Mynt at Taj West End invites you to experience the delicate, smoky flavours of griddling sure to tantalize any taste buds. The simple method of griddling helps to recreate the look and taste of food cooked over an outdoor barbeque, giving griddled ingredients a delicious smoky barbecued flavour.
Griddling can be used for virtually any type of food encompassing a wide range of ingredients with different origins particularly seafood, red and white meat, vegetables, fruit and some cheeses. The variety of dishes that can be cooked in a griddle certainly adds to its appeal.
Griddles have been designed for cooking ingredients without the need to add oil or fat. This makes griddling a fat free and moisture retaining way of cooking. Not only is it a healthy method, it is a fast one too. For the health conscious, griddled food are the best kind to consume as it helps to keep the moisture in the food and retain its flavours. So come and enjoy a special griddle menu at Mynt from Jan 24 to Feb 3.
For reservations please contact 080-6660 5660
Imperial cuisine
Blue Ginger at Taj West End invites you to a royal experience of Imperial cuisine from the Vietnamese region Hue, the birthplace of sophisticated Vietnamese cuisine by Master Chefs Nguyen Viet Thoung and Huynh Duc Quan.
A typical imperial banquet would include perhaps a dozen dishes, such as beautifully fragrant, peppery chicken soup with lotus seeds (sup ga), crisp, golden brown spring rolls (nem ran), delicate rice flour patties stuffed with minced shrimp (banh hue), delicious crab claws stuffed with pork (cau phich bot), and the famous minced shrimp wrapped around sugar cane (cha tom lui mia), known in the south as chao tom. Main dishes include fish grilled in banana leaf (ca nuong la chuoi), rice with vegetables (com hue), and finally the glutinous rice dessert, which comes in a perfectly formed little box made from banana leaf. The festival is on from Jan 18 till Jan 27.
For reservations please contact 080-6660 5660.
Discount for defence personnel
ITC Windsor offers a tribute on Republic Day at the Raj Pavilion to those few good men who made this day possible with their grit, determination and even lives! On offer is a fine selection of classics from the kitchens of the Officer’s Mess. A special discount for the defence personnel to say ‘thank you’ to them.
Pasta for your palate
i-t.ALIA at The Park will be holding a Pasta festival till February. Pasta, today, forms an integral part of Italian cuisine and is generally eaten as first course (primo) as a part of the main meal of the day.
There are two main types of pastas -Pasta Fresca (fresh) and Pasta Secca (dried). The type of pasta used is chosen for the optimum taste that is created when combining it with the appropriate sauce. The one thing that the Italians are most particular about their pasta is the degree of cooking. It has to be served al dente i.e. it has to be resistant to the bite and not over cooked and chefs worldwide have perfected this art.
There are over 20 regions in Italy all producing a variety of pasta specialties, based upon the best local ingredients and the type of sauce that each locality traditionally makes. One can taste a variety of fresh, dry, layered and stuffed pastas including tagliatelle, linguine, lasagne, agnolotti, pappardelle and panzotti combined with lobster, duck, seafood, asparagus, artichoke, tomato, truffle oil, mushrooms, cheese etc during the Pasta festival at i-t.ALIA.
