Top Kapi has recently opened in the alfresco area of Khaan Saab. It is a huge open area and concentrates on the cocktails and starters that pair well with them. The starters come in from Khaan Saab and are quite literally finger licking good while the drinks are served in nips.
The BTeam was recently invited for a tasting session and here’s a brief summary of my experience at Top Kapi.
We had plenty of options in terms of drinks and the mixologist enticed us with his specialties which had spices soaked in the drink overnight.
The Kiwi Mojito had lemon, mint, sugar syrup, kiwi and soda while the Mint Mystery had cucumber, mint leaves, lime, sugar and black salt. The Gulabi Sharbat Rose Petal had cardamom, lemon and pomegranate while the Spring Fever had lemon juice, mango juice, pineapple juice and orange juice.
Some of the drinks had a very dominating flavor of the spice associated with it but it made sense since the drink was soaked overnight in them, but that flavor needed to be masked well. My pick out of the drinks was the Spring Fever.
To go with the drinks, we had the Hariyali Palak aur Sev Chaat. It had fried palak, shev, yoghurt, tamarind chutney & mint chutney and trust me when I say this, I have never loved palak so much in my life. The crispy palak with its accompaniments was just a bomb full of flavor.
The Karara Paneer Kebab had paneer covered in potato shavings which was then deep fried giving it the ‘karara’ texture. The paneer was really soft and the sprinkled chaat masala did the trick for me while the crunchy texture was just a cherry on top.
The Tandoori Bharwan Khumb had mushrooms stuffed with cheese and spinach and cooked in tandoor. It had a creamy consistency and glaze and tasted brilliant.
The Sarson Mahi Kebab had fish fillet marinated with mustard and grilled. The fish was cooked decently and the sharp texture of the mustard definitely impressed our tastebuds.
The Murgh Malai Chandi Kebab were something interesting and unique to Top Kapi. Marinated in cream, spices and chandi, the kebabs had a medley of spices that would leave you amazed.
The Gosht Ke Gappe were absolutely brilliant and definitely the star of the night for me. Mutton pieces stuffed in puri, topped off with onions, green chutney, the puri is quite literally a bomb of flavor in your mouth.
The Tunday Kebab came with high expectations due to the awesomeness of the food that previously rolled in but we were a bit disappointed because the cardamom overpowered the kebabs. The feedback was conveyed to the chef and I hope I can have a glimpse of Lucknow here at Top Kapi.
The Murgh Dhaniya Shorba had an awesome chicken broth with a subtle flavor of coriander while the Tamatar Tulsi Shorba served with croutons was well cooked.
We had the Murgh Parbat Biryani and the Paneer Methi Corn Biryani. I thought both the biryanis were brilliant. I am a fan of biryanis where there is ample masala and these two biryanis ticked all the right boxes for me but somehow I leaned towards the Paneer Methi Corn Biryani. I thought it had a unique flavor and was different from our day to day biryani.
For dessert, we had Khubani Ka Meetha and the Flaming Gulab Jamun. It was my first encounter with Khubani Ka Meetha and I found it way too sweet whereas the gulab jamun was pretty good.
It was a very good experience overall especially in terms of food for me. A big shout out to Sasha from Pomelo Social for inviting us and Team Top Kapi & Khaan Saab for hosting us.
Disclaimer: The invite was for a complimentary food tasting event. This review is a narrative of my experience at the event. The views expressed in this review are solely mine and others are more than welcome to agree or disagree with the same. The review is in no way influenced either personally or commercially nor has it been lifted, copied or plagiarized from any source however I have done my due diligence on the event via publicly available information on the internet.
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