World Art Dining, located on Club Road, Punjabi Bagh is a 20,000 square feet, four-story building which houses banquet halls on two floors, Brew House on one floor (which is the lounge area) and Cook House on the top floor, offering delicious gourmet delicacies. The Cook House has a lovely open layout, with three live kitchens where an army of chefs can be seen busy preparing Indian, Asian, Mediterranean and Italian dishes. The restaurant has at its helm Chef Sanjay Chowdhury, who has curated the menu and trained all the chefs. His diverse experience of over three decades with some of the world’s finest restaurants (including a three Michelin star restaurant) is clearly demonstrated in the delicious food, intricate presentations and the high quality standards. They have gone the extra mile to ensure freshness of produce- the microgreens used to garnish the dishes are grown on their own farm, and they get the whole animal carcass and butcher it themselves in-house.
The décor is also unique, colorful, yet understated, and it is certainly one of the most well-designed and decorated restaurants in this part of the city. From the bronze cutlery they use, to the napkins branded with their logo, and the use of natural light from the large glass windows, every little detail adds to the charm of the place.
From the drinks section, we went with the Flame of the Forest, which was a spicy concoction of watermelon juice, grenadine syrup, ginger and lots of green chilies, and was really nice. But what stole the show was the Mango Margarita, which was in the form of a mango-flavored sorbet, sprinkled with fried red chili dust, and was one of the best mocktails we’ve ever had. This drink alone is good enough to warrant a second visit to the restaurant.
We started off our meal with some appetizers from the Asian kitchen. The Bunny Prawns Crystal Dumpling had a generous filling of juicy prawns with a thin covering, served with a sweet and spicy sauce. The Chicken and Bamboo Shoot Gyoza had a delicately flavored filling, with the dumpling pan-seared lightly and served with a spicy mayo and a green apple jelly which was absolutely heavenly. The Hawkers Triangle had crispy filo pastry filled with gooey, melted cheese and bell peppers and were served with balsamic caviar. The Spicy Vegetable Bao Fold, a nice creation which had the bao in the shape of a taco, filled with crispy vegetables marinated in a spicy sauce, looked as good as it tasted. The pickled vegetables on top gave a nice cooling effect to the spice from the vegetables and just brightened the whole dish. The Crispy Fish Salt & Pepper had tempura battered fish, which was cooked perfectly, served with a spicy sauce.
From the Indian kitchen, we had the Nizami ki Shammi which were fritters made with lentils and minced meat, mixed with spices and herbs, and unlike most shammis we’ve had at other places, this one wasn’t dry. The Murg Malai Tikka had succulent chunks of chicken, nicely coated in a creamy marinade and cooked to perfection. It was clear that the chicken was fresh and high quality as it was very juicy. We were also extremely delighted with the Kasundi Mirchi ka Fish Tikka, which was certainly one of the best-cooked pieces of fish we’ve had in a long time. It just melted like butter, and the marinade had the flavor of mustard, but it was not overpowering. The Dahi Makhmali Kebab did justice to its name- it was so smooth and creamy on the inside, with subtle flavoring, and a light crispy coating- easily one of the best we’ve had. The Paneer Tikka Pasanda, which had grilled cubes of paneer with a stuffing, was nice as well.
We tried a couple of dishes from the third kitchen as well- the Zigzag Fried Chicken consisted of fried chicken strips, which were crispy on the outside but had juicy chicken inside, and were served with a tangy sauce. The pizza was also well-made, and topped with corn, sundried tomatoes, jalapenos and fresh herbs. The Mezze Platter was also scrumptious. It consisted of grilled pita bread and falafel, served with hummus, garlic aioli and picked veggies. Everything on the plate was skillfully made- the pita was thin and nicely grilled, the falafel had been seasoned nicely, the garlic aioli was tart and zingy, while the hummus was smooth and had a nice acidity to it.
For mains, we had quite a spread as well. The Paneer, Khumb, Mattar was a nice dish, but every vegetarian simply must have Wad’s Dal-e-Frontier. It came in a handi sealed with dough and the dum enhances the smoky flavor of the dal. The dal was creamy, rich and delicious, giving stiff competition to the best in the city. On the non-vegetarian side of things, the Murg Tikka Lababdar was a nice dish with robust flavors- the chicken was succulent and cooked well, and the gravy was thick and deftly spiced. The Gosht Nalli Nihari had meat which was falling off the bone and the gelatinous nature of the gravy was brilliant, though we felt the spice level could be amped up just a tad. The Dum ki Murg Biryani with mix vegetable raita was a nice dish as well, and the breads were also crisp and flaky.
The balance of flavors in each and every dish was absolutely divine, with every ingredient complementing the others, and none overpowering. Not only was each dish masterfully curated, but the use of fresh and high-quality ingredients was clearly evident, and the presentation was simple and elegant. Also, none of the dishes felt oily, or left a trail of grease on the plate (or the palate, for that matter).
We ended the lavish meal with a nice assortment of desserts. World Art Dining prides itself on making almost everything in-house, including the Rasmalai and the Kulfi. The rasmalai was soft and creamy, and the milk it soaked in was thick and adequately sweetened. The Kulfi Falooda was simply brilliant, with creamy and thick kulfi covered with rose flavored falooda and tapioca seeds. The Kahlua Tiramisu had a light and airy mascarpone mix, atop soft cake drenched in kahlua, and all the flavors were in perfect balance. The Caramel Custard with Pineapple was another great dessert, consisting of a jiggly caramel custard sitting atop a pineapple upside down cake. These desserts made for a perfect end to a delightful meal.
The service started off a bit shaky and slow, but gradually improved as the meal progressed. Also, the entry to the place doesn’t justify even one bit, the elegance you will witness inside, and that is something they should certainly work on.
We relished the entire experience, with each cuisine executed brilliantly, the flavors on point, and the setting quite beautiful. This is a must-visit restaurant!
Overall Rating: 4.5/5
Location: 1, North West Avenue, Club Road, Punjabi Bagh (W), New Delhi
Phone No.: +91 96438 00786