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.
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.
Guests 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.
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