NYC is a fine dining restaurant located in Radisson Blu Plaza known for its lavish buffets. It is a theme based restaurant offering North Indian, Continental and Italian cuisines with a different theme everyday. It is located at a distance of around one kilometre from the Delhi Aerocity Metro Station on the Airport Express Line.
We visited it on 3rd April, a day which happened to be focused on the Lebanese cuisine.The ambiance of this place is classy and elegant with a play of lighting. Just as one enters, a large variety of desserts, salads and main course dishes with a live counter can be seen.
In the starters we had Hariyali Paneer Tikka and Punjabi Murgh Tikka. Alongside, we ordered for the drinks- Mango Masti and Berry Blast which were thick and creamy with the mango one having vanilla icecream.
In salads, I started off with the vegetarian salads- Water Chestnut and Cherry Tomatoes tossed in Basil Pesto Oil and Grilled Bell Peppers and Baby Corn with Cilantro while I chose the bite-sized Lamb Keftas with Tzatziki in the non-vegetarian ones.
In Sandwiches , we opted for Tuna Melt in non-vegetarian and Forestiere in vegetarian.
The Tuna Melt Sandwich had Tuna, Mayonnaise, Fried Shallots, Capers, Green Chilli and Cheddar Cheese enveloped between two slices of Baguette Bread which was a bit chewy. The Forestiere one looked colourful and tempting and had Balsamic Mushrooms, Onions, Goat Cheese and Tomato Salsa with Baguette Bread slices.
These were accompanied by their Chocolate Delicious and Vanilla Paradise shakes which were light and flavourful.
In the Indian main-course, I tried Kathal Ki Biryani, Khumb Palak Hara Pyaaz and Paneer Kalia. I also had the Crispy Fried Chicken Wings with Chilli Garlic Sauce which was spicy and toothsome but would have tasted better without the extra salt.
Coming to the theme of the day i.e. Lebanese food , I tried Lahm Bi Ajin, Kousa Mahshi , Burghul De Banadoura and Samkeh Harra.
The Lahm Bi Ajin was a puff pastry covered with minced meat, onion and nuts. Kousa Mahshi was basically stuffed Zucchini cooked in yoghurt while Burghul De Banadoura comprised of cracked wheat with raisins, nuts and tomatoes. I loved the Samkeh Harra which consisted of succulent grilled fish marinated with chilli, citrus and cilantro.
There was an assortment of desserts which would delight people with a sweet tooth. We chose the Raspberry and passion fruits Cheese Cake slice, Opera Cake slice, Red Velvet Pastry, Vanilla Panacotta and Chocolate Fudge Cake with silky ganache. The Vanilla Panacotta had Vanilla and creamy caramel with roasted nuts. The Chocolate Fudge Cake with silky Ganache was rich and tasted divine.
A thing worth mentioning is that the savoury dishes were mildly spiced (except the Crispy Fried Chicken Wings with Chilli Garlic Sauce) and the shakes, summer coolers and most of the desserts were not oversweet. This might have been done keeping in mind the tastes of the foreign clientele coming here but was a welcome change nevertheless.