Q’la is located at the most swanky and posh Seven Style Mile at Mehrauli just next to the historic, Qutab Minar.The complex is in the most stylish and peaceful areas of Delhi and houses studios and stores of many big names from the couture arena. Q’la has unique vibes emanating from its chic ambience. You just get transported to a new world altogether as you step inside the courtyard that has the Al Fresco seating arrangement of the restaurant. The big wooden windows and door welcomes you to the indoor area of the place which is again a very good example of sophistication and charm. The wood and mirrors play a vital role in bringing out the sensuousness of the whole ambiance. The candle lights and the dim lighting create a mood which multiplies with the soothing music played in the background.
The Avant Garde European menu at Q’la is inspired primarily by modern style French/Italian and Med cuisine and is an expression of harmony between traditional and state of the art culinary practices.
These intriguing characteristics of Q’la have a striking resemblance to Chef Priyam Chaterjee and the team’s ideology of the food and drinks they want to and are already creating. After working for many years as a Chef in some of the finest kitchens in India and abroad especially in France, Chef is now showcasing his talent to us at Q’la.
My experience at the restaurant has left me speechless, really I mean it. I will not really talk about the specific dishes too much, just the flavors and the nuances which hit me and took me aback. The techniques and the methods involved in making such dishes are par excellence and much ahead of times. It’s an honour for us to have such creative minds in our country, the ones who make us proud with their great innovations and creations.
Starting from the Amuse Bouche till the Dessert at the conclusion of the meal, everything is just elegant, art on plate I must admit. The Carpaccio which has been cured for many hours using different ingredients looks like a Tuna but actually is just Watermelon, voila! Then the use of exotic ingredients like black truffles and morels sets this place into a different league altogether. Each and every ingredient can be felt and experienced to the core in all the creations of the Chef.
The best of modern cuisine and cooking techniques have been put into optimum use, keeping the flavors and the essence of actual food well in place. The Garden on Plate left me awestruck, when it was brought to my table. At least 14 elements are being used in this dish, each created using a different technique. Molecular gastronomy at its best can be seen here. Not just theatrics but the actual meaning of changing the structures and the formulations and in doing such , enhancing the flavors and playing with textures makes the whole culinary experience class apart.
Q'LA
4-A, Next to Qutab Minar, Seven Style Mile,
Kalka Das Marg, Kila, Mehrauli, New Delhi