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Pan Asian at Sheraton New Delhi brings the best of Thai cuisine at the Bangkok Street Food Festival

The Food festival is a special culinary food trail made by expert chef Kluaywan Junsawat. Thai  food has a reputation for being spicy however it is actually based on a  balance  between different flavors including spicy, sour, sweet, salty,and  bitter. This  goes  beyond  simply  combining  the  flavors  within  an individual dish to incorporate the contrast in flavors between two or three-different  dishes.  One  distinctive  aspect  is the use of fresh herbs and spices.  Thai  food  is  also  influenced by neighboring countries, such as China, Laos, Burma, and Malaysia.

Thailand is the world’s largest exporter of rice. Hence, rice is the staple food  and is had with most meals, from breakfast to dessert. The most esteemed Thai rice is Jasmine Rice, sweet-smelling long-grain rice.  Served steamed,  jasmine  rice  is  the  finest  rice  to  accompany  most dishes, including Thai curries.

While  noodle  dishes  are  quite  common  in  Thailand (it is an influencebrought by Chinese migrants) most Thai dishes are stir fried or grilled and served with rice. As  Thai  meals  are typically served family style, with all diners , a  Thai  curry  or  soup  is  usually  ordered  with a meal.  The consistency  of  each  Thai curry varies widely, with some curries arguably classifiable  as  soups.  However, most Thai curries are coconut milk-based and  some  are spicier than others. While Thai curries are shared and meantto  be  ladled over rice, soups are served communally with diners receiving small  bowls  to eat out of.  Although some curries and soups can be served without  meat for vegetarians, many Thai cooks put fish sauce in all dishes as it’s the Thai substitute for salt.

The dishes what I tried were a perfect amalgamation of some yummy and tasty flavours I would highly recommend to try out Grilled stuffed chicken wings (Gai yed Sai) Grilled chicken balls with yam sauce (luckhin yang), Chicken thick Red Thai curry (Penang curry) Egg wrapped pad Thai noodles !!!

I would highly recommend this place for your to try out for some authentic pan Asian flavours!!

The festival is on from 1.03.2018 to 9.03.2018 at Pan Asian @Sheraton New Delhi available at both Lunch & Dinner.

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Winters and coffee at the newly revamped Costa Coffee, SDA

COSTA COFFE – The Home Of Irresistible Coffee

Since our inception in 1971, we have been a brand synonymous with great coffee and good times. Our heritage is built upon the unique Mocha Italia blend, perfected by selecting and buying our own beans. These great quality beans are then converted into consistently irresistible coffee by our team, which leaves the customer always smiling.

Our top priority has been and is serving the customer unforgettable coffee and memories.

HOT HOUSE CONCEPT

In the interest of keeping things fresh like our coffee, we designed to revamp our stores in SDA and Green Park. The objective was simple. We wanted to give our customers a new experience. We decided to serve a selection of handcrafted food and beverages. The ‘Everything’s New Menu’ had some choice delights to offer including our refreshing chai, delectable samosas, London style carrot cake, salted caramel brownie and so much more.

In addition to the sweet and savoury quick bites, we also presented a range of sandwiches ranging from classics like Tomato Mozzarella Basil to Indian palette favourites such as Chicken and Paneer Tikka Sandwiches.

And we didn’t stop just there. We offered a selection of viennoiserie such as pulled chicken and cinnamon roll. We created a range of new breads and imported 10 types of cheese to give our new menu that extra something.

The biggest influence for this wave of change in our food, was the precious feedback from our customers over the years. After all, it’s their happiness that counts for us.

COSTA TO A CUP

Roasting

• Costa have perfected their Mocha Italia blend over the last 40 years.

• It uses a blend of Arabica and Robusta beans.

• These beans come from several different countries – our exact recipe is a closely guarded secret.

• We use traditional Italian style drum roasters so the beans just roast in hot air.

• We slow roast our coffee in small batches of around 300kg and at temperatures between 200 – 240°C for between 18 and 22 minutes.

• Slower than a flame roasting process and more costly, but better quality.

• Beans are sealed in special air tight bags once roasted and the one way release valve on the front of the bag allows all the naturally produced gases to escape. This maintains the quality of the coffee.

From Cup to Community

At Costa, we’re as passionate about being a responsible business as we are about great coffee. So we’re doing all we can to make sure that serving a perfect coffee means serving a more responsible one.

We are committed to looking after coffee-growers and their environment. So in 2006, we set up the Costa Foundation to help provide children access to education and ensure that the people who grow our coffee and the land they grow it on, are carefully supported and sustained.

As a result, we source 100% of our unique Mocha Italia blend from Rainforest Alliance Certified™ Farms.

COSTA FOOD

1. Entire new range of costa food has been rolled out basis customer feedback over last few yrs

2. New Breads and imported cheeses for sandwiches (10 types)

o Indian flavours like tandoori chicken tikka + paneer tikka

o Classics like tomato mozzarella basil

3. Belgian couverture chocolate in the cakes

4. London style carrot cake – Classic british (with walnuts + cinnamon+ butter icing)

5. Viennoiserie like pulled chicken and cinnamon roll

SHANGRI-LA’S – EROS HOTEL, NEW DELHI PRESENTS FESTIVE PAN ASIAN POP-UP BY CHEF KUAN AT TAMRA

 

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Tamra, at Shangri-La’s – Eros Hotel, New Delhi brings to its patrons an authentic Pan Asian food pop-up. With the culinary skills of Chef Lai Kuan Geo and Sous Chef Whangeen, the festival is geared up to bring authentic Pan-Asian flavours from the diverse parts of Asia to the heart of Delhi as a part of their festive offerings. Chef Kuan has travelled to multiple continents showcasing his artistic expertise and learning from the cultural diversity the countries have to offer. His dishes are inspired by the countries he has travelled to such as Cape Town, Kuala Lampur, Thailand, Mauritius, Istanbul and Vietnam.

The festival offers a unique experience made with centuries-old traditional cooking practices meant to bring together highest quality ingredients and a blend of spices and give the traditional holiday feast an Asian twist. IMG_4828 The buffet menu is a palate-pleasing combination of global flavours, which makes Pan-Asian food a delight to savor. Guests can indulge in dishes like Nyonya style sour prawn curry, Hainanese chicken rice, Lamb Rendang curry with roasted rice cake, Hanoi crispy crab spring roll with lemon grass chill jam,inched chicken salad, also No guilt desserts are also there among many others.  

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About Chef Lai Kuan Geo: Born in a Chinese family in the melting pot culture in Malaysia, Chef Kuan’s inclination towards food is inspired by his parents who are connoisseurs for good food and were fond of cooking.

His mother’s big pot of fragrant coconut jasmine rice with savory spicy Nasi Lemak Chilli touched his heart and thereafter he began his journey as a chef. He started his culinary career with the Chinese Dining Room and the Prestige Private Club in Kuala Lumpur in 1988 and has an experience of almost 3 decades.IMG_4838

In 1992, he launched his first ever restaurant – L’orient, a South East Asian restaurant, which had set a fashionable food trend in his mother city.

He specializes in Nyonya cuisine, which is the result of blending Chinese ingredients with various distinct spices and cooking techniques.

His international stints include Executive Chef at Arabella Sheraton Grand Hotel in Cape Town, Executive Chef at Le Meridien Chian Rai in Kuala Lampur, Asian Specialist Consultant at Heritage Telfaor Resort in Mauritius, Principle Consultant at Fairmont Quasar in Instanbul. He has won multiple awards for his contribution to the culinary world and has been a Celebrity Chef Judge and host for TV productions in Malaysia, Thailand and Australia.

Chef Kuan has travelled the world that has enabled him to discover the beauty of food and ethnicity of different cultures. His biggest dream as a chef is to inspire people to value food and cooking from different perspectives. 

 

Dates:23rd December 2017 (Saturday) to 30th December 2017 (Saturday)​

Wok to Walk In New Delhi

Wok to Walk an International Chain known for its Stir Fried has finally opened its door for the capital.

The place serves some lip smacking stir fried noodles or rice with choice of your sauce, meat and vegetables. Everything can be customised according to your taste and preferences.

The best part is that you can watch your dish being prepared right in front of you. Wok to Walk has come up with two outlets in Delhi one is in CP & another one in Defence Colony.

What are you waiting for go and grab your box right now !! My recommendation would be Teriyaki sauce with some meat in udon noodles.

Things you should order next at Starbucks, India

1) Duo Cocoa Mocha which blends the smooth and velvety flavors of dark and white chocolate with the richness of our signature espresso. This chocolate lover’s heaven !! 

2) Salted Caramel Mocha combines espresso with a deep chocolate flavor and sweet toffee nut syrup. It’s finished with a combination of whipped cream, caramel sauce and a blend of Turbinado natural cane sugar and Sea Salt. Highly recommend this loved the flavour of the sea salt ! 
3) Herbs & Mashed Potato Pie Buttery mashed potato pie seasoned with herbs for a hearty snack.

4) Salmon Toast Slices of smoked salmon garnished with olives and capers served on healthy whole-wheat bread, along with tangy cream cheese dip and a boiled egg for a power meal that’s delicious and 
5)Tiramisu Freshly make homemade dessert which youcan’t miss ! One of the best Tiramisu I had.