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G Water Front spices up Indian restaurant scene
By Ruby Gao |
September 6, 2012, Thursday
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Print Edition
Print Edition
G Water Front is working to change people's perception about Indian restaurants.
The newly opened Indian eatery on the Bund wants diners to know Indian cuisine is modern, diverse and creative.
The bright and simply decorated restaurant features floor-to-ceiling French windows facing the Huangpu River, allowing diners the chance to gaze at passing ships and the Lujiazui skyline. White walls and tables, inspired by the white marble of Taj Mahal, are offset with bright red chairs.
"The design is intended to show locals a true interpretation of modern India, not just another rehash of its long history and rich culture," said Ata Tao, the restaurant's director of operations.
Despite presenting modern decor, there are subtle hints of tradition for the discerning eye. Small mirrors feature flower and peacock patterns.
"The pattern is a key element of Indian culture while the mirror decoration is inspired by Jaipur Amber Fort, a tourist attraction in northeast India known for its mirrored ceiling," Tao said.
G Water Front's kitchen features only Indian chefs, unlike many Indian restaurants in the city that hire one or two Indian chefs to train a Chinese team of cooks.
"Only Indian chefs truly understand how to create such richcurry flavors by using various fragrances," Tao said.
G Water Front focuses on north Indian cuisine, represented by rich and thick curries, but does offer a few south Indian dishes that are known for thinner and milkier curries. The chefs will also do their best to prepare special dishes when a customer orders something not on the menu.
Papadums (10 yuan/US$1.57) are a good start and these crunchy pieces of round flat bread go well dipped in raita (a yogurt-based dressing). Papadums hint at the spices to come later in the meal.
Parpi chaat (42 yuan), a jumble of crispy flour, chickpeas, potatoes and tangy spice, is one of G Water Front's signature appetizers and comes highly recommended. It has a special hot-and-cold mouthfeel and starts out sweet before the spices kick in.
Plenty of tandoori (Indian grill) dishes from vegetables and shrimp to fish and meat feature rich and spicy flavors. Among them, tandoori mushroom (66 yuan) is a winner, combining crispy, spongy and creamy textures. Before grilling, the chefs stuff the mushroom with cottage cheese and green chilli, giving each bite plenty of flavor and the wonderful combination of textures. The tandoori prawn (285 yuan) is marinated in lemon juice, carom seeds and green cardamom before being grilled. It combines sour and spicy flavors with a hint of sweetness.
When ordering main courses, try both a northern and southern style dish to experience the regional difference in tastes.
The curry shrimp (105 yuan) with coriander seeds and bell pepper is a strong sample of northern cuisine. The curry chicken (88 yuan) with coconut milk features a creamy milky taste and is representative of south Indian cuisine.
Rice lovers can try the saffron rice, basmati steamed with cardamom and cinnamon. The fragrant rice has a nice glutinous texture with balanced moisture.
For dessert, try kheer, Indian rice pudding. It is made by boiling rice with milk and sugar. The milky fragrance and strong sweetness is a nice way to conclude a spicy meal.
Starting this week, the restaurant will launch its Sunday brunch menu (198 yuan/person), covering most of its signature dishes and drinks.
Address: Room 112, Block 3, 601 Waima Rd
Hours: Daily, 11:30am-2pm, 5:30pm-11pm
Tel: 3302-0007, 3302-0166
The newly opened Indian eatery on the Bund wants diners to know Indian cuisine is modern, diverse and creative.
The bright and simply decorated restaurant features floor-to-ceiling French windows facing the Huangpu River, allowing diners the chance to gaze at passing ships and the Lujiazui skyline. White walls and tables, inspired by the white marble of Taj Mahal, are offset with bright red chairs.
"The design is intended to show locals a true interpretation of modern India, not just another rehash of its long history and rich culture," said Ata Tao, the restaurant's director of operations.
Despite presenting modern decor, there are subtle hints of tradition for the discerning eye. Small mirrors feature flower and peacock patterns.
"The pattern is a key element of Indian culture while the mirror decoration is inspired by Jaipur Amber Fort, a tourist attraction in northeast India known for its mirrored ceiling," Tao said.
G Water Front's kitchen features only Indian chefs, unlike many Indian restaurants in the city that hire one or two Indian chefs to train a Chinese team of cooks.
"Only Indian chefs truly understand how to create such richcurry flavors by using various fragrances," Tao said.
G Water Front focuses on north Indian cuisine, represented by rich and thick curries, but does offer a few south Indian dishes that are known for thinner and milkier curries. The chefs will also do their best to prepare special dishes when a customer orders something not on the menu.
Papadums (10 yuan/US$1.57) are a good start and these crunchy pieces of round flat bread go well dipped in raita (a yogurt-based dressing). Papadums hint at the spices to come later in the meal.
Parpi chaat (42 yuan), a jumble of crispy flour, chickpeas, potatoes and tangy spice, is one of G Water Front's signature appetizers and comes highly recommended. It has a special hot-and-cold mouthfeel and starts out sweet before the spices kick in.
Plenty of tandoori (Indian grill) dishes from vegetables and shrimp to fish and meat feature rich and spicy flavors. Among them, tandoori mushroom (66 yuan) is a winner, combining crispy, spongy and creamy textures. Before grilling, the chefs stuff the mushroom with cottage cheese and green chilli, giving each bite plenty of flavor and the wonderful combination of textures. The tandoori prawn (285 yuan) is marinated in lemon juice, carom seeds and green cardamom before being grilled. It combines sour and spicy flavors with a hint of sweetness.
When ordering main courses, try both a northern and southern style dish to experience the regional difference in tastes.
The curry shrimp (105 yuan) with coriander seeds and bell pepper is a strong sample of northern cuisine. The curry chicken (88 yuan) with coconut milk features a creamy milky taste and is representative of south Indian cuisine.
Rice lovers can try the saffron rice, basmati steamed with cardamom and cinnamon. The fragrant rice has a nice glutinous texture with balanced moisture.
For dessert, try kheer, Indian rice pudding. It is made by boiling rice with milk and sugar. The milky fragrance and strong sweetness is a nice way to conclude a spicy meal.
Starting this week, the restaurant will launch its Sunday brunch menu (198 yuan/person), covering most of its signature dishes and drinks.
Address: Room 112, Block 3, 601 Waima Rd
Hours: Daily, 11:30am-2pm, 5:30pm-11pm
Tel: 3302-0007, 3302-0166
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