PAWAN SONI discovers how Delhi is experiencing a culinary renaissance with new venues offering world class ingredients

Getting high-quality lobster in Delhi can be quite a challenge. This is why I make it a point to attend most crab and lobster festivals in the city, where the freshness and quality of these exquisite sea creatures are guaranteed.

I have enjoyed several memorable meals at Shang Palace, Shangri-La Eros Delhi, and the ongoing 'Clawsome Chobster' meal was no exception. This special menu features dishes made with both chicken and lobster, likely to appeal even to those who don't typically enjoy shellfish.

We began with a lobster and mango salad, a perfect summer dish. The sweetness of the lobster meat and fresh mangoes, combined with the coconut sauce, was perfectly complemented by the texture of lettuce and the acidity of lemon. For those who enjoy Chongqing chicken with its bullet chili heat, the lobster version is a must-try. The lobster, with its meat still clinging to the shell, is truly a palate pleaser. After tasting this, I wonder if I'll ever enjoy the chicken version as much. The only chicken dish we tried in starters was the bang bang chicken. Coated with panko/breadcrumbs for the extra crunch for this juicy chicken breast filling, it surely had the bang. Though for the sauce, I missed the mayonnaise in the dip which is normally mixed with sweet chilly sauce.

In the dim sum selection, we tried the kaffir lime lobster dumplings served with oscietra caviar. Though the kaffir lime flavor was somewhat subdued, these beautifully crafted dumplings were delightful. The lobster and chicken siu mai were expertly made with thin skins and juicy fillings.

Feeling quite full after the starters, we decided to skip the carbohydrate dishes, which included fried rice with lobster, chicken, and egg. Another intriguing option was the Chobster, a whole grilled chicken served with lobster rice. This dish, as our server mentioned, requires about 45 minutes to prepare, so we opted for the chili pepper lobster tail instead.

During our meal, Mr. Abhishek Sadhoo, General Manager of the hotel, stopped by, and we exchanged pleasantries. When asked about the sourcing of their lobsters, he proudly shared that they are flown in from Canada. I am eagerly anticipating their new festival offerings, which will feature an abundance of lobster, reflecting their commitment to bringing top-quality seafood to India. Shhh... keep this secret between us.

Delhi is experiencing a culinary renaissance, with new venues offering world-class ingredients. If you love seafood as much as I do, don't miss this special menu, available only until July 21, 2024.

(Author is a food critic and founder of the Big F Awards. He can be reached at Pawan.Soni@indianfoodfreak.com)