STOCK MARKET BSE NSE

Serving up haute and hot asian delights

Demonetisation has certainly bought the cash in his wallet down but not his power to spend. Despite the prevailing uncertainty due to the cash-strapped economy, restaurateur Zorawar Kalra launched Pa

Published: 17th December 2016 11:59 PM  |   Last Updated: 18th December 2016 07:56 AM   |  A+A-

Soft Shell Crab Buns

Demonetisation has certainly bought the cash in his wallet down but not his power to spend. Despite the prevailing uncertainty due to the cash-strapped economy, restaurateur Zorawar Kalra launched Pa Pa Ya in Saket on December 16. His lavish new dining place offers you something new to look forward to.

Dildeep Kalra

The name Pa Pa Ya is a take on the fruit papaya, that is one of the most common ingredients found in Asian cuisine. “This is a high energy dining concept that encapsulates all the five senses into the dining experience. The philosophy is simple—present artistically and scientifically designed Asian food,” says Zorawar.

His signature cooking technique of molecular gastronomy, will once again, be incorporated into the menu here.
Divided into several levels, it’s one of the tallest restaurants in the city with a 70-feet high ceiling. Wood and rough stone highlights the place. Brightening up things are the modern Japanese designs and Indian props accenting the restaurant.

Pa Pa Ya comes after Kalra tested the culinary waters well, before launching. They are Made In Punjab, Farzi Café, Masala Library by Jiggs Kalra, and shall we say, they seem to be doing well. While all three offer improvised version of popular Indian food, Pa Pa Ya is all about Asian. “It offers a perfect balance of flavours, where culinary art meets gastronomic alchemy in order to create an exquisite destination dining experience,” says  Dildeep.

Influences from Thailand, Myanmar, Vietnam, China, Japan, Malaysia, Korea, Indonesia and Singapore could be seen in the menu. Try their the Soft Shell Crab Buns, Beer Battered Avocado Tacos with Corn and Scallion Kimchee, Edamame and Chickpea Slider, Asian Shrimp Cocktail and Balachan Crostini, Sushi Burger with Salmon, Wasabi Aioli and Sichimi Sprinkle. “It’s interesting, innovative and very imaginative,” he says.



Comments

Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the newindianexpress.com editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on newindianexpress.com are those of the comment writers alone. They do not represent the views or opinions of newindianexpress.com or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. newindianexpress.com reserves the right to take any or all comments down at any time.

edexworks
flipboard facebook twitter whatsapp