Sevilla – The Claridges (The Claridges, 12, Aurangzeb Road, New Delhi)


In a nutshell:

Very enjoyable Southern European & Mediterranean food in Delhi, great variety of ingredients & options, a nonvegetarian’s paradise & a vegetarian’s delight, indoor seating & also open air covered cabannas great for a romantic evening

sevilla
sevilla

Address & other details: Sevilla

Meal for 2: Rs. 3000 onwards

Cuisine type : Vegetarian & Nonvegetarian

Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. http://www.yummraj.com does not have even one featured / sponsored reviews. YUMMRAJ believes in going to a restaurant in anonymity, as a normal guest, experience everything & give a honest account of the same to you.

I rate all the food items & then give a final overall rating which is a simple average of the individual item ratings. What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster.

Short Description – in case u r in a hurry:

For some reason we never really ended up at this talked about Restaurant in Delhi & now that we did, we feel great about not waiting any more. It was a special evening for us & we set out from Gurgaon to Claridges, delhi.

Beautiful lamp shade inside the cabannah
Beautiful lamp shade inside the cabannah

The name of the restaurant is derived from the name of a city ‘Sevilla’ in Spain. This city is the capital of Andalucia region (a region of contrasts: ancient cities and deserts, amazing beaches and mountain ranges, ski resorts and more). Sevilla is also known as the cultural and financial centre of southern Spain.

As we entered the Hotel & asked the staff, they walked us out of the main Hotel building to a place beside the parking lot & there it was – Sevilla written on a wooden Wall & flame torches around it. Pretty nice I must say.

flame torches near the entrance
flame torches near the entrance

IMG_6226

As we entered the covered area, we saw a beautiful two storeyed small building with glass walls in the middle. We had the option of sitting there. At the end of the restaurant area was a live kitchen that one cud peep into. All around there were beautiful cabannas with seating for 4 in each. These were being cooled by large fans. Must say that the cabanas at Casablanca Gurgaon are more Classy & have coolers in them but the ones here were not bad at all.

indoor seatingin the two storie building & outdoor seatings in the cabannas
indoor seatingin the two storie building & outdoor seatings in the cabannas

The staff members are warm, attentive, knowledgeable & nice. U might find some of them ‘in your face’ but that is the way a lot of waiting staff is, in the western countries – A loud welcome, a bit aggressive when it comes to recommending dishes (without being asked for), discussing feedback on the food etc. I liked that interaction though.

lampshades hung from trees
lampshades hung from trees

Food was really good. Best part was that they offered quite a few dishes that most restaurants do not (except some of the 5 stars). Portions are small like in any European Fine dine.

Pato – Smoked Duck Breast with spiced poached pear, blue cheese & walnuts
Pato – Smoked Duck Breast with spiced poached pear, blue cheese & walnuts

Apologize that the Photographs are not as good as my other posts since the overall light in this place was very less.

Detailed Description – In case u have the Time to NJOY reading:

As we waited for the dinner, we were served complimentary stuffed olives. Loved them.

stuffed olives
stuffed olives

We started our dinner with Pato – Smoked Duck Breast with spiced poached pear, blue cheese & walnuts. Just a slice of duck was good but is tasted just like duck….ha ha. With the full combo, the Duck tasted very good. It was a good interplay of diff textures and flavours. As we wud bite into it, juices wud flow in the mouth. Either u love it or hate it – coz there was blue cheese Involved. I loved it & rate it a 4/5.

Pato – Smoked Duck Breast with spiced poached pear, blue cheese & walnuts
Pato – Smoked Duck Breast with spiced poached pear, blue cheese & walnuts

Post duck came Lomo Iberico de Bellota con Manzanas – Fresh loin from legendary Iberico pork with roasted apples . There were’nt layers of fat in the meat but the flavours of the meat was intense, the sauce was excellent the meat was not soft, not juicy but not chewy either. Enjoyable. I rate this at 4/5.

 Lomo Iberico de Bellota con Manzanas
Lomo Iberico de Bellota con Manzanas

The next dish we had was Sea scallops – pan seared Canadian sea scallops on thyme fondant, roasted shallots, noilly prat sauce, caviar & micro greens.

pan seared Canadian sea scallops on thyme fondant, roasted shallots, noilly prat sauce, caviar & micro greens
pan seared Canadian sea scallops on thyme fondant, roasted shallots, noilly prat sauce, caviar & micro greens

For the uninitiated, Noilly Prat is a brand of vermouth from France (Vermouth is aromatized fortified wine flavored with various botanicals like roots, barks, flowers, seeds, herbs, spices). It is 18% alcohol by volume. Joseph Noilly, a herbalist, developed the first formula in 1813.

Thyme Fondant is, to put it simply, potato slices fried, cooked in stock along with thyme.

The scallops were heavenly. Perfect to taste & perfect in texture. The sauce was very very good – we wiped it off the plate till the last drop. The caviar (fish roe) was of course great. However it got lost in the overall scheme of things, specially with the overpowering scallops. It was actually a waste. The thyme fondant was nice but being potato it got the least attention from me. Super loved this dish & rate it at 4.75/5

close up of pan seared Canadian sea scallops on thyme fondant, roasted shallots, noilly prat sauce, caviar & micro greens
close up of pan seared Canadian sea scallops on thyme fondant, roasted shallots, noilly prat sauce, caviar & micro greens

After scallops we were served Duo of foie gras – Foie Gras terrine with fig jam, black truffle and pan seared foie gras with roasted plum salsa & red wine gastrique.

Foie Gras terrine with fig jam, black truffle
Foie Gras terrine with fig jam, black truffle

One more amazing dish. The pan seared foie gras was just too good – burst into juices, flavors once inside the mouth. ‘Super soft’ is an understatement if I am to describe texture of this dish. Very well made. I wud give this a 4.8/5.
The terrine was excellent as well. It was soft, intense , very tasty & really enjoyable. I give this a 4.5/5.
The rating of this dish average s out to 4.65/5.

pan seared foie gras
pan seared foie gras

We cud not resist ordering Wagyu – Charcoal Grilled Wagyu with Sage Gnocci , sweet paprika & onion marmalade with burgundy sauce.

Wagyu – Charcoal Grilled Wagyu with Sage Gnocci , sweet paprika & onion marmalade with burgundy sauce.
Wagyu – Charcoal Grilled Wagyu with Sage Gnocci , sweet paprika & onion marmalade with burgundy sauce.

For the uninitiated, Wagyu (literally means Japanese cow) refers to several breeds of cattle, the most famous of which is genetically predisposed to intense marbling (the meat has multiple fat layers thus making it soft , juicy & tasty). Because of Japan’s rugged terrain and isolated areas, different breeding and feeding techniques were used such as massaging the cow or adding beer or sake to their feeding regimen.

Gnocchi refers to various thick, soft dumplings that may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, breadcrumbs, or similar ingredients. Gnocchi are eaten as a first course, as an alternative to soups or pasta. They are generally home-made, bought fresh from speciality stores & also refrigerated, dried, or frozen versons in supermarkets. Common accompaniments of gnocchi include melted butter with sage (a plant).

gnocci
gnocci

The wagyu was again out of the world. A bite into it & a flood of juices inside the mouth. Super soft in the mid area & a bit almost crisp on the outer side, the meat was a treat. Unimaginable to first timers how meat from a big animal can be so soft , non fibrous, so juicy & such tasty. Awesome. The gnocci was excellent as well & balanced the meaty taste. I wud rate this at 4.75/5

Wagyu – Charcoal Grilled Wagyu with Sage Gnocci , sweet paprika & onion marmalade with burgundy sauce.
Wagyu – Charcoal Grilled Wagyu with Sage Gnocci , sweet paprika & onion marmalade with burgundy sauce.

The last dish that we had was Chilean Seabass – Pan roasted seabass with fondant potato , fava bean ragout, sauce bordigera. When I read this, I did not realize that Chilean seabass is not just the normal seabass. A peep into wiki answered our question – what is Chilean Seabass & how is it different?

Chilean Seabass – Pan roasted seabass with fondant potato , fava bean ragout, sauce bordigera
Chilean Seabass – Pan roasted seabass with fondant potato , fava bean ragout, sauce bordigera

Sharing the learning about Chilean seabass – The Patagonian toothfish, marketed as Chilean sea bass in the United States, is a fish found in cold waters (1–4 °C) around most sub-Antarctic islands. The average weight of this fish is 7–10 kg, with large adults occasionally exceeding 100 kilograms. The name “Chilean sea bass” was invented by a fish wholesaler named Lee Lantz in 1977. He was looking for a name that would make it attractive to the American market. He settled on “Chilean sea bass”, largely because Chilean fishermen used to catch this fish a lot & sell it.

Chilean Seabass – Pan roasted seabass with fondant potato , fava bean ragout, sauce bordigera
Chilean Seabass – Pan roasted seabass with fondant potato , fava bean ragout, sauce bordigera

The seabass was served with skin. Loved that bit. The fish had layers& layers within & it was juicy, intense in taste & had a great texture. Once again, it was just too good. Accompaniments were god but the fish was surely the center of attraction. Super loved it & wud rate it at 4.75/5.

notice the flakiness of the fish
notice the flakiness of the fish

For dessert we chose Compressed Roasted Pineapple , air dried Beetroot powder chocolate & hazelnut berliners, coconut gelato. We asked ‘what is compressed pineapple’. The guy did not know. He went back, checked & came back with the answer ‘compressed pineapple = pineapple’!!!!! That was the only strange answer from the staff in the whole evening.

Compressed Roasted Pineapple , air dried Beetroot powder chocolate & hazelnut berliners, coconut gelato
Compressed Roasted Pineapple , air dried Beetroot powder chocolate & hazelnut berliners, coconut gelato

The pineapple was intrinsically bad & the tasteless , dry type . It gets a rating of 1/5.

The berliners (donuts in the shape of  balls) freshly made with hazelnut , chocolate filling inside were soft, fluffy, sweet & salt balanced, molten chocolate inside – excellent. I rate them 4.25/5.

hazelnut berliner
hazelnut berliner

The coconut gelato was very very good again. I cud feel the coconut, its flavor, texture and taste. Really good & I rate it 4.25/5.

coconut gelato
coconut gelato

We washed down the food with two interesting Champagne Cocktails :
Bellini – Peach schnapps & peach juice topped with Champagne
Kir Royale – Crème de Cassis topped with Champagne.

Champagne Cocktails
Champagne Cocktails

Both were nice to taste & smooth & very good on their own. However, the flavors of the add ons cud hardly be made out. I wud rate this at 4/5. I wud have rated this close to 4.5 had the flavors been a bit more expressive.

The rating of food & beverages at Sevilla averages out to 4.25/5.

I wud love to get back here again – How about u?

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3 comments

  1. Hi, this sounds like an excellent meal, albeit a bit expensive. How much was this? And was this a set menu? Thank you. Love your blog, keep updating (though a bit sad that you’re in Mumbai now, miss the Delhi updates – try Via Napoli in Sion and let us know how it was?)! Cheers!

      1. Wow, foie gras for two for 5k?! Sounds like a great deal. Have fun, though! Look forward to your updates. 🙂

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