Having worked across the world's finest restaurants and luxury dining avenues, Chef Sanjay Chowdhury has put in immense efforts and creativity to bring World Art Dining to fruition.
My experience at this fine-dine restaurant was great. I tried their Bunny Crystal Prawns which were delicious. Just as you watch them being served, you will be pleased and excited to gulp them down.
Another dish I tried was the Spicy Vegetable Bao, which was very soft on the outside and had a crunchy filling inside. It was a rare but remarkable combination.
Their Nizami Ki Shammi and Murgh Malai Tikka were true recipients of the Mughlai food legacy whereas Dahi Makhmali Kebab and Paneer Tikka Pasand held the fort for vegetarians. The Kasundi Mirchi Ka Fish Tikka is also a must-have dish here.
In the main course, the WAD's Dal-e-frontier {Dal Makhani} was something that I could parallel to the original Dal Bukhara. On asking, I was told that the lentils are cooked overnight and then baked which explained the beautiful texture and amazing taste it contained.
Their Gosht Nalli Nihari too is cooked overnight and it was a star of the main course for me. The meat was rich and succulent. Also, the Murgh Tikka Lababdar is worth-trying.
In dessert, we ordered their Kulfi Falooda and Caramel Custard with Pineapple. These items were the clear winners due to their unique flavours.
Another wonderful aspect of World Art Dining is that it has set the bars high for every restaurant in the city. The leftovers of the day at the restaurant are given to Feeding India initiative every day, which in my opinion, is extremely noble and humane.
My experience at this fine-dine restaurant was great. I tried their Bunny Crystal Prawns which were delicious. Just as you watch them being served, you will be pleased and excited to gulp them down.
Another dish I tried was the Spicy Vegetable Bao, which was very soft on the outside and had a crunchy filling inside. It was a rare but remarkable combination.
Their Nizami Ki Shammi and Murgh Malai Tikka were true recipients of the Mughlai food legacy whereas Dahi Makhmali Kebab and Paneer Tikka Pasand held the fort for vegetarians. The Kasundi Mirchi Ka Fish Tikka is also a must-have dish here.
In the main course, the WAD's Dal-e-frontier {Dal Makhani} was something that I could parallel to the original Dal Bukhara. On asking, I was told that the lentils are cooked overnight and then baked which explained the beautiful texture and amazing taste it contained.
Their Gosht Nalli Nihari too is cooked overnight and it was a star of the main course for me. The meat was rich and succulent. Also, the Murgh Tikka Lababdar is worth-trying.
In dessert, we ordered their Kulfi Falooda and Caramel Custard with Pineapple. These items were the clear winners due to their unique flavours.
Another wonderful aspect of World Art Dining is that it has set the bars high for every restaurant in the city. The leftovers of the day at the restaurant are given to Feeding India initiative every day, which in my opinion, is extremely noble and humane.