New Menu And Bar At The Spice Route, The Imperial Hotel, New Delhi | www.hoteldealers.in

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New Menu And Bar At The Spice Route, The Imperial Hotel, New Delhi | www.hoteldealers.in
New Menu And Bar At The Spice Route, The Imperial Hotel, New Delhi | www.hoteldealers.in

By Neeta Lal  
Last week I ate in Sri Lanka, Myanmar, Malaysia, Indonesia, Thailand and Vietnam, all without stepping out of Delhi or paying lakhs to buy air tickets and visas. Well, I dined at The Spice Route (TSR) — the Asian cuisine eatery at The Imperial Hotel New Delhi which serves cuisine from all the countries that were part of the original `spice route’ or a network of seaways and trade routes that connected Asia with Europe and Africa.
The historic route allowed not only exchange of spices and goods among traders of different nationalities but also discovery of each other’s cuisines, ingredients and culinary techniques. Recreating that eclectic experience is TSR its food encapsulating the art and culture that travelled with the spices through these regions.
A bewitching blend of art, design and architecture, TSR is also afeast for the eyes. Hand painted with vegetable and flower dyes by artists brought in from a temple in Guruvayur (Kerala), and embellished with rare antiques and artworks, the eatery took over seven years to be built. It is divided into nine sections based on Feng Shui principles, each area telling an engrossing story of life through centuries old artworks.
A painting of Annapurna (Goddess of Food) adorns the wall outside the kitchen while a Kerala-style wooden boat, the kind that probably ferried spices in the days of yore, is placed nearby. The restaurant’s center is done up in Thai and Kerala style roofing to reinforce the theme. With so much heritage powering it, it’s no wonder that TSR has bagged a spate of awards including Conde Nast Traveler’s vote as one of the world’s top restaurants.
We begin our gastronomic feast with cocktails and appetizers at the newly unveiled terrace – Java Sundowner Lounge and Bar – that offers Asian-inspired cocktails and tapas. The foliage-rich space is surrounded by a waterbody, wall-mounted terracotta figurines and a wooden structure reminiscent of a Thai temple.
Post our libations, we move inside for lunch, and leaf through an exhaustive 12-page menu. Each dish is meticulously crafted and a symphony of flavors. From the intricately hand-folded duck parcels to Thai Spring Rolls (redolent of aromatic lemongrass and kaffir lime) to the melt-in-the-mouth Gindara Miso Cod. The Kerala prawn curry paired with a layered paratha has us mopping up the velvety gravy with the gossamer gold bread. However, a note to the kitchen: some dishes are overly sweet which mayn’t curry favor with the salt and spice-loving Indian palates.  
To round off the meal, we order khanom saparos, a diced pineapple dessert dusted with cinnamon powder served warm in a pineapple shell with whipped cream and vanilla ice cream. It makes for a fitting finale to our fabulous meal.
Indeed it’s heartening to know that beyond its culinary offerings, TSR is also a champion of sustainability. Executive Sous Chef Akshay Kapoor informs us that the kitchen sources its ingredients locally to whittle down food miles while also hewing to eco-friendly practices. This ensures that each guest partakes in a dining experience that’s not only palate-friendly but also planet friendly!  

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