Sumptuous & Satiating-Saturday Dimsum Brunch at 19 Oriental Avenue, Shangri-La Eros

The lovely view at lunch time at 19 Oriental Avenue, Shangri-La Eros

Dimsums, those light and flavourful pouches of healthy wholesomeness, the stuff good food is made of, are no dumplings to be relegated to snack food level. If done right and done creatively, dimsums can pack a whole punch, making them a complete meal. Steaming out of their bamboo baskets in transluscent purity and meticulous dexterity that is all but evident, dimsums sum up a fair deal in terms of taste, balance and good sense.

Dimsums originated in the Canton region of China but today are popular across much of far-eastern countries, right from Singapore to Thailand to Japan. Each country has adopted them and modified them to local tastes, thus adding interesting new dimensions to this food item.

19 Oriental Avenue, the Pan-Asian restaurant at the Shangri-La Eros, winner of Times Food Award 2013 for 'Best Thai' has now introduced a sumptuous Saturday Dimsum Brunch with a stunning collection of the steamed snack that has surely evolved into a full meal avataar, what with so many people today opting for lighter, healthier options when it comes to eating out. How many times have you been to a typical buffet lunch, gorged on the variety of food and come back feeling sick, telling yourself never again. This is where this Dimsum Brunch scores, for not only do you taste a whole variety of flavours, diverse ingredients and innovative combinations, but the extreme fineness of the dimsum wrappers and almost negligible oil used, keeps the experience light. 

The Japanese Robatayaki Grill

Spend a lazy Saturday afternoon relishing an exquisite selection of steaming dim sums and unlimited offerings of the finest beverages at this exquisite specialty restaurant. The restaurant’s Chinese culinary master, Chef David Leung, has painstakingly crafted the Dim Sum Brunch menu. Guests can embark on a gastronomic journey and indulge their palates in a diverse selection of vegetarian and non vegetarian offerings. Piping hot trays of dumplings, executed by deft hands, fly out of the kitchen and offer you a large selection to choose from. 

Cottage Cheese with Pok Choi

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Spinach, Mushroom and Corn

Vegetarians can relish Spinach, Mushroom and Corn, Cottage Cheese with Pok Choi, Spicy Radish Glass Noodle, Assorted Asian vegetable with Sichuan Chili, Water Chestnut with Lotus Stem, Baby Corn with Asparagus Thai Chili Paste, Assorted Fresh Mushroom with Spring Onion, Morinaga Tofu with Fresh Chives.

Chicken & Shitake with Chives

Pounded Chicken with Red Curry Paste

For non - vegetarians, Chef David is offering Snapper Suimai Tobikeo, River Sole with Bonito Flakes, Tiger Prawns with Kafir Lime Leaf, Chicken and Shitake with Chives, Traditional Har Gow, Traditional Suimai with Pork, Prawns and Tobikeo, Sichuan Chicken with Spring Onions, Pounded Chicken with Red Curry Paste, Minced Pork with Leeks, Pounded Lamb with Chinese Seven Spices, Minced Lamb with Black Pepper, Minced Tenderloin with Togarashi, Pork Loin, Bamboo Shoots and Coriander Roots. 

Thai & Japanese Starter Samplers

While the dimsums are truly scintillating, the best part about this Dimsum Brunch is that you can sample a whole lot of oriental, exotic food right from the rather adventurous array of Thai and Japanese starters that will awaken your taste-buds to the much in demand Sushi and Sashimi to Robatayaki Japanese Grill and Japanese Steaks.


I personally tried a whole lot of Japanese food, knowing what a healthy cuisine it is. From a savoury Japanese egg custard to an array of seaweeds with wasabi to the unique Japanese buckwheat noodles that are had with a delicious watery, soy sauce and herbs, with no oil at all!

Japanese Buckwheat noodles with an assortment of Sushi

Japanese Savoury Egg Custard with some Salmon & Octopus Sashimi

19 Oriental Avenue also offer a delectable selection of Bao’s in the DimSum Brunch such as Shimeji with Corn Bao, Pan Fried Vegetable Bao, Enoki with Spinach Bao and Barbeque Pork Bao. 

Timing: Every Saturday, 12:00 pm - 3:30 pm 

The packages are as follows: 

2100 plus taxes with a glass of beer, wine or soft beverage 
2600 plus taxes with unlimited cocktails, wine or beer 
3000 plus taxes with unlimited champagne 
1454 plus taxes with a glass of soft beverage, for kids below 12 years (kids package) 
For reservations, call: 011 4119 1919

Chef of The Week: Rajeev Janveja

Rajeev Janveja

Rajeev Janveja, Corporate Chef, Lemon Tree Hotels, is directly responsible for all the 25 hotels that fall under the three brands- the Lemon Tree Premier, Lemon Tree Hotels and Red Fox brands. He is also accountable for the group’s upcoming hotel projects. Rajeev’s key mandate at Lemon Tree is to develop food concepts that cater to the mid-market business traveler who is looking for unique food experiences.

During his illustrious career, he has launched many quality restaurants like the Machan and Ricks at the Taj Mahal Hotel, New Delhi; ARENA, an international all day dining at the Taj Deccan and the iconic restaurant Thai Pavillion at Vivanta by Taj, Begumpet. He was closely involved in the renovation, planning and opening of the Indian restaurant Masala Bay at the Taj Land’s End, Mumbai.

Rajeev has been a part of various high profile food promotions across the world and has participated in cookery sessions in countries like Switzerland, Singapore, Malaysia and France. He has also featured on cookery shows on Star TV and Sony TV. Rajeev is also the proud recipient of the ‘TATA Award for Business Excellence’ for achieving operational excellence at the all day dining restaurant Paradise Lounge, at Taj Deccan Hyderabad.

With a career spanning over 29 years, he brings with him a rich and relevant experience of launching exciting new restaurants and food concepts, with his energies currently focussed on establishing the all new 'Republic of Noodles' at Lemon Tree Premier, Aerocity, New Delhi. Here's a chat with him:

1.      What is the latest addition to your menu?
Banana Wrapped Fish In Balinese Spices

2.      The hottest selling item on your menu?

Banana Wrapped Fish In Balinese Spices

3.      One dish you are extremely proud of creating?
Dum Achari Nali Gosht

4.      Which is the oldest dish on your menu?
Mhad Noodles

5.      Most expensive dish on the menu?
Pot Roasted Spare Ribs And Javanese Duck

6.      The dish on your menu that gives the most value for money
Mhad Noodles With Grilled Chicken

7.      The best thing about being a chef?
It’s a lovely way to keep everyone’s palates happy.

8.      The worst thing about being a chef.

To satisfy everyone’s perception of food.

9.  The best home cooked dish you enjoy. Who cooks it?

Murg Ka Bharta. Made by my wife of course. And Strawberry Pancake by my daughter.

10.  If you were not a chef, what would you have been? And why?

There is no doubt in my mind that I would not have been a chef.

11.  One chef you really admire and look upto?

Bade Mian- Md Shafiq who taught me cuisine.

12.  What’s the USP of your restaurant?

The USP Of RON lies in the vast variety of Pan-Asian food it offers to its diners under one roof .

13.  How did you adapt the cuisine to the local tastes? 

Based on the feedback.

14.  What do you like about the city you are in?

Delhi is in love with its tastebuds and Delhites adore their food, are experimental and don’t hesitate to try. This inspires and challenges me to deliver a variety of cuisines.

15.  How have food popular shows influenced and inspired people about food?

These shows have brought recognition to the chefs by common man & made them household names.

16.  One guest you wish to be able to create a dish for. Who would that be? And what would you serve him/her?

Vir Sanghvi- Create the old dishes from my mother kitchen Haveli, which are difficult to find.

19.  Your food mantra?

Cook happily and serve happily

20.  Would you like to share a special recipe or two with our readers?

Sure!

Satay Kai - Chicken Satay

Ingredients:

-    Chicken Supreme (30gm) – 5 Supremes

-    Curry powder- 15 Gms

-    Coriander Roots Paste - 10gm

-    Lemongrass Paste - 10gm

-    Coconut milk - 15ml

-    Sugar - 8gm

-    Cooking Oil - 10ml

-    Bamboo Skewers – 5 nos

-    Salt – to taste

Method:

-    Combine all the ingredients expect chicken to make a marinade

-    Rub the marinade to the chicken supreme’s and keep it refrigerated for 3-4 hrs

-    Insert the supreme’s into the bamboo skewers

-    Grill till golden brown and serve with peanut sauce

15th IIFA AWARDS TO FEEL THE SATURDAY NIGHT FEVER

Two-time Academy Award Nominee and Two-time Golden Globe winner John Travolta to attend

America is all set to witness the unique convergence of Hollywood and Indian Cinema, as IIFA (International Indian Film Academy) rolls out its Green Carpet in Tampa Bay. The Award Winning Actor John Travolta is set to make an appearance at India’s biggest celebration of cinema, the 15^th Videocon D2H IIFA Weekend and Tata Motors IIFA Awards later this month. The actor will also receive a special honour at the Awards ceremony, being the ‘Most Popular All time International star in India’.

John Travolta    Pic courtesy: Wikipedia

The superstar’s presence at IIFA is symbolic to the coming together of the two distinctive film industries. Travolta will grace the extravaganza extending his support and appreciation of the Indian Film Industry and its spectacular influence world over. 

An iconic name in Hollywood, John Travolta has seen staggering success as an actor, singer and dancer. Travolta has starred in numerous eponymous blockbusters including Saturday Night Fever, Pulp Fiction, Grease, Swordfish, Face Off, Broken Arrow and Ladder 49. 

The multitalented star has been nominated for the Academy Award twice and nominated for 7 Golden Globes. He went on to win 2 Golden Globes including one for his performance in the critically acclaimed film Get Shorty.

The third day of the Videocon d2h IIFA Weekend (25^th of April) will see the IIFA Magic of the Movies and Technical Awards. Held at The MidFlorida Credit Union Amphitheatre, it will be a night of music, dance and awards, with performances from Kareena Kapoor Khan, Sonakshi Sinha, Farhan Akthar, Pritam, Bipasha Basu and a special musical act by the Ustad Rahat Fateh Ali Khan. The 26^th night, the Tata Motors IIFA Awards will see performances by Hrithik Roshan, Priyanka Chopra, Ranveer Singh, Madhuri Dixit-Nene, Siddharth Malhotra and Deepika Padukone among others. Tickets for both shows will be available at www.ticketmaster.com

 The 15^th IIFA Weekend & Awards will be celebrated in Tampa Bay, Florida from the 23^rd-26^th of April. This will be IIFA’s debut in the United States.

'Republic of Noodles' now in Delhi, at Lemon Tree Premier, Aerocity

The sparkling lobby of Lemon Tree Premier, Aerocity

Lemon Tree Hotels - India’s fastest growing chain of upscale business and leisure hotels announced opening of  its award winning pan-Asian restaurant- ‘Republic of Noodles’, at the newly launched Lemon Tree Premier, Delhi Airport.

Republic of Noodles-tranquil environs

Republic of Noodles welcomes food lovers to a dining experience like none other - one that promises you an unforgettable journey through a world of flavours from Thailand, Vietnam, Malaysia, Singapore, Indonesia and Burma.  

First launched in 2009 in Goa at The Lemon Tree, Amarante Beach Resort, Republic of Noodles (RON) has over the last four years, built an enviable reputation as one of the most authentic pan-Asian culinary experiences on offer in India. I had sampled the original at Goa a few years back, when we had reserved our last dinner of that holiday at the beautiful Amarante at RON. It had been a spectacular end to a great holiday. I am not a big noodle(read carbs) fan but the tastes and flavours there were unique and scintillating. Frankly it was the first time I got so excited with noodles in my culinary journey! The most authentic curries from the pan-Asian region add tot he allure of RON. The brand has expanded since.

Today, there are eight RON outlets located across the Lemon Tree properties at Goa, Jaipur, Bengaluru (2), Hyderabad, Aurangabad and now Delhi.

Republic of Noodles at Delhi has an understated elegance, accentuated by its traditional and contemporary Indonesian and Thai artifacts, that blends the modern with the traditional. Located in the alfresco area, overlooking the poolside, Republic of Noodles welcomes you with its deep orange and wooden brown hues exuding the earthy spirit of South East Asia. The parquet flooring together with the white walls and the bamboo flora compliment the theme of the restaurant. The subtle lighting infuses the interiors with warmth that is both welcoming and sophisticated.

The menu boasts of the most interesting selections of South East Asian cuisine. It innovatively blends the many flavors and textures of this region. Beautifully presented dishes, made from the highest quality ingredients and accompanied by our signature hot sauces promise to set your taste buds on fire. Be sure to cool off with our extensive selection of spirits and wines and make it the perfect evening out.

The restaurant serves traditional noodles -Indonesian Bamee Goreng with Vegetables and Kecap Manis, Bangkok Style Phad Thai Noodles with Wok Seared Prawns and many more, stir-fries that include Bamboo Shoots with Pickled Chilli, Minced Chicken with Chilli Garlic and Basil, Fish in Homemade Roasted Chilli Paste among others and clay pot curries from various regions including Jungle Curry of Chicken and Vegetables and Green Peppercorn, Pineapple Curry with Prawn and Lychees and the must try Yellow Curry Fish with Coconut and Tamarind, that are not typically found at other restaurants of the same genre. The signature hot sauces and accompaniments, made in-house, accentuate the flavors of each preparation.

The dessert selection at RON is as eclectic as its main spread and a meal here cannot be complete without trying its delectable desserts. For the sweet- tooth’s, the signature Water Chestnut Rubies and Longan in Coconut Milk is definitely a must have and my favourite. 

Sweet Red Azuki Bean Pancakes or a choice of natural ice cream in flavors typical to the region like Tamarind, Wasabi, Kaffir Lime, Green Tea, Orange and Lemongrass is just as enticing.

Chef Rajeev Janveja

Speaking on the occasion of the launch, Rajeev Janveja, Corporate Chef- Lemon Tree Hotels said “We are delighted at the opening of our award winning restaurant in Delhi. The restaurant offers an eclectic menu and is designed to appeal to people who enjoy the entire experience of pan Asian cuisine. Republic of Noodles brings a completely new level of the pan-Asian dining experience to Delhi and we look forward to welcoming food enthusiasts on this exotic journey across South East Asia”.

Republic of Noodles in Goa has been adjudged one of Asia's finest restaurants by The Miele Guide, a regional guide book to restaurants in Asia. It has been awarded the Times Food Award in the category of 'Best pan-Asian Restaurant in North Goa' for the year 2010 & 2011 and was also nominated in this category in 2013.

The restaurant has 92 covers and is open from 12 noon to 15:00 hrs for lunch and from 19:00 to 23:00 hrs for dinner every day. An average meal for two (exclusive of drinks and taxes) is Rs.1800.

For reservations call: T +011 44232323

Chef of the Week- Vijender Singh

Vijender Singh

Chef Vijender Singh is the Executive Chef of Kingdom of Dreams, Gurgaon that includes Culture Gully, a state of the art food boulevard that showcases culture and cuisines from 14 Indian states and the swank IIFA Bar to boot. With ensuring the authenticity of such diverse regional Indian cuisines at one destination, his role is indeed multi-faceted and versatile. 

He has an experience of almost 24 years working with varied organisations right from premier establishments such as The Claridges, New Delhi; Radisson Hotel, Delhi, Le Meridien Hotel, Dubai & New Delhi; Wyndham Bermuda Beach Resorts  to mass food production and banqueting set-ups such as Essex Farms Pvt Ltd amongst others. He has had the honour of being awarded 'Letter of Appreciation from Confrerie Da La Chain Des Rotisseurs Dinner Amical at Le Meridien, Dubai in 1998 and 2000.The Indian restaurant, Dhaba at The Claridges, New Delhi won the best restaurant award under his captaincy.

We had a freewheeling chat with the cheerful chef who effortlessly juggles not one, not two but fifteen outlets and their menus on any given working day. No mean feat! :

  

1.What is the latest addition to your menu?

Hyderabadi & Maharaja Menu have been changed.

2.The hottest selling item on your menu.

Chole Bhature in Delhi Live Counter.

3.One dish you are extremely proud of creating.

Galouti Kebab & Nihari Khaas.

4.Which is the oldest dish on your menu?

Jodhpuri Gutta Curry & Dal Bati Choorma.

5.Most expensive dish on the menu?

Garlic Crusted Prawn in IIFA Buzz Cafe.

6.Name some celebrities who frequent your restaurant? Their favourite dishes?

Saroj Khan: Ulte Tawa Parantha

Shreyas Talpade: Galouti Kebab & Lucknawi Biryani

7.The dish on your menu that gives the most value for money.

Rajasthani Thali

8.The best thing about being a chef

The wives of Chef don’t care about food because they know that the food dictionary is lying with them!

9.The worst thing about being a chef.

Chefs do not get enough time for their families.

10.              The best home cooked dish you enjoy. Who makes it?

Rajma Chawal prepared by my wife.

11.              If you were not a chef, what would you have been? And why?

Stand-up Comedian because I spent my childhood between multi-cultural people & I can speak in many accents.

12.              One chef you really admire and look upto?

Chef Tarun Dahcha, Corporate Chef, Sarovar Group.

13.              What’s the USP of your restaurant/establishment?

Multi-regional cuisines under one roof.

14.              What do you like about the city you are in?

Metro Rail

15.              One guest you wish to be able to create a dish for. Who would that be?  And what would you serve him/her?

Donald Trump

Dish: Lamb Pasanda filled with Prunes & Figs.

16.              Your food mantra?

Presentation is the mantra to make food attractive.

17.              Would you like to share a special recipe or two with our readers?

Why not? These are two recipes I am most proud of creating and perfecting:

Mutton Nihari

Ingredients  `

Mutton Nalli	Kg	1
Lucknow Garam Masala	Gm	10
Ginger	Gm	15
Garlic	Gm	25
Onions	Gm	200
Oil Mustard	Gm	150
Curd	Gm	150
Turmaric Powder	Gm	10
Red Chilli Powder	Gm	10
Mace Power	Gm	5
Yellow Chilli Powder	Gm	5
Javitri Powder	Gm	3
Black Pepper Powder	Gm	5
Kewra Water	Ml	10
Salt	Gm	30
Green Cardmom	Gm	5
Besan	Gm	50
Flour	Gm	50
Green Chilli Chopped	Gm	10
Green Coriander  Chopped	Gm	10

Method-: Pour mustard oil in casserole and heat it up till smoke comes to defuse the bitterness of the oil.

Add mutton chunks and sauté it until its turned brown, add ginger garlic paste and sauté again.

Add all other spices along with curd and sauté again, add besan and flour along with water and stir the mixture until lambs gets nicely steeped in the juices.

Cover with lid and let it boil until meat get tender and serve hot with chopped green chili and coriander on top.

Galauti Kebab

Ingredients 

Mutton Boness	Gm	1000
Kaju Paste	Gm	150
Fresh Onions	Gm	500
Lucknowi Garam Masala	Gm	20
Black Papper Powder	Gm	5
Yellow Chilli Powder	Gm	5
Salt	Gm	20
Raw Papaya	Gm	200
Roasted Channa Powder	Gm	40
Chironji Paste	Gm	50
Ghee Desi	Gm	300
Clove	Gm	5
Kewra Water	Gm	10
Saffron	Gm	1
Javitri Powder	Gm	4
Green Cardamom	Gm	7
Mint Chutney	Gm	100
Fresh Onions	Gm	100
Sweet Itra	Gm	1

 Method-:

Take out all the silver skin and fat from meat and grind three times in mince machine. Add all the spices but 5 ml Desi ghee, three cloves for smoke therapy and rub with hand to mix it well.

Put all the mixture in, try and makes some space in middle and add smoking cloves to give smoke treatment to the Galauti mixture. Put burnt char coal in small katori put three cloves on the charcoal and Desi ghee; cover immediately so that mixture can absorb the smoke.

After 15 minutes rub the mixture again and divide them in the small galautis of your choice and cook the Galauti either in non stick pan or  iron plate on very gentle heat. After cooking sever them as per your requirement