If there is a new restaurant that Delhi and Gurugram are equally stoked about, it is Wagamama. The hype is such that it could even induce me to plan a trip to Gurugram’s Cyber City, something I do only when I know there is something worth experiencing at the end of the tunnel. I was told that finding a spot is difficult if you miss your reservation, and I did. Having missed my time by a couple of hours, I browsed the menu before finally finding a seat.
Since I was trying their fare for the first time, I asked friends for their recommendations. Some suggested that I stick to classics and return happy, while others advised me to go all out. In the end, I could make little sense of the hype. It is either nostalgia or Instagram that is drawing people in.
What To (And Not To) Try?
Many on the internet claim that what Cucumber Salad is to Din Tai Fung, Bang Bang Cauliflower (and Prawns) is to Wagamama. It was the first dish I picked from the menu. All it featured was fried cauliflower tossed in their spicy firecracker sauce. There was nothing out of the ordinary about the dish, but if you wish to enjoy it at its best, push your fork to the bottom of the bowl to pick up the most crispy, well-coated, and spiced cauliflower. For the second starter, I ordered their Yasai (Japanese for “vegetable”) Gyoza, served as a plate of five. And I agree when Bismarck said that only fools learn from their own mistakes. So learn from mine and avoid ordering these for yourself. The steamed dish arrived cold, without a crunchy bottom. Filled with an assortment of vegetables, the sauce that accompanied the gyozas was the saving grace.
Very unimpressed with the starters, I held my hopes low for the mains. A natural move, then, was to play it safe, so I ordered Wagamama’s Yasai Khao Soi, and I was blown away by how it turned the overall experience on its head. While it flips the idea of a khao suey on its head, making it something you can customise based on your ingredient and texture preferences, the richness and creaminess of the coconut-based broth are to die for. However, I would have swapped the udon noodles with thinner ones. With a selection of vegetables, from mushrooms to carrots and broccoli, the khao soi is the most well-done dish on the menu. If I were to return, it would only be for the khao suey.
I drew the strength to try the curries from the flavourful khao suey. I started off with their Tofu Firecracker. The bold and fiery Firecracker sauce was a bit spicier than I like, yet flavour-packed. Topped with vegetables and paired with tofu, the curry is best enjoyed with rice. While Wagamama emphasises preparing all its dishes fresh, the tofu served with the curry had soured a bit and seemed stale. I left the tofu and enjoyed the rice with the vegetables and curry. Pass, if you can.
The Katsu Curry impressed. The panko-coated cutlet filled with sweet potato, pumpkin, and aubergine, topped with the spicy katsu curry sauce and paired with white rice, was one of the best katsu curries I have tried in Delhi. The flavourful curry was optimally spiced and balanced well with the cutlet, making it my second-favourite main after the khao suey.
They also serve a range of teppanyaki noodles, sizzling off the grill and turned quickly to keep the noodles soft and the vegetables crunchy. From the desserts, don’t miss out on the Vietnamese Popcorn Affogato and the classic, Wagamama-famed Banana Katsu.
The Soft Cocktails
Seems like Wagamama has yet to acquire an alcohol license (or maybe they are not trying), but the drinks menu features what they call “soft cocktails.” I tried the Kaffir Lime Sparkling Lemonade, which had nothing but kaffir lime aroma and flavour. The soda was not producing the fizz I would have liked. I would have liked more tang from the lime. It was a drink that completely depended on kaffir lime and, to an extent, failed. The Apple and Cinnamon Kombucha, on the other hand, was delicious. I highly recommend you pick at least one of their kombuchas. They also offer a range of fruit and vegetable juices, soft drinks, bubble iced teas, and a wide selection of teas and coffees.
Overall, I believe that Wagamama’s kitchen and staff are held to pace with the number of covers they cater to in a day. Since I visited after their service ended, the food had started to lose quality, freshness, and flavour. It could just be early jitters, but if you are comparing it to your meal at another Wagamama somewhere else in the world, be ready for some disappointment.
