Ristorante Dali’s Lobster Thermidor And Truffle Ravioli Are Pure Art

It began with a night I needed saving. You know the kind, sticky Delhi air, work piled higher than a chef’s soufflé gamble, and a forced ‘dinner plan’ that felt like another item on my to-do list, rather than the escape I so desperately needed. But then, I found myself standing outside Ristorante Dali, a fine dining haven tucked into a corner of Greater Kailash II, and almost instantly, the stresses began to lift. There’s something bewitching about the place, even before you walk in, its gothic silhouette beckons you like you’re about to step into a time capsule or an artist’s private den. I entered expecting dinner. I left marvelling at an experience where the food, the ambience, and even the air itself felt like a fine-tuned concerto designed to blow the cobwebs off your soul.

Dine, Dream Dali

Named after Salvador Dali, as much for his surrealist genius as his unapologetic indulgence in life’s finer things, ‘Dali’ takes dining and spins it into high art. With interiors that evoke old-world opulence, it’s all wax dripping candelabras, first edition novels, porcelain lamps, and walls that seem inspired by Picasso’s brushstrokes, the space is a living, breathing museum of sorts. It’s small, intimate even, with seating that barely accommodates thirty guests, excluding the much talked about wine cellar. One quick step down into this regal enclave reveals an eighteen seater private dining space, outfitted for what could easily be the next scene in a Wes Anderson film. Naturally, it’s paired with an exceptional wine list, featuring labels that range from Italy’s rolling vineyards to French estates tucked in villages that most maps wouldn’t dare show.

What’s More?

But the real showstopper here is what lands on your plate. Crafted by culinary auteur, the menu at Dali is nothing short of edible storytelling. Every dish speaks volumes, blending fresh ingredients flown in from Europe (think prosciutto from Parma and Périgord truffles) with a deliberate nod to Indian sensibility. By the time I sat surrounded by flickering candlelight, I’d already decided to lean into Dali’s distinct marriage of opulence and intimacy, and I wasn’t disappointed. We started with plates that looked too beautiful to disturb. The ‘Avo Tartare’, adorned with pickled radish flowers and beetroot gel, felt like a breezy walk through an English garden, refreshing and balanced, the creamy avocado playing its part like the perfect lead actor. Then came the ‘Prosciutto E Melone’, where Italian prosciutto met charred cantaloupe in a symphony so precise, it wouldn’t have been out of place in the hands of a maestro.

Showstopper

But while these dishes teased the palate, what followed absolutely stole the show. The ‘Lobster Thermidor’ was plated like a piece of contemporary art, golden chunks of lobster dripping in creamy Dijon mustard Mornay sauce with truffle whispers like promises on top. In that moment, with a medium bodied Chianti swirling in my glass, something clicked. This wasn’t dining, it was alchemy.

Then came the ‘Costoletta Di Agnello’, perfectly seared New Zealand lamb chops paired with spinach purée, charred shallots, baby carrots, parsley, and an ethereal lamb and cabernet jus. It was like hyper-luxury meets rustic simplicity, each element calibrated to perfection so that even I (a notorious lamb sceptic) couldn’t resist finishing my plate. And as if orchestrated by Bacchus himself, what followed was the ‘Agnolotti Tartufo’, ravioli stuffed with liquid truffle cream and crowned with Périgord truffle shavings. A truffle-lover’s dream, this dish felt decadent enough to require a moment of silence before I dove in and yes, I took seconds.

Cravings Redefined

As the meal began its crescendo toward dessert, it was clear this was no ordinary experience. Even something as humble as a ‘Margherita Pizza’ (because, when in Rome, or in GK II, you must) hit all the right notes with its perfectly balanced sauce and expert crust baked with the precision of an artisan. This wasn’t pizza you eat in passing; this was something you sit and marvel at. We capped off the night with the ‘Sicilian Pistachio Gelato’, a dessert that felt as opulent as the restaurant itself, served alongside a silky drizzle of Ornerllaia 2023 EVOO.

It was a subtle yet indulgent finish to a meal that didn’t just satisfy my cravings, it created new ones. As I left Dali, stomach pleasantly heavy, mind lighter than I could have imagined when the evening began, I couldn’t help but think about how I’d describe this place to others. ‘It’s art,’ I’d say, ‘but you eat it.’ Dali is the kind of restaurant that doesn’t aim to please; it aims to stun, and it does. Whether you’re sinking into New Zealand lamb chops or scooping up platefuls of ravioli kissed by truffle cream, this is an experience designed to remind you that food, like art, can make you feel something deeper than hunger.

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