A special summer menu by Stellar adds some colour to its sushis and dimsums. By UTSAV MISHRA

Sticking to its name and very sense and essence, Stellar at The Ashok Hotel delighted us with yes, a stellar menu. With innovative and rather interesting takes on dimsums with beetroot skins stuffed with leek and coriander and spinach skin with cheddar cheese, we were in for a surprise.

It was intriguing to know the combination of shimeji and button mushroom could work this well. The aromas had us salivating for more, the mix and mash of two distinct fungi had us going gaga over the dish.

The chicken siu mai and the sunny side up dimsum were both crispy and mushy at the same time. The chicken and prawn dumplings - which also happen to be Stellar’s specialties had its characteristic orange garnish - a carrot. Densely filled with either chicken or prawns, or a combination of both, we could find undertones of scallions and mushrooms that were also used in the stuffing.

As in most dim sums, the filling was the star of this dish. The outer casing was firm and moist enough to hold the dumpling together, but not too thick and definitely not too dry or chewy. We tried their Pork Cha Sui Pao and its skin was made of red lotus flour fermented for almost 12 hours which was the high point of the delicacy.

Har Gao, a type of succulent prawn stuffed dumpling came in a skin more translucent and less firm than the Siu Mai. A signature dim sum in most restaurants, the texture of the prawn in this one was more prominent unlike other steamed dumplings.

As you are revelling in this fine dining odyssey, to wash down the portions with finesse, there is a huge stock of fine wines from across the globe. Put in the ambience, food and beverages together, and you get more than you could ask for — an unparalleled heavenly treat.