I get to hear about the opening of a lot of new Japanese restaurants in Delhi-NCR, and after going on them, they all feel too much. But now I discovered a gem, which hit me not only with its excellent food but an unmatched atmosphere. Located on the iconic Malcha route, Boy has quickly made a name for himself as a symbol of luxury food in the capital. With its official launch, the restaurant not only promises a unique Pak visit, but also re -defines the standards of gastronomic excellence in Delhi. Inspired by young and emotional entrepreneur Bhavya Sahu and famous chef Augusto, brings together the artistry of sown food and innovation, creating an experience that is no less than luxurious.
The concept of Boy was born with the deep praise of Bhavya Sahu for Chef Augusto’s Pak skills. After years of following the career of Chef Augusto, Sahu decided to bring Chef’s Pak talent into a restaurant that would change the food landscape. The name “sown”, which translates to “extinguish the seed”, completely surrounds the vision behind this magnificent establishment: new start, development, and we to induce a reinforcement to experience food.
The moment you step inside the sowing is clear that it is not an ordinary restaurant. The inner is an incarnation of sensible luxury. Parts to reveal a stunning place adorned with marble accents and custom decorations that are greeted by a red curtain. Centerpiece-A large tree, full bloom is similar to a cherry blossom, a touch of Japanese elegance, which leads the dinner to another world. The atmosphere is cool and sophisticated, in which the dim light brightens the well curated bar, creating a setting that is both intimate and sophisticated.
The menu is a fusion of Japanese and Peru tastes. As a fan of Chef Augusto, I was thrilled to learn that he personally cured me to try the menu. Make the experience even more special that the chef Augusto himself came to my table to convince each dish – this personal touch really felt welcome and valuable.
Now, let’s talk about food. Boy’s Pak Prasad is no less than extraordinary. I started my food with Pisco Tire Cocktail, which was a delightful balance of fresh tastes. Picante and whiskey sour cocktails were equally impressive.
The food was equally notable. Chef Augusto is famous for its Sushi works, and after trying EB Tempura with creamy Sriracha sauce, I understood why. The dish had the right crunch and balanced tastes that wanted me more. Both Shokunin and Tsukiji Salman Sushi were beautifully prepared.
However, the main attraction of the evening was Yellotel Carpesio Kevich. It was a melted-in-mouth tender, yet was filled with flavor. I wiped the plate within minutes. Chicken and coriander dimsams were another standout, with their charcoal tint and food gold topping made them visually stunning because they were tasty.
Subsequently, I tried pan snapper snapper, which was fully cooked and beautifully combined with the edges of vegetables and sauce. The Asian herb crusted G grled chicken, although a little brand to my taste, there was still a solid dish that showed the efficient technique of chef Augusto.
And finally, when I felt that I could not eat another cut, the texture of Kakao reached my table. The dream of a chocolate lover, this dessert had a variety of textures and tastes of chocolate, each layer complements the next. This was the perfect end for an unforgettable food.
If you are looking for authentic Japanese tastes with a turn of innovation, then the sown place. It stands as one of the best food experiences in Delhi. Don’t forget to try my top recommendations: EB Tempura, Yelotel Carpeskio Kavich, Chicken and Coriander Dimsum, and Kakao texture. I’m sure I am going back to these more!
