The sliced roasted duck in plum sauce ( ₹ 1,600) had all the elements we know and love-succulent duck breast under a mantle of crisp skin, slathered generously, but not overwhelmingly, with sweet plum sauce. The refreshed menu puts subtle twists on classics. I wish they had retained the beautifully smooth avatar of Blue Ginger’s crème brûlée.Ī meal for three, inclusive of taxes (two cocktails, two appetizers, two mains, one noodle and one dessert) cost ₹ 6,735.Spicy Duck, Taj Palace Hotel, Sardar Patel Marg, Diplomatic Enclave (26110202). The Lemongrass Crème Brûlée ( ₹ 350) was eggy and powdery. The Braised Eggplant, Wild Mushroom, Water Chestnut Dou Ban Sauce In Clay Pot ( ₹ 700) had large chunks of vegetables that one could hardly taste because of another overpowering spicy sauce of pickled chilli. The Chilean Sea Bass, Szechuan Preserved Chilli Bean Paste ( ₹ 1,300) came in a yellow bean and chilli sauce that was oversalted. We searched high and low for the shrimp, but could not find any. As is the problem with most smoking-hot fried items, the minute they turn somewhat warm, the dish becomes chewy and tough. The staff recommended the Crispy Duck, Air Fried Shrimp Chef Leong Signature Infused Oil ( ₹ 1,050). The service was attentive, efficient and warm. Little sago bits floated around to add to the texture. A fresh, flavour-packed dish of pomelo, mango cream with a scoop of vanilla ice cream that sat in the centre. They came with a mildly flavoured garlic sauce and were delicate and fresh.įor dessert, the Pomelo Mango Sago ( ₹ 350) was outstanding. We started our meal with the Steamed Zucchini Dumpling ( ₹ 425)-four pieces of zucchini dumpling with crunchy bits of water chestnut for bite.
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