Nostalgia has been the flavour of this month as a few iconic hotels are coming back with menus from their past. The Ashok which has been India’s first 5 Star Hotel recently came up with a “Down the memory lane” menu at their historic restaurant Awadh which assimilated recipes from the last 6 decades. One of the first dishes from the menu is the Jalpari Kebab which was thought of by Chef Kharak Singh during the 70’s during one of the state banquets hosted by the then Prime Minister of India at the Hyderabad House. Another dish that I was lucky to try out was the Ashok Bombe. A dessert that was conceptualized by Chef Roger Moncourt in the days of starting of the hotel, it is a vanilla ice cream loaded with rum soaked raisins, pralines, chocolate chips and a whole lot of goodness. But our focus of the day is Frontier, the restaurant serving rustic food from the North West Frontier Province. 

What we tried out at the Frontier?

Although the Frontier has had a rustic menu that has stood the test of time, one of the Kebabs that I tasted for the first time was the Khyber Kebab. A normal Mutton Sheekh Kebab stuffed with the goodness of dry fruits so associated with the Khyber Pass. The addition of sweet to the Umami is something that I truly enjoyed.

The new menu at Frontier

But finally after nearly 2 decades of existence, Chef Sanjay Dasari is planning a new grills menu that sounds promising. He plans on using Western condiments and combine them with Indian ones to create a fusion grills menu. There are also some new cocktails planned which will incorporate new flavours into the existing classics.

Do head to Frontier at The Ashok soon to check out this new Grills menu.