience with all type of restaurant. Chef Anay worked for Royal Family of Britain. Before Joining this bistro chef gained a lot of experience from countries like Qatar, Malaysia and Thailand. He has also worked with the Ashok Hotel and Restaurnear Priyank Sukhija.
“Being a Bengali I love to explain about the food as it increases the craving of someone by heart” Anay says. “We have been importing our all middle east spices directly from Syria in order to keep the authentication in the food” he added.
I really appreciate Chef Anay Mukherjee’s passion and love for cooking. The way he talks about his food speaks about his intense involvement and attention to minute details. Familiar with my preferences, he picked the item and explained each and every item from brunch spread on the table. He also suggested to way of drinking and eating so that we may access the actual feel of Mediterranean dishes from every bites and sip.
The Salads served to us was a bonnily presented classic caprese. Bread Basket, Cold Cheese Platter, Cold Meat Platter, Fruit Platter, Assorted dips. Orange chicken salad, Prawn cocktails and cocktails sauces were major attraction of brunch was full of freshness and their origin information, which is a vital factor, for any salad to work. Apart from that, the menu is extensive and boasts some really good dishes. Chef Anay’s direction was made to perfection and made his stay in Lebanon seem worthwhile and fruitful.
From the Starter section, we were served Angara, Garlic Chicken Prawns, Chicken Juste Kabab, Chicken Lemon Grass, Bacon Wrapped Shrimp Skewers (Shrimp and fresh Jalapeno slices wrapped in bacon with mint ginger sauces), Chicken Chittkara, Trana Paver Tikka from Non Vegetarian part and whereas couple of item were from Vegetarian Part i.e. Kababo ke Kabab-Dahi ke Kabab, Veg Mezze Platter every quantity was qualitative, every items were served sufficient enough to satisfy our appetite. Their all starters were very special and had that earthen aroma and tenderness to its core. I must say Chef Anay was bang on with the Indian starters.
The Main Course was even better. Dijaj E Arab Chicken, My boss’s order won the heart everyone their item so well with rice that the combination became heavenly
#My Boss’ Order
Grilled big sized cottage cheese steak served with Spanish Rice, Potato wedges , Butter Vegetables and mild Peri Peri Sauce.
#Grilled Vegetable with Peri Peri Sauces– Fried Vegetables served with Rice and Salad
Dijaj E Arab Chicken – it was major attraction of day Chef Anay served us a full length marinade chicken served with rice and assorted dips, orange sliced.
A traditional Middle East dish typically served for special occasions for special guest, According to Chef Anay this recipe exemplifies the importance of spices in Lebanese cuisine. The delicately spiced lamb /camel/ chicken and rice is topped with cinnamon-dusted chicken, golden almonds and pine nuts. Serve with your favorite salad.
As still we have been craving from Indian section thus we ordered Daal Basanti (a combination of Daal flavoured with Garlic and Heeng, it wash garnished with whole coriander), Makhmali Malai Kofta (cottage cheese and dry fruits kofta in a rich cashew nut gravy) with Steamed rice, Tandoori Rotis.
Biryani Purani Dilli Wali: Aromatic Biryani Pulao with chicken and Egg Served with Raita, Papad and Mint Dip
Sabji Ghar Wali– It is Traditional Mix Vegetable
We ended our Gastro journey with couple of Dessert i.e. Trio of chocolate mousse and Blueberry cheese cake and both were regular stuff.
Overall I really enjoyed the Foodie Meetup and My Rating is 4.5/5
In the Nutshell,
Address: P-10/90, 1st & 2nd Floor, Outer Circle, Connaught Place, New Delhi
Reservation : 011 33105674
Meal for Two: Rs 1500