You need to try the culinary innovations at this Teppanyaki bar in Delhi

Teppanyaki has come a long way. From being a traditional Japanese style of cooking to making frequent appearances across American Rom-Coms, we have witnessed how live Teppanyaki bar works extremely well even when you take her out on your first date.

India, specifically Delhi, had Teppanyaki specialized restaurant since quite some time now. However how Kylin made a difference this time was by launching a full-fledged live station with bar stools for the diners to relish visuals of their delicacies. As the magician (read chef) stirs his wand (read spatula) frequently on the Teppanyaki grill, you can see the pale white prawn turning red for your taste buds to savour.

At one corner of the food court at Ambience Mall in South Delhi flashes a neon lit sign that reads ‘Kylin Skybar’. Pushing the heavy glass door, we were introduced to a place that has made its mark in the culinary critics’ bucket-list for quite some time now. Coming from a humble background Saurabh Khanijo’s dream of giving Delhites a permanent place for a ‘fine dining chill’ has finally being achieved.
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The skybar is one of its kinds as the moody lights contribute to the fairy-tale ambience of the terrace that houses the bar. And that’s reason enough for Lovebirds to relish a virgin mojito or a cosmo on a starlit summer evening.

But our aim is to experience the Teppanyaki grill bar. Thus, seated inside right in front of the Teppanyaki, we relished a sushi platter and tonnes of dimsums with Kiwi based mocktails. The chef’s special sushi platter consisted of non vegetarian ones salmon and tuna taking the lead. However it’s the dim sums that brought out Chef Ghanshyam’s culinary innovation. A purple coloured dim sum loaded with chicken looked so vibrant! Chef has used the red cabbage’s colour and starch to turn simple dim sum to extra-terrestrial look.

And then the Teppanyaki grill was ready. The huge oyster shell design, although distracted a bit. It would have been great if something more subtle was hung there to give into a Japanese extravagance. A Teppanyaki bar is just like any other bar except for the fact, instead of talking to your companion; you appreciate the heavenly meal being cooked in front of you. Chef prepared a dish of Prawn sautéed with Bok Choy, Spring Onion and Ponzu Sauce. The citrus nature of the sauce contributed to the tanginess of the prawns. It is served with Teppan Rice.

We also tried the steamed sole fish tossed in Chilli Hoisin sauce. And even if you aren’t a dessert person, you should try the water chestnut dessert to get a hang of the chef’s innovations.

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