Nothing stirs the appetite more than a bit of theatrics at the table. And few other dining hall performances surpass the magic of teppanyaki. Made famous by Benihana around the globe, it’s a time-worn Japanese tradition that focuses on freshness, customisation and flair. As customers take a seat next to open-air iron grill stations, trained chefs whip up hearty bowls and saucy appetisers in minutes. And yes, they also entertain the curious sizzle of questions.
If you’re in Delhi and haven’t tried teppanyaki yet, the silver jubilee celebrations at TK’s Oriental Grill is a good place to start. The teppanyaki house at Hyatt Regency has a slew of new menu items that are worth a visit, plus a few chef’s specials. Long-time customers needn’t worry either, because TK has stayed consistent with the classics—you can order dishes that are made just as they were 25 years ago. Visit on any Tuesday throughout the year, and you’ll also get a 50 per cent discount on the food.
On a preview visit to the restaurant, we sampled most of the new menu items. Aside from the Japanese fare, we quite liked the Thai-influenced dishes that used lemongrass, kaffir lime and coconut milk. Standouts among the newbies were the Thai-style spicy minced chicken salad, sliced pork with spring onions and pineapple (a surprisingly good combo, one that even Hawaiian pizza haters might love) and the mushroom teppanyaki with fresh shiitake, ceps and shimeji mushrooms. The texture of the mushrooms—chewy, stretchy, crunchy—were wonderfully complemented by a sharp lemon and chilli sauce. For dessert, the Japanese yuzu tart was a refreshing ending, and reminded us of the famous lemon tart from Kookie Jar in Kolkata. Brownie (pastry?) points for the vanilla ice cream with the tart, which was mighty authentic—you could see the black flecks of vanilla scraped from the pod in every scoop.
Chef’s specials included a rock corn tempura cake with wasabi mayo and mango sauce (a light and lovely substitute for your usual evening pakode) and—lest we forget the theatrics—a soft and indulgent chocolate tart, flambéed before service. We also tried timeless TK classics like their sushi and sashimi platter (do pick up the salmon roe rolls, they disappear pretty fast) and a sautéed black tiger prawn with spinach, cooked in a fragrant yellow curry. In terms of flavour, it’s the upscale Thai cousin of the Bengali chingri maach er malai curry.
To mark the 25 year anniversary, TK’s has also unveiled a special edition sake. Created by the Genrei Gassan Shuzo Brewery in Japan, it makes for a smooth, sweet palate cleanser in between courses.
For reservations, contact the restaurant at 011-4760-0553 or see hyattrestaurants.com.