Amaltas - Indian Tapas & Bar

Ankur Sinha

2 months ago

5.0

Amaltas is an absolute delight! This was my second visit, and once again, the experience was outstanding. Their take on Indian fusion cuisine is truly unique and unlike anything I’ve had before. Every dish feels thoughtfully crafted and full of flavor. Kudos to the chef for such an exceptional culinary experience!

AMAN KHURANA

2 months ago

5.0

Really liked my experience at Amaltas - Indian Tapas & Bar. The staff was super polite and made sure everything was smooth. Food was honestly very good—different, flavorful, and nicely presented. Would definitely come back!

Rachana Johri

5 months ago

5.0

The food was excellent. We wanted a quiet place where you could actually have a conversation with friends and family and Amaltas made that possible

Ashutosh Sinha

2 days ago

5.0

amazing food. tried the immigrant chicken curry and mutton pepper roast. had it with a few picantes

Aditya

4 months ago

5.0

awesome food, great hosts. quick service. nice vibe. food can be mentioned again. it's that good

jai

5 months ago

4.0

amaltas is a place that won't blow u away the first time you enter it ambience isn't super great and the washroom is compact but clean the air is also a little heavy with food smell drinks aren't great either that's where the negatives end for me service is great food is really good, they have indian dishes but they have experimented with them, in a way that doesn't take away from the taste the food and the service made me forget abt other shortcomings i mentioned above we ordered amaltas dal (basically dal makhni, but again, experimented on), brocolli makhani, paneer pasanda all were experimented on and different if they improve the ambience and seating, this is a great place for multiple visits

pankaj gupta

5 months ago

3.0

Amaltas Restaurant, GK M-Block Plans for a Sunday brunch/lunch culminated at Amaltas Restaurant, GK M-Block. I was inclined towards European cuisine, but Arnav insisted on fusion Indian—so fusion Indian it was. I am a bit wary of fusion cuisine. The number of cuisines on a menu has a direct relationship with the error rate. Being a good chef is difficult; being a great chef across multiple cuisines is almost impossible. ________________________________________ Location M-Block Market is the place for food in South Delhi—no complaints there. ________________________________________ Ambience A wobbling staircase and a lift with an attitude were not the best start. The interiors are clean and basic, but it’s hard to tell what the intent was. It’s neither Indian nor jungle-themed. The idea of hummingbirds feeding on Amaltas flowers raised more questions than answers. Lighting was poor, with several fixtures out of service, giving the place a slightly rundown feel. I’m sure it would look much better in the evening, but for lunch it didn’t quite work. I did appreciate the lack of loud music, though some subtle background sound would have helped fill the silence. ________________________________________ Service The owner—a smart guy—was everywhere. He was the host, the manager, the captain, and the order taker (hopefully not the chef too). The other servers felt more like backup dancers, taking cues from him. Service wasn’t bad, but there are certain things you can comfortably ask a waiter—not the owner. ________________________________________ Food (the part that mattered most) We ordered: • Savory Jalebi Chaat • Apollo Fried Fish • Chicken Tikka with Champagne Sauce • Immigrant Chicken Curry • Appam & Malabari Paratha • Muddled Wine • Meethi Roti ________________________________________ Muddled Wine Served so hot that we had to blow on it before sipping—completely against the soul of wine drinking. Over-spiced, with cinnamon dominating everything. It felt like Christmas arriving far too early. Serving it in a tea/coffee cup took away whatever charm it might have had. We wanted hot alcohol that looked good while drinking it. What we got resembled fruit tea—and that wasn’t it. ________________________________________ Savory Jalebi Chaat A very unique and evocative idea. I was glad Bithika ordered it and was genuinely looking forward to the dish. What arrived was essentially a papdi chaat—perhaps the house’s take on it. The savory jalebi was buried under layers of creamy curd, saunth, green chutney, and a generous helping of nylon sev. I did manage to find the savory jalebi eventually. The chef clearly took the effort to make it—and then did his best to hide it. Why, I still don’t understand. Beyond the hidden jalebi, the dish was too creamy and a bit too spicy. In trying to conceal the core element, the balance between base and toppings was completely lost. ________________________________________ Apollo Fried Fish Like the moon landing, this dish left me with more questions than explanations. Fish coated in a very thick batter, then stewed in an equally thick sauce. This semi-dry stew successfully removed any hint of crispiness from the fish. The sauce was heavy and oddly sour—not tangy enough. Under no circumstances should this dish be served as a starter in its current form. A contrasting element in texture or mouthfeel would have gone a long way. ________________________________________ Chicken Tikka with Champagne Sauce The name promised something unique. I kept wondering how they would pull it off. Indian spices and the delicate sourness of champagne don’t naturally get along, so I was genuinely curious. What we were served were six pieces of malai tikka (without much malai) with a champagne sauce on the side. The sauce, on its own, tasted good—it had the expected sourness of a wine reduction. But did it work with the tikka? Unfortunately, no. Individually, both components were fine. Together, they simply didn’t gel. The sourness of the sauce was not the right companion for the malai tikka. ________________________________________ Immigrant Chicken Curry A chicken curry inspired by Gujarati traders’ homes should have been my first clue. We North Indians have a very specific understanding of what a “chicken curry” means. A Thai-style coconut curry is not a chicken curry—no matter how many spices you add. I expected something very different. The pulled chicken topped with egg white at the center tasted good, but the coconut curry base around it didn’t do justice to the dish. The Malabari paratha was dry and edging towards papad territory, and the appam lacked the fresh fermented flavour. ________________________________________ Meethi Roti Supposed to be gur ki roti, it arrived as a deconstructed dessert. Apple stew and vanilla sauce completely overpowered the roti, with—again—a generous dose of cinnamon. The gur never got a chance to shine under the domination of vanilla and cinnamon. ________________________________________ My Suggestions to the Chef 1. Keep things simple 2. Let the core ingredient shine 3. Texture and contrast are as important as expensive ingredients—play with them 4. Don’t force a marriage; not all ingredients and spices complement each other ________________________________________ A Note to the Owner You are one person—you can’t do everything yourself. Delegate or hire help. I’m sure you’re doing many things right, but there is a lot more that could be done.

+1

Jeevesh Sharma

3 months ago

3.0

The place is nice. The lighting is a little too dim, in my opinion. Had the Green Chicken Roast here and it was good. Portion size could've been a bit more. Overall, above than average.

Pallavi Bhatia

1 month ago

3.0

The champagne chicken tikka was blande. The veg kababs were good. Nothing wrong with the food, but nothing brilliant also.

Hari Ram

2 months ago

2.0

the ambience was good the bathroom were clean but the food wasn't good and the prices were also kind of high overall it's 5/10 not recommended