Lavaash has been winning hearts with its fabulous food and ambience for a while now with its Armenian-Bengali cuisine. The Deck at Lavaash by Saby has opened its doors to the public. It is curated with very casual yet comfortable seating, beautiful new interactive live kitchen, a very chic cafe style Armenian menu and modern cocktails with an extremely reasonable and affordable menu.
Speaking to the owner and ringmaster at Lavaash, well-known chef Sabyasachi Gorai says, “The deck is made to resonate with the history of the Qutab ridge, a place of historical importance where the serais were housed around the Qutab Minar. We are also one of the serais now. So, when we got the chance to build a deck overlooking the Qutab and the Alai Minar both, we did it as it’s a rare view to see both the Qutab Minar and the Alai Minar together.
According to chef Megha Kohli, the kind of clientele they are expecting at The Deck are, “Corporates, youngsters and people who want to unwind under the open sky with good food and drinks and an unbeatable ambience. The food at the deck is finger food, very light and healthy, easy to take away and very pocket-friendly. It still retains the same philosophy of using local and sustainable produce while staying true to our Armenian and Bengali cuisine concept.”
One of the unique qualities about The Deck is that it is designed by none other than chef Sabyasachi Gorai himself. “I have kept the interiors very slick and minimalistic with straight lines and lots of white and Mediterranean blue, enhancing the live kitchen on one side and the greenery on the other. Also, the furniture is arranged in such a way that every seat has a view of the Qutab Minar. The mood lighting is done in a way to facilitate dining under the stars, yet keeping enough focus on the beautiful food and drinks coming to the table. The success mantra or The Deck will be value for money food and drinks packaged with a beautiful ambience, the Lavaash warmth and hospitality and an unparalleled view of the Qutab!”
Taking a step forward in terms of ensuring that The Deck remains a cut above the rest, it will go on to “host events like art shows, book launches, corporate lunches, team building workshops, culinary demos and masterclasses, curated dinners, product launches and the usual cocktail parties and dinners,” as per chef Megha Kohli.
Speaking about the challenges he sees for The Deck, Chef Gorai says, “I see no other challenge except for monsoons and hot summers. However, I do feel there are huge opportunities here: a brilliant new space with a breathtaking view; a place for another segment – youngsters and corporates; and a beautiful area for those who like to sit in open areas.”