Fad diets come and go, yet none spread faster than juicing. Restauranteurs were quick to jump on board the juicing bandwagon as well—from detox subscription boxes by BlendItBar to cold-pressed juices at The Drawing Room. But no one milked it for what it was worth like Mohammed Salih and Ameen Ahsan. After opening three different Dr Juice outlets in under a year, the duo finally realised that, sometimes, the juice isn’t worth the squeeze.
As I sip on a tall glass of their signature ‘green & lean’ concoction and tackle a plate of fusilli pasta splashed with a zesty Moroccan salad dressing, 27-year-old Ameen explains, “Our primary outlet on Chittoor Road caters to a lot of late-night diners. They love our nutritious beverages but weren’t happy with our limited vegetarian fare. So we hired a new chef, Faisal Abdhulkhadar, who specialises in continental cuisine, to craft some unique meaty delights.”
Juicy details
Next I sample a flavoursome chicken Diane serving. But this sizzler deserves to be paired with a Riesling wine and not a smoothie. My pick of the lot is their tender medallion beef, as it’s doused in a sumptuous mushroom-butter-pepper brown sauce, that is painstakingly cooked for five hours!
No one ever expects to find Eastern European delicacies like chicken kiev—which oozes out lemon-butter-parsley sauce as one cuts into its crisp golden-brown crust—in a juice bar. But with over a decade of experience in kitchens across India, including long stints at Varkala’s Bamboo House and Le Meridien, chef Faisal aims to do just that.
Meal for two `450 onwards.
Details: 4061999