Travel & Lifestyle visits China Garden and Kakori at Soaltee Crowne Plaza to savour their finest offerings
The re-opening of two most loved outlets at Soaltee Crowne Plaza—Kakori and China Garden comes as good news to food lovers. To celebrate the end of the fuel crisis these restaurants are back in full fledged business welcoming loyal patrons with a buy one get one Carlsberg beer free.
It was a delight to be back in the restaurants we love so much and digging into a familiar world of wonderful flavours and taste. Travel & Lifestyle suggests you don’t miss out on these delectable delicacies.
China Garden restaurant at the lobby level serves a splendid orchestration of more than 300 delicious recipes with interesting options of Thai, Korean and Oriental cuisine.
Soup and starters at China Garden
A light and crunchy mixed vegetable dish with mushrooms, potato, cauliflower and tofu served with smoked chillies deep fried on slow heat.
To be relished in cold wintry days this thick soup tastes as good as it looks.
King Prawns marinated in ginger and garlic paste and stir fried.
This gourmet North Indian restaurant is renowned for different exquisite cuisines ranging from Punjabi, Kashmiri, Awadhi, Rajasthani and Nepali delicacies.
Indian indulgence at Kakori
Chicken marinated with cheese, ginger, garlic, cream, yogurt, dry mint powder and roasted spices.
Dum ka Murgh
Dum ka Murgh is whole chicken cut into eight pieces and marinated in spices and put aside while the gravy is made separately with cashew nuts, roasted ground flour, roasted spices, ginger, garlic, chillies, saffron, milk, cream and ghee.
To get that special flavour it is cooked on low heat for 24 hours. In the process, butter, cream, spices, tomato puree, ginger and garlic paste and Kashmiri chillies are added.
Mausam ki Sabji
Seasonal vegetable served with almond, saffron and tomato based gravy.
The rice and vegetables are prepared separately and later layered and cooked slowly adding butter, cardamom powder, garam masala, ghee, brown onion, coriander leaves, mint leaves and chillies.
A version of this article appears in print on February 18, 2016 of The Himalayan Times.