The best thing about Legacy restaurants is that they preserve the recipes and the taste of the dishes. Recently visited one of such Restaurant Vega Restaurant in CP. Situated at the ground floor of the hotel serving good food without onion and garlic. A fine collection of early 90’s things can be spotted like Telephone, camera, and typewriter with other few things.
We started with Thandai while waiting for my Kebab Platter. Thandai was refreshing with balanced sweet in it. The assorted Kebab platter arrived it was having Naram Dil Kebab, Hara-Bhara Kebab and Dahi ke Sholay. I started with Naram Dil as it was looking tempting and too crunchy. The outer layer was made up of flakes and inside it was stuffed with cheese and herbs. A perfect example of crunchy from outside and soft from inside.
Hara-Bhara Kebab – One of the best I would say the perfect combination of spinach, peas and Indian spices. It was spicy it supposed to, we loved it.
Dahi ke Sholay – Stuffed with hung curd, which was giving a bit sweet and sour taste, and taste exactly is supposed to be with some green chillis in it with coriander.
Clay Oven Platter – Bharwa aloo, Seekh Kebab, tandoori paneer and charcoal mushroom. Loved the seekh kebab and tandoori paneer the most. All the items were well cooked and on the spicy side. Paneer tikka was quite fresh and loved the spices used in it.
In the main course, we ordered the Maharaja Thali. The best thing about the thali is they keep on changing the gravies regularly. We were served with Dahi Bhalla, Dal Makhani, Malai Kofta, Paneer Lababdar and Bharva baingan. All the gravies were delectable because, in this time where food is not cooked without onion, they have done a marvellous job. The taste was impeccable. Even my friends who eat non-veg loved it so much we ended up ordering more curries.
In dessert, we had Matka Kulfi. We thought of trying more sweets but Matka kulfi didn’t let us do that. We ordered it again.
The Star dishes for me were Matka Kulfi, Kebab Platter, Dal Makhani and Malai Kofta.