Demonetisation has certainly bought the cash in his wallet down but not his power to spend. Despite the prevailing uncertainty due to the cash-strapped economy, restaurateur Zorawar Kalra launched Pa Pa Ya in Saket on December 16. His lavish new dining place offers you something new to look forward to.
The name Pa Pa Ya is a take on the fruit papaya, that is one of the most common ingredients found in Asian cuisine. “This is a high energy dining concept that encapsulates all the five senses into the dining experience. The philosophy is simple—present artistically and scientifically designed Asian food,” says Zorawar.
His signature cooking technique of molecular gastronomy, will once again, be incorporated into the menu here.
Divided into several levels, it’s one of the tallest restaurants in the city with a 70-feet high ceiling. Wood and rough stone highlights the place. Brightening up things are the modern Japanese designs and Indian props accenting the restaurant.
Pa Pa Ya comes after Kalra tested the culinary waters well, before launching. They are Made In Punjab, Farzi Café, Masala Library by Jiggs Kalra, and shall we say, they seem to be doing well. While all three offer improvised version of popular Indian food, Pa Pa Ya is all about Asian. “It offers a perfect balance of flavours, where culinary art meets gastronomic alchemy in order to create an exquisite destination dining experience,” says Dildeep.
Influences from Thailand, Myanmar, Vietnam, China, Japan, Malaysia, Korea, Indonesia and Singapore could be seen in the menu. Try their the Soft Shell Crab Buns, Beer Battered Avocado Tacos with Corn and Scallion Kimchee, Edamame and Chickpea Slider, Asian Shrimp Cocktail and Balachan Crostini, Sushi Burger with Salmon, Wasabi Aioli and Sichimi Sprinkle. “It’s interesting, innovative and very imaginative,” he says.