MKT

Falgun Desai

1 day ago

5.0

MKT Restaurant offers an exceptional dining experience. The food was outstanding, full of flavor, and beautifully presented. The ambiance was elegant, warm, and inviting, making it the perfect place to relax and enjoy a meal. The service was truly top-notch—attentive, friendly, and professional throughout. Everything about the experience was simply the best. Highly recommended.

Vedika Rawat

3 months ago

5.0

The service by Mr Kawaljit Singh and team and the food was just amazing . They greted us with the best and also made it our dining a memorable one . thank you for the experience

Gurupreet Singh

1 month ago

5.0

Sarthak, the assistant manager went above and beyond to tend to our table after a minor mistake was made by a staff member. Excellent food in a very inviting environment.

Aakriti Sachdeva

4 days ago

5.0

Wonderful food, service & ambience. Loved the food presentation & preparation. The butter chicken fondue & mangalorean chicken are a must try for all chicken lovers.

Kain

1 month ago

5.0

Love the place , One of my fvrt hangout place in south delhi must visit, Ashu is my fvrt, he is great with his services.

Sanjay

2 months ago

5.0

We had a great time with the family having amazing drinks n sumptuous food … keep up the good work going….

Dhruv Jain

4 days ago

5.0

Jamun non-alcoholic beverage was absolutely fantastic. Food was nice too. Service was quick as well.

pankaj gupta

3 days ago

3.0

My review of MKT Restaurant at Chanakyapuri Good reviews and our search for new places led us here. As a family, we are happier with either continental (beyond pasta and pizza) or South Indian cuisine. We had our reservation done, and were all dressed up. No delays, no hiccups, all in a good mood. The place was a bit empty—could be because it was a Thursday. The food hall (imported grocery section) has always been my favorite place for window shopping. There’s a nostalgic pull—ingredients we once used and abused, ingredients we still feel connected to. Decades later, they haven’t made their way back into our kitchens. We now visit places like this to reconnect with them. The interiors of this place are good, and so is the seating. The only thing off was the music—too loud. Maybe we’ve reached that age where conversation matters more than background noise. We had to shift closer just to talk. The service staff was young, cheerful, and well trained—maybe a bit too trained. They knew what to upsell and what to suggest, a skill fast disappearing in our service industry. Most places hand you a menu and disappear. Not here. Our server was busy, and we were taking our time, but he stayed—patient, attentive, without pushing or rushing. No “I’ll come back later,” No subtle nudges to decide faster. He waited. That stood out. Drinks we ordered were Sambuca-Tini, Jamun Highball and Cappuccino. The Sambuca-Tini came in a curious glass—a tiny red wine glass with an exaggeratedly long stem. Looked great, but 100 ml? That should have been mentioned. It felt more like an aperitif than a drink. The citrus oil (or spice) overpowered it. Visually appealing, but underwhelming to drink. The Jamun Highball was exactly as described—good, but a mismatch with the Butter Ravioli Bithika had ordered. Our miss, not theirs. The Cappuccino was spot on. Bitter, balanced, exactly how I like it. Nice to see monk fruit sugar being offered—finally a move away from Splenda. Let’s talk about the food. We ordered Burrata and Charred Plum, Raviolis Du Dauphine, Iranian Grilled Fish, French Farmed Baby Chicken Roast. The Burrata and Charred Plum arrived with a strong visual statement—a starry night platter, neatly composed. But then it hid itself under lettuce. Why bury color under greens? The burrata itself disappointed—too chewy, too stretchy, difficult to cut. The waiter stepped in a bit too enthusiastically before we asked him to stop. The portions got divided; I stuck with the gooey center. Then came the bigger issue—balance. First, the unripe plum. Out of season and lacking tartness. Paired with dry cranberry, it tipped the dish into sweetness. It stopped being a starter and started feeling like dessert. Raviolis Du Dauphine looked good and Bithika liked it. I didn’t try it, so I’ll hold back. The bread basket had problems. The focaccia was essentially soft roll dough with toppings—missing its olive oil richness and structure. The multigrain roll was better (maybe a hint of cocoa), but still in the same soft roll territory. Within minutes, everything turned dry and rubbery. Something is off in how they handle reheating. Iranian Grilled Fish The flavour of the season. The only reason we ordered it was because of the war. Not sure if that was also the reason it made it to the menu. If I let my imagination run wild… (I am clearly over imagining) The three quenelles of salsa on top looked like boats stuck in the Hormuz Strait. The beetroot coulis below—bloodbath. The mixed salad—chaos all around. Quite a story. Now, back to the plate. The dish was a disappointment. Why? To start with, the fish was not seasoned and was overcooked. Not a strong opening. It was buried under garnish—so much so that till the end I couldn’t tell if it was grilled, steamed, or just there for moral support. Or was it even a fish? It is nice to have multiple elements on a plate, and yes, they were presented beautifully—but the fish, the one thing that mattered, contributed absolutely nothing. No taste. No texture. No purpose. Individually, most elements were fine. Together, they politely disagreed with each other. Overall, the dish was a disaster—the star element got completely lost in the war. French Farmed Baby Chicken Roast Baby chicken roast sounds like infanticide; let me assure you there are no babies involved. The French have their variations—I do enjoy a capon (don’t ask what it is). Someday, I’d like to try Bresse chicken with AOC. baby chicken is suppose to be tender but a bit bony as the meat to bone ratio is not yet perfect. French and Roast in same sentence raised a lot of expectation. what came was sad… I dare not add a country name as a prefix to this dish or few millions might get offended. This dish wasn't planned or plated by the same chef who did the Iranian fish. is it something like NATO vs non NATO cuisine? The vegetables were overdone—zucchini wilted, lifeless. Thin stalks of asparagus hidden behind the rest. Large carrot sticks, broccoli, peppers—no cohesion. The gnocchi—four pieces—rubbery, stretched, and placed like an afterthought. Palest chicken to ever come out of an oven. almost looked poached. the French football team has more color than this chicken. Something was seriously wrong with it. if it was medical, procedural or philosophical is to be debated. How could a chef serve a roast chicken without any roast color? Was the oven cold? Was there a power cut? or Was the chicken shy and had a brown skin complex? After being served three beautiful dishes didn’t expect such laziness from the chef. Let come to other part of the cooking. chef added herbs below the skin. nice to see he was trying to replicate the forgotten art but did he add salted butter under the skin instead of unsalted butter. what else could be the reason of overly salted chicken. I am sure or rather hopeful he didn’t sprinkle the extra salt while roasting. I do understand the difference between myoglobin and blood. but still being an Indian I don’t like my chicken to have so much of it. could the chef have avoided it… maybe. he had spent time peaking under the skin, he might have seen. yes there is a might but all I can say not a pretty sight. What’s with the bones? Yes I know chicken has bones and i was told by my waiter that the dish has bones but there is a way to serve chicken with bones. 1. Cut the chicken through the joints to make the pieces manageable. 2. Flip the chicken and remove all the bones and cartilages from the chest. removing the ribcage does not impact the final presentation. 3. The Wish bone and breast bone could have been removed. sheer laziness to leave all the bones for the customers. In short got a Small Pale looking Salty Chicken, Red in places and full of bones. with no presentation and bad accompaniments. Was there anything good with this dish? Yes The Roast sauce/ Demi glaze was perfect. strong flavorful and without the bitterness of over reduced glaze. I wish there was some mash potato to have with it. It was time for the dessert: Our server sounded over confident of their tiramisu. We all love tiramisu but it is one of the most complicated of the desserts. Most outlets simply fake it and they lack the required skill and patience. Was it good? Yes. Was it perfect? Maybe not The Langues de chat (cats' tongues) were over soaked and almost disintegrated. The mascarpone was whipped with egg and cream. A bit less cream would have made the dessert a bit dense. Overall it was excellent. To sum it up—this is a place to impress. Friends, clients, occasions. Provided conversation isn’t the priority. The dishes look good, the drinks look better, and the meal ends well. If you’re looking for an experience—or just want to impress—this is the place.

+5

Sonali Bedi

1 week ago

3.0

went to MkT after a year and a half ...A few things that were on the Menu earlier were not there now so it was a little disappointing 😕 Also the price on every dish shot up ! I was nt pleased much. The food need to improve and prices need to temper down

Ishaan Gupta

3 months ago

3.0

The grilled chicken was not that good. It was bit chewy and hard. However the stir fry chicken with jasmine rice was good. Complementary breads are nice too.