Our first true fine dining experience here in India took a while as I was out with a bad back in Delhi and we were stuck in horrid traffic getting to Agra arriving so late we stopped on the road fora quick Masala Dosa at a road stop on the way. I want to note that Masala Dosa is now our favorite go-to breakfast and snack perhaps anywhere!!
We have been blown away by the luxury, service and friendliness of all the Oberoi Hotels we have visited, but last night we met Sara from Kolkata who is one of the most wonderful servers we have ever had anywhere in the world. As all meals are included here, we have asked for her at every meal! I asked saying that Sara is not a common name in India, and she replied "yes, but I am not common!" We asked her about the Indian wines on the menu (I did not even know they made wine here) and she recommended the Sula Sauvignon Blanc 2019 which hints of melon, lemon and a touch of grass and of course was great with spice. For the red she was spot on again with the Vijay Armitraj 2019 Rare Red Blend that comes from Maharashtra in the east and the wine region of Nasik. It has a chalky essence but was a medium bodied blend of Shiraz, Cab and Viognier(somebody studied winemaking in the Rhone!).
Will and I split two salads as Sara insisted we try the Heirloom Greens with Avocado, Shitake, Tofu and ponzu in a Miso Vinaigrette that was divine. The Green Papaya Salad had a nice bite and included crushed peanuts, cherry tomatoes and haricot beans.
Will loved his Corn and Lemongrass Chowder while I totally fell for my Chicken, Potato and Leek Soup with Garlic Chips and White Truffle Oil!
We split two main courses of lamb that were so different with the Maas Ki Khadi being baby lamb with yoghurt and Rajasthani spices (we are in Rajasthan) that fell apart and was as tender as could be. The spicier Laal Maas (literally "red lamb") was a darker spicier dish truly red in color with whole spices, Mathania chiles and cloves. Boy, do they know how to cook here. The chef came out to make sure everything was all right and it could not have been more perfect. Sara insisted on brining and extra dish called Gucchi Malar Makhana (not the designer) which are special morel mushrooms from Kashmir in a rich creamy awesome sauce with lotus(malar) and green peas (makhana) that needs to be something we have in the USA if we can get it!
There was no room for dessert(besides our complimentary chocolates were in the room, but we knew we would be back in this room multiple times for our 2 night stay!!
Remember photos on an Facebook as well as our entire journey!
