“Too much of anything is bad, but too much good whiskey is barely enough.” What a wonderful lines quoted by Mark Twain but ah! We got very few options in restaurants which fulfil our whiskey desires. Being a hoarder and traveller, I was still in search of a place which is easily accessible and where I can find high brands of whiskey and appetising food, and hey hey! Finallyyy I found one. Today I introduced you to this gem named Whisky Samba , located in Horizon two, Golf Course road, Gurgaon.
The venture is a latest addition in restaurants and looks gorgeous from outside. I loved the area in which it is located, so beautiful and enjoyable. The restaurant is beautifully curated with greenish tint of leaves and trees perfectly complimented with the wooden classic interiors. It is divided into two sections, One with open air and other one in a proper restaurant.
While I was absorbed in the beauty of the décor, I just realised a mesmerising bar in front of me while entering, I was totally astonished to see the view, The beautiful whiskey bottles arranged in a huge full wall bar containing over more than 140+ brands is something you see very rarely.
Though I know I sound like a kid now, but I couldn’t stop myself from looking at the bar view. Something’s are so beautiful that you just don’t want to stop looking at it, so was it though.
Sitting at the bar and learning about the whiskey is an amazing experience on its own.
Now coming to the food,
We got a really wide menu of drinks and food with very interesting names.
We thought of going with the chef’s choice as we were not able to decide what to eat and what not as everything seemed interesting by its name.
We started with an amazing whiskey which was named as BOARDING PASS, this very delicious and interesting drink is enough to ensure you that you’ll have a great time here.
Coming to the food,
In starters, we had,
AM– USE BOUCHE
Amuse bouche is an interesting innovation of chef which is made up of some fish’s part. It is so soft and delicate that you can’t hold it for much long. It is a bombshell which explodes with lot of flavours in your mouth leaving you completely stunned. A wonderful dish.
We got to see another interesting dish which had minced achaari flavour chicken at top and a biscuit base. The flavours were delicious and the concept was amazing, it overall made a scrumptious dish.
GOAT CHEESE RIVOLI
A purely new dish having sweet and tangy blend of flavours with saltiness of the goat cheese in rivoli which tasted toothsome.
Well, am I forgetting something? Oh yes, WHISKY .
Here the whiskies are categorised according to the flavours and limited editions plus there is also a separate section of whisky trails. Just name the whiskey you want and Whiskey Samba will serve it, the whiskies that you may not find anywhere.
Interesting name right? Well kudos to them for coming up with these interesting names.
Coming to the whiskey, this is a strong gin based cocktail with vermouth and cranberry juice flavours of burnt rosemary, presented with a chocolate strip on the side to enhance the presentation and so that you can take a bite of a chocolate with it, though this tasted amazing but was a bit hard for me.
An oriental mystique to simple gin, this gem is a blend of gin, limoncello infused with mogra, triple sec and grapefruit juice,
This was lovely and was not much hard and nor too light. A perfect balanced drink with lime flavour.
And the last one is
A GOOD THYME
It is a blend of vodka, fresh ginger syrup, passion fruit and burnt thyme. A aromatic drink with refreshing sips. This is my personal favourite among others. I just fell in love with this. Most recommended drink
This place is surely a complete heaven for the whisky lovers.
Now Comings to the main course,
We were served three different platters from the charcoal section.
The first platter was summed up with
Peruvian sous vide chicken, tomato salsa, salad , umami potatoes and jus. The presentation was very inviting, the huge slant pieces of chicken was full flavoured and well prepared.I just found the chicken a bit hard to eat anyways The overall platter tasted ambrosial.
Second platter serves
Tilapia, madras curry, acidic butter, garlic, salad and umami potatoes. The fish was nicely prepared and was divine in taste. I never had something like this from long time and trust me, if your are a seafood fan, you just can’t miss this.
The last one serves,
Sole fish, chilli butter, chillies, banana chips, salad and umami potatoes. Another sunning presentation with well-prepared and flavourful portions. Everything was made perfect.
The three platters were delish, appetising and well seasoned. I enjoyed it thoroughly.
With this our main course ended and It looks like chef is there to surprise us more as within a minute we see a wonderful dessert coming,
Five textures of pineapple
A five way done dessert which was made with unifying the different layers i.e.,pineapple custard, pineapple pound cake , dehydrated pineapple crumble and koji salt and oil grilled fresh pineapple topped with a tulle and then immersed in pineapple milk. The idea behind this is to make you feel as you are having a pineapple pudding but in an all different way. It was DIVINE, one can go like SLURP! SLURP! SLURP!
This place is definitely setting restaurant goals for others, and special credits to chef Akshay Bhardwaj for the curating an excellent menu and innovative dishes, loved it and will surely plan to visit this place soon.