This amazing restaurant named Pra Pra Prank is a prominent spot located at one end of Cyber hub, Gurgaon. As you walk up to the restaurant you can see an outside seating, a lovely spot to chill during winters (Though they have got mist coolers to beat the heat during summers too) and a beautiful inside seating which is quite spacious. This place is all about innovation along with some fun elements which reflect in their interior too. They are segregated in 3 sections, the first one has a sushi bar, as you go ahead you can find a bar and an open kitchen. Not just the food, but the vibes and the service you get there is unparalleled.
A huge shoutout to Chef Harangad Singh and his team, who curated the special menu that left us completely amazed. Their creative food menu and it’s presentation were really commendable . And let me tell you about their special cocktail menu which is totally unique and incomparable to any other spot in Cybercity! All the cocktails served here come with their stories. I ordered fragrance no99 which had this very soothing aftertaste of erge flower. We were around 8people so lucky enough to try all the dishes from the specially curated menu! For appetisers we ordered burnt garlic chicken soup which is inspired by the soup served in Park Street, Kolkata and was a great kick start to the outstanding course. This was followed by snow peas salad with wood ear mushrooms, water chestnuts dressed with peanut sauce and drizzled with sesame dressing; prank aloo tikki immersed in prank green chutney, mango roll, miso marinated crispy salmon roll, salmon sushi ( even though not a big fan of sushi, I must say it was soo good); spicy mushroom dumpling; chicken herbs dumpling on a bed of garlic tempered in butter; pranked salmon Tikka, Tarachand Paneer Bhurji Bao, Meat Martaban which is a special lamb dish from Punjab, Paneer Bhurji live sizzler which was showcased by Chef Harangad. Finally for the main course we tried garlic Black rice, garlic fried rice, dal makhani, mirchi tandoori parantha and keema with water chestnut. After this sumptuously delicious meal, there was practically no room for desserts but yes the robust flavours left me craving for more so couldn’t resist trying the Toasted carrot cake with Indian gajrela and salted caramel sauce (and the cake was prepared in a pressure cooker) and finally Son papdi loaded with rasmalai! Every dish was exceptional with well balanced flavours!
It was truly an absolute delight to dine in this spot with soo many delectable dishes to indulge in!
A huge shoutout to Chef Harangad Singh and his team, who curated the special menu that left us completely amazed. Their creative food menu and it’s presentation were really commendable . And let me tell you about their special cocktail menu which is totally unique and incomparable to any other spot in Cybercity! All the cocktails served here come with their stories. I ordered fragrance no99 which had this very soothing aftertaste of erge flower. We were around 8people so lucky enough to try all the dishes from the specially curated menu! For appetisers we ordered burnt garlic chicken soup which is inspired by the soup served in Park Street, Kolkata and was a great kick start to the outstanding course. This was followed by snow peas salad with wood ear mushrooms, water chestnuts dressed with peanut sauce and drizzled with sesame dressing; prank aloo tikki immersed in prank green chutney, mango roll, miso marinated crispy salmon roll, salmon sushi ( even though not a big fan of sushi, I must say it was soo good); spicy mushroom dumpling; chicken herbs dumpling on a bed of garlic tempered in butter; pranked salmon Tikka, Tarachand Paneer Bhurji Bao, Meat Martaban which is a special lamb dish from Punjab, Paneer Bhurji live sizzler which was showcased by Chef Harangad. Finally for the main course we tried garlic Black rice, garlic fried rice, dal makhani, mirchi tandoori parantha and keema with water chestnut. After this sumptuously delicious meal, there was practically no room for desserts but yes the robust flavours left me craving for more so couldn’t resist trying the Toasted carrot cake with Indian gajrela and salted caramel sauce (and the cake was prepared in a pressure cooker) and finally Son papdi loaded with rasmalai! Every dish was exceptional with well balanced flavours!
It was truly an absolute delight to dine in this spot with soo many delectable dishes to indulge in!
