PUSHPESH PANT

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I en­joy the Turk­ish menu at Eau De Monsoon, Le Meri­dien, Delhi. Try the patli­can basti — egg­plant cooked with tomato, gar­lic and onion; hungkar be­gendi — roast lamb with egg­plant mash; and sek­er­pare with mas­car­pon and rasp­berry coulis. Their avant garde In­dian menu de­signed by a Bangladeshi chef from Lon­don, blends in­ter-re­gional fu­sion with the western palate. It may be an in­di­ca­tion of how our cuisine could evolve. I liked the king prawns in­fused with kaf­fir lime and pineap­ple, the jalebi caramel­lita gelato and cho­co­late thandai.

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