As is evident by the name, Ciclo Café, which has entered Gurgaon after the success of their outlets at Chennai and Hyderabad, is themed around cycles. At the entrance, they have a huge bicycle, and elements from cycles are incorporated across the décor- from pictures of cycles and actual cycles, to chandeliers made of bicycle chains. The basement also houses a store where you can rent or purchase cycles, get your cycles serviced, or even purchase biking gear. The café also organizes cycling events on the weekends. And the vibrant ambience of the place is a welcome change from the dimly-lit lounges you will find in the Sector 29 market.
We started with a couple of mocktails- the Watermelon & Basil Bramble and the Kaffir Lime and Ginger Collin, which was muddled with apricot puree. Both drinks were nicely made and really refreshing- and we especially enjoyed the combination of the kaffir lime and apricot.Coming to the food, we started with Mini Bombay Vada Pao. The pao was made in-house and was very soft, and the vada was delicious as well. They had added ghati masala (the red spice that makes vada paos come to life) which they had sourced from Mumbai, which really uplifted the flavor of the dish.
Mushroom Onion Rings: The onion rings were stuffed with sautéed mushrooms and were coated and fried to a perfect crisp. The onions inside were still crunchy, and we loved the wasabi mayo served alongside.
Another great dish was the Crispy Zucchini Taquito which had a corn tortilla topped with tempura fried zucchini topped with roasted tomato sauce and sour cream. The batter on the zucchini was very light and they were perfectly fried so the zucchini still had a bite to it, and the sauce and sour cream added flavor to the dish.The Kaffir Lime Chicken Tikka had juicy and succulent pieces of chicken with a light crust and a lovely, mild flavor of kaffir lime. We appreciate the restraint the chef used with the kaffir lime, which can be quite overpowering if not used carefully.
The Boneless Chicken Wings was a star dish. The chicken was so juicy and succulent, and was immensely flavorful, and the barbeque sauce on top was one of the best we’ve had- spicy, sweet, and tangy. And this dish is amazing for people who love the flavor of barbeque wings, but find it too messy to eat. The chef told us the labor-intensive process that produces this dish, and the effort truly reflected in the output.
We tried two types of Steamed Bao- veg and non veg. The vegetarian one had teriyaki mushroom, kimchi, and green apples, and the combination of fresh green apples with meaty mushrooms was a new one, and worked really well. The non-veg bao had succulent and flavorsome pulled pork as its filling, which was equally good, if not better.
The café also makes in-house sourdough pizza base, and we tried the Ciclo Full House Pizza which was topped with assorted peppers, sundried tomatoes, olives, and mushrooms. The pizza base had a nice crust and a light and fluffy interior, and we simply loved it. Also, they have the option of ordering a smaller size in the pizzas, which they call “by the slice”.For mains, we went with Ravioli, which was stuffed with artichoke, sundried tomatoes, and blue cheese. All these flavors are really strong but they were balanced beautifully in the dish. The pasta was also nicely made, and even the pasta sheet was striped, with spinach flavored pasta, and looked really beautiful. The ravioli was lightly topped with was a tangy and creamy caper sauce and parmesan shaving, which we happily mopped up with the ravioli.
The Barley and Cottage Cheese Construct looked as good as it tasted. It had a slab of grilled cottage cheese coated with a vibrant pesto sauce, mounted on top of a stack of creamy barley, all topped with salad greens. The dish was surrounded with blackberry and carrot sauce, and all of it together tasted so good, while also being a healthy option for a meal.The Watakka Curry was a spicy Sri Lankan pumpkin curry in an aromatic coconut-based gravy, served with steamed rice. We loved the mild flavors of the curry, with the slight sweetness of the pumpkin.
We also couldn’t get enough of the Black Pepper and Chili Rubbed Chicken, which had a perfectly cooked chicken breast coated with coarsely ground black pepper, garlic, and red chili, and tasted amazing. It was served with nicely made potato wedges, sautéed carrots and beans, and a zingy cilantro cream.We rounded off this amazing meal with a great set of desserts.
The Panna Cotta had the perfect jiggly texture, and was very mildly sweetened, which we loved. It was served with a thick blueberry sauce, which really made the dish.
The Apple Guava Pie was served at the perfect warm temperature, had a perfectly made buttery, light tart shell, the filling had a mix of apple and guava cubes that still had a bit of texture to them, and the background note of cinnamon was great, and the pie was covered with a nice crumble. It was simply perfect, and tasted great with the vanilla ice-cream.
Last but not the least, we had the Crème Bruleee. They have different flavors daily and that day it was Nutella. The custard was nicely set, and despite having Nutella, was not too sweet, and the brulee was also done well.Overall, we really loved the care and attention that has gone into each dish- the flavors are simple but they are executed to perfection, and the emphasis they lay on sourcing the best ingredients makes their food shine. Chef Mrinmoy was extremely warm and took the time to explain the concept of the place as well as each dish to us, which we really appreciate. We loved the food, the ambience, and the service, and will definitely be visiting again soon.
Overall Rating: 4.25/5
Location: 8-10, Sector 29, Gurgaon
Phone No.: +91 124 408 0016