Seafood is something that all Bengalis swear by. The fresh exploding tastes are something that are a part of daily life of all Bong household. Now, with the plethora of food festivals going around, imagine one which involves sea food. This is what Chef Veena Arora does for her Winter Collection 2016. Churning out a plethora of South-East Asian dishes, Chef Arora bases her menu around the lot of South Indian and Sri Lankan flavours.
Housed in the resplendent Spice route where Chef Arora has been handling the kitchens since it’s inception 2 decades ago, the winter menu is filled with dishes that warm you up in the chilly Delhi winters. We start off with two of their best sellers, the Yera Arvat Anij and the Tom Yum Thalay. The hot and spicy flavours from Kerala are infused perfectly into the tiger prawns in the former. The seafood salad on the other hand draws in flavours from Chef Arora’s native home Thailand. There is heat and sourness in equal proportions as the dressing envelopes the plethors of seafood.
Last year, we had tried out the spicy Tom Yum Thalay Soup, but this year we try out a different kind of spice. This year it is the Meen Rassam. A mixed seafood Rassam that infuses the best of whole spices of Kerala. The major taste is that of pepper along with a dash of tomatoes.
For the mains, we try out the Malu Curry and the Rendang Udang along with the Khao Phad Thalay and Mee Goreng. The Malu Curry incorporates the Sri Lankan chili Curry with some sole, coral mushrooms and water chestnuts. A beautiful creamy texture envelops the fish with a spicy taste. The Rendang Udang combines the creamy texture of coconut milk with the prawns. The Malaysian Noodles and Stir Fried rice with sri racha sauce keeps us company.
To cool off, we finish with some silky bean curd ice cream. Delicate flavours with a rich creamy texture to take the heat off the meal. There are flavours of Cinnamon, Coconut and Green tea to enjoy
So this winter, look no further than the majestic Imperial. Try out some of Chef Arora’s exploding flavours. The menu is on till the end of January 2017.