Lavvash by Chef Sabyasachi Gorai is a tribute to his childhood days spent in Asansol (West Bengal).
Asansol and its surrounding towns were colonised by Armenians almost 200 years back. They were peace loving people and carried their food legacy wherever they went.
Not many people know about it but the Armenians used an oven called “Tonir” for baking breads, which is now synonymous with North Indian cuisine as the “Tandoor”.
Slowly the Armenian population in India started decreasing, but they left an imprint on the cuisine which was adopted and taken forward by the Anglo Indians who conquered India.
For those who are confused as what to expect in Armenian food, well to put it simply the food has a lot of similarity with Greek, Iranian & Turkish cuisine.Armenian Flavours are from a border less realm, which makes it an ideal food for a city like ours.
The popular Chello kebabs served in calcutta and even in Delhi in places like Al Zaitoon, are in fact Armenian Koobideh Kebabs.
Located inside the Ambavatta Comlex, this restaurant has beautiful simplistic interiors (i especially liked the hand painted glass windows), a spacious open balcony and huge open terrace.
There is a great sense of being in the middle of a restaurant that could be dropped in the middle of Yerevan, and it would still fit just right.
The menu here comprises of Indo-Armenian dishes that are specific to the Indian Armenians in Calcutta, along with a section of Armenian food from around the world.
The vivacious Head Chef Megha Kohli was kind enough to explain to us in detail about the concept behind the restaurant and also explained the menu in great detail.
We started with the Non Veg High Rollers (delectable Lavash Rolls stuffed with chocolate chicken ham, braised onions, lettuce etc). The rolls were served with hummus. Goodness knows, I know my hummus as well as my butter chicken, but there’s an extra edge to the hummus served here, perhaps it was because the hummus here is made from White Bean instead of the usual Chic Pea. One bite, and I couldn’t stop eating the stuff.
The Potoler Tolma (stuffed pointed gourd, with potatoes, spicy mushroom filling) tasted average.
The Kabiraji Cutlet (minced chicken cutlet coated with fine chiffonade of egg) was served with kasundi mustard and was devoured in no time.
The star of the meal was the Lamb Kobideh (Flat Kebas). They were tender & simply melted in my mouth.
The Signature Lavash Bread (one of the oldest breads know to human civilisation.It set the foundation for other breads such as Naan’s, Kulcha’s etc.) and the Matalnash Claypot Bread (made with chironjee & pumpkin seeds and resembled a ploughed field) were both by far the best breads I have tasted in Delhi.
In mains we ordered Mushroom Manti (Armenian Ravioli) and the Prawn Claypot Casserole.
For desserts we had the delicious Orange Pound Cake which was served with a side of Palm Jaggery Syrup, served with excellent nolen gur ice cream.
Delhi welcomes new cuisines and flavours and the people of delhi flock to places serving such unexplored cuisines.
Mehrauli is full of restaurants serving European, Japanese, Thai food but it lacks a restaurant serving Indian food.
The area surrounding the Quatab Minar has some amazing restaurants like Olive, QLA, Thai High etc, but Lavaash by Sabby suites the average Indian Palate more than any other restaurant in its vicinity.