Did you know that you can cook staple Thai dishes without even a tinge of coconut, and the crispy rice cake doubles as a dessert? Helmed by Chef Veena Arora, The Spice Route at The Imperial New Delhi has come up with an Asian Market menu that busts myths and rolls out unexplored dishes from the regions of Thailand, Vietnam, Malaysia, Kerala, and Sri Lanka.
The pop-up that goes on till October 20, has simple yet innovative dishes crafted by Arora, who is also a Thai national. The dishes, many of them inspired by her childhood snacks and lunches, are homely and hearty. The Chef’s Special Soup, that Arora whips up in minutes, at a live station fills the restaurant with an aroma that is both comforting and tempting. Add to this the Thai sculptures, terracotta art, and the pagoda at The Spice Route, and your mind’s eye conjures up images of rolling hills and rice fields.
The slenderest rice noodles float in a broth that you just can’t get enough of. Topped with crushed peanuts, coriander, bean sprouts and more, it is just one huge bowl of goodness. But the star of the menu is the Phak Bunk Man-Korn—wok fried Morning Glory leaves with garlic and chillies flavoured with Thai soya bean paste. Even if you are not a fan of greens, this crunchy yet juicy preparation will have you reach for a second helping.
Arora has pulled all stops with Khao Tang Naa Tang, a pre meal snack of crispy rice cake served with shrimp sauce that is creamy and chunky at places. The Tilapia fish acquires a new avatar, when crisp fried and served with raw mango dressing–it is called Pla Nil Krob. From the coasts of Kerala, Arora brings the favourite Kozhi Sukka—chicken legs cooked with whole spices. All these are served along with a generous serving of steaming jasmine rice. End it with the velvety tender coconut ice cream—the only coconut influence in the entire menu, as Arora points out!
On till : October 20, 2019
Timings: 12:30-2:45 pm | 7 pm-11:45 pm | For table reservations, call 011 41116605
Meal for one: INR 4000+ taxes, without alcohol