Experience the vibrancy and fragrance of authentic Oriental cuisines as our iconic kitchens traverse across the city on a culinary sojourn to showcase their signatures.
Savour the flavours of Thai Pavilion in the heart of the Capital at Taj Mahal, New Delhi and Taj Palace, New Delhi, while the legendary House of Ming travels to Taj City Centre Gurugram and Spicy Duck finds its way to Vivanta New Delhi, Dwarka!
THAI MASTER CHEF PRAJAUB SHOOSRIDAM | TAJ CITY CENTRE GURUGRAM
Chef Prajuab has been associated with IHCL since 2006 and is popularly known as Juab.
Born in Phatthalung, in southern Thailand, his passion and love for Thai food and culture only grew stronger with years to come. After high school in Phatthalung, he answered his heart’s call and joined the ‘Thai Restaurant’ in Barn Thai, Phuket.
There was no looking back after that. Chef Prajuab has worked in the kitchens of several resorts and hotels across Thailand and Malaysia including Karon Villa and Royal Wing, Phuket, and The Datai, Langkawi.
He has had the opportunity to serve global luminaries like the late Nelson Mandela and Jacques Chirac. With an illustrious experience of seven years at Thai Pavilion at Taj City Centre Gurugram, Chef Prajuab has retained classics while infusing bold new flavours in the menu.
He brings to the table, the hidden culinary treasures and a repertoire of unique delicacies, from his kitchens.
RECIPE: TUB TIM GROB - ROSE SCENTED WATER CHESTNUT & COCONUT MILK
Diced water chestnut - 20 gms, Rose syrup - 30 ml, Fresh coconut milk - 1 cup, Sugar syrup thin - 1/2 cup, Pandanus leave small - 1 no, Tender coconut shell, peeled - 1 no, Tapioca flour - 10 gms
Soak diced water chestnut in rose syrup overnight.
Drain & coat with tapioca flour, slightly boil.
Put the water chestnuts in half of the sugar syrup.
Take a fresh pan and boil the coconut milk with half of the sugar syrup.
Add pandanus leaf and boil once again. Cool and chill the coconut milk.
Cut a tender coconut drain the water and peel it nicely.
Drain the water chestnuts again and put in tender coconut shell.
Top it up with the sweet coconut milk and crushed ice.
CHEF SALEM LEPCHA | TAJ MAHAL, NEW DELHI
Profoundly creative, innovative and self-motivated, Chef Salem Lepcha has been spearheading the kitchens of the legendary House of Ming for nearly a decade now.
Among one of the most experimental and artistic chefs at Taj Mahal, New Delhi, Chef Salem has had the opportunity to showcase his culinary expertise at multiple geopolitical events serving up international dignitaries.
Chef Salem has also been awarded with the Top Chef Award for Best Chinese Cuisine. With a constant endeavour to bring something unique to the table, he introduced a bouquet of food promotions celebrating culinary delicacies from various regions of China like Hunan, Fujian, Anhui, Chongqing and Xinjiang.
House of Ming also prides itself on the on the finest selection of dim sums in the Capital.
RECIPE: STEAMED ALASKAN KING CRAB WITH EGG CUSTARD
Alaskan king crab - 250 gms, Whole eggs - 100 gms, Water - 200 ml, Salt table - To taste, Sugar - 5 gms, Chopped spring onion - 10 gms, Homemade soya sauce - 10 ml, Refined oil - 10 ml
Break eggs and whisk well. Add plan water and mix well. Season this mixture. Pass this through a sieve.
Take a deep dish; pour the prepared mix into it. Arrange the pieces of king crab inside the poured custard mixture.
Steam for about 5-6 minutes.
Once the custard and the crab is cooked, remove from steamer and placed the chopped spring onion on top.
Heat oil in a wok and pour over the spring onions.
Heat the home made soya sauce and pour on top of the prepared dish and serve immediately.
CHEF THANGLAWM VALTE | TAJ PALACE, NEW DELHI
With over 16 years of experience with various kitchens of iconic Taj hotels across the country, Chef Valte leads and looks after the kitchen at the famed Spicy Duck.
A specialist with robust (but intricate) Sichuan and Canton flavours, Chef Valte’s stellar expertise in Chinese cuisine reflects in the restaurant’s exquisite culinary repertoire.
His intense passion for food and gastronomy has enabled him to also master Japanese and other Asian cuisines.
RECIPE: WOK-FRIED SHIMEIJI MUSHROOM, DRY CHILI, GREEN BEAN