Unified By The Claypot, Veda And Djinggs Open In Gurgaon

An unlikely match that works surprisingly well, Veda’s Indian delicacies and Djingg’s Sichuan Chinese food are now available under one roof in Sector 29, Gurgaon.

And the claypot, that is used extensively in both Mughlai and Chinese cooking. This was the idea behind clubbing Veda’s third outlet in Delhi NCR and debutante Djinggs.

The ambience is similar to the other Vedas, with motifs, ornate mirrors on red brick walls and sofa-style seating. Bathed in red hues, this fine-dining restaurant promises pots of authenticity and handis of taste.

Our meal began with the Palak Patta Chaat which was delightfully crispy and reminiscent of a greener, healthier sev puri. We definitely think you should get a plate for the table if you find yourself at Veda.

Then, we tried interesting kebab variants, the most memorable of which were the traditional Mutton Gilavat Ke Kebab and the Hyderabad Parcha Kebabs {marinated in almond and cream}. Given the vast variety, maybe the right way to go is to throw caution to the wind and order the platter {available in both vegetarian and non-vegetarian options}.

Then the claypot made it’s entrance, full of fragrant dum biryani. The meat was tender and, served with a bowl of raita; the biryani makes for an extremely satiating meal. If you’d like an accompaniment, get the lamb shank that is also cooked in a claypot.

The dessert menu is full of classic meetha dishes, but each with a slight twist. How about a bowl of Litchi Rabri or the Zaffrani Phirni? Veda promises soulful food served well, that will take you back to your roots and, on that front, it doesn’t disappoint.

Don’t expect any Chinjabi offerings {read chilli potato} at Djinggs; instead try their Chicken Show Mai or dim sums that are open on the top and filled with minced chicken. Their dim sum selection is impressive – they have lots of vegetarian options as well. Follow that up with a pair of baos; we tried the Cha Sui Pork Buns and were quite happy.

A dramatic and distinct revival, the claypot was back and remained the central focus of our Chinese meal. We tried three different kinds and our favourite was the Shui Zu Chicken – which packs a bit of heat and was served on a bed of sticky rice.

With no space for dessert, we’ll be coming back to try their Honey Noodles.

For an honest-to-goodness meal, hit up Sector 29’s newest entrant. Special mention for their mocktail Purple Haze; they should have their liquor license soon so maybe they’ll even whip up a grown-up version of the deep purple drink.