Spice Route at The Imperial New Delhi launches its annual Mango menu

Spice Route at The Imperial New Delhi launches its annual Mango menu

Fried Prawns Spice Route Imperial New DelhiMay 16, 2019: Mangoes are the life of summers, ripe or raw. The Spice Route at The Imperial New Delhi yet again invites guests to indulge in a menu that promises to steal hearts with specialties put together with ripe or raw mangoes, complemented with chef's specials. 

Ushering in the mango mood as it reaches a crescendo with Chef Veena Arora's 'Summer Collection Menu' at the Spice Route, the oomph of this king of fruits has been relished over two decades with mango mania in South East Asian recipes. This season's new menu features creations inspired from the regions of Kerala, Sri Lanka, Thailand and Vietnam.

Be sure to sample dishes such as the Yum Mamuang Kung Heng (spicy raw mango salad with dry shrimp), Pariappu Maambalam (yellow dal simmered with raw and ripe mango, tempered with mustard seed and curry leaves), Fried Yera (crispy prawn served with spicy ripe mango chutney), Maambalam Pavakka (wok fried bitter gourd with kerala spices and sliver of raw mango), Tom Som Mamuang (chicken soup flavoured with raw mango, cherry tomato, white onion, lemongrass, galangal, kafir lime leaves and fresh cilantro) and more. 

yellow dal with Mango Spice Route Imperial New DelhiChef Veena has delicately balanced spices with mango in all her offerings, for a heavenly treat. Some old favourites have also been retained in the menu, such as Amba Curry (chef's special Sri Lankan raw mango and assorted vegetable curry), Ga Xao Hot Dieu (stir-fried chicken with fresh mangoes and cashew nuts Vietnamese style), and Pla-e-Saan (crispy fillets of sole served with spicy palm sugar and shredded raw mango sauce, garnished with fresh green mint).

The longtime resident, lovable chef at Spice Route, Chef Veena said, "The interesting raw and ripe mango based recipes are refreshing like the advent of summer ought to be and a celebration of the season of course. Most of them are my own creations, wonderfully complemented by rice, chicken, prawns, sole fish, veggies and exotic spices. Also, as I hail from Thailand, I want to reflect the love of blending Thai cuisine with fruits, in my menu."


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