Jaipur gets a fine diner in Chaandi (Foodie Trail-Jaipur)

Fancy a contemporary interpretation of authentic Indian cuisine in an ambience that is chic and minimalistic? Head for the newly-opened Chaandi fine diner in this Pink City.

"Though our presentation is Western, we offer truly authentic Indian food that appeals to Western and Indian food lovers alike," Rahul Joshi, general manager of the Hilton Jaipur in the city centre, where the outlet is located, told IANS.

"Chaandi comes with a reputation of creating works of art that are served on a plate with flavors that bring the senses alive. One of its kind in Jaipur, It is designed to change the perception of rich, oily and heavy experience to modern interpretation of elegant and sophisticated yet authentic and delicious Indian cuisine," Mukul Agarwal, the hotel's executive chef, stated.

The roomy and welcoming interior of the restaurant (45 covers) is finished in hues of silver and blue perfectly complemented by the brushed cream and brown stone floor and wooden ceiling. Large floor-to-ceiling glazed doors overlook the hotel's pool. A choice of stunning poolside cabanas (19 covers) further enhances the sense of space.

Magnificent custom-made silver coated tandoors in the open kitchen add a distinct dramatic flair. The open bar of the restaurant offers a selection of single malts, beers and other spirits in addition to new-age wines.

Besides three carefully-designed four-course set menus - vegetarian, non-vegetarian and sea food - guests have the option of choosing from an a la carte menu that includes a range of appetisers, unique main courses and a spread of luscious desserts.

The pre-set menus are served with dal makhani or dal tadka and assorted Indian breads

So, how about starting with a different kind of soup? Try the gehun (wheat) ka shorba with lemongrass and red chillies that is inspired by a traditional preparation.

Next, tuck into a salmon aur jhinge ki seekh with caper berries and onion chilly jam, a house speciality. It's a smoked salmon mince and prawn kabab roasted on a skewer. The smoked salmon gives the succulent kabab its characteristic flavor while the caper berries add the desired citrus flavor.

Fancy some seafood? There's the seafood broth - a mixed fare of that comes with punch puran (five spice powder) and coriander pesto (loosely speaking, a chutney).

For vegetarians, there is the Bharwan panner tikka with gooseberry jam and tomato and ajwain relish - chunks of paneer stuffed with grated amla and marinated with ajwain and mustard, with the tomato and ajwain chutney enhancing its flavor and giving the dish a tangy twist.

Another popular vegetarian dish is paneer pasanda with pickled broccoli and tomato-basil pulao. What makes it different is that instead of frying the paneer, it is grilled. The overall taste of nuts and paneer is complemented by the delicate flavor of basil.

There are also a variety of deserts on offer and if you are inclined for something different, try the palak (spinach) halwa. A delicately cooked offering, it is entirely without sugar, using instead the natural sweetness of milk rabri and chocolate.

Then there is chocolate jalebi with blueberry phirnee. Inspired by the traditional Churros (Spanish doughnut) recipe, the jalebi is made of flour, milk, cardamom and white chocolate and is fried and coated with sugar. It is served with blueberry phirnee, again keeping in mind the classic medley of chocolate and berries.

All this is the handiwork of Chef Vinod Kumar and his skilled team. Little wonder then, that having worked in a Michelin star restaurant - Tamarind Tribeca in New York - and travelled across the globe on his various stints, Chef Vinod Kumar combines a fine interpretation and the diversity of Indian cuisine to spoil diners for choice.

The restaurant is open only for dinner.FAQs:

* The vegetarian set menu costs RS.1,000 per person (plus taxes), the non-vegetarian one costs Rs.1,300 plus taxes and seafood one costs Rs.1,800

* An a la carte meal for two would cost approximately Rs.3,000.

(Anil Sharma can be contacted at anil.s@ians.in <mailto:anil.s@ians.in>)