RESTAURANT REVIEW
to find an old favourite produced
to perfection, any Indian-inspired
craving can be easily satisfied at
Diamond Plaza’s food court – the
only problem being is where to
begin.
The DP food experience is loud,
fast, busy, sizzling hot thanks to
the newly installed glass enclosure,
and a whole lot of foodie fun –
dining here can sometimes be
overwhelming.
Walking into DP’s food court,
your presence will certainly setoff frenzy among waiters who are
masters of push marketing with the
space transforming into a hawkers
market. No less than ten men, each
representing an eatery, descend
upon your table. The reason?
Convince you to order from their
menu.
The aggressive marketing strategy
usually results in you feeling like
you’re desperately trying to find
air at the bottom of a rugby scrum.
The waiters’ tactics range from
shoving the menu in your face, act
as the polite mediator who urges his
peers to give you some space but
meanwhile creates an opportunity
for himself to slip you his menu,
The fun begins
with the large
crispy crepe
arriving too big
for its serving
platter like
usual. Golden
brown and
wafer thin,
shreds of
cheese melted
in between the
gently folded
layers.
anxiously repeating ‘My tikka is the
best!’ or passively watching in the
periphery until you get annoyed and
shoo everyone away only to find him
patiently waiting for you to ask for
his menu.
We began with one of my
favourites: Cheese Dosa from
Bombay Chowpaty. The fun begins
with the large crispy crepe arriving
too big for its serving platter like
usual. Golden brown and wafer
thin, shreds of cheese melted in
between the gently folded layers.
The Beef Mishkaki from Bismillah
BBQ arrived incredibly tender and
seductively sliding-off of its skewers.
Succulent, moist but too salty for my
palate – the beef paired well with
plain salad. Their Butter Chicken,
which resembled more of diced
chicken stew, lacked the richness
and velvety texture from a slowcooked recipe. The half Chicken
Poussin from American Delights
had a beautiful char grilled-look but
was undercooked and pink at the
bone. The lack of flavour beyond
the bird’s exterior made the dish
easily forgettable. The saving grace
of my recent DP experience was the
old favourite: Quality Café’s Maru
Bhajias. Sold only by weight, this
specialty stall attracts a constant
flow of customers eagerly ready to
dive into their paper bags of crispy
deep-fried potato slices dredged in
seasoned flour.
The DP food