Sunday Brunch at Threesixtyone Degrees | Oberoi, Gurgaon

Sunday is synonymous with getting up late, gathering around the breakfast table, chatting, listening to each other and spending quality time with family and friends. It only gets better with a large spread of food and some beautiful surroundings. However, putting together that feast can be quite a task. So, in case you are feeling a little slothful, heading over to a Sunday Brunch doesn’t sound like a bad idea. Well, that’s what I did.

Poolside - Threesixtyone Degree Oberoi
Poolside – Threesixtyone Degree Oberoi

I headed to Threesixtyone Degrees at The Oberoi, Gurgaon, to enjoy my lazy laid back Sunday afternoon.

The moment I stepped inside the hotel, I was bowled over by the hospitality, service and attention to detail. The stewards were well informed and everyone from the chef to the restaurant manager hosted us with a big hearty smile.

An ambitious sister outlet of the iconic Threesixty at The Oberoi, Delhi, Threesixtyone is an elegant and pretty all day dining restaurant. The huge glass panes provide a beautiful view of the hotel, which is shaped like a horseshoe, with a massive bluish pool at its heart. The outdoor seating consists of teakwood decks with yellow cushions, the perfect setting for idyllic evenings. The contemporary design and the wide-open space, with balmy natural light coming in along with live music, render this place a delightful ambience.

As we were invited for a special Sunday brunch, centered on ‘The days of British Raj, Chef Manish took us through the Buffet spread and briefed us about the preparation and inspiration behind each dish, making my job much easier than I thought. Also on offer, were 10 different varieties of Champagnes, a specialty of this establishment.

Keeping up with the theme, a lot of classic British dishes were rendered an Indian touch. The Live station had Spiced Scrambled Eggs, Eshepher’s pie and Steam Roller Chicken, all with a mix of Indian spices. Also, the forever favourite of Britishers “fish and chips” were served with English Mustard.

However, the tender, juicy and spicy Dak Murghi Roast was a real delight. I especially loved the Bacon and Coriander Crepe, topped with Mango chutney on top, which added more flavour to the ever-sinful bacon.

We also had Mulligatawny soup, a popular English soup, prepared with South Indian spices (Tamil Nadu) and reminiscent of Chettinad cuisine.

I loved that the spices from all over the country were being used. Kolkata’s love for mustard was fittingly reflected in the fish and chips, while fresh coriander in eggs and the mango chutney with crepe, beautifully reflected the seamless mix of two worlds.

While we were being served our starters, Rakesh, the sommelier arrived and served us a gorgeous glass of Moet et Chandon Brut. Clearly, he knew his liquor well and paired our food with drinks beautifully.

To be honest, the spread was so big that it was almost impossible to have all the dishes. However, I did try the ones that looked most inviting.

The chilled appetizers looked fresh and beautiful, my favourite being Prosciutto Ham with Melon and grilled chicken breast with caper berries. It’s always a great pleasure to know that the ingredients are treated perfectly, while keeping the integrity of flavours intact.

 A portion of divine Veuve Clicquot Brut, went perfectly well with the cold appetizers. A little stronger than the earlier one, it is fermented longer, with different types of grapes used in it.

Now, it was time to hit the mains.

The spread of Chinese and Indian dishes were great, but the flavour combination of some of the Indian curries seemed more attractive. I remember eating the Lamb Biryani and Railway Lamb curry few months ago at this restaurant and loving it. So I went back to the dish and also took Aam Murghi Bombay, Chicken Country Captain, First class chicken Fricassee, Aloo bhindi and Daal cooked with Green apple.

We came back to a table, to a delicate glass full of Lanson Rose. The sommelier told us that the Rose goes very well with the main course. Only the juices are used in such champagnes and the skins are discarded before fermenting.

While I did that, I also enjoyed the deep, complex and offbeat flavours of the dishes in my main course.

 My absolute favourite from the lot were Railway Lamb curry and Aam Murghi Bombay.

Perfectly cooked lamb in Railway Lamb curry, was coming off the bones smoothly. They say during the British era, the best food was served during train journeys, as spices from various stations on the way, were blended together in the curry. Hence, the name and the richness, that paired beautifully with the Biryani.

Aam Murghi Bombay, was a chicken dish inspired from the sweet and tangy flavours, that the British liked in their dishes. The use of fruit and protein is something that felt natural to them and hence a subtle hint of Mango in the curry was a clever idea to make a winner dish with simple ingredients.

We took a long break between our main course and dessert. To help food settle a little bit, we sipped on the very refreshing Commander in Chief. A beautiful mix of red and white wines, with berries and other tropical fruits. This was a favourite amongst Britishers during supper and hence the name. Served in a beautiful silvery glass especially sourced for this drink, it had motifs from the bygone era.

I was mighty impressed with the attention to detail and how every classic dish was given a modern touch.

Even for desserts, the spread was inspired by either favourites from legendary bakeries, like Karachi Bakery and Flury’s or desserts known to be typical British favourites. Hence, we modern adaptations of the classics like Welsh Cakes and Scone Sanwiches. Besides, there was Chocolate Eclairs, Lemon Custard, Fudge, Almond meringue tart, Sticky toffee pudding and banana fritters. The Live station smelled heavenly, with the aroma of in-house ice creams and sweets, floating around.

However, the most bizarrely amazing discovery was the signature Pan Ice cream, which the staff insisted upon having. Not a big fan of pan, I still gave it a shot. And it was a revelation! It was so light, that it almost felt like a sorbet. I couldn’t stop digging in, till it was over.

The presentation of desserts was modern, almost the size of petit fours and could be served for high tea. Kudos to Chef Gagan and his team for putting up such a diverse array of sweets, that were well thought out.

The food fiesta finally concluded. Like I said earlier that it was impossible to have everything. I wish I had the stamina or space left to try Chinese or Japanese dishes that were a part of the Buffet, as well. Well, I guess I have something to look forward to for my next trip to this remarkable restaurant.

Sushi - Threesixtyone Degrees, Oberoi Gurgaon
Sushi – Threesixtyone Degrees, Oberoi Gurgaon

It was obviously, a blissful gastronomic journey. But, it was even more heartening to see families dining together, laughing, chatting and loving the food and drinks and making the most of their time together. Isn’t that what a Sunday brunch should be all about? Shouldn’t it be the day when your Mum gets a break from the kitchen and is treated to a wonderful meal instead?

Set aside the frenzy of life aside for a while and relish a blissful Sunday afternoon savouring great food, champagne and moments, that you’ll cherish forever.

Address: 433, Udyog Vihar, Phase V, Gurgaon, Haryana
Conatct: 0124 – 2451234

Threesixtyone Degrees - The Oberoi Menu, Reviews, Photos, Location and Info - Zomato

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