There is Cape Comorin in the southernmost part of India in Kanyakumari. Then there is Comorin, a gastropub, in up north, Gurgaon, NCR. A novel concept of Chef Manish Mehrotra of Indian Accent fame, Comorin has successfully brought the rustic flavours of down south to the north and on the way, it picked up few flavours and beautifully amalgamated those to create wonders for your palate.
The Poori was so crisp that the moment you try to pierce the puff with your finger, the crust would crumble into flakes. The Chhole were spicy and the watery gravy complimented the morsels of Poori, perfectly. The edges of the Malpua were crisp. The taste had a hint of cardamom and was not high on sugar.
I would have driven on this highway , God knows how many times, over the past almost three decades. Every stoppage on a Dhaba, while having the breakfast of Tandoori Parantha with White Butter,followed by a glass of Coffee, I would feel that something is amiss. This time, I had decided to drive past Karnal and make a halt at Ambala, an offbeat stoppage.