MKT impressed with its high-quality ingredients, well-informed and well-attired servers, excellent preparations, and comfortable interiors. It not only stands out among standalone restaurants but also outshines many star hotels with its overall offerings, says Pawan Soni
MKT at Chanakya stands out among Delhi's standalone, multi-cuisine restaurants with its delightful offerings. This spacious 144-seater, adorned with well-lit interiors, caters perfectly to both small and large groups, boasting several live kitchens that serve a variety of popular cuisines from around the globe.
While this was not my first visit to MKT, it was my first experience with their new menu. The shift towards modern Indian cuisine, complemented by a diverse Asian selection, came at the expense of the Mexican live kitchen.
Our culinary journey began with a tender coconut and poached lobster soup. While the lobster soup met expectations, the vegetarian tender coconut soup exceeded them. It offered a delightful tanginess, coupled with glass noodles, snow peas, broccoli, and chili-fried garlic.
The sashimi platter, featuring salmon, tuna, yellowtail, scallops, and prawns, was remarkably fresh, accompanied by freshly grated wasabi. However, the standout dish of the day was the salmon belly. Though the three skewers at `1335 may seem pricey, this cut is a rarity in the city. Grilled on a robatayaki with a mildly sweet miso marinade, the salmon belly was incredibly tender and flavorful, justifying its price for the exceptional preparation. Once you have experienced this, you will never look back at the dry salmon tikka available at many other restaurants.
A server-recommended starter, the Kimball mushroom, was a delightful mix of enoki, shimeji, king oyster, and shiitake mushrooms tossed in Kimball sauce. This carb-free dish not only excelled in healthfulness but also in taste.
While our appetizers were satisfying, we also sampled two dishes from their Indian menu — Quinoa mutton seekh and Champaran mutton for the mains. The mutton seekh was tender and flavourful, served with smoked lehsun chutney and khameeri roti, a refreshing departure from the ubiquitous mint chutney. The Champaran mutton was a pleasant surprise, as this rustic Bihari preparation with onions, mustard oil, and whole garlic showcased one of the best qualities of mutton. The chef revealed that they prepare a small batch every day in a traditional handi, ensuring authenticity and quality.
Our meal concluded with homemade ice cream, which was delightful and could have been enhanced further with the addition of mango chunks.
Overall, MKT impressed with its high-quality ingredients, well-informed and well-attired servers, excellent preparations, and comfortable interiors. It not only stands out among standalone restaurants but also outshines many star hotels with its overall offerings.
