By Abhishikta Mallick

Centrally located, Sevilla is one of the most beautiful restaurants in the city. Individual cabanas with multicolored Mediterranean lamps, mellow spanish tunes playing in the backdrop, transparent floors with a water stream flowing under your feet; we were invited to an exclusive preview of the bi-annual Citibank Restaurant Week, and going by our experience at Sevilla, we can’t wait for the week to begin.

The amuse-bouche {French for mouth-amuser} was three textures of watermelon: gazpacho, watermelon and ginger relish on crouton, and watermelon cannelloni with goat’s cheese. Fresh and fruity, it left us wishing for cooler breeze, sand covered feet and a view of a beach. Promptly after this, the bread arrived, newly baked, with a punchy sundried tomato relish. The Classic Patatas Bravas was slightly lacking in salt, but the batter fried squid was fantastic- A little squeeze lime, quick dip in the garlic aioli, and voila, you have the perfect appetizer! It’s called finger food for a reason, don’t bother with cutlery and dig right in.


Sevilla-3-1024x421 Preview to Restaurant Week 2013 | Sevilla, The Claridges

For our main course, we tried the Pan roasted fillet of fish with gnocchi, asparagus and romesco sauce, surprisingly fresh and perfectly grilled {the oven they use is has a temperature regulated charcoal grill, very cool, we say!}. The gnocchi was dreamlike, pillowy and a perfect accompaniment to the flavorful fish. But the star of the menu, easily, was the Paella a la Valencia. Made with bomba rice {imported from Spain}, the paella had exquisite seafood in every bite, but surprisingly and fortunately did not leave a fishy after-taste. The highly prized light crust was there too, and a slight smokiness embraced it.

Sevilla-1-1024x421 Preview to Restaurant Week 2013 | Sevilla, The Claridges

A delicious dinner is great, but dessert makes everything better. My thoughts exactly, after devouring the Crème Catlan; a rich creamy custard with a slight aroma of cinnamon, with a hard layer of caramel on top, which Rupali and I crack with our spoons, à la Gary & George, as a glorious finish to a lovely evening.

It is true- No hay mejor amor que el amor por la comida {there is no better love than the love for food}!

Notes in our Little Black Book |

– Lovely ambience, skillful meals, and a delightful experience at friendly prices is what the Citibank Restaurant Week offers in 27 of Delhi’s finest restaurants.

– Spanning from 23rd September to 2nd October, 2013, a three-course fixed menu feast in Delhi/NCR will cost you Rs. 1000 for lunch and Rs. 1200 for dinner, excluding taxes and whatever you order off the menu.

Participating Restaurants | 

  • 19 Oriental Avenue, Shangri-la’s – Eros Hotel, Ashoka Road
  • B-Bar, Select City Walk, Saket
  • Dakshin, Sheraton New Delhi Hotel, Saket
  • Diva – The Italian Restaurant, M Block Market, Greater Kailash – 2
  • Diva Kitsch, Defence Colony
  • Eau de Monsoon, Le Meridien New Delhi, Windsor Place
  • Eest, The Westin Gurgaon, New Delhi, Mahatma Gandhi Road, Sector 29
  • Guppy by Ai, Main Market, Lodhi Colony
  • Indian Accent, The Manor, Friends Colony (West)
  • K&K, Welcom Hote lDwarka, Sector 10, Dwarka
  • Kainoosh, DLF Promenade, Vasant Kunj
  • Konomi, Trident Gurgaon, Udyog Vihar
  • La Riviera, Pullman Gurgaon Central Park. Mahatma Gandhi Road, Sector 26
  • NeungRoi, Radisson Blu Plaza Delhi, National Highway – 8
  • Olive Bar & Kitchen, Mehrauli
  • Pan Asian, Sheraton New Delhi Hotel, Saket
  • Prego, Westin Gurgaon, New Delhi, Mahatma Gandhi Road, Sector 29
  • Rara Avis, M Block Market, Greater Kailash – 2
  • Sakura Gurgaon, Mahatma Gandhi Road, Sector 28
  • Sakura, The Metropolitan Hotel & Spa, Bangla Sahib Road
  • Sevilla, The Claridges, Aurangzeb Road
  • Shiro, Hotel Samrat, Chanakyapuri
  • Taipan, The Oberoi New Delhi, Dr. Zakir Hussain Road
  • Travertino, The Oberoi New Delhi, Dr. Zakir Hussain Road
  • Tres, Main Market, Lodhi Colony
  • Varq, The Taj Mahal Hotel, Mansingh Road
  • Wildfire, Crowne Plaza Gurgaon, Site 2, Sector 29

– For Reservations and Information, click here |

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