The pandemic had put a sort of monotony in our lives, from which we are now trying to escape by getting back out into the world of travel, entertainment and food. If we focused more on homemade food during the pandemic, our palettes are ready to discover some new flavors this summer to add some excitement.
This can be a good time to mix it up between cuisines to add variety to the familiar dishes. The Chefs at Home, PVR’s luxury lounge and social and live entertainment club in Ambience Mall, Delhi, are taking this opportunity to create an all-new summer menu that brings unexpected combinations of flavours, cooking techniques and ingredients to the table. .
Inspired by the rich and diverse flavors of the Indian subcontinent, the new menu features a range of local seasonal ingredients sourced from homegrown artisanal producers, intertwined with European cooking techniques, Indian avant-garde culinary experience and Japanese flavors. Indian dishes are mixed with different influences, ranging from a French culinary presentation with individual French-style plating or sauces to Spanish tapas style or Japanese Izakaya plates.
The menu has been created by the expert team of Chef Mayank Tiwari, Chef Harpal Singh and Chef Yutaka Saito, who brought together their specialized individual skills to develop this summer menu. Delights range from French to Japanese and Mediterranean flavors with dishes such as the Harissa and Miso Eggplant with Goat Cheese Mousse, Guacamole or the Chilean Sea Bass in a fresh and light dashi broth. Many dishes are inspired by the Indian subcontinent, such as the signature Jackfruit Chapli burger, along with an array of smaller plates and bao sliders.
Also on the menu are delectable dishes such as Japanese Panko Prawns, Classic Besi Belle Bhath, Sour Cream, and Podi. You’ll also find revamped classic dishes like the Plantain Shami Kebab, Truffle Mushroom Pate, Cauliflower Khurchan with a Truffle Cheese Curry in a whimsical array of textures and flavors. Desserts range from the Goan favorite Apple Bebeinca to the Mexican Apricot Flan. You can come from any part of India, and many countries in the world, and still find a recognizable dish on their menu.
They source local, seasonal ingredients by partnering with homegrown artisan producers for the fresh preparation of all their recipes. Besides the motivation to offer their customers something new, the pandemic has also been a big reason why they have been looking for a new direction for their menu. “During the pandemic, there were many problems with sourcing and purchasing. Home’s core ethos lies in the quality of the products. So with Harpal on board, we started organically exploring ingredients, flavor profiles of the Indian subcontinent. It’s a very fun, eclectic space where we try to overlap the boundaries of kitchens. It was very beneficial for us, this overlap of layers of kitchen, technology and products. So this overlap of kitchen technique and products led to the combination of Harpal, me and Saito San on the table,” Chef Mayank Tiwari told News18.
For the adventurous diners, yet conscious of mindful eating, they have an extensive menu in their small plate section, allowing for a shared and social dining experience. They also adapt the dishes to meet the customer’s wishes, such as vegan and gluten-free dishes.
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