Trend Brings Progressive World Cuisine to Delhiites

In this blog post, I cover the Trend Bar and Kitchen, a newly opened casual dining restaurant in Ansal Plaza Delhi.


Nestled in Ansal Plaza, the first major shopping mall in Delhi since 1999, Trend comes as a whiff of fresh air for the connoisseurs of Progressive Indian, Pan Asian, and European cuisines.

The brainchild of famous restaurateurs, Gundeep Singh Anand, Jaideep Anand, Himanshu Gupta, and Vidit Gupta, Trend impresses from the word go!



At Trend, you're welcomed to the acoustic feel of deep house and commercial music (courtesy DJ Pranab Mukherjee), not to forget the charm of chic rustic interiors, setting the tone for a comfortable, hypnotic, and relaxing evening.


Spanning across 8,000 square feet in covered area, Trend indulges in Progressive World Cuisine under the gleeful eyes of Chef Jiten Singh and Sous Chef Abhishek Baloni.


Curating new concepts using age-old recipes is the order of the day at Trend, with modern molecular gastronomy techniques like Espuma (the Spanish word for foam), Smoke, and Cryo coming into play. The idea of employing liquid nitrogen in food is not new, however; that said, the preparation and presentation are absolutely topnotch!


Another highlight at Trend is plated cocktails that lend an air of ornamental charm.

Open every day from 12 Noon to 1 AM, the restaurant can accommodate over 60 guests indoor; outdoor seating is also available for nearly 100 guests.


Here are my top recommendations at Trend Bar and Kitchen.

Amuse-bouche

To offer a glimpse into the chef's approach to the art of progressive world cuisine, we were offered this hors d'œuvre made of cucumber, feta sandwich, flour, and watermelon caviar.

Small Plate

Puffed Aloo Chaat

The lethal combo of crispy airy aloo chaat and tandoori fruit salad can hardly go wrong! This is by far the best aloo chaat I've had in ages; I'm so glad the chef insisted on trying this first.


Three Cheese Soufflé in Potato Skin

The light, fluffy dish is made of goat cheese, parmesan, emmental, and piccalilli asparagus crisps.


Appetizers

Chicken Tikka Trilogy

This signature dish comprises the classic chicken tikka, chicken truffle malai tikka, and chicken sarson tikka (which btw is my favorite of the lot!).


Kanjivaram Idli, Sambhar, Madras Gun Powder

Considering my boastful appetite for South Indian food, this delectable dish won me over almost instantly! The kanjivaram style idli is served with coconut chutney, gun powder, and sambhar mousse.


Salads and Soups

Salmon, Mango and Avocado Tartare

Tantalize your taste buds with Scottish salmon served with seasonal mango, English avocado, creme fraiche negro, and watermelon caviar. A sure-shot recipe for success!


Paperthin Pizza

Prosciutto Di Parma

A pizza that carries forward the legacy of thinly sliced Italian ham. Made of basil pesto, fresh bocconcini, prime prosciutto, fresh fig vinaigrette, and wild arugula.


Entrée

Seven Grains Khichdi, Gurkha Chutney Paneer Pinwheel

Looking for some healthy options for your entrée? Look no further as this dish is made of barley, whole wheat, quinoa, brown rice, basmati rice, pearl millet, and green moong khichri. Served with gurkha chutney marinated roast paneer pinwheel.


Room for more? Go for the Signature Butter Chicken served with Churchur Naan.


Desserts

Rose-Raspberry Cotton Cheesecake, Fruit Water Aspic

Sweet and unassuming, this dessert is a simple and satisfying way to wrap up your culinary experience. Why did they save the best for last you'd wonder!


Trend Menu, Reviews, Photos, Location and Info - Zomato

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