He manages a calm demeanor in front of all the guests present at the launch of the new Smoke House Deli casual dining and café in Connaught Place. On the inside, Chef Shamsul Wahid is a nervous wreck, he says.
All the years spent in the industry have taught him many things but they haven’t taught him to contain the butterflies in his stomach. Thankfully, no one notices and the afternoon is a pleasant one with light-hearted conversations and exquisitely conceived food. He is relieved.
He takes us on a quick round of the place. It’s absorbed in a Venetian coffee house-like flair. Hand-drawn illustrations using stencils pay tribute to the architectural history of Connaught Place that includes imperial colonnades and arches. “CP has so much to offer. It’s just like the Phoenix that rose from its own ashes.
After losing its charm a few years ago, it reintroduced itself beautifully,” says Wahid, the Group Executive Chef, Impresario Entertainment and Hospitality Pvt. Ltd.
His food remains simple, wholesome and flavourful European food, with an emphasis on Itlaian. Being pioneers in using smoked ingredients in their food, smoking remains their USP. “You will find that this technique resonates through most of our offerings, thereby making them unique,” he says. Good examples of this are Smoked Beetroot Salad, Smoked Tomato and Brie Sandwich or Grilled Smoked Chicken or Lamb Shanks. Other gorgeous creations are Pan-roasted Jerk Chicken with Grilled Vegetables, Kefir Soaked Chicken with Organic Red Rice and Brown Rice Flakes Salad. “We also use really old techniques like char grilling and new ones like dehydrating and brining. Our endeavour is to improve our recipes with making the most with these,” he shares.
At the new Smoke House Deli, there will be live bread baking. The dessert section has a few additions like the Pineapple Pastry, Banofee Jars, Hot Chocolate Fondant among more. “Not to forget, our mains section features legendary recipes that were part of the first menu we rolled out seven years ago. Try bestsellers like Spinach Ricotta Ravioli, Lasagne or Penne Alfredo,” says Wahid enthusiastically.
Anxious moments continue to haunt him but the idea of a new outlet, new people, new efforts and new kind of food is keeping the top chef in good spirits too.