With cuisine from over ten countries under its belt, the latest entrant in Gurugram’s dining scene, Elemenopi
With cuisine from over ten countries under its belt, the latest entrant in Gurugram’s dining scene, Elemenopioffers to take its patrons on a culinary journey around the world.
The sprawling 3500sq ft interiors follow a Latin design theme with Middle-Eastern influences. Beautifully printed Moroccan tiles have been used on the walls and columns whereas the floor is made using black and white tiles plus bricks. The jute lights and tangerine hued walls with cast iron lamps lend a earthy yet sophisticated touch to the space as a whole.
The menu includes a wide variety of options to suit different appetites. For example they have a Small Plates category that offers dishes such as the Spanish patata bravas, a Croatian sea food dish called Skampi na buzaru made of prawns in tomatoes, garlic and white wine. The Shareables have options such as a Lebanese Mezze Platter and the Spanish Plato de pollo with pan-sizzled chicken thigh, chicken sausages, chiken wings sprinkled with lime, garlic and parsley.
We started with the Greek-inspired super food salad. It is made of quinoa, broccoli, avocado, roasted beets, lentils and pomegranate which lends it a refreshing sweetness. Served with a garlic yogurt dressing, it is perfect for a healthy brunch and quite filling too.
Elemenopi’s beer cocktails are to die for. We tried the beer mule, a refreshing blend of beer, ginger, cucumber and lime juice. We also loved Crazy nuts which had raspberries, hazelnuts and beer topped with lime wedges.
Next we chose a shareable platter of mixed grills called Sahan. It is a traditional Bosnian meal with influences of East, West as well as the Middle-East and Mediterranean. Ours had some chicken seekh kebabs, spicy lamb koftas which were slightly dry, and some lovely fish skewers marinated in a Morocco-inspired blend of spices called chermoula served with picked olives and garlic yogurt.
For main course we ordered Coq au vin, a classic French braise of chicken in red wine, bacon shallots and mushrooms served with new potatoes and French pilaf. The caramelized onions added a touch of sweetness to it while the rosemary added a beautiful earthy tone. The chicken was cooked tender and the dish on a whole had some very deep, rich flavours which were quite appealing to our taste buds.
We ended the dinner with a deconstructed fruit pavlova, a dessert named after a Russian ballerina with oodles of cream on a thin meringue crust topped with lots of fresh fruits.