Pra Pra Prank, the new brand by brothers Inderjeet and Jasmeet Banga, who rocked the restaurant scene a little while back with Prankster, has been the talk of the town since the day it launched. The concept of duality extends beyond its name- the restaurant brings together an interplay of two cuisines- modern Indian and modern Asian, it has at its helm two accomplished chefs Harangad Singh and Kaustubh Haldipur who have created magic with their unique menu, and the restaurant space which has a feel of a café, with a bar hidden behind the glass door decorated beautifully with miniature alcohol bottles.They also have on board an exceptionally talented mixologist Shefali Singh, who dazzled us with some unique concoctions that she conjured up, each tastier and more interesting than the one before. We started with the Early Morning Gin Sour, that had Earl Grey infused gin, orange marmalade, lavender, and egg white- ingredients that represent breakfast, hence the name “early morning”, and each flavor was pronounced without overpowering the rest. Fragrance No.9, influenced by the famous perfume Chanel No. 9, had a heady mix of gin, elder flower, rose and egg white, and had a lovely floral scent. The Red Hot Chili Pepper had a spicy, delicious infusion of sesame seeds and red bell peppers with vodka, and had a nice kick to it. All the cocktails were presented beautifully and explained to us by Shefali. We also had a couple of mocktails- Fresh Beetroot Mary, an interesting take on bloody mary, but this one was made with fresh beetroot juice, and an Orange and Basil Spritzer, which had a touch of cucumber juice in to make it even more refreshing.On the food front, Chef Kaustubh presented us first with a Salads of Fruits and Greens in Thai Dressing, which is just perfect for summers as it is supremely refreshing. Made with a mix of romaine lettuce, iceberg, baby spinach, and betel leaf, tossed with crunchy and juicy fruits like Asian pears, green apple, and dragon fruit, the salad was dressed in a flavorful Thai dressing that had a mix of garlic, dry red chili, galangal, and kaffir lime, and was topped with fried onions and peanuts for crunch. The different flavors and textures came together beautifully in the salad.
Next, we moved to two soups- the Yuzu and Coriander Root Soup with Vegetables had a lovely flavor from the fresh coriander roots, and the acidity from the yuzu juice was well-balanced. The Nepalese Chicken Broth, one of their signature items, had a sesame flavored chicken broth served with dumplings and noodles. The broth got its deep flavor from slow-cooking chicken bones and the noodles were thin and perfectly cooked.The Veg Rainbow Roll was perhaps the best veg sushi we’ve had- made with beetroot-flavored sticky rice, filled with crunchy vegetables, and coated with smoked bell peppers, with a topping of pepper sauce and onion tomato salsa to impart it flavor without having to use any additional wasabi or soy sauce on the side.
They even do a swell job with their dim sum. We tried the Mushroom and Cheese Dim Sum, which had finely diced shitake, shimeji, and trumpet mushrooms with purple cabbage, folded with cheddar cheese, filled in a thin skin colored with beetroot juice. The dim sum itself was flavorful, but the truffle cream served alongside really took it up another notch. The Chicken Coriander Leaf Dumpling was no less, having a filling of coriander flavored finely diced chicken wrapped in a coriander flavored skin. This one was served with a lovely fresh and zingy chimichurri dip.Their hip hoppers, which are essentially fresh appams served with different dishes are a real treat. We had the Hip Hopper with Green Potato and Hip Hopper with TBF Lamb. The appams were thin and crisp on the outside and spongy inside. The potatoes in the veg one were cooked in a green curry made of spinach, coriander, and green peas, which was very unusual and tasty, and the tbf (tender but fried) lamb had robust flavors without being overly spicy, and the topping of fresh coconut shavings balanced out the spices.For main course, we went with the New Age Khow Suey and the Japanese Curry Infused Nihari with Asian Bun. The khow suey was plated beautifully with soba noodles and steamed vegetables in the center of the bowl, with the coconut broth on the side for us to pour. It came with accompaniments like lemon, fried onions, garlic chips with lemon salt, and spring onions, which we added to the broth, which had a mild and balanced flavor. The cool element on the plate was the peanut butter biscuit which was served with the khow suey, in place of the regular toasted peanuts.
The Japanese Curry infused Nihari with Asian Bun was a cracker dish, made with slow-braised lamb shanks in a thick, robust-flavored Japanese curry infused with Indian spices. The blend of Japanese and Indian flavors worked so well to give the gravy a nice umami taste, making this a must-have dish! The Asian bun served alongside was buttery and flaky, and is best-had if left to soak up the gravy.
We rounded off this meal with two really nice desserts- the Canoli was crunchy and light, and generously filled with pastry cream mixed with chocolate chips and a touch of cinnamon. The creamy filling was counterbalanced with some tart raspberry coulis, fresh fruits, and raspberry financiers. From the plating of the dish to the different flavors and textures on the plate- everything was simply amazing.Next, we had the Mango Chiffon Cake, which had a light and fluffy chiffon cake which was toasted to get a nice thin crust on the outside. The cake was topped with a mix of mango and coconut and some freshly diced mangoes. The vanilla bean ice-cream served alongside was really tasty as well.
The service throughout the meal was exceptional- warm plates, being changed after every course, each dish being explained properly- the works. And Mr. Rohit Lohani took good care of us and explained the concept of the place to us, gave us suggestions on the dishes to try, and took our feedback after the meal.
Overall, to taste dishes which are different, yet familiar, in a cool, chic setting with great service, do check out Pra Pra Prank!
Overall Rating: 4.5/5
Location: Shop No. 24, Ground Floor, DLF Cyber Hub, Gurgaon
Phone No.: +91 9599965282