If i recall, about 15 or so years back good food in Delhi was usually Indian, Chinese, Italian or something called Continental. The people of Delhi were not very experimental and Mumbai was considered the place for a more varied food experience. Over time though i have seen Delhi go through a sea change in the food habits and as people have been eating out more and more, the restaurant scene seems to be going through a renaissance like period.
Even regional Indian food has broken through the state bhawan chains and is now widely accepted with more and more restaurants exploring different foods of this diverse country.
One such new regional offering is Jamun, from Rakshay Dhariwal of ATM, PCO, PDA and Pings fame. Located in the relatively quiet market in Lodi Colony (this is where Tres used to be), it covers food mainly from the Indian subcontinent south of Mumbai. There are some dishes from the North as well. There splashes of purple here and there and the seating is simple. Adding to the charm of the place is the music, old Hindi evergreen classics which puts everyone in a warm nostalgic mood.
I started with my current favourite bar snack, the Andaman bait fish. These little yummy morsels are fried in a light batter and a little squeeze of lemon is all it needs before you just keep eating them.
Some of the things i ate and would go back include the Jhalmuri with Soft Shell Crab, which is an interesting combination and the soft shell crab is an unusual item for a standalone restaurant. I must say here i focussed on the crab and pushed the jhal muri aside.
The Goan pork was super soft, delicious and accompanied with Poi bread had you imagining sand below your feet and the sound of waves outside. The size of the Poi was also just right when you have a lot of other food on the table.
My absolute favorite item was the Raan in korma gravy. The slow cooked raan was full of flavour and was clean off the bone.
Some of the other notable mentions were the Daab Chingri, the Seekh Kabab and the Prawns in butter garlic. They are using some great big sized prawns here.
The vegetarian part of the menu had its own stars, like the excellent stuffed morels and their Daal.
The Jamun fruit, aside from bringing a memory of a very seasonal juicy delicious fruit and the cool purple, also brings to mind your mothers warning , keep it away from your clothes, that juice stain is permanent.
Just like the fruit, the Jamun we tangled with last night also left an indelible mark on our minds and palates.
Fun Fact: If you look at the menu at Jamun and see the purple splashes on each page, those are not random splotches, they are actually outlines of Indian states :)