Nidhi   Shilpa
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Food

Restaurant Review: Hybrid, Connaught Place

The newly opened Hybrid shines in the richness of metal & chains like the London Dungeon but never I got scared here as the Hybrid walls made a wall of fame & the Batsman wall made me more fond of the place. The interiors are hard core done with metal & bottles everywhere. I met Vaibhav, the co-owner of Hybrid who was really polite & introduced us to the Chef Tajinder.

Vaibhav told me it was Priyank’s (co-owner) idea to manage every detail especially the name HYBRID where fusion is their uniqueness. The ambience rocks in burnt orange & metal. I loved the metallic bronze & gold metal zig zag touches & chains. All the credit goes to the interior master Vivek Guha. I think he did a fab job in designing Hybrid the way it is out of the metal grind or the machine grind or the metallic copper world.

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Hybrid functions on a one of kind concept & changes it ambience throughout the day. During the day it has a day fusion menu for the corporates. From 7 to 10 pm it’s a fine dine experience and later it’s a club by night.

I started with a mocktail apt for the diet conscious Kokum & Coconut Water– an excellent summer cooler. It was really sweet & refreshing. I was looking for more so ordered Watermelon & Kiwi Cooler which actually soothes in hot summers. Kiwi made a great mix of flavour & fun mixed with watermelon to freshen up your tired soul, and the next best drink Rose & Apple Cooler was very nice, soothing, cooling & refreshing.

Drinks

Kokum & Coconut Water, Watermelon & Kiwi Cooler, Rose & Apple Cooler (L-R)

For the starters, I ordered Chicken Hot Basil with crispy stir fried onions. It consisted of munchy chicken & bell peppers and was cooked nicely. I loved the taste to start with.

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The second item were the Dahi Ke Kebabs. The filling of the paneer inside was very soft & mushy with the outer covering being crisp. They are served along with a green minty pudina chutney which had a very good consistency (thick). Salad dressing was of a piece of orange, onions, layering of green, yellow & red bell peppers & a hot red chilli with coriander leaves & lemon.

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The next offering was Basil Paneer Tikka Bites. It was served on sticks with crispy tandoori paneer layered with basil yoghurt & square bell peppers on top along with a teekha chilli dip (mesmerizing & hot). The flavour of the paneer tikka was really mild & not spicy at all so skip this one if you’re looking for something spicier.

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Next on my favoured list was Tandoori chicken wings which came with onions, papad & chutney. The chicken was fleshy & cooked nicely, not messy & could be picked & had with a drink easily. The papad was uniquely cut in a square shape & placed in between the chicken. It stood out & made the dish unique & interesting. (A Punjabi favourite so must try!)

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The Mutton Galouti kebabs were served with soft Malabar paranthas. The kebab was delicious, tempting, mouth watering, soft, sumptuous & delicious on the tongue. I am not really fond of mutton but this one was just out of the world. They were uniquely prepared with lot of time, practice & love with 7 spices served with red chillies, onions & pudina chutney. The mutton is seven times minced in the kebab mixed flavour of coal & ghee (very different) & maida pan fried & simmered to perfection. It was a pleasure eating it as the warm hot minced taste of mutton & lovely tender spices were all marinated & mixed together to form this secret recipe from Chef Tajinder.

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Now comes the Tempura Fish n Chips which were crispy fried & hot and it was the flavour of Basa fish in tempura batter served with tartar sauce (home-made) which caught my attention. I liked & loved the flavour. It made me full in one bite coz it was juicy & amazingly hot & superbly cooked.

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Coming to the main course now. I tasted their Veggie Exotica pizza which is also their best seller. The toppings were of roasted bell peppers, baby spinach, roasted mushrooms, sundried tomatoes & Bocconcini cheese. It was delicious & had a rusty, smokey, burnt & dry cooked taste.

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Next were Mexicana fries (a favourite with cheesy toppings & lots of square diced tomatoes & onions). The sour cream salsa, lettuce & jalapeno added to the flavour. The fries were pretty thick to fill a big stomach. I loved the taste of it & kept eating with my fingers. It’s a must try for all ages. I say it with love all the Mexican way.

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Then came the Veg & chicken dimsums in the wooden leafy basket.

The Veg dimsums were greener, tastier & healthier with more green stuffing in them. The outer covering of the maida was thick enough to hold the inside together & tasted like a green cake of goodness. The sauce tasted tangy like imli, it was sweet & spicy to an extent but had a different & unique taste.

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The Chicken dimsums were good to eat & were not really spicy. The after taste was good & fulfilling coz of the thick outer coating. The inside part was warm, thick & soft.

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For the dessert, there was this exotic Chocolate brownie with vanilla ice cream. It was amazingly good with the brownie being really soft.

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In September, the restaurant is going to launch a Chef’s special menu for people to know what’s cooking up in the restaurant for eating & drinking. The restaurant was launched on 5th June & has become very popular in a short span of time. It’s a work of excellence & intelligence powered with the best team efforts & lots of guidance with each team member motivated to excel & try anything they could bring on the new card being launched in September.

The restaurant has a way to make food that is their own style so I complement the duo Vaibhav & Priyank for making a place for voracious food lovers. Visit it for the place will make a melt coz it’s the hard work of their amalgamation which is sure to tell a story.

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