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How safe is Myanmar food for die-hard veggies? Would you partake of fruits brewing in a container for over a month? India Empire fills you up on what’s up next in the food and beverage scene
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STORMIN’ THAT TEA HOUSE
Ask anyone at the Taj Palace Hotel, what the best things is about their flagship Chinese restaurant and pat comes the answer: Master Chef Lo Ka Yan. It’ll be his sixth year at the Tea House of the August Moon and he’s celebrating it by introducing a new menu.
There is also contemporary Chinese décor to match the menu. One of the unique additions at the Tea House is the concept of Yum Cha. For the Chinese, drinking Yum Cha with dim sums is a leisurely activity. The Tea house offers you Yum Cha till five in the evening, with a selection of nine authentic Chinese teas. |
ENJOY “EAU” AT LE MERIDIEN
Welcome to the city’s most happening bar and lounge, EAU. Located at the lobby level, Eau offers an ideal setting for a perfectly enjoyable evening. Eau Bar & Lounge, has made a statement with its state of the art sound system, its exquisite décor and two well appointed exclusive Bars.
“EAU” Bar features an awesome collection of over one hundred and seventy brands of wines from all across the world. For those who like to indulge in single Malts, it stocks an array of assortments from Lagavulin, Macallan, Oban, Knockando to Dalwhinnie, Glenlivet, Taliskey and many more. The Bartenders take great pride in blending ecstasies like Stawberritni, Melontini, Cosmopolitan Martini, Chocolatini Minitini, from the range of Martini specialty. |
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FUSION BARBECUE
Every Saturday and Sunday from 19:30 hrs to 23:30 hrs.
Bonitos, 24-hr world cuisine restaurant at Uppal’s Orchid Hotel, New Delhi
Uppal’s Orchid is the right place to be to enjoy the fusion barbeque nights on weekends. Enjoyment is not all about food so they also have either folk dances or a live guitarist and, of course, a bonfire to add on the spice to the dining experience. |
CHRISTMAS FRUIT MIXING CEREMONY
November 12 Timing 15:00 Hrs.
Pool Side, Uppal’s Orchid, New Delhi
Christmas Fruit Mixing Ceremony is the prelude to the festivities of Christmas and the elaborate and traditional process of baking Christmas Cakes and Puddings. This ceremony is all about togetherness, bonding and sharing. Traditionally it is more of a family custom, which brings together all the members to share love and togetherness.
A large variety of exotic fruits and nuts, like black currant, red currant, cherry, raisins, orange peel, lemon peel, candied ginger, preserved fruit peels, cashew nuts, almonds,etc. are chopped and kept in advance. The fruits are mixed with liquors like rum, brandy, cointreau and also spice powders like cinnamon, ginger, star anise, nutmeg to give an exotic combination. All members join in, in a hotel, the general manager, executives; chefs take immense pride and enthusiasm in mixing the fruits. It is a celebration with pomp and show. The fruits stay in this mixture for close to a month, in an airtight container, turning into a heady concoction. The fruits are mixed with flour, eggs, fat, sugar and black jack, in a traditional recipe to churn out those rich plum cakes and puddings during Christmas. |
FOOD FROM MYANMAR
November 18-27. Timing: 12:00- 03:00 pm; 07:00-12:00 pm
At ‘Chef & I,’ the Interactive Oriental Restaurant
Uppal’s Orchid, New Delhi
Myanmar with the former nickname as “Rice Bowl of Asia” has a rich culinary heritage and is known for its subtle, balanced and delectable cuisine. This has been influenced by Chinese, Thai and Indian cooking, but it has its own distinct flavour. The staple food is rice served with delicious curries made with vegetables, chicken, meat, fish or seafood. Jasmine Rice is well known among rice in Myanmar. Different regions of Myanmar have different variations of “standard” dishes. Use of seafood is more prevalent along coastal cities. As the country is Buddhist dominated, there is very little use of pork or beef.
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November 2005
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