The narrow passage to the newly launched Ambrosia Bliss in Connaught Place can be quite deceiving at first. The elevator can only accommodate three people—that too petite frames—but before you know, its doors open to the other side, where a whole different story welcomes you. Deciding to not judge a book by its cover is one piece of sound advice that our mind reminded us of as we entered the all-white blissful abode of tastefully done interiors, well-coached stewards and a choice of seating that will set you thinking for a while.
Located in the heart of the city, the restaurant hopes to find a place in your hearts. Spread over 15,000 sq ft, Ambrosia Bliss is like a miniature maze, with tall Kashmiri carved wooden doors, leading you to alleys that criss-cross each other in a way that’s creative and not one bit confusing. “Ambrosia in Greek is food or drinks offered to God. In the hospitality industry, the first sentence taught to us is that guest is God. In the India context, it translates to atithi devo bhava. Upholding that lesson, we respect and promise to offer you our best,” says brand chef Parampreet S Luthra.
Divided into three dining segments—casual dining, lounge and private dining area—the restaurant also throws open three sun-soaked terraces.
The food at Ambrosia Bliss is as diverse as its seating choices. The multi-cuisine menu is a blend of some new creations, and many old favourites. Before we order anything, however, the chef presents three creations that he’s most proud of—Khow Suey, Tandoori Chicken Roulade and Sticky Toffee Pudding. There are also other choices like the Steamed Chicken and Shitake Dim Sum and Betel Bliss cocktail that surprise the diner with unexpected creativity. A far cry from the traditional dim sum, Shitake dim sum comprises succulent pieces of chicken sitting in the steamer basket, sans the wrapper. The good thing is that it retains the character of the dish. Betel Bliss cocktail, on the other hand, is a concoction that brings together vodka with tiny bits of betel leaf, betel nuts and a sprinkling of various varieties of aniseed.
Being located in Connaught Place, the restaurant has its advantages—like ensuring a higher footfall—but at the same time, it has its own disadvantages. “Government rules don’t allow us to operate till late, which affects our sales,” says Luthra. Having said that, he and his team of chefs and managers make up for the lack of long operating hours by plentiful plating, weekly musical performances and a persistence to sail against all odds.