A Gastronomic Odyssey at The Roseate | Part 1

Let’s face it, in our everyday life full of commotion and humdrum, we all seek a little escape to enjoy simple, stress-free moments. But due to the paucity of time, it isn’t feasible to spend time away from the city. Hence, being away from the city madness and yet being in the city comes across as a viable plan of action.
How will that happen? Confused?
An enchanting respite in the lap of nature is what The Roseate is all about. A sprawling luxury resort spread across 8 acres, Roseate can just be the perfect peaceful getaway that you might need to rejuvenate your body and soul, making you ready for the upcoming week ahead!

Touted to be one of the most luxurious resorts in Delhi NCR, The Roseate, holding elegance supreme, has been inspired by the five elements in Vedas or of Hindu philosophy- water, earth, fire, wind and sky, which evidently resonate with the laudable architecture.

An exotic paradox of indulgent luxury and nature, The Roseate became my haunt a couple of days back, where I spent an enchanted day replete with voracity.

Arrival | Tryst with Farm to Table
After arriving at the resort, post welcome drinks, we were escorted to the owner’s farm by Chef Anand Panwar, the executive pastry chef at The Roseate and Roseate House. With the Farm-to-Table concept well etched, most of the produce of organic, home-grown vegetables and free-range meats comes from the 2-acre farm that housed a variety of vegetables and fruits like brinjal, parsley, leek, lady fingers, tomatoes etcetera. After scouting through the farm, I, along with Chef Anand, plucked baby carrots, raw mangoes, brinjal, tomatoes, purple cabbage, radish, parsley, mint andย nasturtium leaves. With the season change, new crops are sown and hence, since the food is prepared with produce from the farm, a new menu if crafted every season.

Lunch | Kiyan
We came back to the property and were escorted to Kiyan, the resort’s world cuisine restaurant. Set amidst four signature Isfahan columns, the all-day-dining restaurant, Kiyan, surrounded by azure-hued waterbodies, has at its disposal, al-fresco and indoor seating. The interiors, inspired by vibrancy and warmth, are done up in wooden hues and muted tones of creme and grey, which along with the big window layout render a different kind of natural energy. The restaurant offers a selection of Thai, European and Indian delicacies, both classic and fusion, suiting the needs of every palate.

Owing to a sultry-filled afternoon, we got seated inside the restaurant, overlooking the property and waterbody and waited for Chef to work up his culinary magic with the vegetables that we had plucked from the farm. It was only after a while when Chef Anand started to flow some gastronomical delights, transforming the vegetables that we picked into beautiful masterpieces while keeping the true flavour intact.

We commenced the meal with the zingy organic pomelo salad that was tossed in a tamarind, chilli and lime dressing along with cashews for the crunch element. The beetroot salad, prepared with poached beetroots, fresh burrata, pickled onions and baby carrots, was next to arrive and was demolished on sight.

The fruity undertone of the clementine orange in the tomato soup added the perfect citrusy kick on a summer afternoon. Begun bhaja, the evergreen Bengali delicacy was taken up a notch with Thai aubergines. Served with tempered curd comprising of chana dal and curry leaves, the dish was completed with deep-fried bits of baby corn. Galauti kebabs and patthar ka ghost were next to preside. Presented atop actual stones, the dish had a beautiful play of traditional galauti kebabs being served with a biscuit-like ulta tawa parantha interpretation, that had a mellifluous sweetness and flavour notes of cardamom and saffron.

Mains teleported our tastebuds to Thailand. With authenticity at its supreme, two unpretentious but superlative curries: Thai green curry and prawns tossed with a fiery red curry along with pok choy and chillies, both served with fragrant and fluffy jasmine rice, were relished. Though not a huge fan of green curry, the one I had at Kiyan was certainly the best that I’ve ever had in Delhi NCR.

While every dish had a story to tell, the Toffee Pudding, a signature dessert of the restaurant, was the magnum opus. Fluffy sponge cake with traces of macerated dates, crowned with a sesame tuile, in-house vanilla ice cream and generously topped with luscious espresso caramel sauce, the dessert was so good that every bite felt like a celebration.

Post Lunch | Walk Around
Post a hearty meal at Kiyan, we sauntered around the ginormous 8-acre property that is replete with lush greenery and tranquil waterbodies that run throughout the resort. A true architectural marvel, it is simplicity that adds to the grandeur and opulence that is marked by towering pillars, lofty ceilings and 6m tall doors. It is the attention to detail that is praiseworthy.

The metal leaves in the courtyard that appear to be an element of design, are in fact 6,50,000 leaves that act as an insulator from the highway noise, assuring a serene ambient. The resort has over 1000 mature trees, none of which were severed when the property was work-in-progress.

The Roseate houses the longest swimming pool in Delhi NCR and has a palmy spa named Aheli for those who seek rejuvenation. A small but well-equipped see-through gym surrounded by greenery is going to motivate even the most lethargic for a small workout. The unique bit that I found about Roseate is that it has a temple within the premises, where pooja is conducted by a pandit ji, every day in the morning and in the evening, attracting the foreign crowd to experience a tinge of tradition.

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