An ambrosial oriental spread

Published: 29th June 2013 01:09 PM  |   Last Updated: 29th June 2013 01:09 PM   |  A+A-


For the lovers of Chinese, Thai and Japanese cuisines who are bored of having the regular noodles, sushis and sashimis, here is a new way of eating out your pan Asian delicacies. Sian, the pan-Asian restaurant at Taj Gateway introduces an array of new authentic Japanese, Thai and Chinese dishes with the launch of their new menu with an impressive oriental spread. “We know that Chinese cuisine has really flourished here but surprisingly there is an increase in the number of people who are opting for Japanese and Thai cuisines. Seeing the demand we decided to give the foodies the authentic taste of all the three places,” says Jaffar Ali, executive chef.

From the vast teppanyaki counter one can have the lipsmacking Japanese Shiroi shitake. “In Shiroi shitake, teppanyaki grilled shitake mushroom and pumpkin are served with teriyaki sauce. The mushrooms are marinated in soya sauce and mirin - cooking wine made from rice,” explains Varun Gulati, sous chef under whose guidance the new menu has been crafted. Varun who has worked with several oriental master chefs, has brought together all the flavours under a single roof. For the non-vegans one can have Chicken teriyaki where succulent dices of chicken is grilled in teppan yaki style, and served with teriyaki sauce and sesame seeds.

Along with the latest add ons in the menu, Sian has also introduced a new dining concept known as hot pot. “The hot pots, a dining culture from the far East, give you an experience of the three magnificent cuisines of South East Asia and also the fiery and robust flavours of China, the aroma of the herbs of Thailand and the subtle tastes of Japan. It is a long lost tradition which has its origin in the China and Mongolia,” explains Varun. There are three versions of hot pots namely Mongolian hot pot, Thai morfai and Japanese shabo shabo. “Mangolian hot pot consists mainly of five spices, where as Thai Morfai is a spicy clear soup consisting of seafood and chicken with vegetables, tom yum paste and thai herbs of Galangal and Lemon grass and Japanese Shabo shabo will have all vegetables with seafood and chicken,” adds Varun.

“In the new menu we are introducing 60 new dishes along with retaining the popular delicacies from the old menu. Also to help the foodies, we offer tasting menus to choose from. It will have delectable spread of dim sums, sushi, sashimi, Teppan grills and desserts which brings together the combined flavours of the East and West,” says chef Jaffar.

From the vast pan-Asian platter one can go for Sichimi spiked mushroom with garlic and lemon. “It is a fusion of Chinese and Japanese where Button mushroom and Honshimeiji mushroom is grilled in seven taste salt and drizzled in wine and garlic,” explains Varun. Then there are Tofu fritters, Crispy fried threaded chicken with rice wine drizzle, cilantro and sweet chilly and Tenderloin robata style with teriyaki sauce. Other tantalisng picks are Baked lobster with miso mayonnaise and cheese - mozzarella, Braised Lamb shank with Daikon and scallion- served in clay pot, Mee sua noodles, Khao phad sapparod and Dimsum to name a few.

Dessert lovers can savour a mouthwatering selection of traditional Asian desserts like chocolate mousse with coconut jelly, Shangai date pancake with vanilla ice cream and lemon grass shots with cranberry glaze.


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