Indore (or as they call it, mini Mumbai) is my hometown. Yet frequenting it from Mumbai (my current hometown) ends up introducing me to its various, fascinating new debuts. On a recent visit to Indore, I happened to uncover, one such marvel on an extended-invite by Indore Marriott Hotel. While I was here to review the all-new junior suite, I also stumbled upon the chance to dine at each one of Indore Marriott’s restaurants. The last meal of my stay concluded at Marriott’s all-day dining restaurant – The Indore Kitchen. Nestled in a corner on the ground floor, this elegant restaurant is draped-in sophisticated shades of coffee and cream. With revelling interiors blended with creamy backdrops, Indore Kitchen is a modern restaurant with a folkloric vibe.
A clay oven is integrated into the kitchen peninsula, and the buffet menu is set with minimalist spectrum in uncluttered, chafing dishes of silver and copper. Also, because it was a Sunday, Indore Kitchen was more than ready to host the city’s best Sunday brunch. Marriott fondly calls it, “FBrunch,” where F stands for everything fun. This Sunday was venerated, by many LIVE food counters and musical performances.
My tryst with Indore Kitchen occurred over Lemongrass infused Martinis served in stemless funnel glasses, held by a jar full of ice cubes and basil. Jitu (our mixologist for the day) explained how ice cubes keep the Martini cool for about an hour. A smart-trick indeed! And a good takeaway for me as now I know the right way to serve a martini. While I downed the Lemongrass Martinis, the aroma flowing from the open kitchen began to draw me into its fold. I was hungry already!
Sensing my erupting appetite, Executive Chef Vivek Kalia sent us a few lovely appetisers. Not a few, in fact, it was a feast of aperitifs with a fancy popcorn Bhel platter, pork ribs, lamb chops, shrimp bruschettas, baked Potli fish, crispy Dumplings and much more. For the main course, I relished a hearty platter of Nigri Sushi. Executive Chef Vivek Kalia joined us for a brief conversation. During this conversation, I learnt that Chef Kalia had envisioned himself to be doing creative things as he grew up. However, cooking was never on his mind, until he cleared his hotel management.
He discovered his love for cooking in the 1st-year of his hotel management program. He then blended cooking with creativity and it all worked out for him great! Pointing towards the fancy popcorn Bhel, Chef Kalia exclaimed and threw light on his forte – the comfort food. With his ever-evolving imagination, Chef Kalia likes to transform comfort foods and dishes into a culinary enigma. Chef Kalia said he takes his inspiration from Chef Thomas Keller and Gordon Ramsay.
My FBrunch concluded with a chocolate fairytale comprising of oven-baked chocolate shells to sprouting frozen rainbows. Loved dining here, and I can’t wait to treat myself to another meal at Indore Kitchen.