Life is not all roses, but your spring platter can be
From using edible flowers to seasonal veggies in dishes, restaurants across the Capital have gone all out to welcome spring in all its floral glory
With spring in full swing and flowers blooming in every corner of the Capital, restaurants and cafes have added a flowery touch to their menus. Shedding light on it, Roushan Sharma, executive chef at Crowne Plaza, Mayur Vihar, says, “Bringing spring on the plate is a celebration of Nature’s bounty and an homage to the vibrant colours and flavours that define this season. By locally sourcing the freshest seasonal ingredients and crafting innovative dishes, we aim to offer our guests a culinary experience that reflects the joy and vitality of springtime.”
From ingredients to final touches, restaurants have gone all out to welcome the season. “We have incorporated seasonal vegetables such as asparagus, zucchini, kale, okra and green peas into out Spring Sunday brunch offerings at Infinity. We’re also enhancing our dishes with edible flower garnishes such as tulips and nasturtium,” Sharma reveals, adding that some of the key dishes include Rainbow Radish, Tulip and Snow Peas Salad, and Asparagus Quiche topped with a sprinkle of flower petals.
Meanwhile, the season has also inspired chefs at ITC Grand Bharat to roll out spring-themed dishes and refreshing beverages.
“How could one miss out on such a beautiful season? Our fresh spinach leafy burger stands out as it uses seasonal ingredients and incorporates vibrant colours and flavours,” shares chef Akshraj Jodha, adding that when it comes to drinks, the hotel has pomegranate and berry rosewater spritzers to make up for a perfect springtime get-together.
Certain fruits and vegetables such as cauliflowers and strawberries have inspired chefs like Gagandeep Singh Sawhney craft signature dishes.
“My Spring Vegetable Green Risotto with Burrata shines as a highlight on the new menu at Sorrento. One can also enjoy green gnocchi and pan-seared scallops with textures of cauliflower. To conclude the dining experience on a sweet note, the hotel offers a selection of strawberry-based desserts,” explains Sawhney, executive chef at Shangri-La Eros.