Anti clock (park inn by radisson, Moolchand, New Delhi)

In a NUtshell:

A nice, evening place, with retro live music , serving Indian food (from across the country) by a chef who has thousands of fans in gurgaon – Sushmit Daniels

Address & other details: anticlock

Meal for 2: ₹700 onwards

Cuisine type : vegetarian & non vegetarian

Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. 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

We got to know about anti clock while chatting with someone in gurgaon – it all started with ‘where is sushmit nowadays. So much miss his Spanish food & chicken wings…. etc etc.’ Did not know about anti clock till then.

The background of how we got to know sushmit – u can skip the italics section below if not in a mood for background.

We met sushmit years back in a tiny restaurant in galleria gurgaon named Pintxo. Usually we don’t get to see the chef or interact as we go in anonymity and pay for our food. So usually we chat with waiters or at most restaurant managers.


At pintxo those days sushmit was the chef, he used to come to chat with customers , get the order and at times he wud serve it too. He had two boys in the kitchen whom he wud train in cooking. The boys used to do home delivery too. Pintxo shut eventually and reopened. However this time sushmit is not a part of it.

Pre Pintxo sushmit was in US working at an Indian restaurant. At Pintxo sushmit used to serve Spanish food. At anti clock he has moved back to Indian. Thankfully, unlike most restaurants claiming to serve indian, he does not restrict to North Indian. He has dishes from around the country – do not remember seeing anything from north east though.

It was great to see that one of the boys who was there at Pintxo (he joined as a helper for doing everything) has now become a sous chef under sushmit’s guidance.

The open air eatery was beautifully made – not flamboyant, not classy, yet very tasteful.

The service was good

The menu card was easy to read as it had description of the dishes.

Food was great.

Detailed description – in case u hv the time to njoy reading:

The portion sizes are big. We got small tasting portions of more dishes. So the items on the bill attached above will not match with all items in the section below.

We started with Jhal muri from Bengal.

Unlike the traditional one, this one had no peanuts. The muri (bhel/murmura/puffed rice) was super crunchy. Loved the perfectly sized and perfectly cooked cubes of potato. The muri was chatpata yet without being too much spice on the face. It came up with a perfect balance of taste with a dash of lemon. flavor of mustard oil made its presence felt. Rate it 4.5/5

Ghee roast mutton had full blown flavors of ghee mutton & the masalas. It was a bit hot but not too much. Loved munching on the soft & nice pieces of mutton, which were placed on small coin size parotas. Rate the dish 4.5/5

Note : The parotas were suboptimally cooked. We ate most of the mutton as it is. Rate it 2.5/5

Mushroom galouti kabab was very nice. I Wud never have ordered this in place of real galawati. Loved it. Super smooth and super soft inside. It was Slightly firm on the outer side. This was also Placed on small parathas. It was As good as it cud get, to substitute meat. Rate it 4.25/5

Pineapple curry was outstanding- brilliant coconut milk based gravy, curry leaves chunks of pineapple. Absolutely impressed. Rate it 4.75/5

Pork vindaloo Anglo Indian style was excellent- very different from the Goan version. This dish also had vinegar like the Goan version but there is good amount of roughly ground cumin, coriander, mustard that gives a grainy texture to the curry. This is cooked in mustard oil!!! Rate it 4.5/5

Daab chingri from Bengal was unreal. It was Sheer brilliance. The flavours of green coconut, coconut milk and prawns played with each other. Every bite was a joy. We scraped thru the ‘malai’ of the coconut along with the gravy. Rate it 4.95/5

For dessert we had Shahi Tukda. It was great as well. A pinch of salt balanced the sweet. The sweet dish was matured for 2 days before it was served. Interesting. Lovely texture. It was Not too sweet. Rate it 4.75/5

Overall rating of food at anti clock averages out to 4.4/5

Wud look forward to a summer evening dinner with friends here.

7 thoughts on “Anti clock (park inn by radisson, Moolchand, New Delhi)

  1. Sir some restaurant serve as half/full(butter chicken, kadhai chicken) while other serve in portion. So standard portion is half, full or something else. Or it varies from place to place.

    1. Every restaurant has its portions different- depends on price, type of restaurant etc. there might be clusters of similar practices but overall there isn’t anything uniform. Personally I like the concept of half & full instead of a uniform serving style.

      1. Agreed Sir portion system is uniform in western world. Even I like half and full, but in our country half and full varied in same locality 🤔

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