Tigers Experience at Tonino - 10 Years Celebration - MG Road, New Delhi

The Iconic Beauty of MG Road - Hidden Property with a gorgeous Mango grove on the side . Tonino.

Imagine this setting in the evening - Dim Lights , cool Breeze , sitting in a almost natural surrounding , with the moon following you around , a perfect glass of wine and your date across the table ... staring uselessly , silence talking , a lovely wood fired pizza on the table ... a typical scene out of Mills & boon - what could be more romantic in life . Thats Tonino for you - Perfect ambiance , the best wines and one of the most talented Chefs Delhi has ever seen . Chef Suman . The master curator of each dish plated in Tonino. The Decor of Tonino is so Tuscany based .. tiled, brick finish - out door and indoor seating for 120 covers . 

 A truth - wife and me have been here twice and that too to make up for a fight - ate in silence , filled tummy and then spoke to resolve .The crowd at Tonino is very distinguished , Expats , Lovers, Solace lovers, Wine lovers , Cigar enthusiast, Book lovers ... kind of exclusive Style

Was invited by Simran and Parmeet Sawhney for the 10 Year Celebration . Tonino is at a place which was known as Pyramid - a kind of a banquet place started by parmeet (The Owners of Plaza Cinema) and Sanjay Khullar of ITC Maurya fame . Sharing the table with Simran was delightful - She explained how they have given the chef a free hand to experiment to travel , to try newer areas of italy to discover what can go well with the Indian palate - and this includes the wines too . This is one of the prime reasons they have been able to hold on to the Super Talented Chef Suman and the team led by Mr Joshi .

The class of the Sawhney family shows very evidently in Tonino.... Khandaani Log hain Bhai . they have truly done it in style .. after the success of Tonino they plan to showcase the city with Tonino Cafes - should be interesting . The couple behind Tonino has extensively travelled Italy for sure - they discover new places , check out new dishes , send chef to educate and try the dishes out in Tonino New Delhi.

Chef Suman and his team guided me through each dish like the Italians would do - with so much passion romance and involvement with the ingredients , meats the cuts and the flavors. chef believes in ingredients , flavors , textures and Plating .

V ASpragi Bellavista 650

Fresh Asparagus dipped in Parmesan cheese , & roasted bell peppers with garlic crumbs - bland to chilly to acidic the dish takes you through the entire gamut of flavors on your palate. Event though im not very fond of a couple of veggies like Asparagus, Avocado , Artichokes as i have never been to grasp the flavor they carry - this version of asparagus coated with cheese was absolutely amazing , loved it .

My All time Favorite Sangria - A Spanish Spritzer - The special word for Bleeding , cool and packed with fruits , red wine brandy & triple sec, normally i refuse to drink during the day for a number of reasons but here took the plunge as it looked tempting and secondly eat the way the Italians do . then toh i shud have had the wines offered .... nah nah I love Sangria , She is my No1.

The Bruchettas

Goat Cheese Caramelized Onions---  Tomato Garlic Basil mozzarella --- black olive tapenade grilled marinated artichokes and grapes - My favorite or rather my vote goes to teh caramelized Onions and goat cheese , just amazing yet another a first for me . 

V Insalata Rucola Con Pere, Pomodoro Picoli e Caprino

Rocket Leaves with pears, cherry tomatoes,pinenuts with honey balsamic dressing - Lovely textured combination of watermelon , pears , crunch of the pine nuts and the rocket leaves - perfect acidity from the lime dressing . The rocket leave were a bit limp and drk in color but the basic elements were perfectly intact . I love salads and this was good for me .

V Toretelloni Di Spinaci Ricotta

Spinach Ricotta n basil tortellini with truffle oil n Parmesan - the flavor of truffle oil rules , smooth , beautiful texture is all i can say about this very simple yet artistic dish . The dish looks the easiest but is one of the most difficult dishes to make ... a dish where the sauce makes so much of a difference , the sauce pairs beautifully with the  ricotta . 

Salumi Piccante Pizza

Tomato, Mozzarella , Salami, piccante and Olives - Simple Tuscan style wood fired pizza with the very famous Piccante sauce - a liquefied salsa sauce - both made from tomatoes, onions, peppers and spices- Salsa is chopped and Picante is pureed thats it -  Basic simple pizza nothing can go wrong other than the tomatoes being a bit too sour .  And the joke behind salsa and picante s that Salsa is Sauce and Picante is Hot lol  sure was .

Costolette Di Pollo Con Salsa Piccamte

Chicken Chops with BBQ sauce served with grilled potatoes m vegetables - looks ordinary na .. No way it is an award winning BBQ sauce . Chef Suman's entry for the Jack Daniels BBQ competition and He WON IT . The special thing about the sauce is that it has 18 ingredients and Jack Daniels as a major component . You can imagine the tinge in it and the high the chicken must have got after the sauce is poured on to the simple grilled chicken - served with awesome grilled veggies .

V Tour of italy

Combination of Farrotto, vegetable lasagne, grilled zuchini and peppers - Farratto is simply a dish that use Farro in place of  Rice  and cooks just like a risotto . Farro belongs tot he wheat family it is  nuttier and more chewy though .. it has greater nutritional value - high fiber , a blast of vitamins ... takes abit long too cook is super product for veggies and health conscious freaks like Tiger ... this was the Winner Dish for Chef Suman . The Farrortta os accompanied with a veg Lasagne and grilled veggies.

Over all a great dish and im glad i ordered the same on Chefs recommendation . Apparently this is Toninos winning dish specially for veggies - people come specially for the same . Farro is not seen in most Italian places - Tonino is one of the first to have sourced this healthy grain . 

Filetto Di Sogliola Griglia

River Sole fillet (Marinated in Mild fennel) wrapped in Parma ham  served with grilled potato m vegetable - A dish never tried before fish and ham hmmmmmmmmm very interesting for sure . Perfectly balanced dish , great textures ..loved the grilled zucchini , grilled potatoes ... the sauce sprinkled on top of the ham was divine ...  I was truly amazed at the amalgamation of flavors on the plate .

Tirami- Su

A classic Dessert - espresso flavored mascarpone cheese cake - what a pretty presentation and equally delicious tiramisu - this IS my favorite desert .... you really need to get it right for the real flavors to come out - not excessive alcohol for sure .Popularly known as Pick Me Up  - A desert from the district of Veneto. The recipe has been modified in a number of ways but stil is my favorite as always - Rum , Liqueurs and cheese just yum .   check out the gorgeous plating - just amazing and so photogenic , commendable chef , take a bow - the best i have seen so far

Lasangna Di Cioccolato - chocolate Lasagna

Layers of Special chocolate cake with white n dark chocolate served warm - This is a Tonino invention - they had a lasgane festival where the great chef experimented with the dish and tried out - was an instant hit with the customers .

About Corporate Chef Suman Sharma - He has recently won the National Tourism award for the year 2012 - 2013 for the Best Chef . - a IHM delhi Grad has been with Tonino for the last decade . He has learnt to cook perfect italian food under the supervision of Restaurateur cum   Chef  Tonino  Generale from Italy  a true chef at heart who is known for his pizza .. Chef Suman has been very closely connected with the ICF also . 

Chefs Favorite Quote is "CHI MANGIA BENE, VIVE BENE!  WHO EATS WELL, LIVES WELL! "  well said Chef

Overall Tigers Experience :

Food : Well Plated really a winners style , maintaining the originals of Tuscany , "Cibo Incredibile"Service : Total fine dinning service , there before you look up - well aware of the wines , the pairing .Ambiance : If u r in love or you want to fall in love Tonino is the place for you tobe in ... No parking hassles , no noise , just u and your love .... perfect for stylish dinners, parties .

Ambiance: Need i say more , Its mind Blowing . 

Service : Staff well aware of the dishes , motivated , knowledge of perfect Wine pairing thanks to Parmeet Sawhney. friendly and full on alert. 

VFm : Dont Care . 

Tigers Experience of Writing Tigers Experience - 10000

Al Karam Gurgaon

It all started when i was born hahahahahahahaha

Blogging started on 9th September 2013 - till today April - 8 Months and 10000 ,117 total post - 15 still in draft for reasons like No time / food not good/ experience not Good / no mood to write  . 102 Published .

First amateurish blog was of Carnatic cafe .
Highest number of views is Kulcha King - 400 which tells me people are more than excited to discover street food than restaurant food.

Foodie i always was , loved writing as in mails presentations, love letters, essays  etc - people did tell me i speak the common mans language . But translating an experience was something else only - how to put taste in words, how to explain the palate on paper , how to make it interesting for the common reader - some amazing things i learnt while i wrote  . Trust me I wrote what came to my mind just keeping in mind that  i was talking to someone out there thats it . I used to get very disappointed when i used to read Sr Journos post - but that didn stop me as i knew some where out there people will love what i write and will appreciate the common foodies feelings for food.

Ps : My Family belongs to the khate peete town called Ambrasar , rest is upto ur imagination now .


The journey made me meet Chefs of all levels - dhabas , fine dining , specialist , hotels etc ... Editors of magazines , newspapers, e papers, bloggers , Food critics and food mentors like Mr Rajen Bali . They all shared an experience with me , they loved my patience to listen to understand ,to share and to appreciate . And i conclude that anyone related to food is the most humble person on earth .

My Journey and experience with Restaurant owners - oh man they are sure courageous to handle such enterprises - right from customers , to suppliers, to staff , to govt officials etc - it is a humongous task to run a restaurant today . Some were educated in food , some were financiers, some had grt partners to take the challenge , the new breed was Chefs 

The Editors - We bloggers are no match to them - they have experience behind them - they are masters of their words - how in two short sentences they grasp the whole experience is phenomenal , how they analyse all aspects of a dish in seconds, how they extract info  from people indirectly  .... I salute the Journalist for this ability

The Foodies - there all sorts - but what i have learnt is that you need vintage , experience , travel behind you to be a true foodie ... i met some amazing khandani foodies , i met the other half of new foodies and so called wanna be's , i met foodies claim to be foodies , met up with foodies who live and swear by Wiki - they know it all hahahahaha .. all sorts and all with their two bits on food .

The Bloggers - all playing the elimination / qualifying round  to be a critic hahahahah yes its true - some of them knew food , some ate out regularly so started blogging, some wanted free meals hence started , some were paid to do so, some kids who wrote for a food portal (21 yrs eaten in 354 restaurants in one year - wow wee) and some had it in their genes like me . 

The FB  Food  group owners- my my this is a very sensitive lot - They are possessive about members and the content for sure .. which all this was done offline. Well actually not all our like this some of them are happy to post your links , to share with their members new eating out places .... so such is life  Without them nothing would be possible. Btw have been banned by a few groups also , but its ok , theres place for everyone .


My learning so far 

> Always Be Humble 
> Write as you Speak and Experience - Ur words are You - dont be someone else
>Be dramatic in explaining 
> Be Honest to your self and your reader
> Be As Descriptive 
> Carry an Attitude / Style  not arrogance 
> Have the balls to write honestly and stand by it 
> Be Anxious 
> Be curious
> Travel a lot to learn about food
> Be Open to listening and receiving feedback
> Please check backgrounds and then pen it 
> Understand Basics /Logic of cooking 
> Make a Distinguishing Mark 
> Dont be bought
> U r Unique 
> U have No competition besides yourself
> Be Passionate about Food


Thank  You all for the Support, The Hatred , The Advice , The Views , The Drool .. looking forward tot he next 10000 soon .

Special thanks to my wife Seema who showed me all the different foods in the world . 
Special thanks to master chef Australia for making us aware by exposing us to all the famous chefs around the world and the exotic dishes.


Tiger

Special thanks to my dear friend Tripti Verma who has always been there to help me design , curate ideas ... for Tigers Experiences . The above has been designed by tripti as a watermark for al the pics on my Blog . Tripti is a very talented Girl from Agra , a dancer , a fashion designer , a trained tabla player and a trained singer too . Thanks trips for your never ending support.

Tigers Experience at The China House - Connaught Palce , New Delhi

If a Dosa can be modified to the North Indian Palate / If an American  burger Can be modified to the indian palate / a pizza can be made the Punjabi way THEN  why cant Chinese Food be modified to adapt to the Indian palate... I feel; we in INDIA have created a new wave of food called Indianised Chinese or Indian Chinese food . The Ingredients may be original , the meats maybe the same , the style of cooking maybe the same but the end result maybe different .. its called cooking  Our Way and why not ?Basic Chinese food from the entire continent .

The China House .. Swank ,gorgeous airy interiors caters to the masses and the Indianised Chinese appreciators... serving super comfort Chinese food . It is definitely not a touch me not tye of a place ..Affordable , Comfortable, Pocket Friendly place for the Foodies.

The Interiors really need to win a prize - beautiful thai umbrellas hanging from the roof , metal orchids on the white  rough finished walls .. very artistically done for sure , they have used the double height of the ceiling to their advantage . Typical red and black used on al signage attracts the eye .... most Chinese restaurants back home have red painted all over as it is a sign of wealth , luck and relationships. . The restaurant has two levels - on the ground floor they have the bar and pure dining , on the first floor they have a private dining section .

The restaurant is positioned for - the Shoppers of CP , The Strollers , The Tourist , The Lunch time eaters, The after Office Grabbers and the foodies like me who like Chinese food our way .

Chef Anil Kumar - 18 years of Experience in Chinese and thai kitchens - has worked in places like QBA, Bercos, Ego Thai  and Monk .. he is well aware of the Desi Palate and pelts out dishes with pure experience ..  the only thing he said to me was Sir please leave all your historic flavors behind and try my dishes ..  yes he was right.

Crispy Rice Thai Salad

Thai Chaat lol . crispy rice made the Thai way excellent - sweet sour like all thai salads - excellent crunch of the crispy rice like out own bhel puri .. mildly spiced .. great chat pata starter . Now say , how much research the restaurant has done on the punjabi habits - they know all punjabis love chatar patar with a drink , they all love khata meetha flavor and this starter fits it all . You will definitely ask for more , like i did.

Butter Prawns

A very rich dish - butter laden prawns . The Prawns are marinated in butter , condensed milk and a Chinese sauce for the flavor - the lachha that u see is something known as the Crispy Egg - a good discovery. Yum dish to start with .. perfectly cooked prawns , the flavor  of the marination lingers in your mouth for long . A must have .

Vegetables Lemon chilli Sauce

The most popular dish in any Chinese restaurant beside honey chiilli potato - Lotus stem , Broccoli and baby corn stir fried in chiili paste and lemon . Loved by all for sure . Is it true that anything fried taste awesome ??

Dimsums Three ways - Chicken Garlic/Chicken three spice/Prawn corriander

Three variety of Dim Sums - trust me they were one of the best i have had - the chicken with three spices is a good version of the duck dimsums , cooked chicken as the filler of the dimsum - fab flavor ; The chicken and garlic dimsum was a traditional chicken momo juicy and soft ; the prawn coriander is always the most flavored dim sum - the mix of prawn and coriander is a very thai concoction and works superbly - the dimsum was bit dry tho but i loved the colorful presentation . 

Fish in Black Pepper Sauce

Simple Ethnic Dish - stir fried sole fish with black pepper topping  and sauce . my yard stick for fish is very simple - shud not smell , shud not have thorns thats it . Being a true punjabi i love fried fish the most - batter fried wil do also with some spicy dips .

Khao Suey - chicken and Prawns

Every house has there own version , every hand makes it differently - having tried it in many places i do confirm the fact that all khao sueys taste different - even though they are born from two specific regions - Burmese and Singapore . This is one of my most favorite dishes and the reason being you can add your favorite condiments to make your flavors - i love it with more garlic , lemon and fried onions . Some of the other condiments served along with a khao suey are peanuts, boiled eggs ,fried noodles,green onions etc - but the bests part of a khao suey is the flavor of fish sauce -its yum .The one at china House is the chefs adaption - more to the Thai side of flavors but a good effort .

Sticky Rice with Chicken in XO Sauce 

This is the food of the future... actually this is the prediction for the year to come - Bento Box, meal in a bowl etc ... This is for the people on the Move , People who want a quick meal, people who have a economical budget , people who know what they want to eat ... Meal in  bowl .. simple sticky rice and a gravy mix . i personally love to eat meal in bowl when in a hurry , its a complete meal just enuf for one person .

Garlic Fried rice

Garlic Fly Lice hhahahahahahahaha as they wud say it in Thailand, too much thai is it .. simple fried rice no soya to make it black just plain rice with veggies and topped with burnt garlic - all u need is a nice chilly sauce to complete the dish .. good one

Lamb Chilli Bean

Chilli lamb - with chily bean sauce and topped with bell peppers , yet again a ethnic dish of Delhi an loved thoroughly by all . Trust me chatting with the chef i finished the full dish lol had the crispness, the sweet n sour tinge to it .

Chilli Garlic Noodles

This has become my latest obsession - taken over from hakka noodles - i think the reason is the garlic chilly mix and the noodles a bit sticky .... this is a dish on its own - maybe if we put some prawns in it , cud be a hot seller 

Fish Sichuan

Quite similar to the fish in Black Bean but the fish this time was Basa .. dont know whats the truth about basa - i quite like it . The best part was the combination of the fish and bell peppers, earlier was not so fond of bell peppers but ever since they are available every where they have become a household veggy and liove them stir fried in some tangy sauce .

Chinese Greens

Boss after eating so much meat Veggies to banta hai na - otherwise i wud feel guilty hahahahahahaha .This is the only dish i complained about - not for any other reason but the size of the greens was small - i prefer my Chinese cabbage etc in full length - the flavors were simple the burnt garlic affect was good . This is one dish we must order when ever we go out to eat as a family - wife insist, otherwise imagine tiger ordering veggies huh .

Prawns Kung Pao

Oh Gawd how much food , luckily the chef gave me small portions - and he insisted i ate this last dish of Prawns kung Pao - becos we were discussing common dishes in menus - so chicken kung pao is one of the most common onces in all Chinese restaurants , hence he insisted to try his dish with prawns hmmmmmm ya it was nice topped with bell peppers and cashew ... 

The Trio Sauces 

What i like about Chef Anil , like me he also loves trying new sauces - the red one s the traditional chilly garlic hot sauce , the green on is a pepper corn sauce - something new ; the yellowish one is chilly lemon yet again a new one tasted awesome ; besides this they have a jaggery chilly sauce which wil go superbly with any thing fried . See the indianisation of Chinese here the achaars . Im mad about the chutneys more than anything else.

The Legendary Caramel custard - 10 Years and Still in Demand

This is a new dirty habit i have picked up in my journey of being a foodie - i ask the restaurant very blatantly if te deserts are made inhouse or r they out sourced - yes there is a difference for us and for them too . The Caramel custard is an inhouse produce of QBA and claims to be the landmark desert . Well yes nicely made specially the burnt lower part - which i love . 

The Boss - Atul Kapoor (Binny)

The Boss and the Group CEO Sunil Tickoo.

The Team A of the QBA chain , a successful boss and a very successful CEO - sorry about the pic they refused to pose .LOL . Thanks to them QBA service and customer management is just amazing . The entire team takes pain in pleasing a customer - food recommendations etc . they help in making the entire dinning experience a delight . Atul popularly known as Binny is the creative man behind the interiors and man management - he is a people man ., and this is seconded by the retention rate of their employees. Binny come a long way from a linen store called bed n bath in HKV  to the first Kathi outlet in Ghitorni and South Ex  followed by the entire QBA chain - he is a experience Khiladi - loves to entertain , look after guest and loves to eat . 

Tigers Overall Experience : Very Good , beautiful decor , great food and service . The ambiance is amazing , double height ceiling , airy good natural light ,no running smells from the kitchen, elegant furniture ... comfortable sitting .

Food : Well done food - only advise is cut down the presentation on the sides and give more emphasis on the food itself , Simple on the move food , Flavors , quantity superbly modified to the Indian Palate .The plating definitely impress's you in the beginning but then it gets a bit over powering , need to tone it down a bit - chef has been told.

Ambiance: Swank , Trendy yet traditional  - beautifully rather tastefully decorated - easy to access , easy parking .

Service : Is picking up , the waiters knew the food .Give them time to settle down , dont bully them LOL.

VFM : 800 is the cost per person 

Ps : The Sizes Quantity of the dishes shown are not actuals , these are much smaller than the actual portions , you can expect much bigger portions .. so smile on

Tigers Experience at Kulcha King - Sarojini Nagar - New Delhi

and the Kulcha Hunt for the Time Being Stops at Kulcha King Sarojini nagar . Well how did i find him ..  thank you face book and my foody friends ... one simple status "where to eat the best Amritsari Kulchas in South Delhi " and i was flooded with suggestions - 7 out of 10 recommended this place .  So Tiger does a Google finds his number speaks to the owner for directions and makes a dash for it . 

Called the restaurant and they were very surprised that i didn know where the kulcha King was .... any way one straight road U turn right turn and there i was .... 

Kulcha King is owned by Harjeet - who belongs to the high street of Amritsar - his family has similar business in down town Ambrasar .Smartly dressed dude - first class laad wali yellow pagdi , white t shirt and denims with jootis .... how cool can that be .  His entire team is from back home Amritsar, doesnt trust the locals to make the same stuff . All  staff is very hip and happening with pierced ears , long shorts , t shirts like dude hanging around , the beat of typical punjabi music playing in the background - awesome , Punjab Gen x. 

His Thayajee has a brand in Amritsar called kulcha Land , and has been there for decades , Kulcha king is a extension of the same and opend in Malviya nagar earlier - business expanded they moved to Sarojini Nagar.

While standing opposite him quietly waiting for his attention , i tried taking pics, the man put his hand out and told me to stop - so like a good boy i put my camera away and stood patiently with finger on my lips . 

The place was crowded with hungry people, so patience was the only choice . Once Harjeet was alone, less busy i politely asked him why did he stop me - he said some silly blogger came and wrote a real bad write up on his restaurant and so he was pissed . I didnt push my luck with him as he seemed quite temperamental . Then i used another angle told him about my roots from Amritsar , my family , my home  in Amritsar - he kind of got convinced and himself asked me for my visiting card etc .. and himself asked me to take pics hahahahahha whata relief . Becos when Singh is Angry he is really Angry - he was one of those types 'Dont angry me " types.

In between i placed my packing order also , please remember each plate has two pieces so please be sure when u order . I made a blunder and asked to pack 5 plates he heard 5 pieces and the result was that i had to come all the way back to collect the next 5 pieces. Well worth it .

Post this the hard faced Harjeet was cool as ever telling me stories about him his family . They have come to delhi appx 7 years back and have killing the market ever since .. wonder how he missed my tummy. 

A pleasure to see the famous Amritsari Kulcha being made in the tandoor ... They have two options - Paneer and Mixed both stuffed in Maida (Wheat Flour) , served along with Pindi chole and the special khati Meethi chutney , more khati than meethee- frsh onions , dhaniya - I think its a secret and a magic potion to eat the Stuffed Kulchas . They serve boondi raita whic is avoidable .. not required  at all . 

The Kulchas Flaky crisp butter laden are a delicious feast by themselves - the accompaniments may or may ot be there .  As u can see in the pics the redness of the freshly made kulchas - a total drool to eat them garam garam fresh from the tandoor.

 See i wasnt wrong ... so fresh and inviting . Dont know if u notice .. jeera , anad dana on top this is a very Amritsar special . Man while writing this review im droooling actually - food orgasm.

They make Approximately 400 kulchas between Breakfast and Lunch only . Unbelievable. 

The Pindi chole in the making - see the aize of the pressure cooker Huge...... by  the way the pressure cooker is just to fill in short gaps .. otherwise they make appx 12 kgs of Pindi chole every day ... impressive 

The Secret Amritsari chutney 

simple Imli paani onions , hara pyazz and Dhaniya thats it and yet so amazing to eat with the Kulchhas .

Pindi chole Te Chutney 

The call me Bond James Bond ... the man is all over the place serviing cleaning collecting money etc etc ... real cool man .  His name is "KUKU Jee" An all rounder .

Harjeet - the hard faced soft heated Amrisariya.... Single handedly manages the entire show - trust me you need patience to do so and specially in peak hours . Singh is king.

I was thoroughly impressed by his background -Harjeet is a BA Fine Arts from Chandigarh University and specialise in making paintings on Sikhism - he stays in khirki and has a small studio there... he paints when free which is very seldom.,

Overall Tigers Experience : Mind Blowing will go back again and again .. the best eaten in south Delhi for sure .Tiger loved it Family Loved the helps at home cherished it .Pop in law went gaga about them being light - no burps and other side affects . Paneer - 100 a plate and Mixed 65 a plate . but trust me the best so far in South Delhi .

Food : Kulchas Superb - crisp / flaky, chutney Killer , Pindi chole nice but would like them a bit more spicy 

Ambiance : Just quietly eat  .They are going in for major revamp - new signage , new flooring , counters etc etc - so look forward to the new kulcha King soon 

Service : When you have James Bond (kuku Jee)Serving you nothing can go wrong - hahahaha, casual - self help is the best option 

Location : hmmm if coming from moolchand side take a U turn under the Hyatt flyover first right into sarojini nagar 50 mts ahead on the right side u will see a signage Kulcha King .. and huge janta gorging on the food. U cant see it from the ring road . There is the famous Pakode wala on the left side kulcha King is just a couple of yard ahead on the right side . 

Advice : Dont push Harjeet too hard for the order lol , he is a dude from back home Punjab large hearted.

Ps : Yes it is a small world - he is a batch mate of my first cousin who also did his bachelors in Fine Arts from Chandigarh- isn't that a co incidence. So now he is family .