Intoxicating Dash of Greens at eau de Monsoon

Basil and Cilantro Chicken Tikka, Khasta Roti, Cucumber Raita Jelly, Micro Greens

Basil and Cilantro Chicken Tikka, Khasta Roti, Cucumber Raita Jelly, Micro Greens

Ever since my childhood I’ve been a fan of salads and fruits be it any. I was acquainted with green veggies at a very early age, thanks to my mom for this and because of her exceptional cooking skills I could never hate them. So when I was invited by eau de Monsoon for their new menu promotion which is about “Leafy Greens” I was quite thrilled and at the same time skeptical about the combinations and dishes that I would have to taste. Truth be told, Chef DK surprised me with his unique and well thought recipes.

Each dish is tried and tested by the chef and his team. According to Anasuya basu, Director Marketing & Communications at Le Meridien New Delhi, “We at Le Meridien, don’t believe in festivals anymore. They’ve become passe and has definitely lost its charm. At Le Meridien we choose ingredients and play with it, make different dishes using that ingredient and run a trial and error for at least 3 months and then we represent it to our customers.” Chef DK himself is an exceptionally talented and well informed professional. eau de Monsoon did a promotion earlier named, “King Of Spices” the dishes as well as drinks were prepared by chilies, in fact world’s hottest chili ‘Naga Chili’ was used in the dishes and if you go by the chef then it was hit amidst the customer.

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So my lunch started of with this healthy drink along with wine and cheese. Oh! Just one more thing I would like to add hear and that’s eau de Monsoon does fine wine pairing with Indian food. Yes, you heard it right. They pair your complicated Indian cuisine with best of the Old & New world wines. Do ask your server for the wine menu whenever you are visiting them.

My lunch had some beautifully cooked Fresh Water Fish, kashmiri chilies,garlic and Distinct kashmiri spinach “Haaq”; Fish in leaf, a traditional parsi preparation on spicy green marinade; Fenugreek Creamy Chicken; Basil and cilantro chicken tikka,khast roti, cucumber raiat jelly, micro greens; Tender lamb curry cooked with creamy spinach and fresh fenugreek. This was all about the non-veg part which was mouthwatering and utterly delicious. I cannot say which dish was my favorite, since I loved everything on the table. In veg there was Crispy spinach “Chaat” to stimulate appetite; Trio of greens porial stir fried in south Indian style; Green peas and fresh fenugreek in royal gravy; Fresh methi, bathua, potatoes tossed with homemade masala; Red chard ( Saag) with coriander and peanuts from the east. And this complete meal was served with Indian breads, which again were made using fresh leafy greens.

Wine cellar

Wine cellar

Fish In leaf, a parsi preparation

Fish In leaf, a parsi preparation

Crispy Spinach Chaat

Crispy Spinach Chaat

The Crispy spinach “Chaat” was the show stopper of the afternoon. The moment you put your knife in the spinach leaf and cut it into pieces, the crackling of the crispiness is audible and you don’t have to fight with the dish to eat it. And this has been tried for as long as 2 months in the kitchen and then served on our tables. Such perfectionist these people at Le Meridien are!

Main course dishes

Main course dishes

Breads

Breads

Chef DK is not just a chef but an author who has some great book in his kitty. Chef Devinder Kumar, who looks after the entire F&B wing of the hotel as the Vice President (F&B Production) has minimum 150 people under him, who are trained and groomed as per the industry norms and keeping in mind the integrity of the hotel. He has been working with Le Meridien for at least 3 decades now. Chef is an expert in French/Modern European cuisine and has written various books like, ‘Kebab, Chutney & Bread’, “Just Kebabs: Celebration of 365 Kebabs & one for a Leap Year’, ‘Soups’, and ‘Four Seasonal Salads’. He gave all six of us a book written by him and I couldn’t be happier after seeing the signed copy of his book.

It is nothing new for me to get high on food and stomach got full but this one afternoon I wanted to eat more and more because the food demanded to be eaten. It’s not everyday that you enjoy a glass of wine over some friendly chit chat and scrumptious food.

What came next blew up my mind totally. Gulab Jamun Cheese Cake, Chandan Icecream, Red fruit compote and Chocolate pave, kulfi, pistachio now,berry compote. 

Chocolate pave, Kulfi, Pistachio now, Berry Compote

Chocolate pave, Kulfi, Pistachio now, Berry Compote

Gulab jamun Cheesecake

Gulab jamun Cheesecake

I call these people a Magician and not just chef’s and servers. Each person available at eau de Monsoon is so well versed with the menu, food, ingredients. The staff takes so much pride in speaking about their hospitality. One must visit this place at least ones!

A palate cleanser is given before/ after every meal. This not only gives you time to enjoy the food but also makes the guest feel the luxury of the place.

Happy eating & happy reading!!!

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