Frontier @ The Ashok – Succulent dishes from the North West Province

September 26, 2016
1,009 Comments
Indian cuisine invokes a
conjugation of rich, aromatic flavors, tandoori delicacies and mouthwatering
sweet treats. My recent visit to Frontier @ The Ashok was a delightful
one where I soaked in the serene ambiance and indulged in rich flavors flown from
the land of Lahore.

The restaurant is among the
stalwarts of the Indian fine-dining restaurant scene since a very long time. So
as you step inside the beautiful looking restaurant, the blue hues wide enchant
you with a mysterious story yet to be unfolded.
The 75 cover restaurant has a
charming appeal in every corner that is intriguing and yet charming. The
spacious dining hall is impressive with intricate culinary finesse that heightens
the aesthetic impact of the food.
Frontier is an uber chic fine
dining restaurant that looks even more beautiful in the evening when the dim
lighting is on. Soft music playing in the background adds to the authentic
experience of fine dining @ Frontier. Chef Sanjay Babu Dasari is the man behind
the succulent dishes who has prepared them with dedication and intensity.
We took our seats and the server
approached us with a welcome drink made with almonds, milk, rose petals and sugar
that tasted divine.
While discussing about the cuisine
of Lahore, it was very intriguing to discover how food played a pivotal role in
people’s life.
The similar tradition of preparation and serving is followed @
Frontier where flavors play a very essential role to maintain the standard of
the restaurant. The Foreign delegates are known to dine here quite often and
loving their special mutton preparation.
The server served us Kebab e banu –
moist, chunky boneless chicken pieces coated with traditional herbs, eggs and
vinegar simply melted in my mouth.
The fish
platter was my favorite. Marinated well with herbs, it tasted well with onions
and mint chutney. The patthar kabab comprised the most delectable mutton kababs
I have ever tasted. Tempered with spices, the mountain lamb is cooked in slow
flame ensuring the flavors are intact.
The Indian comfort vegetarian
fare included Kaali Daal (Black lentils made with fried onions, tomatoes, garlic,
spices) that remind you of the pleasure that Indian food can give.
It paired
well with lacchha parantha. The Rogan Josh is serious comfort food that went extremely
well with Keema Naan.
Special mention must be made of
the Khattein Baingan. The onions and tomatoes mixed with the humble brinjal create
a succulent flavor, and the spices elevate the dish to something special.
There’s something gratifying
about the flavors and texture of Butter Chicken. Garam masala adds heat and
spice while the cinnamon and clove satiate the palate. The aromatic dish is served
in cream and fragrant spice that is alluring to the senses and delectable to
devour.
For dessert, the phirni is
impressive. Seasonings such as cardamom and saffron are compelling in this
dessert, adding a unique taste that reminds me of flowers and incense. It’s a
wonderful way to end an Indian meal.
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