'This Summer Our Menu Centres on Light Lunches'
The Shangri-La's Eros Hotel in New Delhi brings a dim sum lunch offering that puts others to shame for quality and value for money. We spoke with Executive Chef Neeraj Tyagi about how he fine tunes his F&B offerings for the customer of today.
SHANG PALACE, the iconic Shangri La restaurant which makes up the part of the offerings at the Shangri-La’s Eros Hotel, New Delhi is promoting their chef Ye Haijun’s skills as a chef in a dim sum lunch promotion this summer, which is truly price conscious.
You get a huge variety of dim sums to begin your meal, from steamed and poached like the steamed corn & chive dumpling; the spicy edamame and pickled mustard leaves dumpling; of course the prawn har gao and chichen xioa bao, just to mention some.
For the main course, your choice is equally wide, including a classic selection of signature clay pots dishes like sliced lamb in Sichuan chili broth; clay pot chicken with lotus root and garlic chili sauce.
There’s also a good selection of desserts, with ice creams that have wonderful twists, whether it’s the banana chips and caramel with banana-caramel ice ream of the dehydrated mango and lavender pearls which come with the excellent mango ice cream.
The promotion is open for lunch from Monday to Saturday and it’s a good way to show off the skills and range of the restaurant. BW Hotelier took the opportunity to speak with Neeraj Tyagi, Executive Chef of Shangri-La’s Eros Hotel, New Delhi the man behind the F&B revolution taking place there.
BW Hotelier: Give us a brief about what, when and how much uniqueness of the Shang Palace in New Delhi.
Neeraj Tyagi: After it’s glorious success all around the world in iconic cities, Shangri-La brings its 39th Shang Palace in the world to New Delhi. The hotel proudly welcomes Chef Ye Haijun, a Dim Sum culinary master, Chef Kong Fanyi an expert on Chinese barbeque and Chef Luojiang Tao, a proficient Wok Chef, to further enhance and authenticate the offerings at Shang Palace. The signature dishes have a wide selection of both vegetarian and non-vegetarian offerings that include grilled crispy pork belly with wild herbs and fennel, baby shrimp with chili salt, Beijing roast duck, deep fried cod fillet, sticky toffee pudding with Kemia dates and much more.
BWH: How did he find the market in Delhi and how does he bring with him the edge no one else has?
NT: Keeping in mind the constant evolution in the industry, the winning team at Shang Palace has brought the best of Sichuan to the classics of Cantonese and the mystical cuisine of Yunnan to New Delhi. Chef Ye Haijun is a seasoned hand and a master at creating the perfect dim sum while I have been in the industry for over two decades and has witnessed a change in the Indian palate. This combined knowledge has helped them understand the market better. Nowadays, customers are far more well-read and well-travelled and have an understanding of the culinary innovations, international trends and flavours.
BWH: Finally what else is there to look forward to this summer at Shang Palace and other restaurants?
NT: This summer, our menu centres on light lunches. The dim sum menu is tailor made for our corporate clients and well as guests looking for a leisurely weekday meal. Patrons shall witness an assortment of dim sum – fried mapo tofu pockets, Chicken xioa long bao, prawn crackling balls, steamed corn and chive dumpling, prawn har gao and signature clay pots-Sliced lamb in Sichuan chilli broth, Clay pot chicken with lotus root and chilli garlic sauce, Yunnan stir-fried eggplant For desserts, guests can look forward to homemade ice cream such as mango with dehydrated mango and lavender pearls, banana caramel with banana chips and caramel, fresh lychee and coconut.
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