Karma Kismet is the newest addition to the GK-2 market, started and managed by three young entrepreneurs- Mr. Tushar Jagota, Chef Deepanker Khosla, and Mr.Chetan Kaushal. The place is situated right above Nik Bakers and is spread across two floors. While the first floor is a high energy lounge and bar area, the second floor is the fine dining section. The restaurant has beautiful interiors with some interesting architectural elements like a wall with textures and patterns of wood, marble, and brass, plush leather couches, and a huge open kitchen.The menu at the restaurant is a nice blend of traditional and progressive Indian food- while the starters and dessert sections had progressive dishes, the main course section stuck to the traditional side. The main course section has been constructed in a nice way: they have four types of curries- Saag, Qorma, Makhani, and Rogan Josh, with a choice of protein for each- paneer/ vegetables, chicken, lamb, and prawns. Even the progressive dishes had their flavors intact, and the presentation is where they had showcased their inventiveness.While they will soon get their liquor license, their mocktails are really nice as well. We went with the Coriander Cucumber Limeade and the Kokum Refresher, both of which were nicely made, but we especially enjoyed the kokum drink’s tanginess.
We started off our meal with the Guchchi ka Shorba. The dish came with Kashmiri morels stuffed with five different types of mushrooms, along with a few pieces of shimeji and enoki mushrooms and micro herbs. The server then poured some clear broth over the mushrooms, which had a deep flavor of white truffle oil. This is a must-have dish here!
Next, we went with the Veg Kebab Sampler, which had Tandoori Malai Broccoli, Gulnar Tikka, and Galouti ki Kismet. The broccoli florets had been cooked al dente and coated with cream cheese and dry mango powder, topped with cilantro root dust and microgreens. The marinade was really creamy and flavorsome, and the kuttu atta crisp served alongside provided a nice crunch to the dish. The gulnar tikka was a really nice twist on the regular paneer tikka- this one had malai paneer stuffed with figs and walnuts and topped with silver wark and red amaranth micro greens. The figs provided a subtle sweetness to the dish and the creaminess of the dish was cut through by the tangy fruit chaat salad served alongside, which had oranges, green apples, and star fruit. The galouti kebabs were made with minced mushrooms and had a melt-in-the-mouth texture and very subtle seasoning. The mushroom flavor was pronounced in the dish with a creamy mushroom pate and mushroom snow, and the utle tawe ka parantha discs that the galouti kebab was sitting on was nice and crispy.From the non-veg section, we tried the Kala Murg Malai and the Kadak Seekh Kebab. The kala murg malai had buttermilk, smoked paprika, and cheddar cheese marinated juicy chicken pieces rubbed with activated charcoal and sprinkled with a few drops of green chili oil. The Kadak Seekh Kebab was a stunning dish consisting of juicy, triple minced lamb stuffed with smoked cheese, and coated with a paper-thin batter. So the juicy kebabs had a nice, creamy filling and a crispy covering- a lovely play on textures. The kebabs were served with a trio of bell pepper sauces, which were nicely flavored. Moving on to main course, we had the Dal Karma, which had been slow-cooked for three days to give it a creamy texture and great depth of flavor. This dal was one of the best renditions of dal makhani that we’ve had, and should certainly be tried.
The Vegetable Qorma had a slightly sweetish and creamy texture and was subtly spiced, while the Saag Curry Paneer had soft and creamy pieces of paneer in a thick, flavorful saag gravy which had a lovely homely taste of fresh greens, with a dollop of white butter.The Chicken Makhani was also one of the best we’ve had- the chicken was juicy and well-cooked, and the gravy had the right balance of slight sweetness and tanginess from the tomatoes, and a nice touch of kasuri methi. We also really liked the fact that each main course dish had been garnished simply with colorful edible flowers. The Vegetable Biryani was also nicely made.The dessert section at the restaurant is something we’d made special visits for. We tried out two of the desserts- Sous Vide Gajar Halwa and Evolution of the Paan.
The Sous Vide Gajar Halwa had gorgeous black carrots, sous vide for 12 hours to get a nice soft, creamy texture. The gajar halwa was served with rum-soaked raisins and pistachio dust, and was topped with a shard made with dehydrated milk skin. The server poured a hot, khoya and cinnamon sauce on top of the halwa, and the cinnamon notes worked really well with the dish. Through this dish, they have taken a dish I have relished on the streets of Lucknow during chilly winter mornings, and have elevated it to make it a five-star worthy dish, but have stayed true to the flavors. This is an absolute must-have dish here.
The Evolution of the Paan is also an excellent innovation- the dish came with a paan leaf topped with various elements having different textures, flavors, and temperatures- leading to a party in our mouths. The paan leaf had a macaron stuffed with a sweet pan mixture and coated with sweet saunf, betel nut paste, aero katha, pistachio sponge, cold saffron foam, strawberry mousse, and a small piece of dehydrated paan leaf. The dish was sprinkled with a paan dust. The server told us to eat the macaron separately, and roll all the other elements together with the paan leaf, and have it in one bite. The flavors exactly replicated a sweet pan, while the different textures were mind-blowing.Throughout the meal, we were very impressed with the service- the servers were knowledgeable about the dishes, and were very professional and courteous. Another thing that impressed us is that the restaurant is serving some amazing dishes, with good portion sizes, at quite decent rates. Overall, this makes Karma Kismet a place worth multiple visits!
Overall Rating: 4.5/5
Location: M-25, 80 Feet Road, Greater Kailash II, New Delhi
Phone No.: +91 98107 70807