The menu was carefully curated by Chef Aaron Coutinho and if the interior had a personality of its own, it would remind one of Geet (Kareena Kapoor) in Jab We Met — cheery and full of life with a shuddh desi touch. For certain reasons, the successful restaurant was closed and its new avatar was launched in Poes Garden in February.

 

Currently operating under the care of chef Elang Kumaran, Vice President (Operations) Oriental Cuisines, the restaurant has hired a team of chefs hailing from North India to replicate the flavours and present Delhi street food in a fine-dining avatar.

 

However, one look at the menu can disappoint because most of the interesting dishes from the previous menu have been dropped. Diners would expect something exotic from a restaurant located in Poes Garden but it’s the same old variety of food that one can find in a Dhaba Express. Which brings us to the question, why would anyone pay at least 20 per cent more at Desi Di than he/she would at a Dhaba Express to eat the same food?

The taste of most of the dishes remains pretty standard as well — not too bad or too good — but the dal makhni is something the chefs take pride in. And with good reason because the thick, brown ‘maa ki dal’ is so creamy and comforting that it leaves one wanting to lick the plate clean. The staff also earn brownie points for presentation. Tiny pressure cookers and paan dabbas replace the usual serving bowls, which adds to the offbeat and dhaba-esqe charm of the place.

Address: 17/4 Kasturi Rangan 1st Street, Poes Garden, Alwarpet

Contact: 90949 08057 

Timing: 7 pm to 1 am

Cuisine: North Indian

Must-haves: Kokum sharbat, murgh tikka malai, tandoori prawns, dal makhni

Tandoori stuffed mushroom definitely stands out as an appetiser. Mushroom naturally tends to acquires a smoky flavour while being cooked and the salty touch of the cheesy drizzle on top adds to the essence. The plating it interesting too since it comes atop a mini BBQ grill of sorts. 

Of late, many restaurants have been serving undercooked or dry kebabs and meat dishes but Desi Di manages to nail mutton roganjosh. The tender meat slides off the bone and paired with butter naan, makes a deadly combination. It can be a tad on the greasy side though.

Had you ever imagined gajar halwa could be the stuffing for a samosa? Well, this dessert is simply out of the world because the sweet halwa is packed into a light, crunchy shell that is deep-fried. It is served with rabdi, pista and some fluffy candy floss, yet isn’t overwhelmingly sweet.