JW Marriott New Delhi – Lunch with Chef Vivek Bhatt

The JW Marriott at Aerocity, New Delhi has recently appointed Chef Vivek Bhatt as their new Executive Chef and I was super excited to be invited for lunch and some time with the Chef recently. Not only did Chef Vivek Bhatt have some of his signature dishes prepared for us for lunch, he graciously spent a good 2 hours chatting with us and even sat down to have a bite during lunch. And he is a busy man! So it was extra special that he took out time for us. Chef has been all over the world with nearly 2 decades of experience in the hospitality industry and his main responsibilities at JW Marriott now are grooming and development of the culinary team members of the hotel; menu curation and product development; and ensuring highest standards in hygiene and quality of the food served at the hotel.. Phew!

Moving on to lunch, before I mention anything else I will say this – If there is ONE thing you eat at JW Marriott, (provided you are a non-vegetarian, duh) it HAS to be the ‘Raan-e-parda’ by Chef Vivek. And nothing else. My mind, tastebuds and soul were blown away by this dish which is one of Chef’s favorites too! It is basically tender lamb leg wrapped inside ‘Sheermal’ dough and cooked/baked over 6 hours to produce the most perfect and unique lamb dish I have ever laid my eyes on. You don’t really need any sort of rice or Indian bread with this because it’s a complete package. Be warned: You WILL overeat. The rest of the dishes that Chef had prepared for us were: Machli Zameendoz(another unique preparation, more about it later in the post), Murgh ki chaap, Goolar kebab, Chowk ki tikki, Vilaiti Subz jalfrazi, Dal Makhani and for dessert – Shahi Tukhra.

We also got a taste of the exotic and my first ever Jamun cocktails along with lunch. Woop woop! Here are pics from lunch at JW Marriott.

Chef plating the Murg ki chaap

Chef breaking the clay pot formed around the Machli zameendoz in which it gets baked and cooked to absolute perfection. Being sealed inside the clay prevents any loss of moisture and juices and the fish turns out be so drool-worthy.

After the clay comes layers of foil, then banana leaves wrapping and finally the shiny golden fish!

First look at the Raan-e-parda

The yummy Jamun cocktails!

Chowk ki tikki – crushed pea filling inside potato tikki,

The beautiful, perfect, still-on-my-mind Raan-e-parda

Dal Makhani done right

Murg ki chaap

Goolar Kebab – kebabs of fig. I’m not the biggest fan of fig but this was so well balanced that while, you get the essence of fig, it isn’t too strong and goes really well with a garlic nann and some dal makhani.

Shahi Tukra for dessert – an ‘India’ bread pudding. Again, I’m not very fond of sweet stuff but this was not too sweet and the bread was crispy and crunchy towards the edges and soft and gooey in the centre and surprisingly I liked quite a lot!

Thank you JW Marriott & Chef for the impeccable hospitality and lunch! Let’s do this again! Haha just kidding…maybe not.

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