The great advantages of a hotel is that it is a refuge from home life

Who we are

We are here with the fantasy about bringing extraordinary food for the individuals around. Our Approaches mirrors the individuals we serve. We are devoted, enthusiastic, deliberate, convey on guarantees and yes pragmatic! We accept that a handshake takes care of business. From the nature of our items to the unmatched administration we give to our clients, we keep this surety. Club Food Restro is a milestone in Indian eating scene. We needed to reproduce the flavor of our conventional Puttu in a great manner. The thought behind Club Food Restro is to grandstand distinctive assortment of Puttu found in all pieces of kerala under one rooftop. Each taste presents to you those recollections we had in our generally rich past. We present you a phenomenal chance to go for a stroll back to those days of yore which we used to make the most of our conventional food with their genuine tastes.Club Food Restro introduces the absolute best Puttu enhances around and convey genuinely with the genuine tastes. Our point is to energize you totally. We consider Club Food Restro to be a really Indian eatery that praises every single distinctive taste of Puttu. All clients and staff are considered as a vital piece of the eatery and without them we are not finished. Our definitive objective is to make our visitors feel loose, sustained and fulfilled at all degrees of our administrations and food. Toward the end, regardless of how devoted and genuine we are grinding away, at Club Food Restro you can generally feel the enthusiasm of festivities and delight.

Welcome to our Club Food Restro Gurugram's no.1 Tasty Food Spot

INSTANT NO YEAST NAAN

In a small bowl, combine the yogurt, baking powder, and ⅓ cup (80 milliliters) of the warm water and set aside for a minute or two.In a large mixing bowl, combine the flours, baking soda, and salt. Add the yogurt mixture and the remaining water. Knead to make a semi-soft dough. If you need more water, add a little at a time. It should not be very sticky or very hard. Once everything comes together to form a smooth dough, place it in an oiled bowl, cover with a damp towel, and let rest for at least 10 minutes.Knead it for a couple of minutes and let rest for another 2 minutes.Place a nonstick or a cast-iron pan (which I prefer) over medium-high heat and get it really hot. Take a piece of dough the size of a tennis ball and roll it out on a lightly floured countertop to approximately 10 inches (25 cm).Sprinkle with a few nigella seeds and some garlic, if desired, and roll again.

Indian winter soup

Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again. Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.Serve with rice, lime wedges and an Indian chutney.

Vegan Chickpea and Carrot Curry

Peel and cut the carrots into 3cm lengths. Finely dice the onion. Grate the ginger and mash the garlic. Heat a pan over a medium high heat and when hot add the cooking oil. Fry the carrots in this oil for 10 minutes, you want them to get a little bit of colour. Whilst the carrots are frying combine all of the spices with the exception of the fenugreek in a bowl. When the carrots are nicely caramelised add the onions and reduce the heat to medium and fry for 5 minutes until translucent. Then add the garlic and ginger and cook for 60 seconds. Increase the heat to medium hight and then sprinkle over the spices and allow to toast for 60 seconds, stirring to ensure they do not burn. Add in the tomatoes, coconut milk, and chickpeas and then stir to combine. Finally, add the fenugreek, season to taste with salt, and add a tight fitting lid and cook for 40 minutes on low.

SLOW COOKER CHICKEN TIKKA MASALA

You can store the leftovers in the fridge up to 5 days. Reheat in the microwave for 2-3 minutes, stirring halfway through, then enjoy! It's as simple as that – and the good news is that the leftovers taste just like new! Some curry dishes freeze better than others. Because coconut milk can separate when frozen, curries with a base of coconut milk don't freeze very well.Cook and cool the dish completely. Place it into an airtight container, plastic zip-top bags, or freezable glass meal prep bowls . Transfer the containers to the freezer and it should stay good for up to 3 months!Add all ingredients except for sour cream, rice, cilantro and naan to slow cooker in the order they are listed above and cook on high for 3 hours, or on low for 6 hours. Add rice to large bowls and top with chicken mixture, then garnish with cilantro.

Fresh, organic ingredients,Carefully prepared, Eat green for a reason.

Read more about Specials

Our Specials

Carefully prepared, Fresh, organic ingredients.

Skills & know how

Want to improve your cookery skills or expand your kitchen know-how? From filleting fish to creating the perfect puffed up soufflé, storing and freezing foods to using a slow cooker, this section is the place to find all the step-by-step guides and videos you'll need. All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Contact US world's no.1 tasty food

Address

Near-27, Crossroads Complex, Dlf City, Gurugram, Haryana 122002

Phone

098103 18181

Get In Touch