Sura Vie by TYC is a Sanjeev Kapoor restaurant and recently it unveiled its all new menu, which promised a range of innovative dishes from across the globe. Everything sounded delectable on paper, so it was time to test out the claims.
The restaurant’s ambience is a careful balance between casual and fine dining. The space is considerably large, and the seating spread out in a way that guarantees privacy. A few giant TV screens were playing MTV Unplugged and Coke Studio videos, but the volume was turned down to the point where the music managed to blend easily into the background without disappearing altogether— a perfect setting for quiet conversations and, if the menu delivered on all that it promised, great food.
The new menu is extensive, and has been designed by a team of experts headed by Master Chef Saurabh Saxena. It offers a range of world classics— Mughlai, Italian, European, North Indian, Mezze, Mexican and more. Honestly, the diverse and long list of items is a bit overwhelming, and it’s easy to be spoilt for choice. We changed our minds several times before settling on starting with a community mezze platter and a murgh yakhni shorba. When they came, both dishes won us over entirely. The shorba was thick and warm, incredibly wholesome without becoming heavy. The texture was creamy, and lightly spiced, it started the meal on a wonderful note. The mezze platter would have been an average affair if we were to rate it on the quality of the pita, which was a tad dry and crumbly, but the dips it came with elevated the entire dish. The hummus was one of the freshest I’ve had in the city, and the tartare and moutable bowls weren’t ignored either.
Next on the table were portions of basil pesto chicken rolls and stir fried vegetables in a nest of crunchy noodles. The pesto chicken was a success, the morsals cooked beautifully, with a dab of liquid cheese in the middle of each roll and the pesto sauce thick and strong. The stir fried vegetables, though, cooked in heavy schezwansauce, made up a dish which wouldn’t be to everyone’s taste. The vegetables themselves, a combination of baby corn, shitake mushrooms, broccoli and more, were fresh, but the sauce was incredibly spicy, overpowering any other flavour in the dish. The nest of noodles, though, was crunchy as promised, and a lot of the noodles with a little of the sauce worked well. While we were still working through the food on the table, a plate of honey mustard grilled basa and another of chicken alla plum arrived. The fish was one of the highlights of the evening, and even with our stomachs filling fast, we managed to find space to finish every piece. Fresh, beautifully spiced with mustard and honey, the basa was cooked to perfection and is a must try at Sura Vie. The chicken alla plum was good too, though compared to the rest of the dishes we had sampled, or perhaps due to the sheer bad luck of coming towards the end of the meal, didn’t leave a lasting impression, despite being cooked well enough,
Somehow, we managed to make room for dessert, and found ourselves facing slices of mascarpone cheesecake. Light, creamy texture, mildly sweet and entirely easy on the stomach, the dessert only added to an already good dinner. Of course, we couldn’t try dishes from all the cuisines on the list, but if the sample that we did try is anything to go buy, Sura Vie’s new menu is definitely promising.
