Pan-Asian is the flavour to flow with

The popularity of ‘Chinese' food at dhabas and roadside stalls across the city would seem to affirm that the look East policy is followed by Delhiites as far as eating out is concerned. Be that as it may, there is a lot on the Asian menu of fine dining restaurants these days.

Chynna Gold, the Sichuan and Cantonese fine dining restaurant at hotel Hilton New Delhi/Janakpuri, in Janakpuri District Centre Complex, has a new dinner menu that includes a variety of delicacies like fried tofu with Sichuan chilli paste, steamed Chilean Sea Bass, Gong Bao chicken and Beijing roast duck. (For info: 011-4123-4123)

Meanwhile Thai High at the Qutab hosts a Festival of Laksa, the sweet and spiced Malaysian dish. The coconut broth with lemongrass, galangal and diced Vietnamese mint, with poached seafood, etc., is available from 12 noon to 12 midnight at the restaurant located at Ambawatta Complex, Mehrauli, New Delhi, till April 21. (for info: 9899000086)

Want some tips for your recipe book? Starting April 23 for five days is The Cooking School at Café Zaffiro with a demonstration of Pan Asian cuisine with guest chef German Dimaano. Different dishes will be demonstrated on each day. Located at 25, Community Centre, Zamrudpur, Greater Kailash II, New Delhi, the classes will cost Rs.3,000 plus tax, per person, three hours per day. (For info: 9811869308; email cookingschool@zaffirocafe.com.

Keywords: Chinese cuisine

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