If there is one good use of technology and transport, it’s that we are becoming increasingly one, especially when it comes to food! If pizzas and burgers dominated the market so far, it’s time for baos and gyozas to make it to the menu. Oriental, which was considered exotic till a while, is becoming common place and infusing a fresh flavour in it is Executive Chef Ankur Sharma, at The Lalit, Chandigarh.
The oriental restaurant OKO at The Lalit has got a menu makeover that its zealous Chef Ankur has put in place in four days flat. ‘Progressive oriental’ he calls his menu, which has Salmon Pizza, Balinese Prawn Curry with sticky rice and Matcha Tea Cheesecake.
“Every ingredient has potential; it’s the chef’s expertise that brings the best of flavours together,” says the Chef. “I believe in keeping it rustic and robust,” he asserts. Like his Steamed Edamame with rock salt and a Drizzle of Truffle Essence, which is fast becoming a regular accompaniment to drinks. Sous Chef Vijender recommends Watermelon Mojito, which make a colourful accompaniment to diverse dishes making it to the menu. Chef Ankur praises his team. “A new menu in four days could happen only because we have such a greatteam,” he beams.
A bit of twist here, turn there, and the new menu picks up from different regions. The avocado asparagus rolls are pretty standard around the world, but here he serves them with beetroot rice that lends it a red colour!
While there is a huge variety to pick from ala Vegetables Puffs Dumplings (Chef’s signature vegetable fried dumplings with spicy sauce), Rock Shrimps (crispy fried shrimps in spicy mayo) and Pan-Fried Lamb Dimsums with Peanut Butter Sauce, you must have an experimental palate to enjoy the new pairings!
