Porterhaus, Saket, New Delhi: Steak House

Porterhaus Interior

Indian restaurant market is finally getting matured. If you thought that steaks are more of American and European culture, and Indians, especially North Indians, are shy to try buff steak, here is the first restaurant in Delhi that boasts of all kinds of cuts and quality steaks apart from burgers, shakes, cocktails and much more.

I am at Porterhaus at a semi secluded South Court mall at Saket, Delhi. The ambience has an old American woody feel with few Harley Davidson bikes on display and music of 80’s. Just like all other DLF malls, this mall also has an erratic air-conditioning and it showed in the June heat. Waiting for the other fellow food writers and the owner, Kuldip Tolia, on whose invite I have come to try their special prix-fix menu that is paired with Spanish Garnache wine.

slow roasted beetroot salad

We start with a very delicate slow roasted beetroot salad covered with a transparent orange jelly that can be easily served in a good French fine-dine restaurant. Tantalising our taste buds with very small quantity of mustard and pesto dressings topped with housemade micro greens and ricotta cheese, it seemed like the dish is playing a game of hide and seek with us.

Tenderloin Confit

Summer is a time when I go slow on red meat. However next three courses are different types of steaks and even before they are served, I make up my mind to eat a very tiny portion of each so that I get the flavours. I can always end my meal with some burger, pizza or anything else. The serving portions are small and we are served with two small medallions of tenderloin called Tenderloin Confit served on a bed of polenta. Even though the plate looks good, I take a small bite anticipating hard meat that is so true for most places in Delhi that serves steaks. I am surprised, meat is soft and juicy and prunes and red wine jus provide a body and compliment the original flavours. Mushrooms, garlic, baby onion and cherry tomato are grilled to perfection. I only miss a little green on the side. And without knowing or taking another sip of wine, I finish almost three-fourth of the portion.

Chateaubriand filled with chorizo & cheese

Chateaubriand (pronounced “sha-toe-bree-AHN”) is a small roast made from the center section of the beef tenderloin. The next course has Chateaubriand filled with Spanish chorizo and cheese. Served along with very tender asparagus and excellent potato mash, I am in heaven.

Minute Steak

A minute steak is a thin cut of red meat that can be prepared in a very short period of time. Our last of main course is a Tuscan Minute steak on a bed of hash brown potatoes and topped with a perfect flowing fried egg. Topped with Hollaindaise sauce (a little thick for my liking) and some bacon, this is a perfect breakfast dish.

We ended our meal with equally good desserts consisting of Hazelnut Meringue cake, a very innovative cappucinno shooter with amaretto and light mango mousse. If the sampling menu is any indication of Chef’s ability to produce excellent dishes at Porterhaus, this place will soon have deprived steak lovers from all over the city thronging it.