I’ve written about Oakleaf before. On my first visit, the diverse a la carte menu had impressed with its signatures like Insalata Caprese, Lasagne Exotica, and Pan Fried Pomfret. Earlier this month, Oakleaf invited me back to try more dishes at its second blogger’s table.
The menu for the day was set by executive chef Brijesh Kumar. Vegetarian appetisers were first to arrive, and they offered a blend of Oriental and European cuisines. Deep fried spring rolls stuffed with mushrooms, spring onions, and other veggies and Bruschetta sprinkled with olive oil and topped with tomato, garlic, and parmesan cheese. The kitchen was on the money with both the dishes, but the Bruschetta deserves a special mention. The next dish was something closer to home – an Andhra style Mutton Pepper Fry. The crushed black pepper packed a mean punch, but the dish was still quite restrained in comparison to the stuff dished at some of the other local restaurants. The final appetizer to be served was once again from the Oriental Kitchen – pan fried Chilli Fish tossed with scallions, ginger, and red chilli. This was a dish that I had tried during my previous visit, and the execution was as good as I remembered it to be.
In Salads we were Greek Salad and Asian Chicken Salad. The Asian salad was quite a unique preparation made by mixing soya marinated chicken. glass noodles and veggies. However, my favourite was the Greek Salad, which is unsurprising given my never-ending love affair with Feta Cheese. The Murgh Shorba was just about okay. If I had to pick one soup from Oakleaf’s menu, it would be the Mushroom Cappucino every time.
Much like the previous courses, the main course also offered us a taste of different cuisine. From Italy, we had Grilled Pollenta (cornmeal porridge cake) served on a bed of Mushroom Fricassee, and Sea Food Risotto. The kitchen did a good job with both the dishes but the humble Pollenta turned out to the be star of the main course. For the next round, we moved onto the far east for a sampling of Burnt Chilli Garlic Noodles, Schezwan Lamb, and a Water Chestnut and Mushroom gravy in Ginger Sauce. Finally, the Indian kitchen sent us Heeng Jeera ke Chat Pata Aaloo, Achari Jhinga, Dal Tadka, Dum ka Murgh, and Jeera Pulao. It’s hard to go wrong with the combo of Jeera Rice and Dal Tadka, but the Dal Tadka failed to recreate the magic of the dhabas from Northern States. The spicy Aaloo and the tangy Achari Jhinga were quite good and paired well with the Indian breads.
To finish things off – we were offered an off the menu specialty – Kiwi Baked Yoghurt. This visually arresting dessert was a real treat – the perfect way to end a meal on a summer afternoon.
After having eaten twice at Oakleaf, I’ve become a big fan of their Continental cuisine. The Indian and the Oriental kitchens are quite decent, but their continental fare is the real star thanks to several unique and impressive preparations that’d make me want to go back for more.