Shangri-La Hotel, Guangzhou has invited Chef Sachin Thakur from Shangri-La Hotel, Bengalore to host the Indian Food Festival at S.E. Asia Kitchen & Bar (2/F) from 11 to 21 August 2016. Guests are welcome to discover and be amazed by the rich aroma of India through authentic Indian recipes.
People are often impressed by India’s colourful sarees and Bollywood musical movies with unmistakable dance performances. In the eyes of a gourmet, it is about the myriad spices and the rich aroma and flavour of Indian curry. In Britain, Indian curry is the No.1 favourite dish among citizens, ranking even higher than Italian and Chinese cuisines.
Guest Chef Sachin was born in Solan, Himachal Pradesh, a state famous for its Himalayan landscape and temples. He started his culinary career in Bangalore over seven years ago. Having grown up in the North and trained professionally in the South, Chef Sachin had extensive exposure in both Northern and Southern Indian culinary styles. Today, his unique style has made him one of the most sought-after chefs in the region.
The one thing Chef Sachin is particular about is that Indian food can be prepared in a simple style and yet retain its flavours, which are probably the most diversified on Earth. For this Indian gourmet promotion at S.E.Asia Bar and Restaurant, Chef Sachin has handpicked a selection of dishes featuring the regional taste of Bangalore.
Paneer Tikka – Paneer is a common cottage cheese in traditional Indian cuisine. The method is to dice the paneer in cubes and go through three marinating stages. After a few hours’ rest in the seasoning, the cheese is put on skewers and cooked in a tandoor over medium heat. The cheese is slowly roasted and practically carries a top note of fruitiness, a middle note of cardamom and chilli, and a base note of garlic and ginger. It is a definitely an appetiser with distinctive Indian character served for Cantonese gourmets.
Tadka Wali Dal – Dal, known as lentil in English, is a staple in Indian cuisine. It is a ready source of proteins with high nutritional value and, hence, popular among vegetarians in both India and Europe. Tadka in Hindi means “tempering”, a common cooking method in Indian cuisine. Similar to the Sichuan culinary technique, a tempering process means slowly heating whole or ground spices in hot oil or butter to retain more of their aroma and flavour. The natural nutty and earthy flavour of yellow dal goes well with cumin, the dish’s major spice. Just a pinch of turmeric adds a lovely sunflower colour.
Kadai Jheenga– The key that enhances this simple prawn dish is the aromatic butter-based tomato cream sauce called makhani masala. It has a refreshing tomato top note with a hint of chilli flavour at the end. The incredible blend of tomato and a mix of spices, such as fennel, coriander seeds and kasuri methi (or fenugreek leaves, a common spice in Indian cuisine) offers the dish a pleasant vegetable aroma. It is perfect for tickling dull palates during hot and humid summer days.
Naan– The most common type of Naan is butter and garlic. Freshly out of the traditional stone oven, Naan is known for its beautiful golden brown spots on the surface and soft and puffy texture inside. It literally works the magic that baguette does to Mussel cooked in Garlic, Thyme and White Wine Sauce. Naan, like baguette, helps mop up the very last bit of the sauce, completely satisfying the diner’s appetite without the embarrassment of licking the plate.
About S.E.Asia Kitchen & Bar
The concept of S.E.Asia Kitchen & Bar is to bring the most authentic street food from South East Asian countries to the local diners using five-star-quality ingredients served in a five-star environment. A line-up of visiting guest chefs from sister properties in the region will keep things interesting. The new restaurant now presents cocktails with elements from tropical countries. The revamped space is perfect for family and friendly gatherings or even business entertainment, and offers a down-to-earth pricing strategy.
The restaurant’s Chef Angus has more than 12 years of culinary experience acquired and accumulated from three Thai and three Malaysian chefs. To serve local diners the best delicacies, Chef Angus underwent in-depth cross training at Shangri-La Hotel, Singapore, the first Shangri-La property, and learnt some culinary secrets from one of the origin countries of South East Asian cuisine before creating the new menu. The menu will feature the most traditional homemade food, such as Chilli Crab, Laksa, different types of curry dishes and more.
Lively drinks are always a good match for favourite comfort food. The hotel’s veteran sommelier has created a signature cocktail for RIBS – the Spanish classic, Sangria, a historical cocktail drink originally made with a mixture of wine and fruits – as well as a Tom Yum-flavoured cocktail as S.E.Asia Kitchen & Bar’s signature cocktail.
The restaurant’s wooden decoration, in addition to the food, gives guests a visual hint of South East Asia. The spacious restaurant overlooks the Canton Tower and the Pearl River, and casual bamboo lamps and floor-to-ceiling windows give it a relaxing and enjoyable atmosphere.
For enquiries and bookings, please call (86 20) 8917 6498 or email to fbreservation.slpg@shangri-la.com.
