Neel at Tote on the Turf, the first Indian grill-cuisine restaurant from deGustibus Hospitality, opened its doors on July 30, 2011. Just as with all of the company’s other restaurants, Neel too reinforces Director de Cuisine Rahul Akerkar’s belief in presenting a tasteful blend of authentic flavours, textures and colours to create a sensational gustatory experience.At Neel, it’s all about paying homage to the rich and evolved cuisine of old Muslim Nawabi families from Lucknow, Hyderabad, and Kashmir.

The food, while embracing traditional flavours and cooking technique, is expressed with a healthy dose of modernity.  It is fresh, clean and prepared with great care. Herbs and spices are carefully used to enhance the natural flavors of the food - not overpower them. The cuisine takes a modern approach to classic flavour combinations, creating a sophisticated menu of over 50 kebabs (30 non-vegetarian and 20 vegetarian) made up of delectable items such as Sofiyani Paneer Tikka (cottage cheese prepared with saunf or fennel), Jaituni Kumbh Tikka (stuffed grilled mushrooms served with a green olive chutney that has a tapenade-like consistency), Adrak Ke Panje (New Zealand lamb chops in a spicy ginger marinade) and Raan-E-Mukhtar(tandoor-roasted leg of baby lamb).

Other than the extensive choice of kebabs, the menu at Neel has a diverse vegetarian section with dishes such as Chilgoze Ka Shorba (a thick soup made of pine nuts), Kashmiri Seb Ki Sabzi (a curry made of Kashmiri apples), Jhinga Dum Anari (prawns in almond and pomegranate curry), and Gucchi Ki Biryani (rice cooked with morel mushrooms). Traditional slow-cooked non-vegetarian preparations like Haleem, Nalli Nihari and Taar Korma promise to be potential favourites. For a sweet ending to the meal try the uniquely delectable Parde Me Khubani (baked apricot halwa).

Awards & Accolades