A new Greek restaurant Euriska in Koregaon Park joins the host of fine dining establishments in the area. Sheena DLima checks it out.
Be excited, folks. Koregaon Park is ready to up its fun quotient another notch. North Main Road is now home to Euriska, a decidedly stylish new Greek- Mediterranean resto bar thats all blue and white and completely suave. Shielded from the noise of the main road by large azure fabric screens, it is a crisp combination of absolute-white, textured wall with sky blue accents, pleasant potted plants and careful lighting. Seating is arranged around a massive island bar and toward the far end, a large raised stage is meant to house future live acts. Bright posters lend spots of colour, snowy linen and exquisite blue tinged tableware finish off the look. Euriska is the brainchild of the restaurateur Sandy Singh, who says the only thing missing to complete the theme is the Mediterranean Sea outside. We have to say, we agree!
Speaking to Sandy for a bit, we gather that they intended to create a space in Pune for live acts, fashion shows or even simply somewhere to enjoy a mix of Mediterranean and Greek food. Well, the gigs and the fashion may draw in the crowd, but you know what they say about the proof of the pudding. Chef Ajay Thakur of Fishermens Cove fame has drawn up a menu, which the kitchen describes as authentic with an individual twist. For instance, the Caesars salad is conspicuously absent, but a refreshing Athenian salad takes its place.
We started the evening off with a round of appetisers. Seafood lovers will like that the Beer batter calamari (Rs 430) are not too greasy and served with a red chilli and tartar sauces. The Juicy crab and shrimp (Rs 330) are skewered on sticks of sugarcane, but we would suggest you enjoy them plain rather than with the paprika mayonnaise sauce they are served with. The Cigarryello (Rs 330), a slim cigar like column of chicken and ricotta stuffed into a flaky pastry, is a good option for those of you who like to keep your appetisers light and non-greasy. Chef Ajays own style comes through in the food. If youve got picky taste buds youll decipher that the garlic flavour in the hummus is stronger than you would normally find and it doesnt take a connoisseur to observe that the Feta cheese is never crumbled here but served in sizeable lumps a huge improvement in our opinion.
Our choice of soup the Kotosoupa Argolemono (Rs 290) was poured into the soup bowl in front of us onto a kind of rice and chicken patty and a long sweet strip of Paximadia bread a version of the traditional Greek bread, that is as hard as a biscuit to begin with but softens instantly when soup is poured onto it. The soup itself had a very strong lemon flavour and was thin and smooth, while the chicken and rice medallion and the sweet bread provided enough body. Top marks to Euriska for presentation too; if the restaurant keeps this up, theyre going to have a lot of happy patrons.
The meat and bones of the evening of course, was in the mains and we manage to sample quite a few. The Seabass Chermoula (Rs 680) was hands down the best. It was cooked so that it was firm enough to pull away with a fork and melted deliciously in your mouth. The ravigote (a lightly acidic sauce) and potatoes it was served with brought out its flavour beautifully. The Cream chicken (Rs 580) was served with a cherry tomato and berry compote and topped with sautéed asparagus. While this was cooked beautifully, it could be a little too rich, if youve already filled up on appetisers.
Dessert was a light coffee flavoured crème brûlée (Rs 280). The top was perfectly thin and crackly and underneath this lay a deliciously creamy, soft custard. Sandy Singh, who also owns wildly popular restaurant Prems, clearly seems to know what hes doing with Euriska. The restaurant, high end and stylish as it is, has a very cool, young vibe going for it. We have high hopes for it!