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Sunday Brunch @ Tamra

Sunday Brunch @ Tamra

By Aisha Bhattacharya

Very few things in life are as satisfying as a Sunday Brunch. Tamra, the coffee shop at the Shangri-La’s Eros Hotel in New Delhi offers one such Brunch. The true essence of George Bernard Shaw’s famous statement ‘There is no sincerer love than the love of food’ comes across at buffet spreads in my opinion. I certainly displayed all my enthusiasm at the Tamra Sunday Brunch when I was very kindly invited to review it.

A balmy afternoon, a table by the window, a gastronomic spread as far as the eye can see and a hungry stomach, are a match made in heaven. This buffet is like many others and at the same time unlike them as well. With a kid’s room adjoining the main coffee shop the Shangri-La’s Eros Hotel provides a space for your children to play Xbox games, watch cartoons, draw and play with building blocks all while being watched over by hotel staff and with the added bonus of their very own buffet spread with little snacks and a DIY sundae counter. For once, I wished I was a kid accompanying my parents to this buffet lunch.

The restaurant has a number of ‘Live Theatres’ or live cooking stations/counters as known in other places. I was rather overwhelmed. My previous visit to Tamra was for the Malaysian food festival and I have to say that this time in comparison was far better. Maybe a group lunch versus a lunch with just one other person was the deal breaker. I was accompanied by a member of the PR team and we had the most wonderful time getting to know each other with the generous help provided by Moët & Chandon Champagne throughout our decadent meal.

Chef Neeraj Tyagi visited our table and explained his vision of wanting to provide new experiences for people every Sunday. The menu is rotated so that no two consecutive Sundays are the same. Chef Neeraj has also been instrumental in adding a variety of speciality dishes ranging from Sugar-free to Gluten-free and Lactose-free items. It was wonderful to see how he intends to incorporate all kinds of health food so that people with allergies can also enjoy a buffet to the best of their ability as opposed to being relegated to 1/3rd of it as is generally the case. For example my mother and grandmother are diabetic and cannot even venture near the dessert counter. They do eventually end up eating teeny-tiny portions of dessert just for some soul satisfaction. But, if they were to get a wide option of even 3 sugar-free desserts, not including fresh fruits, they would be over the moon!

After a leisurely walk around the restaurant to see what was on offer I decided to begin my journey with the Japanese section. A plate piled high with fresh seafood, sushi and a glass of champagne was the start to a very fulfilling brunch. My plate had: Salmon Roll, Salmon Nigiri, California Roll and Yellow tail Maki from the sushi section, Scallop and Prawn Ceviche, Gazpacho with Shrimp, Calamari and mussels from the fresh seafood section. My plate below will hopefully convey what I feel words will do injustice to.

 IMG_20151011_155629My next attack was on the Asian Oriental section. I absolutely love Asian flavours and was keen to try the healthy section which is the Soup counter. Make your own soup by choosing ingredients from various noodles, vegetables and meats. The chef at the counter will then blanch these ingredients while you choose your broth. That day we had the option of Celery and Leek or Tom Yum. I tried both and the Celery & Leek soup hit all the right spots. The next item on my health binge was some Dim Sum. We tried the Broccoli & sesame seed, Lamb & black pepper and pokchoy wrapped Prawn dim sum. The prawn dim sum was mind-blowing. Perfectly seasoned prawn wrapped in a layer of pokchoy – the absence of flour makes this a super-healthy option!

 I wasn’t planning to try the Indian food because you know, how different can it get? Yet, when I walked past the Biryani station I couldn’t help picking up a plate and spooning a bit of each – Mutton, Chicken and Prawn biryani onto it. The visual indicator of the biggest handi with the least quantity says that Mutton was the most-loved Biryani of all. And, it truly was lip-smacking! I had also managed to cram some Fish tikka, Paneer tikka and Chicken Pudina tikka onto my plate all of which were pretty good.

 We save the best for last and that always means dessert. Considering the spread, it is rather difficult to mention everything so let me give you my top picks of the day:

1. Crème Brûlée – Oh! That crack followed by the creamiest custard inside. The portion just about enough to drive you mad with wanting at least 10 more!
2. The Chocolate hazelnut cake was absolutely divine.
3. Ice creams – Strawberry, Coffee and Banana Caramel
4. Sugar-free Berry trifle for the diabetics to enjoy with complete abandon
5. Choco lava cake made fresh on request was sinful and so good.
6. Chocolate truffles for those who like that little bite on the way out
7. The Chocolate Fountain – brings out the child in everyone and those who disagree are quite frankly lying. It is hard not to pick up a marshmallow and dip it in there!

As you can see I tried a whole heap of desserts to give you my top picks. This buffet was indulgent, decadent and luxurious. A bottle of Moët & Chandon champagne, nestled in crushed ice, that was poured for us at near-empty intervals kept us hydrated through the meal.

Package Details:

Rs. 2750++ includes free flowing cocktails, beer and mocktails
Rs. 3500++ includes free flowing Moët & Chandon Champagne
Rs. 1500++ Kid’s Buffet

Timing: 12:30 pm to 3:30 pm

All packages include complimentary access to the swimming pool.

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.
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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.
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TAMRA- At Shangri-La Eros

 

TAMRA- At Shangri-La Eros

 By Shreya Chowdhury

Copper has always been a very essential part of Indian history and has played a major role in the evolution of the culinary art in India. This inspiration is evident in their design which has incorporated the concept of Tamra is a rustic yet elegant manner. Tamra is a multi-cuisine restaurant (European, Indian, Japanese, Chinese and Thai) in Shangri-La Eros Hotel, Ashoka Road, New Delhi, catering to taste buds from all over the world. Ranging from Japanese Teppanyaki and Sushi Bar to a salad bar with a variety of bread, from the grill section to dahibhalla, from dim-sums to ‘Ghar-ka-khana’, Tamra has got it all.

The ambience at Tamra, the décor and the hospitable staff live up to the essence of “Atithi Devo Bhava” and yet they have a very global appeal. The most unique aspect of Tamra is the scope for customization, where the chefs are ready to cook according to one’s mood and taste.  One gets exactly what they are craving for cooked exactly in the manner they want. Thus, bringing a high level of creativity to casual dining along, withan assortment of cuisines from all across the globe, under one roof.

big waveDelhi is known for its extreme weather, and with summer just round the corner, refreshing juices and mocktails become a very important part of our meal. Their Big-Wave is an absolute favourite. Though it is a combination of guava, pomegranate, litchi and cranberry juice, the guava is the hero of the drink. The Mango Scream and Asian Lemonade are also quite refreshing, but the best is the Garden of Eden. The pomegranate juice with a dash of raspberry and blueberry puree, lime juice and gingerale is an amazing combination to beat the heat and is absolutely delicious. The beautiful Hawaiian- themed mask mugs in which they are served is fascinating!

The Sushi Bar at Tamra has a great variety. The vegetarian and non-vegetarian sections are separate, keeping in mind the sentiments of the vegetarians. The sushi is good, but the opinion may vary from person to person. The wasabi, however, is a little too strong.  The ginger pickle served with the wasabi and sushi is quite nice.  For salmon lovers, the nigiri is quite a delight, where the fish is nice and fresh.  The California roll is great. With delicious crab meat and masago, which gives it a great texture, it is a very flavorful mouthful.

IMG_20150328_143837[1]Tamra has a great Chinese section as well. Their dim-sums are great. The translucent covering of the dim-sums gives it an aesthetic appeal, inviting one to go and taste the beauty that lies beneath it. The chicken and celery dim-sums are brilliant! The carrot and the celery give it a wonderful texture and compliment the chicken very well.  The baby corn dim-sums also taste great. They are both very light and make good starters to a meal. The noodles, the stir-fried vegetable and the vegetables in yellow curry are also nice and worth trying.

The Thai chicken croquetta with peanut sauce and French fries is a killer dish! The beautiful lemon grass flavor and a crunchy texture make it an amazing dish and is definitely something one must try at Tamra.  Their shredded lamb in black bean sauce is a treat for the taste buds. The fish in Thai herbs and the chicken in massaman curry transports one to the restaurants in Thailand. The perfectly cooked jasmine rice compliments all these dishes very well.

IMG_20150328_152835[1]As the name suggests, Tamra specializes in Indian food.  Beginning with the vegetarian platter, the kebabs are soft and spicy and very tasty. The paneertikka is also a big hit, in which very good quality paneer is cooked very well. The dal makhni is one of their best dishes and is a must-try.  Thick, rich and creamy, it is heaven on earth. The kumbhpalak, harabharapaneer, and poriyan (made of cabbage and coconut) are some nice dishes that go well with the masala roti. A very different kind of roti sprinkled and cooked with a variety of indian spices, is an absolute stunner! The kulcha at Tamra is also very good.  If one likes rice, the onion corn rice is a very good choice. For the non-vegetarian lovers, the Chicken Chooza is a must-try! Extremely well-marinated, with the correct balance of spices and cooked to perfection, one cannot miss this beauty at Tamra! Other non-vegetarian dishes such as dum chicken, fish curry and roganjosh are also good and worth a try. Something that caught our eye in the menu was the dahi-lahson chutney.  Interesting combination of curd and garlic, it has a unique and fresh taste and would have a cooling effect in the hot summer days.

tam chocEnding on a sweet note, the Tamra chocolate is a must-try for all the chocolate lovers. A signature Tamra dish, it has chocolate ice cream, dark chocolate disk and brownie with chocolate syrup.  The sesame biscuits and bits of tooty fruity give it a nice crunch and flavor. The overall combination is lethal! Their Pinacolada deconstructed is also another favourite. The slightly sour Teppan-seared pineapple in contrast to the sweet coconut ice cream together forms a perfect mouthful, ending the meal on a perfect note.

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.