{"id":21557,"date":"2014-07-05T12:27:45","date_gmt":"2014-07-05T19:27:45","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=21557"},"modified":"2014-07-31T20:51:38","modified_gmt":"2014-08-01T03:51:38","slug":"gymkhana-london-uk","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=21557","title":{"rendered":"Gymkhana, London UK"},"content":{"rendered":"

\"052

Gymkhana<\/p>\n

\"052

Angoor Sharbat \u2013 Spiced Grape Juice slow cooked with orange zest, black cardamom, and honey charged with siphoned soda<\/p>\n

\"052

Cassava, Lentil and Potato Papads with Mango Chutney and Spicy Tomatoes with Shrimp<\/p>\n

\"052

Duck Egg Bhurji, Lobster, Malabar Paratha<\/p>\n

\"052

Dosa, Chettinad Duck, Coconut Chutney<\/p>\n

\"052

Kid Goat Methi Keema, Salli, Pao, Bheja<\/p>\n

\"052

Tandoori Guinea Fowl Breast, Leg & Green Mango Chat, Mint Coriander Chutney, Palak Paneer, Dal Maharani<\/p>\n

\"052

Bread Basket \u2013 Plain Naan, Crispy Roti, Garlic Ghee Naan<\/p>\n

\"052

Banana and Pecan Kheer<\/p>\n

\"052

Carrot Halwa Tart, Cardamom Malai<\/p>\n

\"052

Having experienced a few of the most highly reputed Indian restaurants on my side of the Atlantic in Vancouver\u2019s Vij and Rasika of DC but still lacking a firm grasp of the culture\u2019s culinary traditions I was told by almost everyone I asked that I\u2019d be remiss to not at least book one such meal while visiting The UK and although opinions ranged from common curry houses to temples of tandoori lamb my fine dining inclinations eventually led me to Gymkhana, a splashy space of lacquered wood and equestrian theme in Mayfair. A relative newcomer to the upscale Indian movement with a focus on quality ingredients matched to Hindi home cooking with presentations meant to dazzle the eyes along with the tongue it was to an as yet empty space that I arrived as the restaurant opened its doors at noon on a Saturday and seated quickly to a two-top up front the service would prove excellent, a young man clearly well trained handling my amateur questions while helping to craft an meal he deem \u2018a lot, but not too much.\u2019 Never left for want of anything throughout the course of my two-hour lunch, even as the restaurant filled to capacity, it was with the aromatic Angoor Sharbat that the afternoon began and pairing beautifully with a complex array of spices in the four-courses of six plates plus sides to follow I ended up ordering a second, a rarity for someone generally seeking variety. Moving on to plates ordered after a basket of crispy chips with a duo of complex spreads it was to a duo that I was first treated although the soft eggs dressed in butter and lobster were lovely it was the cone of duck curry matched to chilly coconut chutney that won the round, a rich indulgence nearly indescribable in complexity but still allowing the tender meat to shine. Not at all a timid menu in terms of region or scope it was next in a still steaming skillet of Methi Keema that I indulged and with the \u00a33 supplement of tender brain juxtaposing the simmered lean goat I couldn\u2019t help but smile, the buttery buns provided to sop up sauce\u2026or produce a reinterpreted \u2018sloppy joe.\u2019 Entirely thrilled by the opening courses but finding the Guinea Fowl a bit dull despite sides that shined it was onward to desserts that I moved and although the rice pudding proved quite pleasant it was the Halwa tart that captured my attention, the filling itself only that of pure carrots and custard while the crisp, buttery shell and a dollop of cardamom cream lent both texture and nuance harkening the flavors of a more \u2018American\u2019 carrot cake but ever more restrained.<\/p>\n

\"052

RECOMMENDED: Angoor Sharbat, Dosa with Chettinad Duck, Kid Goat with Bheja, Carrot Halwa Tart.<\/p>\n

\"052

AVOID: The Tandoori fowl was fine, but with everything else was so much better that I really can\u2019t justify ordering it.<\/p>\n

TIP: With the lunch prix-fixe offering several of the restaurant\u2019s best items one can craft quite the experience at limited cost by simply adding a few of the cheaper a la carte selections to the more pricy items selected via the set menu, the bonus Palak Paneer, Dal Maharani, Naan, Roti, and Papads more than rounding out a full tasting.<\/p>\n

\"052

Home Page<\/a><\/p><\/blockquote>\n