Zeal 100ft Lounge is, as described by the administrator Shekhar, a hangout place solely dedicated to entertain youngsters. I had a burning desire to check the joint out ever since its inauguration report by Kali Garg at UT, and today, I did.

Zeal in first glance (after being accustomed to its dark lighting) looks more like a disco themed cafe but the seating arrangements pass it off as a lunching restaurant.

The DJ floor makes you remember the Disco times where you danced underneath a rotating disco ball surrounded by bright dots replete with good sound systems and mixing instruments.

The joint provides DJ Party services at an average of Rs. 350 per head with a minimum count of 25 attendees, including food.

The stewards, dressed in jeans and black t-shirts greet you with a welcome drink and the restaurant menu when you confirm your seat.

The complimentary mock tail is prepared with rose and lemon as base ingredients with a little tinge of fizz. Shekhar commented that a welcome drink will always be served to every customer before his meal. The drink might change according to seasons, though.

After the drink and a short talk with Gulabji, the Head Chef, I ordered a Sweet Corn Soup and Cheese Balls for starters.

The soup was a bit disappointing because of its hard corns. One might expect soft, sweet corns to be used but maybe the chef messed it up. The gravy was delicious and satisfying, but the corn ruined the moment for me.

These were Cheese and Paneer filled balls served with fresh tomato-onion chutney. The cheese balls were a bit expensive at Rs. 90 for six balls, but were totally worth for a lover of cheese.

But while ordering, please don’t expect anything else in the filling, just abundance of delicious cheese!

By that time, I already had developed an urge to savour the Rose Petal Desire again. I did request for one more helping of the welcome drink while I ordered the main course. I ordered small portions (to try and cover maximum of dishes) of two dishes on Gulabji’s recommendation.

This dish was prepared using lots of vegetables. Brinjals, carrots, broccoli, potatoes, beans, cauliflower were the main ingredients were served with cheese topping.

The masalas used in the preparation is what sets it apart makes it a lot more favoured by gourmands.

To be frank, this was the first time I’d enjoyed brinjal slices so much.

Gulabji generously chose this dish for me. He used pesto sauce and white sauce to prepare pasta along with red yellow capsicum, loads of cheese and olives.

The dish was as delicious as the previous one but the pasta had been slightly undercooked. It was so negligible that I hadn’t noticed it until I had one plain bit without its gravy.

The ambience of the joint is strikingly refreshing and the menu is under preparation. The plans for the restaurant are elaborate and attractive. The food might seem interesting with new taste for everything.

The food might improve as their publicity plans get wings. I suggest one visit before the joint starts flooding so that you might experience the ambience and the food at your ease. Keep talking to the Chef and add your flavours to every dish.

The joint staff is very welcoming and open to suggestions. I liked their enthusiasm for constant learning and improvement. It was a reasonable outing with a modest bill of Rs 255.