Summary In 2014, Gymkhana is the first Indian restaurant to be crowned the National Restaurant, and being impressed by the great dishes at it's sister restaurant, Trishna, this was certainly a place we had to tried out. The setting of the restaurant was inspired by the colonial Indian gymkhana clubs back in the 19th century. We opted for the 2 and 3 course lunch menu and found that there were some hits and misses for the food, however we enjoyed our experience and the service was excellent. |
Cassava, Lentil & Potato Papads, Shrimp Chutney & Mango Chutney
This was exactly the same as what we were served at Trishna, which I went on and on about how good the mango chutney was. To put it simply, the papads were light and crispy with the sweet mango chutney and slightly spicy shrimp chutney were all delicious.
9/10
This was exactly the same as what we were served at Trishna, which I went on and on about how good the mango chutney was. To put it simply, the papads were light and crispy with the sweet mango chutney and slightly spicy shrimp chutney were all delicious.
9/10
Dosa, Chettinad Duck, Coconut Chutney
Hidden under the dosa was the Chettinad duck, basically tender shredded duck cooked in spices. We were told to break the dosa then spoon some duck and chutney onto it and eat in one bite.
7/10
Hidden under the dosa was the Chettinad duck, basically tender shredded duck cooked in spices. We were told to break the dosa then spoon some duck and chutney onto it and eat in one bite.
7/10
Soft Shell Crab Jhalmuri, Samphire
Fried soft shell crab served with chopped vegetables and puffed rice. We found the crab to be too salty for our liking.
5/10
Fried soft shell crab served with chopped vegetables and puffed rice. We found the crab to be too salty for our liking.
5/10
Kid Goat Methi Keema, Salli, Pao
We were quite excited to see this dish arriving as it is known to be the restaurant's signature dish. We were instructed to eat by mixing the chili, chopped onions and a bit of lime juice with the minced goat meat, then spoon the mixture between the buns to create a mini burger.
8/10
We were quite excited to see this dish arriving as it is known to be the restaurant's signature dish. We were instructed to eat by mixing the chili, chopped onions and a bit of lime juice with the minced goat meat, then spoon the mixture between the buns to create a mini burger.
8/10
Tandoori Guinea Fowl, Mango Ginger, Leg Chat
The guinea fowl was amazing, nicely grilled and smokey on the outside but absolutely tender on the inside. Our favourite dish of the meal.
9/10
The guinea fowl was amazing, nicely grilled and smokey on the outside but absolutely tender on the inside. Our favourite dish of the meal.
9/10
Dal Maharani, Saag Paneer and Basmati Rice
With our main course, we were served 4 different sides, the ones in the picture above and a basket of nan bread. Dal Maharani (bottom right) is spinach cooked with cheese and Saag Paneer (bottom left) is cooked lentils, similar to a soup.
7/10
With our main course, we were served 4 different sides, the ones in the picture above and a basket of nan bread. Dal Maharani (bottom right) is spinach cooked with cheese and Saag Paneer (bottom left) is cooked lentils, similar to a soup.
7/10
Mango Kheer
We were pretty full after our main courses therefore we went for only one dessert to share. This is a mango rice pudding with mango bits and crushed pistachio. The dish tasted better than we expected and it was given in a very generous portion; although we though half a portion per person would be about right.
7/10
We were pretty full after our main courses therefore we went for only one dessert to share. This is a mango rice pudding with mango bits and crushed pistachio. The dish tasted better than we expected and it was given in a very generous portion; although we though half a portion per person would be about right.
7/10