Delhi By The Way New Drinks Menu

Authored By: Susheel Kumar

Delhi By The Way has introduced New Drinks Menu with range of options in white wine, red wine, sparkling wine, beer and whisky.

The menu showcases India's famous Amrut Fusion whisky along with other Indian brands like Antiquity, Signature Rare Aged Whisky and Royal Challenge Finest Premium.

Fun Facts About Amrut Fusion:

• Uses two barleys: Indian and Scottish
• First appeared in 2009.
• In 2012, was named the best whisky for a Rob Roy in the Ultimate Cocktail Challenge in New York.

Note: While we do take pride in our Drinks menu, we allow our patrons to being their choice of vino (BYO Wine Only) at nominal corkage charge.

Refreshed Website

Authored By: Susheel Kumar

We have launched our new Delhi By The Way website this week, designed by Adcore Technologies and features food photos from Parker Blain.

The new website captures the spirit of a fresh, new outlook and allows for easier navigation. We have added two new sections, which are as follows:

1) "What's On" which would provide insights on offers, events and other trivia information about our restaurant.

2) "Private Dining" which tells readers about our private dining options. Our restaurant is spread over two levels offering 2 very different function areas -

• The cozy private court yard is closer to the bar, has stone tiles on the floor and provides a semi-private area perfect for small gatherings.
• The second level is very popular with groups due to its original design and space with a very private balcony.

Hope you enjoy the website navigation and find information useful !

How to make Delhi-Style Baigan ka Bharta (Mashed Eggplant Indian Curry)

Baigan ka Bharta

Our Tandoor roasted eggplant sautéed on pan with mellow spices, is the most often licked dish by patrons. We would like to share the secrets with you for your DIY days!

Prep Time : 45-50 minutes

Cook time : 21-25 minutes

Serves: 4

Ingredients

◦ Eggplants  1 kilogram
◦ Green Peas 300 gram
◦ Oil  3 tablespoons
◦ Cumin seeds  1 teaspoon
◦ Onions chopped 3 medium
◦ Ginger  2 inch piece
◦ Green chillies chopped 2
◦ Red chilli powder  2 teaspoons
◦ Salt  to taste
◦ Tomatoes chopped 4 large
◦ Fresh coriander leaves chopped 1 1/2 tablespoons

 

Method

Step 1

Pre-heat oven to 400 Degrees Fahrenheit.

Step 2
Poke few holes all around the cleaned eggplants using a fork. Place eggplants on a foil lined baking tray or oven safe shallow bowl and apply bit of oil over them

Step 3
Bake for approx. 45 mins or until it's cooked properly. Do flip eggplants halfway through to ensure all sides are evenly cooked. Remove from oven and let them cool.

Step 4

Remove skin and mash the pulp completely. Heat oil in Indian wok. Add cumin seeds. Once cumin seeds turn brown, add onions, peas and sauté until onions are translucent.

Step 5

Add ginger , green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for four to five minutes over medium heat, stirring continuously.

Step 6

Add salt to taste. Add tomatoes and cook on medium heat for four to five minutes or till oil separates.

 Step 7

Garnish with chopped coriander leaves, onion rings and serve hot.