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IN AN ERA dominated by food fads, we may have developed an affinity for plant-based food or the farm-to-table lifestyle, but how many of us would actually sit at a farm, or within a forest, or even a garden for that matter, to enjoy a meal? First, not all of us have the luxury of green cover in the vicinity of our residence. Second, the weather doesn't help — it's either quite sultry or raining incessantly. Third, there's always the risk of a mosquito or some other insect aiming for us (or our plates).
We eliminated all these concerns with a splendid nine-course menu at Chalets Naldehra, located 20 km from Shimla, Himachal Pradesh. It was pleasant enough for a June afternoon as we settled under a majestic deodar tree for a quiet, cosy culinary affair. The deodars don't just keep the environs cool, but also dispel mosquitoes, making them the ideal choice to serve as a natural and verdant canopy for a dining table. The tree sporadically shed twigs (luckily never in our food) — an ever-present reminder of our unique dining experience.
The first course immediately engaged our taste buds — prawns or vegetable skewers smothered in Chettinad gravy. Flavours straight from Tamil Nadu took over our palate, underscoring in that moment the culinary diversity of India. This was followed by a quinoa salad, which — thankfully for someone who isn't fond of the “superfood” — was more of a green salad with quinoa sprinkled over it. The tartness of lemon juice cut the pungency of onion and capsicum, whereas the fresh crispness of cucumber and tomato was enhanced by the graininess of quinoa.
The third course was one of my favourites — French onion soup. A broth with just the right consistency and a touch of caramelised onions, made far more delicious by the boiled bread and cheese ushering you into the cup with every sip. This was followed by a pizza slice — pepperoni for non-vegetarians and tomato-capsicum-corn for vegetarians — turned succulent and delectable by olive oil and a sprinkling of Italian herbs. After finishing the slice, we looked at each other, wondering if we should have another. Since pizza was just the fourth of our nine courses, we sagely decided to wait.
Two soup-spoons of smoothies (blueberry and raspberry) were served next, the perfect palate cleanser. Lest we mistook it for dessert, we were quickly introduced to the main course: a chicken steak/vegetable sizzler. Since I opted for the latter, I can rave about how the potato and paneer patties were balanced by the healthy dose of greens (beans, broccoli, and carrot), just as the mashed potato was countered by the tangy, barbequed pineapple slice.
Well, we were still only done with six courses, which meant three courses — of desserts! — were to follow. Never a problem. The first was a coffee creme brulee,combining custard and coffee in this case with caramelised sugar. It was time to go the berry and pastry route next, with a strawberry cheesecake. Alas, as it wasn't strawberry season, we had to settle for homemade strawberry syrup in place of the fresh fruit. But the smoothness of the cheesecake more than made up for it. We ended the nine-course meal in style, with an affogato’s perfect hot-and-cool, bitter-and-sweet aftertaste lingering in our senses.
Undoubtedly, our enjoyment of the nine courses, served at just the right pace, was enhanced by the setting. Eating under a tree instils a sense of calm, making you wonder why the practice is more of an exception than the norm. If you happen to visit Chalets Naldehra for this uplifting experience, I'd recommend that you spend the rest of the day lounging on a hammock under the deodar trees that are at the vanguard of the dense forest. Then, you can also end the day with dinner at Top Of The World, their wooden rooftop restaurant, which revolves to give you a 360-degree view of the valley, in contrast to the stillness of lunch.
At Durgapur, Naldehra, Himachal Pradesh 171007. Call on 098160 62007.
