IN CONVERSATION with Chef Abhishek Basu, presently working as Exec Chef with Park, Connaught Place, New Delhi.....

Cooking is an art and for perfection, hard work, perseverance, patience and dedication is required. Exec  Chef Abhishek Basu , working with Park, Connaught Place is one such person whose learning for the subject has made him so from Kitchen Executive to Exec Chef in a decade’s time. A very courteous, disciplined and jovial Chef Abhishek ….time flies while chatting with him.

At the tender age of four year, he has set his eyes on a toy cooking set, and gradually he started showing interest in cooking through his mother, who used to cook only once in a while to cook something different from the regular meals.

After schooling he joined Army Institute of Hotel Management, Bangalore which is affiliated with Bangalore University and has the same curriculum as any other Institute of Hotel Management. After finishing three years course he joined Par Hotel Delhi as management trainee then moved to Park Chennai.

In the journey of fifteen plus years in the industry from Kitchen Executive to Exec Chef he got the chance to get trained under many renowned International Chefs. He travelled extensively through Italy to enhance his skills. Worked under Chef Willi, Chef Nocita from Cordon Bleu, Chef Andrea Sposini, to name a few.

Has played the key role in pre opening hotels at various places of Park Hotels in training food production team. Recently been awarded by BW Hotelier for his culinary expertise and innovations.

BREW HOUSE, a Club Lounge with exotic global cuisine and the best of beverages is one of the outlet of WAD in Punjabi Bagh......

BREW HOUSE, a club lounge with exotic global cuisine and best of beverages is one of the outlet of World Art Dining, a kind of its own in Punjabi Bagh on the main road intersection. A class apart, the World Art Dining is going great guns since last year it launched, has Cook House, Brew House and Banquet Halls.

Brew House, the mesmerising ambiance with live band is a cool place to unwind. Narender Singh is the Exec Chef and Sanjay Chowdhury, GM & Director is heading the WAD has an experience of over three decades in the industry and has travelled world over and mastered his skills for world cuisine and believe me the food here is world class with intricate presentation.

Delighted to see the beautiful presentation on equally beautiful platter, the AMUSE BOUCHE, a small bite sized portions of food before the starters, Bell Pepper Fizz, Crusted Olive, Olive Ash, Yuzu & Strawberry set, Pomegranate caviar……it was as tasty as beautifully presented  with sharp and minute details.

CUCUMBER SPRITZER and WATERMELON & MINT MARTINI……well balanced sweet & sour, perfect refresher. HARI MIRCHI KA MAHI TIKKA, FISH CHILICO LEMON, MURG ZAFRANI TIKKA, COCONUT CRUST THAI BALL with Citrus Jelly, Kinnaur apple relish, KADAK GOSHT KI SEEKH, SPICY CRUSTY CHICKEN, TOFU SAKYU MAKI……all starters were perfectly done with flavors of fresh ingredients.

LEMONY CHICKEN CLEAR BROTH…..light, healthy and nutritious with lemon flavor, good option before the main course.

MURG DHABA TARI WALA….Dhaba style chicken thick gravy, GOST PUDINA MIRCHI….Mutton with pudina….innovative, WAD’s DAL FRONTIER with Pudina Parantha were awesome.

KULFI FALOODA, PAAN & CANDID PETELS FROZEN CREAM, CARAMEL CUSTARD WITH PINEAPPLE….even if you are full, the meal is incomplete without these delicious desserts.

People in the vicinity are lucky to have such place to unwind, where one can vouch for a decent place with excellent food and courteous team to attend to.

EMPRESS OF CHINA, Eros Nehru Place is celebrating YIN & YANG...... focus is on Cantonese and Sichuan Cuisine from China till 23rd of this month......

 

YIN and YANG in Chinese philosophy describes how opposite or contrary forces may actually be complementary, interconnected with each other, to give boost to rise, the dark and bright, the old and young ,the feminine and masculine…..EMPRESS OF CHINA, the Chinese dining hall at Eros, Nehru Place, beautifully done up with Chandeliers, traditional paintings and art work, is celebrating YIN & YANG i.e. focusing on Cantonese and Sichuan Cuisine from China. 

Cantonese Cuisine where Spring Onion, Sugar, Salt, Soy Sauce, Rice Wine, Sesame Oil, Vinegar, Garlic are used and Sichuan Cuisine where…. spicy with liberal use of garlic and chilli peppers is done to give bold flavors. Specially crafted menu is been organized for the guests at a very competitive rate of Rs 1500 pp by Sous Chef Tenzin Losel and the Exec Chef Nikhil Rastogi along with F&B Manager Umesh Dalal and well co ordinate by Marketing Manager Harpreet Bakshi. 

CRISPY NOODLE SALAD…..all time favorite, crisp with spicy tamarind dressing, sweet and sour, ASPARAGUS, CORN & MUSHROOM SALAD……marinated and spicy asparagus and corn with sweet and chilly flavor, LOHAN DIM SUM…..veg dumpling served with burnt chilli oil done with a bit sugar to balance, VEGETABLE SALT & PEPPER…. Very crisp fried veges tossed with green onion and pepper. 

CHICKEN SICHUAN……succulent chicken done with pepper & chilli. CHICKEN POT STICKER…..pan fried minced chicken with spring onion, very soft and delicious, STEAMED PRAWNS served with spicy garlic & ginseng sauce. PAN FRIED NOODLE VEG…..crisp noodles done with soya garlic sauce.

For the dessert , it is YIN & YANG, jasmine infused dark and white mousse, the delicious and perfect with theme YIN & YANG.

Meticulously crafted menu by the dedicated team of Eros for the guests is there till 23rd of March, 2017 !