Terminus – Traveller’s food haven

June 30, 2014
3,005 Comments
How would you like it if you could simply sit at one place and devour a culinary fest of the world’s most succulent dishes without having to worry about your visas?Teminus, the newly opened restaurant is the latest gastronomical paradise for food lovers of the world.
If you are a foodie and would love to experiment with unique flavors without stepping out of the country, then Terminus is the correct choice. Located on the second floor at Ambiance mall, Vasant Kunj,   this place has already become a huge hit.

While you enter Terminus, a brilliant
visual appeal welcomes you with bright flags from different countries hung on
the ceiling that accentuate the travel theme. The hospitable staff greets you
in the most alluring style and ushers you to your seats. Comfortable and
spacious seats with some of them overlooking the view from the window make
dining here an absolute pleasure.

The décor, inspired by stations,
airports, bus terminals from around the world reminds you of your travelling
days. A glance at the menu makes you relate to the flavorful dishes you had
while traveling to a particular country. With a delectable fusion of European, American,
Oriental and Indian cuisine, you feel nostalgic when you are served exactly
the same dish in the same style. The Executive chef at Terminus, Ashish Singh is
excellent at his job and skilled enough to present dishes that are pleasant to
the palette. A twist here and there, it sums up the gastronomical journey on
board at Terminus.
    
Grilled sole  – soft and tender served on a bed of eggplant

While we are seated at the table,
my eyes catch attention at the three screens above the live kitchen counter. While
two screens display the usual programs, one displays the action happening in
the kitchen for guests to watch their food being cooked.

Ashish Singh, the captain greets us warmly on board and
helps us in choosing the dishes appropriately. While we are literally
struggling with the names of the dishes, the owner Vikrant Batra joins us. An  ardent food lover and a man of principles,
Vikrant puts his money where his ideas are. With a background in hospitality,
Vikrant has been blessed with an environment of food and flavors since childhood.
Inspired by his mother who is a terrific cook; he gave wings to his imagination
and opened successful dining outlets in Delhi NCR. Terminus, being close to his heart, has a vivid reflection
of the traveler.

He says “Serving people with something unique is every restaurateur’s
ambition. With the sous-vide method of cooking, the food retains most of its
nutrient value because of the lesser amount of energy used in preparation. This
concept occupies 15% of our menu, a few dishes to set a trend for the future.
One of them is our Thai curry mousse, served in the form of foam, the sous-vide
method ensures the meal retains most of its natural juices and flavor.” What he
said about the Thai curry mousse was indeed correct.

The chef suggested some interesting fusion drinks to begin
with and so he selected watermelon detox; a concoction of Watermelon, celery
and pomegranate. Blended well, the drink smothered my parched throat making way
for my culinary odyssey.
The chef sent some starters on our table that included a
plate of Chimi Churri Mushroom. Served with parsley sauce; the soft and tender
mushrooms were lightly sautéed and spiced. The second starter, the clotted curd
croquet was my favorite. The small cottage cheese balls were soft and juicy making
every bite seem tastier than the previous one. The Corner Samosa Panini, a
unique platter of samosa sandwiched with two breads reminded me of my school
days, when hunger pangs found solace in the humble samosa and bread with
chutney.
Chilli chicken – unconventional with strawberry sauce

The second round of starter surprised us further with a platter
of Chilli Chicken. Served with an unconventional strawberry sauce, the chicken is
accented with lemon grass and bay leaves that are sautéed well. Chilli chicken
tasted a tad different from the rest with its exotic combination of sweet and
spice. The strawberry sauce does somewhat justice to the dish overall by balancing
well the spice in the chicken.


Creamy onion soup – rich and flavorful

We were served creamy onion soup with cheese encroute. The caramelized
onions dancing on the thick creamy soup was the highlight. The aroma was divine
with the crunchy vegetables flavored with cheese. Filled to the brim, we wanted
to keep our main course down to the minimal.

But, the chef surprised us with a
grilled sole, sitting on a bed of deep fried eggplant.

The fish, moist and soft
glistened with perfection is presented with crushed peanuts and sesame seeds. Hunger
sparked again and I enjoyed the fish with its tender skin and thick creamy
sauce. The Cauliflower and hazelnut Risotto was yet another surprise with its
moist creamy base and aroma of hazelnut at each bite.
Khurchan Mille Fuiel

The chef was adamant we that we try the desserts before
leaving. A sinful Mehalabiya was the pick of the chef. The gulkand sat
perfectly on the milk based dessert, tasting perfectly well. The other dessert
ordered was Khurchan Mille Fuiel. A perfect mélange of Indian and French, the milk
based dessert was the perfect ode to end the meal.

Meal for two: Rs. 1,500
Address: S 238, 2nd Floor, Ambiance Mall, Vasant
Kunj.

Contact: 011-40870755

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