Thursday, December 02, 2021

News Destination For The Global Indian Community

News Destination For The Global Indian Community

FOOD
LifeMag
Glitz and Dramz

Glitz and Dramz

Situated in the heart of the capital, Dramz is a perfect mélange of cultures and cuisines, absolutely worth all the hype, says Ayushi Sharma


Strolling through the pebbled walkway while entering the much-hyped restaurant, I realized that Dramz has been designed like a Scottish home situated in the heart of the capital. Without further ado, making my way through the three-and-a-half-levelled space, I found my comfortable spot at the open-air limited seating area from where I could catch the unhindered sight of one of the Mughal era’s iconic monuments – Qutub Minar. The majestic minaret was ablaze with golden lights that accentuated its intricate carvings. My mood was, certainly, set right for the night. But before indulging in the multi-cuisine menu of the restaurant, it would be interesting to note that the journey here does not begin with the food but with ambience. The infectious vibe seemed to pervade the place.

Coming to what I was here for, toasting to the breezy, full moon night, I ordered one of their signature cocktails – whiskey-based Miami beach. As I sipped onto my yellow-hued fruity concoction, complete with an orange wedge, I glimpsed at the rest of the menu. First was Tirupita on the table. The soft cheese fritters came wrapped in filo sheets, filled with cheddar pickled jalapeno peppers and artisanal black peppers. Its filling made me look forward to what was to follow. So, under the appetizers section only, I ordered three more delicacies – garlic bread, Shanghai dimsums, and Croquetas de setas, a new addition. The former one could be designed in accordance with my taste buds as they were open to suggestions according to what was written on the menu. Thus, I selected black olives, mozzarella cheese covered with garlic and fresh herbs as the topping. Dimsums had broccoli, wild mushrooms, zucchini and bell peppers as the stuffing. While I could taste each ingredient separately, they came together delightfully as a whole. This made for a dish that was satisfying and at the same time left me craving for more. Croquetas de setas has been originated in Spain and it’s also known as mushroom croquettes. It had crumb-fried mushrooms, which had a crispy texture on the outside and creamy inside. It, indeed, lived up to its description of mouth-melting.

Next up was their assortment of platters, from which I decided to opt for ‘chef recommended’ Global street food platter. It incorporated several elements, right from sliders, tacos, baby corn fritters, mini pizzas, dimsums, paneer tikka skewers, to quesadillas and potato parcels. While every other dish on the platter had elevated flavours beyond the usual, quesadilla piqued my interest the most. It was a Mexican dish cooked on a griddle, consisting of a tortilla that is filled primarily with cheese, other spices and fillings. Be it in texture, taste or the complexity of flavours, it was way ahead of the others. One bite into and one would know the reason why. The portion of the platter made my stomach fill to the brim with multiple cuisines it devoured. However, Cacio-e-Pepe,a Roman delicacy made with spaghetti or traditionally tonnarelli followed. It was a stripped-down form of mac and cheese, which was grated with pecorino Romano cheese, and black pepper. The spices were not overpowering and the flavours that came through were clean. To accompany all the above food items, I had tried their few more signature cocktails, including whisky-based Highball Jameson, Bourbon leaf, and vodka-based Chilly litchi and Italian expert. Although I tasted every drink, I would have been able to do better justice to them if I wasn’t full till the gills.

In desserts, I was served three – Dramz’s speciality brownie, tiramisu and baked cheesecake. I preferred the first and the last one more than the tiramisu, which is a coffee-flavoured Italian dessert. However, their special brownie won all the brownie points as it was sweetened to perfection, not too intense to make me want to leave it after the first bite as happens often. It came along with liquid minimal hot chocolate, which they poured above it. It was, indeed, a sweet end to a soul-satisfying meal.

Even during the ongoing pandemic uncertain times, the restaurant is undoubtedly a crowd-puller. It is a perfect mélange of cultures and cuisines, right from Indian, Scottish, Italian, European, Roman, to Mexican, Spanish and more, absolutely worth all the hype. I finally headed home with a memorable night, which still lingers on in my mind.

Glitz and Dramz

Glitz and Dramz

Situated in the heart of the capital, Dramz is a perfect mélange of cultures and cuisines, absolutely worth all the hype, says Ayushi Sharma


Strolling through the pebbled walkway while entering the much-hyped restaurant, I realized that Dramz has been designed like a Scottish home situated in the heart of the capital. Without further ado, making my way through the three-and-a-half-levelled space, I found my comfortable spot at the open-air limited seating area from where I could catch the unhindered sight of one of the Mughal era’s iconic monuments – Qutub Minar. The majestic minaret was ablaze with golden lights that accentuated its intricate carvings. My mood was, certainly, set right for the night. But before indulging in the multi-cuisine menu of the restaurant, it would be interesting to note that the journey here does not begin with the food but with ambience. The infectious vibe seemed to pervade the place.

Coming to what I was here for, toasting to the breezy, full moon night, I ordered one of their signature cocktails – whiskey-based Miami beach. As I sipped onto my yellow-hued fruity concoction, complete with an orange wedge, I glimpsed at the rest of the menu. First was Tirupita on the table. The soft cheese fritters came wrapped in filo sheets, filled with cheddar pickled jalapeno peppers and artisanal black peppers. Its filling made me look forward to what was to follow. So, under the appetizers section only, I ordered three more delicacies – garlic bread, Shanghai dimsums, and Croquetas de setas, a new addition. The former one could be designed in accordance with my taste buds as they were open to suggestions according to what was written on the menu. Thus, I selected black olives, mozzarella cheese covered with garlic and fresh herbs as the topping. Dimsums had broccoli, wild mushrooms, zucchini and bell peppers as the stuffing. While I could taste each ingredient separately, they came together delightfully as a whole. This made for a dish that was satisfying and at the same time left me craving for more. Croquetas de setas has been originated in Spain and it’s also known as mushroom croquettes. It had crumb-fried mushrooms, which had a crispy texture on the outside and creamy inside. It, indeed, lived up to its description of mouth-melting.

Next up was their assortment of platters, from which I decided to opt for ‘chef recommended’ Global street food platter. It incorporated several elements, right from sliders, tacos, baby corn fritters, mini pizzas, dimsums, paneer tikka skewers, to quesadillas and potato parcels. While every other dish on the platter had elevated flavours beyond the usual, quesadilla piqued my interest the most. It was a Mexican dish cooked on a griddle, consisting of a tortilla that is filled primarily with cheese, other spices and fillings. Be it in texture, taste or the complexity of flavours, it was way ahead of the others. One bite into and one would know the reason why. The portion of the platter made my stomach fill to the brim with multiple cuisines it devoured. However, Cacio-e-Pepe,a Roman delicacy made with spaghetti or traditionally tonnarelli followed. It was a stripped-down form of mac and cheese, which was grated with pecorino Romano cheese, and black pepper. The spices were not overpowering and the flavours that came through were clean. To accompany all the above food items, I had tried their few more signature cocktails, including whisky-based Highball Jameson, Bourbon leaf, and vodka-based Chilly litchi and Italian expert. Although I tasted every drink, I would have been able to do better justice to them if I wasn’t full till the gills.

In desserts, I was served three – Dramz’s speciality brownie, tiramisu and baked cheesecake. I preferred the first and the last one more than the tiramisu, which is a coffee-flavoured Italian dessert. However, their special brownie won all the brownie points as it was sweetened to perfection, not too intense to make me want to leave it after the first bite as happens often. It came along with liquid minimal hot chocolate, which they poured above it. It was, indeed, a sweet end to a soul-satisfying meal.

Even during the ongoing pandemic uncertain times, the restaurant is undoubtedly a crowd-puller. It is a perfect mélange of cultures and cuisines, right from Indian, Scottish, Italian, European, Roman, to Mexican, Spanish and more, absolutely worth all the hype. I finally headed home with a memorable night, which still lingers on in my mind.

Leave a comment

Comments (0)

Opinion Express TV

Shapoorji Pallonji

GOVNEXT INDIA FOUNDATION

CAMBIUM NETWORKS TECHNOLOGY

Opinion Express Magazine

TRANS GLOBE ADVISORS