Review: The G.T. Road

Review: The G.T. Road

The G.T. Road restaurant, which had set up its first outlet in C.P. a while back, has now brought its gastronomic caravan to Gurgaon. The concept is the same- providing a lavish buffet dining experience with dishes from Kabul all the way till Chittagong.gt1The restaurant is decorated nicely- with black and white photos of rulers and emperors adoring the wall, a colorful vintage car on display, and brass and copper elements used across the décor.

We tried a couple of their delicious bantas- the Masala Ala Banta had coriander, mint and black salt and was really tangy and refreshing. They also have alcoholic bantas made with whiskey, vodka, rum and gin. We tried the Garmich Sardi da Ehsaas Banta which had whisky as its base, along with lime juice, honey and masala banta. This one should certainly be tried.

Coming to the food, the starters are served on the table, in skewers that are put on a charcoal tandoor in the middle of the table. The Chili Fish from Kolkata was soft and flaky and was coated with a flavorful sauce, but the Crispy Chicken Wings could have done with a bit more flavor. The Thele Wala Chicken Tikka from Jalandhar was juicy and nicely marinated and the Lasooni Jheenga from Amritsar was flavorsome as well, but our favorite was the Chutneywali Machhli from Ambala. The fish was soft and flaky and was coated with a spicy-tangy chutney marinade that imparted so much flavor to the fish. The Afghani Chicken though didn’t have the spices penetrate into the chicken and turned out to be a bit bland. The Gulfam di Chapli from Lahore consisted of juicy chunks of boneless meat, spiced delicately, flattened and cooked on a tawa.gt2The vegetarian starters consisted of Amritsari Paneer Tikka, Khumb Dolma, Ananas Khatta Meetha, Veg Salt and Pepper, Sabudana Tikki, Chatpate Bhutte ke Charkhe and Hari Bhari Seekh. The pineapple had been grilled perfectly, was juicy and sweet, and had a slight tang to it as well. The sabudana tikki could have been softer, but the bhutta had been cooked nicely over charcoal to get that smoky flavor and had been coated with a delicious spicy mixture. But our favorite here was the hari bhari seekh- we could see and taste the finely diced vegetables and the seekh had been spiced delicately to let the vegetables shine.

Their live chaat counter is also a great addition to this lavish spread- you get a huge variety of chaats to choose from, ranging from papdi chaat, dahi bhalle, bhalle papdi, raj kachori, palak patta chaat, kanji vada and bhel puri. And all these chaats can be customized to just how you like them. We tried the papdi chaat, bhel puri, kanji vada and palak patta chaat. All of them were crisp and fresh and doused with creamy yogurt and mint and sauth sauces. The palak patta chaat was exceptionally well made- the spinach leaves were coated very lightly in batter and were fried to a crisp, and were then topped with curd and sauces.

They even had some interesting salad options- the vegetarian section had everything from the regular kachumbari salad and moong chaat to chana chaat, chakundar til ka salad, tamatar rasila, afghani salad, and kabuli chana batata dhaniya, along with the staples- masala lachcha pyaaz, sirka pyaaz and different types of papads, pickles and murabbas. The tamatar rasila from Kanpur had juicy tomatoes coated with a spicy tomato sauce, and were quite different and nice, while the beetroot salad had a nice sweet note along with some crunch from the sesame seeds. Our favorite, though, was the Afghani salad which had strips of white radish, carrot, cabbage and cucumber seasoned with lemon and chili. The non-veg section had tandoori kukkad chaat from Lahore, Jalpari Mircha Salad from Kabul and Anda Matar Salad from Delhi, all of which were different and nicely made. They even had three types of curd- plain, masala raita and lauki raita.

They had two types of shorba- tamatar dhania and chicken yakhni, which were both delicious. Both of them were thin yet full of flavor. While the tomato one was tangy and spicy, the chicken one was subtle in flavor.

Moving on to the main course, the dal makhani from Amritsar was creamy and slow-cooked to give it a robust flavor, the Paneer Rara Multani from Rawalpindi had a nice depth of flavors without being overly spicy, the Makai Palak from Patiala and the Kadhi Pakora from Jalandhar were both nicely made and tasted homely, while the Angoori Kofte from Allahabad had soft cottage cheese and vegetable dumplings in a creamy, rich gravy. The Veg Manchurian and Chili Garlic Noodles were nice as well. The non-veg section had some interesting dishes such as Meat Beliram from Patiala (which had juicy mutton prices in a thick gravy made with whole spices), Doi Machh from Asansol and Dhaba Chicken from Jalandhar made in a thick onion-tomato-yogurt gravy, along with staples like Murgh Makkhanwala and Chicken in Hot Garlic Sauce. These dishes could be relished with the 4 types of rice dishes available- gosht biryani, murgh dum biryani, nawaabi tarkari biryani or plain rice, or with different types of breads made-to-order. We had the pudina parantha and the lal mirch roti. Both were thin and crisp and actually had the respective flavors of mint and red chili in each bite.

While we were super full from the starters and main course, we couldn’t possible miss out on the lovely spread of Indian sweets. There was Gulab Jamun from Kanpur, Moong Dal Halwa from Amritsar, Chocolate Fruit from Etawah, Besan ka Laddoo from Delhi, Jalebi with Rabri made-to-order, Rasgulla, Rasbhari, Rasmalai and Rajbhog from Kolkata, Sheer Khurma from Kabul, Lauki ki Barfi, Sugar-free Gulab ki Kheer, Balushahi from Patna, Khoya Gulkand Barfi, Phirni from Lahore, Pinni from Amritsar and Shahi Tukda from Ludhiana. Along with these, they also had Paan Kulfi and Gur Kulfi. While the besan ka laddoo and balushahi were a bit disappointing, we were quite happy with the rest of the desserts. A few that deserve special mention were the soft and fresh khoya burfis topped with gulkand, the Gulab ki Kheer, which despite being sugar-free was really tasty and had a lovely rose flavor, the soft and flavorsome lauki ki barfi, and the stars of this section- the kulfis. Both the kulfis were really creamy and soft, which the paan one having lots of pistachio, beetle leaf and gulkand flavor, while the subtle earthy sweetness of jaggery came through so well in the gur kulfi. The jalebis that were made live were also thin and crispy.

The service was prompt and courteous. Our plates were changed swiftly, refills came to the table as soon as we asked for them, and we were taken care of well throughout the meal. And the best part is that all this delicious food (unlimited, that too) along with great service and ambience, comes at a very reasonable price, making this a place worth visiting.

Overall Rating: 3.75/5

Location: Shop R-404, Fourth Floor, Ambience Mall DLF Phase 3, Gurgaon
Phone No.: 099711 17855

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