Dusit Devarana, the first luxury urban resort from the house of Thai luxury hotel and resort group Dusit Thani, had a quiet entry in the country last year. The brand was brought in India by Bird Group, a diversified group with interests in Travel Technology, Aviation Services, Hospitality, Retail and Education. This sprawling property is spread in eight acres and is dominated by luscious greens and water bodies.
The resort doesn’t have rooms, but houses 50 luxury suites. A walk through the stone clad corridor opens up into the meadow of green surrounded by water bodies. A wooden bridge over one such water body takes you to all-day dining restaurant, Kiyan which serves world cuisine. The restaurant has a very cozy feel with C shaped sitting overlooking the water body which gives a feeling of alfresco dining, even though you are sitting inside.
Executive Sous Chef Nishant Choubey has been creating a lot of buzz about his culinary expertise, thus our excitement was palpable. He is the alumni of IHM Bhopal and had worked with brands like Mughal Sheraton, Taj Coromandel, Rajvilas Jaipur and Jumeirah Beach Hotel Dubai. His culinary influence is European. The menu at Kiyan has his specialties from Asian, European and Indian cuisines. Our culinary journey began with Amuse-bouche, which gave us the glimpse of what is going to come to our table. Salads were next. Yum Nua, typical Thai style beef salad with shallots and bird eye chili. We loved it for the smoothness, flavor and freshness of the salad and the biggest surprise which was told to us that the all the vegetables and fruits are grown in the premise. Next were Pathar Ka Gosh and Indian style Masala Pork Ribs.
Both the dishes were done brilliantly retaining the subtle flavors of spices. But the highlight was the jamun chutney & mango relish served with it. They added a distinct flavor to the dish. While we moved towards main course, still discussing about the freshness of the salads and chutney, Chef Nishant told us that the all the vegetables and fruits are grown in the premise. In main course, we had Thai Red Curry Chicken & Pumpkin, Nihari Style Lamb Shank, pan seared Black Cod, Dal Makhni. The chicken was moist and we love the combination with pumpkin. The lamb was cooked very well and the gravy was not spicy like the true nihari, but was matching it in taste. Succulent cod was flavorsome and juicy. Dal Makhni was light, but very good in taste and texture. Though, the spices in Indian section had been toned down a bit to suit the palate of patrons, but the taste and aroma have been retained.
Chef Anand, who is the pastry chef at Kiyan, was waiting for our main course to end as he wanted to serve the last course - desserts. He got us his signature Toffee Shoffee, which is a sticky toffee pudding served with caramel sauce over it and an orange sesame crisp along with it. It is very popular with the guests. The Chocolate & Cream pudding which was served in a chocolate cup and topped with chocolate soil was a gift from the angels.
The food at Kiyan reflects the philosophy of the property – elegant and pleasing to the eye. While Kiyan has fixed menu, Chef Nishant is more than willing to serve guests on request.
It is one of the most talked about property in the city and I would assure you you won’t be disappointed once you step inside it.Kiyan - Dusit Devarana
Phone: 011 33552211
Address: Dusit Devarana, 21st Milestone, Samalkha, NH8, Near Rajokri, New Delhi
