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.
A
JOURNEY INTO A NEW DIMENSION OF TASTES
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.
MY FAVOURITES
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
FAST FACTS
Tian
Asian Cuisine Studio
Rooftop,
ITC Maurya, Diplomatic Enclave, New Delhi
Timings- 7pm until 11: 30 pm
For Reservations: 011 26112233
