Monday, June 6, 2016

Chilies from China raise the temperature at House of Ming

House of Ming, the premiere Chinese restaurant at The Taj Mahal Hotel, New Delhi adds a tinge of spice to traditional Chinese delicacies this summer. The specially crafted menu uses various kinds of chilies like Sichuan peppercorns, Bird eye chili, Sichuan Chili oil and sauces like Doubanjian, Numbing and Douchi to spice up the dishes.


Choose from ample vegetarian and non-vegetarian signature recipes such as Dragon chicken, Crispy fried tofu, Sweet chili pork dumplings, Steamed snapper la doubanjian sauce, and Yu Xian eggplant as well as unique desserts like Malai Gao.

·         Dates: 5th June – 31st June, 2016

·         Time: Lunch from 12:30 pm - 2:30 pm; Dinner from 7:30 pm - 11:45 pm

·         Price: A la carte menu

·         Venue: House of Ming, The Taj Mahal Hotel, New Delhi, Number One, Mansingh Road

For reservations call House of Ming at 011-66513241/ 3242.
Arguably the premier Chinese dining destination in Delhi, The House of Ming enjoys the patronage of the hauté and happening of the city. The cuisine of China is a mix of the four distinctive regions in China-Northern or Mandarin, Eastern coastal region identified by Shanghai, Western region of Schezuan, and the southern Chinese region of Canton. It is the cooking styles of Canton and Schezuan that the chefs at House of Ming have adopted in the repertoire. 

While the Schezuan style offers deliciously hot and spicy fare, the Canton cuisine pampers the palates of those who prefer subtle and light food. Despite catering to totally divergent tastes, the House of Ming has consistently delighted its patrons and remains one of the most socially prominent places to dine in.

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