The legendary Japanese restaurant Sakura at The Metropolitan Hotel & Spa, recently introduced a delectable new Asian Cuisine menu. Having served authentic Japanese delicacies for more than two decades, the stylish, award-winning, fine-dining restaurant adds a perfect fusion of pan-Asian taste and tradition to its famed Japanese gastronomic artistry.
On a sunny winter afternoon, unravel the remarkable flavours from Korea to Indonesia to Mongolia to Thai and more. Lovingly curated by Head Chef Swapnadeep Mukherjee and his team, Sakura’s menu is designed to appeal to the more evolved palate.
Food connoisseurs can delight in an array of vegetarian and non-vegetarian delicacies – just the names will do to give an idea of how exotic they are:
Facts :
Lunch: 12–14.30 pm, Dinner: 6-11 pm
Meal for Two: Rs 3,000 + tax
Address: Sakura, The Metropolitan Hotel & Spa, Bangla Sahib Road, New Delhi
RECIPE:
MONGOLIAN LAMB BALLS
Recipe by Head Chef Swapnadeep Mukherjee
Ingredients:
Lamb mince 100g
Couscous 20g
Scallion 20g
Garlic 20g
Egg 1
Parsley
(chopped) 20g
Olive oil for flavour
Mint to garnish
Ao nori herb 20g
Salt to taste
Five spice 5g
Cinnamon powder 5g
Method
1. Put mince lamb, egg, couscous,
scallion, parsley, olive oil, five spices
and cinnamon powder in a bowl
2.Mix well and make into balls.
3. Refrigerate and then deep fry.
For sauce
Add chilly garlic in stock and thicken with corn starch.
Add fried meat balls into sauce and simmer until tender. Garnish with mint leaves
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