August 6, 2012: Start planning your lunches and dinners for September 2012 as The Imperial New Delhi takes you on two very different culinary journeys.
Revel in the feel of Dilli 6 (referring to Chandni Chowk in Old Delhi) at 1911, from September 1-15, 2012, as you snack on famous specialties like Golgappa, Aloo tikki, Samosa and chana, Papdi and many delicacies of the old bylanes of Delhi.
If you are looking for a much more ‘filling’ experience, then lunch or dine at The Spice Route, from September 9-15, 2012, as Chef Veena Arora crafts the ‘9 memories of my childhood’ experience. She re-creates her favourite nine recipes from her childhood that capture her fondest memories of classic aroma and exotic taste. Chef Veena says, “My grandma’s recipe box was full of creativity with freshly cooked home-made food, extremely healthy using very little oil and presented with just the right flavours of chillies and select spices. I have always seen her making green curry on her own and not using paste available in markets. Even the yummy soup she used to make us gorge on was made on charcoal stove for 7-8 hours and carried the earthy and fresh feel in each sip.”
The nostalgic culinary offerings include Yum Tauhu Woonsen, a spicy, sweet and tangy bean curd with crispy vermicelli, morning glory and bean sprout salad. Another one, the Kaeng Som Pla, is a sour and hot fish curry with slices of raw papaya or pineapple. “I have tried to recreate this sumptuous dish by making the curry in-house and combining it with different fresh vegetables each day like she [my grandmother] used to do, keeping it quite as close and authentic as possible,” said Chef Veena. Kai Phad Khing is another favourite of Chef Veena, which is stir fried slices of chicken with ginger and black fungus in oyster sauce. Chef Veena explains, “The specialty of this recipe is that it is made with soyabean paste which you will not find even in Thailand, but I have tried to capture that in a flavourful meal at The Spice Route.”
Meal for two: INR 6000 + taxes
