Karan Puri 3 Jun, 2024
My memories of P.F. Chang’s in Dubai Mall came ushering back to me when I heard the brand opened its first outlet in India. Last weekend, I had a sense of déjà vu as I walked into India’s first P.F. Chang’s outlet at DLF Cyber Hub in Delhi NCR. The first thing I noticed is a cascade of cherry blossoms across the room. The booths are missing, but the 140-seater restaurant is sure to find a willing audience for its classic Asian cuisine. The brand’s wok-fired bowls, Dyanmite Shrimps, lettuce wraps have won a loyal following from Dubai to Durham.
I was amazed to find that the menu is
localised, varied and about 40 percent vegetarian, making it an appealing spot
to dine at for friends, corporates and families. You’ll find crispy green
beans, stir fried asparagus and mushrooms, plus a special Jain menu tailor-made
for India.
Other made-for-India creations include the Samba roll (a vegetarian, tempura-fried sushi roll), asparagus-and-pea dumplings, and Dali paneer, a twist on the international favourite made with chicken.
Founded in 1993 by Philip
Chiang and Paul Fleming, P.F. Chang’s is the first internationally recognized
multi-unit Asian culinary brand to honor and celebrate the
2,000-year-old tradition of wok cooking as the center of the guest experience.
We’re thrilled to welcome India as the next country in our network of global locations,” said Kristen Briede, president of Global Brands & Retail at P.F. Chang’s. “As we enter our 30th year in business, it couldn’t be a better time to invest in our growth and share the P.F. Chang’s experience with even more guests.”
Franchised into India by Gourmet Investments Pvt Ltd (GIPL), the group that has also brought international restaurants like Pizza Express, Chilli’s and Ministry of Crab, PF Chang’s opened its flagship outlet in Mumbai’s business district of Lower Parel on January 14, now in Delhi, and then the top metros in the next 18-24 months. The restaurant that’s widely known for its ‘lettuce wrap’ will retain about 75-80 percent of its original menu and its signature décor, like a cherry blossom canopy, while introducing tweaks like vegetarian options—swapping the tenderloin for tofu, for instance—and smaller portion sizes to accommodate local preferences.
The Gurugram establishment in Delhi’s favourite spot to hang out after work, DLF CyberHub, is adorned with elements of Japan and China. Expect classic red and gold colours, a beckoning cat at the bar, and a ceiling full of cherry blossom flowers. The iconic statue of the horse, symbolic of strength and loyalty, welcomes you at the entrance of P.F. Chang’s. The ambience and the menu both make it a perfect spot to catch up with friends, family, and even date nights.
I found the menu very refreshing because it finally felt like I
had options and wasn’t just choosing whatever was available off the menu. If
you have any allergies or dietary restrictions, the managers and servers at the
restaurant are more than happy to accommodate your requests and to go over and
above to make you feel comfortable.
When asked why he recommends people to come over to the restaurant for a meal, Chef Jerry candidly shares, "Most Asian restaurants today have similar flavour and menu, what we’re trying to do is offer something different. It’s an American-Asian chain and incorporates elements from across the continent. We’re very used to having sweet, sour, tangy flavours and the menu has a good balance
of that, instead of just one-toned spicy food.”
While none of the classics have changed, everything from the composition of the menu to the table sauces is attuned to the Indian palate. Coming to the food itself, I started off the meal with the famed lettuce wraps and am happy to report that they live every bit up to the hype. Let your palate be delightfully surprised when crispy iceberg lettuce gives way to juicy minced chicken with each bite of this iconic delicacy. The Dynamite Shrimp lives up to its reputation as its signature dish. Kung Pao chicken and Mongolian tenderloin are some more signature dishes in the menu. I loved the asparagus and peas dumpling, Singaporean street styled noodles and the samba role from the vegetarian menu.
I ordered the Passion fruit Cooler upon the manager’s recommendation and loved it immensely. If you like a hint of chilli and jalapeno flavours in your fruit drinks, don’t miss out. Don’t forget to indulge in the desserts especially the Banana Spring Rolls and the 6-layer chocolate cake aptly called The Great Wall of Chocolate.
But more than anything else, it is the quality of the food that I foresee many coming back for over and over again.
.png)
