A restaurant on wheels is always a fun prospect to eat from. Of course extremely popular in the West, one does not see too many in India owing to licenses and permission problems, yet, thankfully, a few are mushrooming all over India. Delhi and NCR seem to be leading the way. I was lucky to sample the food from Kobri, a food truck parked at The Heritage Transport Museum, one afternoon, courtesy, Le Meridien Gurgaon.
The menu for the day was on the blackboard outside the truck and the chefs lead by Rajneesh Kumar, Head Chef, Flavour Labs, were chopping, mixing, preparing, frying at a frenetic pace. The excitement as building. South Indian fusion food is Kobri’s speciality. After all, Kobri means coconut in Kannada.
This unique food truck is part of a hospitality setup called Flavour Labs and was conceptualised in 2013 during the Stanford Business School’s Ignite program in Bangalore. Launched in October 2014, Kobri is based in Gurgaon and mostly caters to the larger NCR region, Rohan Rajgarhia, one of the partners informed me.
The founding team comprises of entrepreneurial professionals with a passion for incredible food experiences, who have backgrounds in hotels & hospitality, healthcare, corporate strategy, analytics, customer service; and academic/professional affiliations with Stanford, Cambridge, Harvard and IIT.
South Indian food is something most of us enjoy, but the fusion bit was the intriguing part. Spinach and mushroom in a white wine cream sauce topped with cheese and chilly flakes was what I settled for, in a wrap. I had made a good choice. The wrap was crisp and the filling generous. The medley of spinach and mushrooms was flavorsome and the white wine cream sauce, laced with cheese gave it a smooth texture, which led to a burst of flavours in my mouth. It was sumptuous, the veggies crunchy and affordably priced. All the prerequisites to make it work for office goers looking for a quick, filling and healthy lunch. Aaiyyo! Delectable stuff.
The spiced mutton kababs served with salad greens and an apple and olive salsa were equally unique and interesting. However, I preferred them on idlis rather than in the wrap form.
Other options include Paneer with assorted peppers in a mild chettinad sauce and topped with salad greens, Crispy fish on a bed of beetroot and turnip roulade, served with in-house tartar sauce and fresh greens. I like the twist Chef Rajneesh has given to the dishes. The flavours are contemporary and global, appealing to all taste buds. Yet, if one is craving for a South Indian meal, these, satiate that urge too. The idli subs I thought were cute and yet, filling. With offerings ranging from Rs 140-180, food is an absolute steal.
Apparently they have another truck called Hoppers that offers healthy comfort food. I can’t wait to try that on my next visit to Delhi and NCR. Alas! we need a Kobri in Mumbai too!