Sangam Courtyard in RK Puram that came in place of Sangam cinema has some great dining options besides hosting a PVR and is fast becoming a food destination for people this side of the city. Ziu that means ‘cultivated’ in Thai is an innovative Thai cuisine restaurant as part of the courtyard gourmet scene. The 4-month old 48-seater with live show kitchen and modern Thai architecture called ‘sala’ adorns the roof with wooden lotus flower and the walls with Koi fishes design. The lemon grass and kaffir lime aroma along with contemporary instrumental music from 70’s and 80’s helps one relax and get prepared for the meal.
Ziu’s has a hot selling Som Tam (raw papaya) salad where they give the twist by air frying the papaya. While many like it, this is the weakest dish for me in the menu. Papaya tastes like aloo bhujiya and the heat and flavors that is generated using bird eye chilly is completely missing. The server notices my disappointment and offers the authentic version of Som Tam which is well made.
Post this small hiccup, my experience was superlative in all aspects. The Popia ziu (cigar rolls) have a crispy pastry and good filling of crab. The slow cooked pork belly served with chilly sauce retains all flavours and bite. And I love the Tord Mun (fish cakes) which are pan seared with infusion of red curry sauce and aroma of kaffir lime.
In the drinks, the Whiskey Sour Sorbet is well balanced with Jim Beam, lemon, sugar, egg white and is mixed with liquid nitrogen. Since alcohol never freezes, it turns into a sorbet. So you can literally eat your drink.
I love the Tom Yum soup. Served beautifully in the coconut shell, the spicy-sour soup tastes of freshness. Before starting the mains, a free palate cleanser is served. Meing Khum has caramelised onion, coconut shavings, galangal, ginger and onion in a beetle leaf that does well to prepare us for the main course.
In the meantime I meet the young Chef-Owner, Gurmeher Singh Sethi, who just like Sachin Tendulkar realised his ambitions pretty early at 16 years and is now working for the last 12 years in various countries including renowned restaurants like Nobu, Dubai and studying in Le Cordon Bleu in Bangkok. He proudly claims that he uses all fresh ingredients and does not have any deep fryer, readymade pastes or even a deep freezer in his kitchen.
Good food needs good ingredients and the freshness was showing in the food. My constant complaint with Thai Red Curry at restaurant is that they use the ready-made paste. Not here! The thai curry has distinct aroma and the consistency is just right. The Lamb Shank in home-made massaman curry is an absolutely must try. Sous vide cooked over 24 hours, the dish retains all flavours and is just falling off the bone. It goes amazingly well with the Burnt Garlic Fried Rice.
The Tender Coconut Icecream topped with melted jaggery is smooth with a nice twist of jiggery however the texture can be further improved by adding small coconut chunks while making the icecream.
Ziu impresses with its fresh ingredients and innovative Thai dishes without burning a hole in the pocket.
– Pawan Soni
(The post first appeared in Suburb Magazine)
Ratings (Out of 5)
Food: 4.0 | Ambience: 4.0 | Service: 4.0 | Overall: 4.0
Meal For Two: Rs2000 | Wheel Chair Friendly: Yes | Credit Card: Yes | Alcohol: Yes | Reservations: Yes, only till 8.30pm
Address: Ziu, Sangam Courtyard, Sector 9, Major Som Nath Marg, RK Puram, New Delhi | Phone: 011-26180711
Disclaimer: This review was done on an invitation from the restaurant. Due judgement and care has been applied by the author to remain objective and unbiased in the review, but readers need to consider this review keeping this fact in mind.
