Comorin made it to news much before it actually opened gates for the public. Coming from the house of Old World Hospitality, which gave India the famous Indian Accent, Comorin was supposed to be a class apart.
Expect to see smiling faces, a community table along the length of the restaurant, counter seating, bar seating and an outside seating in the restaurant that is naturally well lit and has an impressing expanse. In fact that is something we have seen in all restaurants of Old World Hospitality – everyone from the person that greets you, the person who serves you and the chef – will be so happy to feed you, that the experience just becomes something magical!
The beverage menu has the charm and capability to draw you here on its own. The sous-vide technique has been consummated for curating the best – to infuse both known and new flavors to liquors – you will get infusions here that you won’t probably even hear about anywhere else. Out of the 7 in the menu – Velvet Falernum & Walnut Bourbon are our picks for the best, but rest assured, you will enjoy the rest equally. The cocktail menu is enticing too; we picked Pickled Pom Whiskey for the uniqueness itself – pickled spices infused Bourbon! Neer More (green chilli infused tequila, yogurt whip) was marketed to us as well, but then we already had had our fill!
The food menu has the Manish Mehrotra touch, who has curated the menu, and is brought to life by the very talented Executive Chef Dhiraj Dargan. It’s difficult to decide if to categorize the dishes as pieces of art or plated culinary excellence. With the exception of Kanpuri Sev, every dish just swayed us. Andhra Gongura Chicken is spot on with the sourness of the leaves hitting just the right spots; serving it with a chakli or murukku is aberrant, but stimulating nonetheless. Green Chilli Prawn is another dish we adored – the after kick of green chillies is so characteristic of a dish at a restaurant like this. Haleem is the star dish, the idea of serving with toasted bread is novel.
Banana Leaf Bhetki is made with chilli coconut gravy – something that might not appeal to everyone, but is a classic in itself. The dish also made us realize the difference a piece of ‘nimbu’ can make to a dish, and why the menu explicitly mentions the otherwise frivolous item. The famed Champaran Meat is served with sattu paranthas, ole ki chutney and a garlic bulb. Not sure how it compares to the original (haven’t had it yet) but it was quite flavorful on its own; with the accompaniments imparting a character of their own, we specially loved the garlic bulb, what flavors!
Exceptional service, a mind blowing sous-vide beverage menu, well researched & pocket friendly food menu and a charming setting make Comorin a go to place in NCR. Whether it is for drinks after office, a party with friends to enjoy exceptional food and drinks or a quite dinner with family – Comorin can cater to it all, and you will find a reason to love it