Perfect ambiance for a fine dining experience @ K& K, WelcomHotel, Dwarka

December 6, 2016
1,293 Comments
Dwarka’s Welcomhotel comprises of
some of the finest restaurants in the subcity. Be prepared to fully satisfy
your cravings for some lip-smacking numbers in the perfect setting of the
hotel. As you walk towards the K&K restaurant, there are candlelight’s on
both sides of the entrance.

With a small water body with fish in them, the
entrance looks warm and welcoming. There is ample space for diners to enjoy a
fine dining experience at K&K. The hospitality by the F&B staff is the
best I have come across.

We began our review with cocktails
and LIIT. The starters that followed were Nimona Kabab, Pudhina paneer Tikka,
sabut tandoori aalo and Dum Ke Bhoole. The Non veg starters comprised of Murgh
Angaar, Machhli Tikka, Seekh Kabab, Murgh Shammi. The fish used in Machhli
Tikka was shallow fried in ghee that was remarkable. The kababs were soft and
tender, where the consistency remained till the end.
It was the sabut tandoori aloo
that was very different from the usual potato dish. Spiked with raisins and
almonds, it was a treat to indulge. The soft and tender Pudina paneer tikka,
matched our expectations quite well, just like the rest.
We preferred a brief interlude
before the main course started. A small talk about the Bukhara tradition and
Dum Pukht legacy widened my knowledge about the flavors of WelcomHotel. It came
as a surprise to me that the Bukhara’s special daal, takes around 48 hours to
cook along with spices and herbs that are immersed in the process.
It was the turn of the main
course. Nadroo Ki Chaap, Daal Ka Keema, Dahi Bharthha, Subzdaar Kofte And Dal
Bukhara, Boorani Gosht, Murgh Handi Quma, Maahi Qaliyan, Mugh Dum Biryani,
Jhinga Do Pyaza were served before us along with Nan e Bakumach and Warqi Parantha.
The dishes were succulent. The mutton gravy of Boorani Gosht had wonderful
aromas of herbs and spices, while its taste was tangy and sour at the same
time.
 I would give a recommendation for those who
love mutton. We relished the Nan e bakumach that was quite unusual from the
usual breads. The garlic chutney in yogurt and raw papaya Salad with fennel and
raisins were the perfect accompaniments for the main course.
It would have been a shame if we
skipped the dessert. I forgot about my diet plan and indulged in a scrumptious zauk-e-shahi.
The badaam ka halwa on the other hand deserved quite the same attention. With
nuts sprinkled on the sinful delight, it was the best halwa I ever had.
There are lot may other reasons
to enjoy nice dinner besides the flawless ambiance and warm hospitality.
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