Embrace wellness with delectable dishes that make you feel light at Sorrento, Shangri-la’s Eros hotel with Team Viva
Everybody gets bored of home-cooked food and are always in search for innovative recipes to appease their insatiable hunger and quench their thirst. Sorrento at Shangri-la’s Eros Hotel has come up with a solution for you. Trust us, it’s a win-win situation. Their new menu called Au Naturel, launched on June 8, caters to all your needs. It has some unique specialities to offer, which will jazz up your summer as well as give you some more time for thinking about what to prepare next at home.
Straying from archetypally healthy salads and fries, the menu was an assortment of gourmet dishes such as Atlantic crab salad which was flavoured with celery, bell pepper, mayonnaise, lemon juice, and seasonings and served with a slice of avocado. Their poached lobster, unlike the usual way of cooking along with the shell, was prepared by flash-cooking the exterior layer, just enough to cleanly pull away the flesh from the shell, leaving the interior raw. After which the chef influenced the lobster’s taste and texture as they completed the cooking process and subsequently poached.
They also offered summer vegetable salads and potato ravioli.
I started with a Quinoa salad. It had a sweet and nutty flavour and a delicate texture. like a perfectly cooked quinoa, it was crunchy with a mild vegetal flavour. Complimenting the salad was a perfect vodka cocktail.
The quinoa looked like little pearls swimming in a sea of greens. An interesting fact for the health conscious people, when quinoa is cooked, the nutrient composition is comparable to common cereals like wheat and rice, supplying a moderate amount of dietary fiber and minerals.
Next was the Atlantic Crab Salad served with avocado, tomato and strawberry soup along with basil foam. The pink soup contrasted the colour of the white crab patty that was topped with greens. The crab meat was perfectly cooked and the soup was thick and consistent, providing the needed zing to the crab. The basil foam was airy and sweet. As a dish, the individual food items came together really well, making it taste delectable and smooth.
Talking about the idea behind the healthy menu, the executive chef Neeraj Tyagi said, “We have tweaked up the recipes for a healthy food.”
For desserts we had fresh strawberry sorbet, olive oil cake, flax seed tuile and oil streusel, which reminded us of childhood goodies. My personal favouriate was the olive oil cake which was fluffy and soft.
Overall, the healthy menu is worth a taste, foodies like us prefer food that are grilled and smoked. But for people who want to go the healthy way, this menu is indeed a treat.
The restaurant will serve this menu for the month of June, celebrating the Global Wellness month.