Master chefs in the Capital say Indians are ready for scallops, calamari and even salmon. Most people opt for the braised duck over chicken and lamb these days. With the Radisson Blu MBD Noida’s Pan Asian grills promo, guests have more reason to celebrate , says Deebashree Mohanty
If you thought Delhiites don’t have an appetite for scallops and salmon, think again! According to oriental chefs in the city, the Indians are in a mood to experiment and they are willing to go all the way. It all started with the braised Peking duck, chefs tell you.
little wonder then that many five star chains with oriental restaurants in the Capital are going all out with their Japanese and Beijing food promotions.
But what is it that makes Pan Asian cuisine a hot favourite with our peopleIJ “Chinese has a lot of desipan which we relate to. But off-late we have been witnessing hotels bring forth regionalised cuisines from China, Japan and Indonesia as well. The trend is slow but it is picking up with the people,” Astha Khurana a food specialist on TV tells you.
Chefs in the Capital agree. In the last four years there have been many five star chains that have ventured out of their comfort zones and have started experimenting with the not-so-usual food promotions.
“The idea is to bring to the table some innovative dishes and not messing up the original favourites. That is the USP of any restaurant chain,” master Chef liu Zhijun, of Radisson Blu MBD Noida, tells you.
Chef has noticed how Indians, these days don’t shy away from the scallops and salmon. “At first, only our Japanese customers would order a duck in any sauce. The regular Indians would stick to the white meats or opt for a fish fillet. But in the last few years, the scene has drastically changed. Even our Indian guests have started demanding duck preparations. The same goes for scallops and other varieties of fish and vegetables,” he says. Chef liu is at present cooking up Pan Asian Grills for his guests at the Radisson Blu MBD hotel in Noida. He says it is these off-beat promotions that make R.E.D (the Chinese restaurant at this hotel) a popular Chinese-Japanese haven.
“Our Beijing promotion was a huge hit with the guests. They came over just to sample a few dishes that we had included in our regular menu. The hottest dish being Rang Jichi or deep fried prawns stuffed chicken wings with a ginger chili sauce. People found its layers of textures and flavours very interesting,” the chef asserts. He tells you that through such promotions the chef gets a closer look at the likes and dislikes of his guests.
The Jian Xianbei, pan fried scallop and roasted eggplant with garlic sesame dressing is also another hot favourite with patrons. For those who have allergy issues, chef tells you to stick to the prawn noodles.
It is with this intent that R.E.D brings to the table vibrant flavours of Japan replete with number of authentic herbs in their ongoing Pan Asian Grills promotion on till September 29. “We have tried to bring the freshness of Japanese food to Delhi,” chef says, adding that a must have is the Teppanyaki Satsuma (salmon and prawn cakes).
The Teppanyaki grill which has already become quite popular with the masses is going to make a statement. The grill, a western concept is where the chef will expertly prepare and cook the ingredients in front of the diner giving them a whole new dining experience. The menu offers a repertoire of delectable starters like Yaki Nasu (grilled eggplants), Tori Yaki Miso Kasemi (chicken with miso). It also includes some mouth watering Indonesian delicacies like Spicy Chicken Indonesian as well.