Eight years on the go 

As On The Go celebrates its eighth anniversary, we talk to the woman of the hour, Ranjana Singhal
Ranjana Singhal
Ranjana Singhal

Walking into the restaurant, we were welcomed with a warm smile from all the staff and the ambience was welcoming as well. We sat down to chat as we ordered a Mulan — a refreshing watermelon drink with a tinge of lime, and a huge dollop of cream, that gave us some respite from the scorching sun.  “The restaurant started in 2010, with a motive to bring experimental and different cuisine to the city. We were never let down,” says Ranjana.


With the restaurant celebrating its eighth anniversary, we find out that the menu hasn’t changed a lot. “80 percent of the menu is still there,” says Ranjana, adding, “We do introduce new items to the menu now and then —like the dum biriyani and Sri Lankan chicken curry, which are house favourites.” 

The restaurant is socially responsible too as the usage of plastics is minimal.  Plastic straws have been replaced by paper straws, jute takeaway bags, a one-person-one-plate rule, regular water instead of packaged bottles and doggy bags — all play a crucial role in saving the environment. “The people are so acceptable to change and have welcomed all my initiatives with open arms. 90 percent of the people are followers and 10 percent are change leaders. I am proud to bring about some kind of change,” adds Ranjana, pointing out that repeat customers, experience and the warmth of the staff are the most important factors in sustaining a good relationship with their clients over the years. 

We begin with standard On The Go starters, like the chicken tikka — that turn out to be extremely soft with the right blend of spices and just melts in the mouth. The chicken satay with the peanut butter sauce was next and had us reaching for more, as we savoured its taste and texture.


If you love seafood, then you must try the pan fried Kingfish which came along with a creamy Moroccan parsley chermoula sauce and seasonal greens. The fish was moist, flaky, soft and the sauce was sufficiently creamy, while the veggies with a dash of lime cleansed the palate. Just when we thought we couldn’t eat anymore, the chocolate truffon was brought to our table. The almond sponge cake was layered with a hazelnut crunch and a chocolate mousse. When you bite into it, just close your eyes and let the soft gooey mousse and the hazelnut, which adds the much-needed crunch, takes the entire dessert experience to another level. 


As we leave the restaurant after this satisfactory meal, we echo the sentiment of many diners at On The Go. If you want classy and delicious food — you know where to go. 

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