TASEER-E-HARAARAT, A WINTER CURATED MENU BY THE EXECUTIVE CHEF OF EROS INTERNATIONAL CHEF DIWAS WADHERA: A SPECIAL REPORT BY KHATIBAH REHMAT.

REFT Today October 26, 2024October 26, 2024 0 Comments

Before jotting down the article or the media coverage for the winter menu launch at Eros International, Nehru Place, New Delhi, I would like to personally thank Ms. Samvedna Suman Marcom Manager for inviting me on behalf of REFT Today and extending my heartfelt gratitude to the Executive Chef Diwas Wadhera for his hospitality every time.

Dhaba Meat (left) and Kalaunji Da Sole Tikka (right).

Well, like many times before, Samvedna invited me this time as well to taste their winter menu launch named: Taseer-e-Haraarat. From their soups and starters to the main course meals along with their desserts each and every item from the menu was very tantalising, mouthwatering and had a hidden reason why those cuisines were the part of this particular winter menu. Some part of your questions will be answered when I mention their names. Let’s begin with the soups:

1) Gosht ka Marg (lamb broth flavoured with cashew nut and Indian spices).

2) Samundari Rassa (Brown garlic flavoured seafood broth).

3) Challi Badam ka Shorbha (Corn and almond soup with a hint of cloves).

Mewa Mawe teh Pistey di Seekh (left) and Salmon Tikka Tilwala (right).

Let’s move upon the starters and I’m sure it will drool you to another world.

1) Jheenga Sultani (Tiger prawn marinated with spiced yoghurt and smoked with cinnamon and star anise).

2) Kunri Murgh Tikka (Chicken tikka finished from the clay oven from the largest chili growing state in the world).

3) Raan-e-Hari Singh Nalwa ji (Preferred recipe of the commander in chief of Maharaja Ranjit Singh ji).

4) Salmon Tikka Tilwala (Atlantic salmon cubes marinated with spices and sesame seed paste finished from the clay oven).

5) Pakhtoni Macchi Fry (Crispy fried surmai with a hint of spices).

6) Mewa Mawe teh Pistey di Seekh (Mashed veggies, mawa and pistachio subz seekh).

7) Bhuttey Ki Kees (Smashed con nibbles cooked till mushy melange).

8) Mirchon Ka mel (A melange of different varieties of chillies stuffed and finished from tandoor).

Tandoori Chicken Tikka

Now it’s time for the showstopper menu, the main course meals and they are here as follows:

1) Dahi Dhuwan Gosht (Curd based smoked mutton preparation)

2) Charsi Shanwari Karhai (A must to try a simple chicken dish to mesmerise your soul from the Peshawar region).

3) Chudidaar Pista Aloo (Ripples of potato served in enriched gravy of pistachios).

4) Jangali Dal (Lasoon ki Mehak mix lentil preparation)

5) Phoolkari Pulao.

Venjaram Meen Varuva (left) and Akhrot Ka Halwa (right).

How can we skip the desserts for those who have a sweet tooth:

1) Akhrot Ka Halwa

2) Gulukand Pistey ka Lancha

Believe me the taste of each and every dish was really mind blowing and was loved by all who were sitting on the dinner table. Now your questions must have been answered as the detailed menu shows that it was curated for welcoming winter. This menu was exclusively put up to welcome winters and will last on the 30th. of October, 2024. So, don’t waste your time thinking, just call Eros International, Nehru Place, New Delhi and book your tables right away: +91-11-4133 1650.

Executive Chef Diwas Wadhera (left) and Ms. Suman Samvedna (next to the chef) along with a few media persons at the winter menu launch.

For future updates of this hotel, kindly follow their social media handles and keep visiting Eros International to experience the best cuisines in the town exclusively curated by Executive Chef Diwas Wadhera and his team. This particular menu will start at 7 PM until 11:45 PM at Singh Sahib the Indian restaurant. Remember the name of the menu, Taseer-e-Haraarat and savour the flavours that adapt to the season which will bring comfort in every bite. Once you are there, you will find more varieties of cuisines in their regular menu as well.

AN EXCLUSIVE INTERVIEW TAKEN BY: KHATIBAH REHMAT (Senior Journalist).