Delhi: A culinary odyssey through Asia

Delhi: From the fragrant notes of Thai curries to the delicate flavours of Japanese noodles, the ongoing Pan Asian Food Festival at Radisson Blu Marina, Connaught Place, is a delightful celebration of Asia’s rich culinary heritage. Stepping into the vibrant spread at the all-day dining restaurant Fifty9, guests are greeted with an array of delectable dishes that promise to transport them across Asia’s diverse and flavourful landscape.

A Refreshing Start 

The vegetarian menu begins with refreshing Glass Noodles Asian Green Vegetables and Pomelo Salad. The crunch of fresh vegetables combined with the tangy sweetness of pomelo sets a vibrant tone for the meal. The Tom Yum Phak is a classic Thai soup balancing spicy and sour notes with fresh vegetables. “The secret to a perfect Tom Yum Phak lies in the freshness of the ingredients and the balance of flavours,” said Chef Aditya Kumar Jha, a resident of Bihar and the mastermind behind this gastronomic journey.

He has curated a menu that captures the essence of Asian culinary traditions. “We use a mix of lemongrass, kaffir lime leaves, and galangal to achieve the authentic taste,” said Chef Jha.

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Delectable Starters 

For starters, the Panko Crusted Singapore Popiah Rolls and Crispy Fried Wontons offer delightful contrasts in texture and flavour. “The popiah rolls are filled with a savoury mix of vegetables and wrapped in a crispy panko crust,” says Jha. “It’s a popular street food in Singapore that we’ve brought to our festival.”

Main Course 

The main course offers a choice of Thai Yellow, Red, or Green Curry, each rich in authentic Thai spices. The Assorted Mushroom Basil Chilli and Stir-Fried Asian Green Hunnan Style highlight Jha’s expertise in balancing spices and herbs to perfection. “We make our curry pastes in-house, which is key to achieving the depth of flavour in these dishes,” Jha reveals.

Other main course highlights include Assorted Mushroom Basil Chili and Stir-Fried Asian Green.

“We use a mix of mushrooms like shiitake, white, black fungus, straw mushroom, and enoki, tossed in basil and aster for a simple yet spicy dish,” Jha shares. “The stir-fried Asian greens are a pure, healthy salad full of high protein vegetables like broccoli, snow peas, pak choi, and Chinese cabbage.”

Sweet Endings 

Desserts feature a unique Crispy Dates & Walnut Roll and a decadent Chocolate Mud Cake, along with flavoured ice creams and a final touch of Jasmine Tea.

“The Crispy Dates & Walnut Roll is inspired by traditional Chinese desserts, combining the sweetness of dates with the crunch of walnuts,” Jha said.

Non-Vegetarian Delights 

The non-vegetarian menu begins with Som Tam Salad and Larb Gai. The Som Tam Salad offers a refreshing crunch and tangy flavour, while the Larb Gai, a traditional Thai minced chicken salad, bursts with bold flavours.

“The key to a great Larb Gai is the toasted rice powder, which adds a unique texture and flavour,” explains Jha. Lung Fung Soup (Gai/Kung) provides a comforting and flavourful start to the meal with its rich broth, setting the stage for the dishes to follow.

Starters include Thai Chicken Satay and Crispy Wrap Prawn Spring Rolls, both of which are sure to delight with their succulent and well-marinated textures.

Authentic Main Courses 

The main course features steamed fish Lemon Chilly, offering a delicate texture and zesty flavour, along with Thai Massaman or Red Curry (Chicken/Prawn) and Stir Fried Asian Green. Each dish is expertly prepared, reflecting the diverse flavours of Asian cuisine.

Pad Thai Noodles, Jasmine Rice, and Egg & Garlic Rice provide the perfect base for the main dishes, offering a balance of sweet, sour, and savoury flavours.

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Desserts Delight

Desserts include Water Chestnut & Coconut Milk, a unique and refreshing dish, alongside flavoured ice creams and Jasmine Tea, providing a sweet and satisfying end to the meal. Puneet Maurya, Food and Beverage Manager at Radisson Blu Marina, says, “We have taken a few signature dishes from all corners of the world, and in this festival, we have made a different TDH menu in which we have one salad, two soups, starters, main course, a choice of rice and noodles, and four signature desserts.

“The vegetarian menu is priced at Rs 1,200 plus taxes, and the non vegetarian menu is priced at Rs 1,500 plus taxes. This also comes along with the signature Asian Tea, which is a herbal tea. If a guest wants to order an ala carte of some Japanese rice wine, sake, or some Japanese whiskey, they can also order, but that will be on a separate chargeable basis,” said Maurya.

“This is happening for the first time here. We have never done an Asian food festival. It will run for 10 days from 11 AM to 11 PM, serving both lunch and dinner,” Maurya added.

Elaborating on the festival’s concept, Maurya said, “The month of July is the harvesting season in China, similar to Baisakhi in India. Many hotels do Punjabi food festivals to celebrate the harvest.

Similarly, in China, this time of the year is celebrated by villagers and farmers with their local dishes.

During this time, the weather conditions in China and India are quite similar, and we wanted to bring that festive spirit to our guests here.” Maurya continues, “We thought of doing an Asian food festival to impart knowledge about local Asian cuisines among Delhiites. Indo-Chinese cuisine is something very close to every Delhiite. So, we wanted to make sure we deliver something authentic yet familiar, blending Indo-Chinese and Indian flavours. We have taken something from Japan, a bit from China, and a bit from Indonesia, so our guests can enjoy a diverse culinary experience without having to visit different restaurants.”

Running until July 20, this Pan Asian Food festival promises an unforgettable culinary journey that celebrates the vibrant flavours and rich cultural heritage of Asia.