KODE - Freestyle Bar and Kitchen

Visit Day Date and Time:-Thursday 13-July-2017, 19.00 p.m.

"KODE" a unique creation from the innovator and trendsetter Zorawar Kalra along with his wife Dildeep Kalra aims to revolutionize modern global cuisine by delivering latest food trends in freestyle avatar but maintaining it's authenticity.

Ambience:- This place is huge which is divided into lounge and dinning section with splendid and classy interiors. It is designed by the international architect Masafumi Sanada who has left no stone untouched. But the main attraction of this place is the island bar which is centrally located and  the lights which keeps on getting dim every hour making it quite cosy atmosphere.

Menu:- The food menu includes hand-picked unique dishes and delicacies from around the world. The bar menu is something to look out for as this place offers approx. 150 brands of whiskey along with signature cocktails and mocktails which will not only please your taste buds but your vision as well.

I tried out following from the food set by the chef for tasting:-

Butter Glazed Edamame Beans, Sea Salt:- It is served as quick bite were in edamame is coated with butter and tossed in chilli and sea salt. It was tasty but had to chew it for long time to finish one edamame.

Togarashi and Garlic Olives,Chives Creme Fraiche:- Olives were marinated with mixture of Japanese spice and served with creme fraiche as dip. It's another quick bite option which was made to perfection.

The Old Fashioned:- Whiskey based cocktail were in orange juice in the form of iced sphere is dipped in the glass and on the side served with spinach crisp and cherry. Must try one for whiskey lovers.

Bird Eye:- It's vodka based cocktail which is infused with berries and smoked with cinnamon flavour to feel the aroma while enjoying the drink. It is served in oval shape glass on the bowl of birds nest with cinnamon flavour incense stick. It's bit on sweeter side since it is vodka based.

Salmon Carpaccio, Chilli- Coriander-Sesame:- Thin slice of salmon are topped with sauce and fined chopped chilli, coriander and sesame and served with crispy spinach on the side. Salmon was so soft that it literally melted in mouth.

Charcoal Grilled Prawns, Garlic Breurre Blanc:- Tiger Prawn was charcoal grilled to perfection keeping it juiciness intact and topped with garlic flavoured breurre blanc (white butter). It's like having butter garlic prawns. You can't miss this one if your love prawns.

Corn Curd and Asparagus Tempura:- Though it is vegetarian dish it's my personal favourite from the menu. The combination of corn curd and asparagus is deep fried giving crispy texture outside and keeping it gooey inside which is accompanied by sriracha mayo on the sides. It just explodes in your mouth and fills it with amazing flavour of corn curd and asparagus.

Garlic and Pepper Lamb Chops:- Lamb chops were well cooked and tossed with garlic in teriyaki sauce and served on side with creamy combination of mashed potato and wasabi which balanced the taste of the dish.

Manchego and Truffle Oil, Maldon Salt:- It is Turkish style dish known as Pide which is nothing but flat bread loaded with manchego cheese (cheese made from sheep's milk) and topped with truffle oil and maldon salt. Must try one from the menu.

Duck Tacos:- Crunchy corn tortillas stuffed with well cooked shredded duck meat, sesame and cucumber along hoison sauce.

Forgotten Petal Sour:- It's one of the innovative cocktail which is served as three course meal. Basically it is gin based which is served in a flower vase shape glass garnished with beet root powder and accompanied by rose dipped in nitrogen, candy floss and campari soap with champagne foam.

18 Hours Cooked Lamb Shanks:- The best from the menu were in lamb meat is slowly cooked to perfection for 18 hours keeping juiciness of the meat intact and is served on top of polenta garnished with blue cheese truffle. The meat was so tender that it just falls of the bones.

Miso Marinated Black Cod:- The black cod (fish) is marinated in miso (Japanese seasoning) and served on bed of creamy and cheesy risotto. The black cod was fresh and went well with risotto.

Spinach and Asparagus Risotto:- It's creamy and cheesy risotto with spinach and asparagus. Here in fresh bocconcini cheese is used. Overall it is good option for vegetarians in the main course section.

Black Forest Maraschino Cherries:- It's basically deconstructed black forest where in brick shape mousse is loaded with cherries which is accompanied by dark chocolate sponge, cream and cocoa nibs. The presentation deserves full marks.

Recommendations:- The Old Fashioned, Bird Eye, Salmon Carpaccio, Garlic and Pepper Lamb Chops, Corn Curd and Asparagus Tempura, Charcoal Grilled Prawns Garlic Breurre Blanc, 18 Hours Cooked Lamb Shanks, Miso Marinated Black Cod, Spinach and Asparagus Risotto, Manchego and Truffle Oil.

Service:- Be it any Zorawar Kalra place the level of service is always at top notch. Totally impressed by it. Special thanks to the chef for designing special menu for food tasting.

Experience:- Stunning and life time experience. Overall it's an amazing place to visit with family and friends to try out some unique cocktails along with some creative and delicious food.

Taste:- 5/5

Value for Money:- 5/5

Ambience:- 5/5

Service:- 5/5