Correct me if I am wrong, being Delhi-based, I see a phenomenal growth in the restaurant, pub and food business in Delhi NCR. Perhaps, the scene is same all over India. But, how many of these pubs do we visit because of food or drinks? Ask yourself? Outings these days are for food or because we want something new everytime? There is plethora of options, each loaded with interesting, out of the world, unique concepts and decors, but personally, I think the focus is not much on the food and drinks as it should have been. I belong to the old school, who eat out because of my quest for good food.

Recently, I met Jasneet Sahni, the owner of Lanterns Kitchen and Bar in Rajendra Place, one of those brands, who have been there long and are known for their good food. Jasneet has been in this business for close to 16 years now, and he firmly knows the palate of Delhittes. A hotel management graduate, Jasneet, has learnt the tricks and trade of the business with hands on experience. A supremely fit person, Jasneet, strikes an instant chord with his simplicity and honesty.

Now, if you ask, why I am speaking highly of its tastes, then there has to be a reason behind it. And here’s my answer, an ardent mutton lover will agree that the real joy lies in its bone marrow and ligaments. Delhi is famous for its tandoori-based dishes, chicken tandoori, tikka and malai tikka being the most common, but not very often do you find a tandoori-based mutton dish.  In Mughlai cuisine, one of the tandoori-based mutton dishes is mutton burra. Gastronomically, mutton being red meat is not easy to be cooked in tandoor, forget about eating the ligaments and the bone marrow. For the first time I ate a tandoor based mutton dish, where I thoroughly enjoyed the ligaments. Thanks to Lanterns Kitchen and Bar, their tandoor-based mutton was thoroughly cooked, and that allowed the spices to compliment the taste. Jasneet revealing the secret says, “We first dum-cook the mutton, only after that we add the spices, and then we put it in the tandoor.” Other must haves in Lanterns Kitchen and Bar are butter chicken, Turkish kofta kebab, pulled lamb burger, Bukhara naan to name a few. Jasneet shares couple of more food secrets, “The meat of our kebabs is freshly minced and that is why our kebabs are soft. On a Friday and Saturday, we sell around 25 to 30 portions of kebabs, we keep mincing them every half an hour, and that is enough for two-three portions. Our signature naan is my innovation. It is stuffed with chicken tikka, almond, coriander, the naan is then again topped with the same stuff, then it’s put in tandoor, mid way it’s taken out and tossed in egg.”

Jasneet admits that he grew up as a happy go lucky kid, with no ambition to be a restauranteur or a chef. It was a business decision taken by his father to start the Lanterns restaurant, after which one thing led to another, and Jasneet ended up enrolling for the hotel management course. Thereafter, life changed very fast for Jasneet. In the mornings he would attend college and in the evenings he would be in the restaurant. Jasneet credit his mom for his love for food. “My mom makes amazing lamb korma, served with plain onion rice and mint, pomegranate chutney. Once in a week the family has lunch and breakfast together,” says Jasneet.

I referred to Jasneet’s simplicity; the reason is that he gives a lot of importance to learning from the lower-level kitchen staff. “You learn from the people who cut and chop as much as you learn from the senior chefs. I have a staff, who keeps a peel of onion on his ear while chopping them, because apparently, it stops tears,” says Jasneet.

A year back Jasneet extended the restaurant, the new Lanterns Kitchen and Bar is themed like a cow boy pub with brick inlay. “I once visited a Jack Daniel’s pub in Dubai, and loved the concept, so the new bit of the restaurant is inspired by that theme,” says Jasneet.

The list of must haves in Lanterns Kitchen and Bar is quite long to finish in one visit. Will have to visit again for their butter chicken and a few more dishes.