The culinary scene in India’s national capital is about to get a thrilling upgrade with the return of Chef David Myers, famously known as The Gypsy Chef. This anticipated homecoming will see Chef Myers bring his globally inspired techniques and creative flair back to where it all began. Adrift Kaya, known for its perfect blend of timeless elegance and contemporary vibes, is the ideal stage for Chef Myers to showcase his culinary artistry.
Located in JW Marriott New Delhi, the grand space was designed by the renowned Timothy Oulton Studio and created by Mr. Sandeep Gupta, Executive Chairman of Aria Hotels and Consultancy Pvt. Ltd.
The new menu perfectly blends classic Japanese flavors with Chef’s signature California twist. Standout dishes like Shishito Peppers with Hokkaido sea salt and Fried Oyster Tonkatsu with Gabriche sauce will take your breath away. For the cold dishes, oysters topped with chopped Negi and ponzu, sweet prawns with Yuzu Kosho, and succulent salmon belly will be available to delight you.
Tempura lovers will delight in red snapper with coriander salad and hot ten tsuyu with grated radish. The Robata and Yakitori selections are equally enticing, featuring King Crab with Ponzu, lobster with Lemon Miso Butter, and Braised Red Snapper with Yuzu Kosho.
The new menu will also feature Majicha Tea. Each cup of Majicha Tea is a sip of rich cultural heritage, handpicked and crafted using time-honored methods. Nurtured by Kyoto’s unique climate and thanks to exclusive partnership with Japan’s oldest tea company, these tea leaves ensure top-notch quality in every brew. Packed with antioxidants and amino acids, Majicha Tea promotes good health and well-being with every sip.
About the collaboration, Chef Myers said, “My most powerful experiences in life are those that include food. Travel continues to be my greatest inspiration and the most important tool in crafting unique culinary experiences. As I develop each ADRIFT concept, I aim to create a special journey for every guest that reflects the powerful union of travel and cuisine. As chefs, we constantly seek perfection in our craft, driving us to explore new dishes and techniques. I am delighted to present our latest recipes and ideas in this new menu edition. Join us on a culinary journey as we explore some of my favorite flavors from the land of the rising sun.”
From exquisite dishes that honor age-old traditions to inventive creations that push the boundaries of modern cuisine, every meal will tantalize your taste buds and leave you craving for more.
