A Gastronomic Journey to National Highway 44
Aptly called the National Highway 44 (NH 44), this pan Indian restaurant is the brainchild of restaurateurs Udit Bagga and Udit Bhasin, Board of Directors of Spring Hill Cafe Private Limited Company.
|National Highway 44|
As a matter of fact, Udit Bagga is one of the most popular restaurateurs in Delhi right now, having tasted success with his very first venture, Out Of The Box (a. k. a. OTB) in Khan Market, New Delhi. He now plans to open up another great place to hang out in Rajouri Garden, New Delhi, by the name of Factory.
|National Highway 44|
- The kitchen is in the capable hands of Corporate Chef Sanjeev Takyar, who has worked for reputed names like the Coriander Leaf Restaurant Gurgaon, Diwan Restaurant (a unit of Berkshire Group), Vatika Group, etc.
Sanjeev is an expert in Indo-Pak, modern Italian and Cantonese cuisines, and is instrumental in designing the elaborate truck-shaped menu at NH 44.
[PS: The Hinglish menu at NH 44 took almost a month to compile.]
In the past, Sanjeev has played a significant role in the opening of Fox World Cuisine Restaurant in Gurgaon and Saffron restaurant in Park Hotel Kolkata. He has also trained over 100 chefs throughout his F&B career.
South Indian Food at NH 44
- NH 44 provides a classic mix of casual- cum fine-dining experience. The restaurant can accommodate up to 48 guests at any given time and includes a private dining area as well, where 35 guests can be easily seated.
- Talking of the private dining area, this specially designed room can be partitioned into two if the need shall be. With partition, the two rooms can accommodate 15 guests each. The private dining area also boasts of two LED TVs to take your entertainment quotient several notches higher.
- With a covered area of nearly 3000 square feet, there is plenty of room for everyone to move inside the premises. The space is not cramped; even at peak hours, there is no way that you'll ever feel claustrophobic here.
- Both service and kitchen staff at NH 44 is prompt and attentive. To maintain the highest levels of customer satisfaction, the service staff includes one corporate general manager (Saroj Kumar Singh), three captains, and six stewards.
To bolster its kitchen staff, NH 44 employs one corporate chef (Sanjeev Takyar), one sous chef, and twelve chefs from different regions of India.
- The bar at NH 44 is in the capable hands of a Mixologist by the name of Harish. If you're ordering from the bar, my recommendation will be the following drinks:
|Private Dining Area at NH 44|
|Truck-shaped menu at NH 44|
|Seating Arrangement at NH 44|
- Frozen Kiwi Daiquiri: A Brazilian drink made of kiwis, strawberries, and lemon (available in two variants - alcoholic and virgin). You can also order frozen green apple/mango/chocolate daiquiri.
- NH 44 Special: Made of Guava juice, fresh mint and coriander leaves, lemon juice, and seasoning.
- Fruit Punch: Mix of different juices blended with ice cream.
|Frozen Kiwi Daiquiri|
|NH 44 Special|
I couldn't help but admire the multicolored cutlery, wooden jharokhas, ceiling lights fixed in inverted Banta bottles, stainless steel multicolor tiffin box, miniature collectibles like the Hawkins Toy Cooker, handwoven colorful bed Charpai, etc.
Coming to food, here are some of my favorite dishes at NH 44:
- Palak Patta Chaat (vegetarian starter)
- Maharaja Patiala Sword Kebab (non-vegetarian starter)
- Paneer Long Latta (mains)
- Chicken Chettinad (mains)
- Beetroot Halwa (dessert)
- Gul-e-bahisht (dessert)
|Maharaja Patiala Sword Kebab|
|Idlis at NH 44|
|Mains at NH 44|
|Starters at NH 44|
|South Indian starters at NH 44|