Monday, September 29, 2014


Tian Asian Cuisine Studio, Delhi, the latest hotspot at ITC Maurya, is well worth a visit, offering ambitious Asian cuisine, made using top quality ingredients. The truly unusual, elegant decor provides the perfect foil to the slightly exotic food. The charming front of the house team completes the picture with its professional and attentive service.

In a wonderful setting at the rooftop, overlooking the terrace garden, the new Asian studio at the ITC Maurya gives free rein to gourmet reverie; and the contemporary and sophisticated décor exudes a peaceful atmosphere.
Chef Vikramjit Roy who helms the restaurant offers a sumptuous and sensual Asian cuisine enhanced by excellent quality produce and stylish presentation. His creations flatter the taste buds and this journey into a new dimension of tastes, is present now, looks at the future but cares about the past.Tian overwhelmed me with dishes of amazing taste, texture, and presentation. The menu on offer is the way to go, offering a gastronomic road trip through the best of Asian cuisine.
Don’t come expecting comfort food: the flavours here may be Asian, but their preparation and presentation are brazenly modern, yet all the flavours have been preserved and enhanced to the utmost. First came one of the most ethereal food experiences I have ever had. This dish was there one minute and gone the next but the flavours lingered and the sheer perfection of the dish will stay with me for a long time. …this was the Amuse Bouche - the ‘Domestic duck liver with truffle candy floss with Cointreau compressed watermelon’! The flavours in the ‘Californian apple salad with betel leaves roasted pine nuts and puffed rice on Chinkiang vinegar reduction’ were amazing. The whole dish was a study in lightness and flavour - it captured exactly what we crave in food; restraint, technical excellence, flavour, lightness and above all deliciousness. Technical wizardry is for nought if the end result doesn’t taste wonderful - this did! Next came the Mushroom soup served as a broth accompanied by a variety of mushrooms and truffle powder. On Chef’s advice I mixed it together and got one of the most amazing renditions of the dish I have ever experienced. The signature Red Duck curry is rich and deeply satisfying, comes with Californian grapes and thread-like slivers of kaffir lime appear alongside as garnishes. Prepare for a standout dessert, which the chef actually creates o your table just like an artist and finish off with aromatic jasmine tea….Aah Bliss!! I would like to add that Tian is reflective of the strong focus ITC Hotels lays on its cuisine Research & Development...a clear enough reason for success of most of its restaurants ( Bukhara & Dumpukht being my favorites).
My job really spoils me and I eat far more amazing food than my waistline can handle, but for me Tian easily gets a top ten spot in my favourite Delhi restaurants list. I will be talking about the food for weeks to come and taking my favourite people here when they visit.

Soft shell crab infused with peanut glaze
Sichuan style prawns on a bed of guacamole, spiced pineapple, olive miso and smoky Sichuan sauce
Chilean pork spare ribs two ways – barbecued and kochujang glazed

Tian Asian Cuisine Studio
Rooftop, ITC Maurya, Diplomatic Enclave, New Delhi
Timings- 7pm until 11: 30 pm
For Reservations: 011 26112233

The 'Bomba Bomba Paella Paella' Song, by the musical group ' Peligro'