India has a deep connection with flavours when it comes to food. It isn't just necessary, but has to be a delectable mix of spices and customs. India is a nation that values its food heritage and every state boasts unique special dishes.
However, there's a new generation of Gen Zers, who with their daring palates and an unquenchable curiosity for trying many dishes in one go, often find themselves wanting to taste a variety of flavours, all at once. However, they are often disappointment as many restaurants do not offer too many small bites on their menus.
Enter Quarter Plate, an innovative Indian Tapas restaurant created by the acclaimed chef Kunal Kapur. Stepping into this dining spot, one is instantly transported to a world where the decor blends an earthy French-style cafe with the elegance of a high-end restaurant. It promises a delightful dining experience for all occasions.
But beyond the aesthetics lies a culinary journey that's about to unfold, offering exactly what the modern Indian diner desires – an array of small, exquisite plates, each showcasing India's diverse culinary traditions.
"From what I understand about Gen Z is that they don't want to have bowls of curry and roti and rice and biryani they want to have multiple things and they want to have their preferred drink and that's where Quarter Plate comes in and that is a beautiful fit where we have small individual plates which are local and garnished locally, representing the pan-Indian cuisine," said Kapur.
The term "tapa," derived from the Spanish word for "lid," originally denoted the small piece of bread that was once positioned atop drinks in bars to prevent debris from falling into the liquid. Nowadays, tapas refers to a variety of small, hot or cold, savoury Spanish dishes.
Now coming to the dishes Kapur recommends Gen Zers to try the Curry Momo.
Curry Momo (Credit - Quarter Plate)These delectable dumplings boast a tantalising appearance with their soft, translucent wrappers and aromatic yellow-coloured curry-infused filling. The taste is an exquisite blend of savoury spices, tender meat and rich curry sauce, offering a mouthwatering experience that's both visually appealing and incredibly flavourful topped with saffron.
The team at Quarter Plate started conceptualising the Menu in March this year and further innovations and experimentations are visible on the Menu. The restraurant offers Paneer Tapenade Tikka. Now Tapenade is a Mediterranean condiment bursting with bold flavours made from olives and parsley.
At Quarter Plate the dish has green chilli paste stuffed inside paneer with a malai marination served alongside a basil pesto.
For Chef Shivansh Bhasin, Head Chef at Quarter Plate, the dish that stands out is the Pineapple Mousse Chaat.
Pineapple Mousse Chaat. (Credit- Quarter Plate)"Whenever we eat a chaat there are four components - crunchy, spicy, something tangy and something sweet. For the spicy part, we have used Coconut Sambol which comes from the Sri Lankan cuisine. For the crunchy part we have used Spinach Papdi, for the tangy part we have used corn salsa and for the sweet part we have used Pineapple Mouse so you can see you are getting all the components of the chat without adding the chutney," he added.
Apart from these select dishes, there is a seamless blend which cherishes nostalgia with exciting innovation. Our menu boasts an array of delectable dishes that are sure to delight your taste buds.
Experience the Chennai Kothi Parotta, a creative twist on a classic, served with an aromatic Curry Powder that elevates every bite, taking you back to the streets of Chennai. Explore the Ram Ladoo ki Chaat, where traditional flavours are enhanced with the delightful sweetness of Aam Papad, creating a memorable fusion of tastes.
Then there is Mushroom Bread Pakoda, a crispy revelation, perfectly paired with our house-made Onion Jam for a burst of flavours. But Quarter Plate isn't just about small plates it also offers a variety of large plates and main course options to satisfy every craving.
To complement your meal there is a cocktail selection, which, while impressive, could shine even brighter with a touch of local innovation.
(Edited by : Jerome Anthony)
First Published: Oct 11, 2023 12:24 PM IST
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