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 2015. Churning out a plethora of South-East Asian dishes, Chef Arora bases her menu around the use of fresh Thai spices with a predominance of lemongrass and galangal along with bits of Thai Kaffir leaves and Thai Ginger (Krashai) thrown in. There is also some influences of Kerala and Sri Lanka which just add to the spicy warmth of menu.
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 Por Pia Kung (INR 1250) and Luk Shin Pla (INR 1150). The Por Pia Kung is a Thai spring roll filled with fresh prawn along with hints of lemongrass. The spring rolls go like a dream with a sweet chili sauce. The Luk Shin Pla is a game of textures with the prawns imparting a spongy texture to the dumplings.
Next in line is the sinus opening Tom Yum Thalay soup (INR 850). One of Bangkok street food epitomes, this mixture of spicy Tom Yum sauce along with the lemongrass, galangal and kaffir lime plays a dance of fire on your palate. Add some seafood, mushrooms and vegetables, the dish is a perfect meal to beat the winter. A bowl full will have you sweating.
For the mains, we try out the Malu Curry (INR 1600) and the Phad Pla Merk (INR 1350) along with the Meen Thakkali Sadam (INR 1300) and Mee Goreng (INR 1300). 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. We combine it with some Kerala style Tomato rice with some prawns and squids thrown in for good measure. The next combo pertains a bit more towards traditional South Asia. A Malaysian style noodle served with squid rings with the distinct hit of the Krashai.
To cool off, we finish with some tofu ice cream (INR 650). Delicate flavours with a rich creamy texture to take the heat off the meal.
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 December. You can book your reservation here.
