Posted on

Malaysian Food tasting and Masterclass at Tamra

Malaysian Food tasting and Masterclass at Tamra

By Aisha Bhattacharya

Tamra the new all day dining at Shangri-La’s – Eros Hotel, New Delhi hosted an exclusive masterclass with Chef Muhammad Lisarani from Shangri La Kuala Lumpur to kick off the Malaysian Food Festival from 23 to 31 May 2015 in association with Tourism Malaysia and the Malaysian High Commission.  

 Chef Muhammad Lisarni modestly told us that he hasn’t been with the Shangri-La group for long. Only 11 years.  Specializing in Malay cuisine, he has played an integral role in the production of the Malay kitchen at Shangri-La’s – Eros Hotel, New Delhi’s sister hotel in Kuala Lumpur.

 Chef Muhammad’s cooking style is based on traditional methods showcasing simplicity, freshness and natural textures, which are imbued with cultural influences. He has an ingenious knack for concluding and summarizing the characteristics and uniqueness that Malay cuisine has to offer. His passion for cooking is visible in his meticulously prepared and skillfully presented dishes.

 Chef Muhammad is all set to delight guests at Tamra by adding a contemporary touch to the food preparation, set up and presentation while preserving the authenticity and originality of the dishes. With Chef Muhammad at the helm, guests can expect a delectable dining that is bound to impress even the most discerning palate.

Chef Muhammad’s Masterclass had us witness the process of preparing exquisitely spiced Chicken Satays and a chicken in spicy coconut turmeric gravy called ‘Ayam Masak lemak Cili Padi’ which was accompanied by a fresh raw mango salad. 

Raw Mango Salad My impressions of the Malaysian food festival – as we attended it were to essentially draw comparisons between Thai, Indonesian and Malaysian food. The most striking difference is the liberal use of sugar. Most dishes that we are familiar with like the chicken satay is made different in Malaysia due to the use of Sugar and lemongrass. The flavours are new and refreshing and keep you asking for more. There were many interesting things on the buffet – live grills, salads, soups, main courses and all spread out over the various cooking theatres in the massive space that is Tamra.

 The Malaysian food festival features a wide variety of Malaysian specialties ranging from exquisite appetizers to traditional dishes. Chef Muhammad Lisarni from Shangri-La Hotel, Kuala Lumpur wishes to bring the most authentic Malaysian gourmet flavours to guests through a rich array of local delicacies for a gastronomic sojourn at Tamra.

 Malaysian FoodGuests will be able to savour various Malay cuisine flavours crafted by Chef Muhammad Lisarni, such as Kerabu Udang Dengen Soohoon (Prawns and Glass Noodle Salad), Serunding Ayam (Spicy Dried Chicken Floss), Sup Sayur Cendawan (Plain Oyster Mushroom Soup), Ayam Masak Lemak Cili Padi (Chicken in Spicy Coconut and Turmeric Gravy), Sayur Munir Goreng (Stir Fried Mix Vegetables with Coconut Gravy) and Terung Goreng Bersambal (Deep Fried Eggplant with Chili Paste).

Drawing inspiration from the streets of Malaysia, Tamra has set a festive tone with red lanterns, dream catchers and hangings. This food festival is a voyage designed to transport the diner to the beautiful country of Malaysia. Live carts stationed in the restaurant’s cavernous halls housing authentic delicacies, such as Chicken Satay and other signature dishes, capture the essence of a Malaysian marketplace.

 The food festival must be tried for being something new and also because when the venue is a place like Tamra, you don’t need excuses to go.

For reservations, please contact (91 11) 41191010 or email foodandbeverage.slnd@shangri-la.com

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
Posted on

Summer Hour MasterClass With Chef Ritu Dalmia

Summer Hour MasterClass With Chef Ritu Dalmia

Bhuvaneshwari Sivakumar,

Food Correspondent

 It was a beautiful Friday evening. And what did Delhi have in store for me this time? Rain. And on this day when Delhi decided to be as whimsical as it could, I happened to be at the right place at the right time – in the posh, upmarket area of Defence Colony, waiting for the Diva herself, Chef Ritu Dalmia!

Chef Ritu Dalmia making the Avocado soup

Held in her very own restaurant Diva Kitsch, which is predominantly modern Asian, Chef Ritu’s Summer MasterClass was one fabulous event! While the guests came in expecting to learn some easy-to-cook dishes by watching the Super Chef in action, the Diva had some other plans in mind – “I want to get their hands dirty as well!” Where we thought we could vicariously enjoy the pleasures of cooking, she placed the ladles in our hands, giving us all a good time. With her simple techniques and unique takes on authentic Asian cuisines, the Chef made it clear that food is to be enjoyed along with guests, not alone in the kitchen making sophisticated dishes that took up the whole of your time!

Burnt Garlic Soya Prawns

Saying “God bless you all!” she began the evening by cooking select dishes from the restaurant’s menu, the first being cold Vietnamese Rolls. She then proceeded to make the Avocado soup with Crab salad. Simple yet titillating to the taste buds, these dishes were easy and quick to make. Busy relishing the taste of her classy dishes, we forgot to address the compliments directly to her. And what did Ritu Dalmia say? “My ego is fragile. Make some noises you guys! Say ‘mmmm’.” Without the pleasantly optimistic aura that she carried around, the event would have been but another cookery class.  The last dish of the session was the Burnt Garlic Soya Prawns. This time around, she invited the guests to make a little something for the rest of us, while she stood aside, watching over like a silent guardian.

Food photography for Diva Kitsch, Ritu Dalmia. Photograph by Anshika VarmaThe hosts at Diva Kitsch then took us over to the Bar area, treating us to some exceptional cocktails. Among the blends prepared for us were The G & Tea, Kitschy Cooler, Rummy Monsoon and the Bloody Beer. Inviting a host of compliments for the hotness of the drink, the Bloody Beer was the most surprising of them all. Bidding adieu to the guests while we were still at the Bar, the Chef left us all good-humored: “I can see where your priorities lie!”

The session then ended with guests enjoying dishes from the Liquid Hour Menu and cocktails at Diva Kitsch!

With a pleasantly soothing ambience and calm, unpretentious music playing in the background, Diva Kitsch is a great place to go to, provided you are carrying a wad of cash in your wallet. Do try their Peanut tarts with Tomato Salsa and the Chicken dumplings!

 

 

 

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.