Remote cuisines are being laid out on expensive platters in Delhi’s hotels and so viral they have become that hotels have upgraded them in their main menu. Deebashree Mohanty tells you more
Moroccon masala, African tadka, and South Korean mirchi — it is, indeed, a fare to remember for DelhiItes as restaurants across the National Capital Region are serving up queer cuisines from far away lands. It is not just the promotions wooing the eaters. Experimenting customers have been requesting for these new flavours to be a part of the main menu.
“When we decided to go ahead with the Moroccon Food Festival, we had not envisaged that our regular customers would ask us to include this fare in our permanent menu. Going by the overwhelming response we got for Couscous with zucchini, Zaatouk (eggplant and tomato salad) and Chakchuka (grilled tomatoes, green peppers) we are contemplating about including it on our menu. There was also a great demand for the fish salad with date and orange, a Moroccon speciality,” Nitin Jain, sous chef of Radisson Blu MBD, Noida, says.
If Moroccan food with its distinct flavour and authentic aroma has taken Indian fancy, there is a reason behind it. “People prefer Moroccan food is because the spices are quite similar to Indian khaana. Our customers have also loved the coconut based moroccon desserts,” Jain tells you, adding that Radisson Blu MBD, Noida is also going to come up with such unique food promotions in the future.
Ask him about his favourite meal and he tells you — definitely the fish with spinach which has a subtle hint of spices. Jain tells you that customers today are in experimental mode and don’t mind spending to try out something that they have only heard about.
Nigerian chef Jeffrey Akhuma’s quaint outlet near PVR Anupam has been dishing out African delicacies since 2011 and the menu has since seen a makeover too. Apart from the Nsala (catfish) soup, the Jollof rice is also quite a major hit.
But chef Jain argues that the African and Moroccon cuisines are acquired tastes, something that is not so with South Korean food which, too, is catching up with the Indian restaurants’ business.
Restaurant De Seoul in Khel Gaon Marg and Gung The Palace, in Green Park have been the haunt for South Korean expatriates and some Indian fans as well. Their Donkasseu Omeurice is one of their best selling dishes in Delhi. Next time watch out for special food promotions to indulge your taste buds.