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These days, when we want to relax, rejoice and rejuvenate, we head out to quiet cafes and coffee shops. While the idea of relaxation is different for all, the sound of music and reverberations tend to uplift everyone’s mood. If anyone thought that food was only about taste, you’re definitely mistaken. It is the wholesome experience of the ambience, the setting, the music and interiors that sets the tone for the meal. Bringing this concept to light and offering us a one-stop shop for everything, Chevron is synonymous with entertainment. Located far away from the hustle-bustle of the city, the fine-dining restaurant boasts of a vibrant nightlife too.
Enter the arena of Gwal Pahari and you’d find yourself surrounded by nature’s beauty and hilly terrains on both sides. The distinct signage for Chevron is big, bold colours is hard to miss on the Faridabad-Gurgaon Road. As soon as you move past the glittering waterfall and the view of Aravalli range, you should know that you’ve signed up for an exquisite experience. A casual diner in the day and a groovy club by the night, this place is perfect for those who wish to immerse themselves in music and enjoy the time away. Seated on one of the comfortable cushioned sofas, with the DJ playing the latest hits in the background, one can relish the hospitality to its core.
Amalgamating all its three aspects, food, music and hospitality together, this fine-dining is built on providing an experience like never before. We started by sampling some of their North Indian appetizers, the highlight of which was the Peshawari Chicken Tikka. The creamy and succulent pieces of marinated chicken were served with coriander chutney on the side. Vegetarians, don’t fret because their crispy vegetables tossed in salt and pepper won our hearts too. From broccoli to baby corn, zucchini and bell peppers, you could spot loads of delicious batter-fried vegetables on the plate.
After indulging in meaty delights, we savoured some of their seafood variety and what is a better option that some fish tikka. Hot and spicy on the outside, soft and moist on the inside, the fish tikka was so delicately made that we had a hard time holding on to it on our spoons. Relishing the typical North Indian flavours with lots of fierce spices, we moved on to some desi Chinese when we digged into the tantalizing chilli chicken. Tossed in a red tangy sauce, the fried chicken pieces were combined with crunchy vegetables like bell peppers and onions and served hot.
Source: Peshawari Chicken Tikka/Jasmine Kaur
- Make light incisions on the chicken thigh.
- Mix together the ginger-garlic paste, lemon juice, salt and oil and rub onto the chicken thigh.
- Set aside for one hour in the refrigerator.
- For the second marinade, mix hung yogurt, garlic paste, ginger paste, salt, red chilli powder, garam masala powder and mustard oil in a bowl and rub well onto the chicken thigh.
- Add lemon rind and mix well and set aside for two hours in the refrigerator.
- Season the tandoor with oil and heat.
- Place the chicken thigh on the heated tandoor and cook for five minutes.
- Baste the chicken thigh with oil and continue to cook, rotating it a few times for five more minutes or till it is evenly cooked.
- Sprinkle chaat masala and lemon juice and serve hot.
