In the late 90s, when Ansal Plaza was opened, it had pride of place among the capital’s food and shopping destinations. However, the first mall of Delhi got gradually eclipsed by the arrival of more modern and chic malls. Gone is that phase. It has started lighting up again with new restaurants such as Orza.
The 48-pax cosy fine-dining restaurant welcomes its patrons with Sufi music, usually being played on a high note. “Inspired by the Central Asian cuisines—from Turkey to Persia to Kandahar to Kabul to Kashmir, and finishing at Awadh—the menu offers a wide range of options to vegetarians as well as non-vegetarians, but with an ‘Orza effect’. Our chapli kebabs, mini Afghan lamb kebabs, and beetroot and yogurt kebabs are the best,” says owner Pawan Kochhar.
The décor, in a subtle combination of grey and brown, adds to the dining experience. Blinds blend with ceramic and earthenware jars kept on the shelves, giving a glimpse of the art and culture of the Central Asian countries.
Executive Chef Amit Rai, who has been associated with hospitality business for the past 14 years, says, “Our menu curated by Tarun Lal allows guests to try as many things as possible. We keep on innovating with our preparation as well as presentation. Our five-course menu includes soups, salad, starters, meal and dessert.”
Describing how they give it an ‘Orza effect’, he says many dishes are prepared just using the indigenous spices for gravies, with no onion and tomato in it.
Your meal begins with a complementary welcome bread, Lahmacun—a form of Turkish flatbread with cheese, zucchini, mushroom, carrot—that is served with six different types of dips, including pineapple beetroot and curd-based mast-o-musir.
Everything on the menu is worth trying but watermelon and feta salad, Kandahari mutton and paneer kundan kalian stand out.
While the salad—a combination of watermelon chunks and feta cheese sprinkled with Balsamic vinegar—is a refreshing treat in itself, for starters one can choose any of the kebabs.
Rai says, “Though beetroot is not liked by many, our beetroot and yogurt kebabs, made using boiled and mashed beetroot, potato and peas, are a hit among customers.”
While the restaurant’s melt-in-the-mouth meat has received a lot of appreciation, breads baked in a wood-fired oven in the restaurant kitchen itself should not be missed. One can try ingenious ones like Tamiri roti, Sheermal, keema naan and Zuta (berry-based bread). “In rice, our dum section has the best of options. Also, our berry pulao is one more thing that’s worth trying,” says the chef.
Do people like the idea of having a restaurant offering Central Asian food? “We have got great reviews from customers. Not only from Delhi but guests from Gurgaon and even Noida like to visit out restaurant repeatedly,” says the manager, operations, Amit Kaundal.
The homemade saffron ice-cream, Bastani Akbar Mashti, is a stunner, a perfect option to end the meal with.
Someone who is fascinated by regional and not-very-spicy food, Orza is a treat for the tastebuds.
Orza, First Floor, Ansal Plaza Mall
Cost for two: J2,000 plus taxes (alcohol not included)
For reservations, call: 011-40074497
Popular dishes: Zeytoon Perverdah (a sweet starter made using olives, walnuts and pomegranate), mini Afghan lamb kebabs, Dum Kokur (chicken leg marinated using whole spices and cooked in yogurt gravy).