The Shirazine: A Royal Blue

The weather in my city had turned to a listless grey. It reminded me of gruel, how London would be and black and white pictures. A part of me finds this dreariness quite romantic so I was glad to be heading to an afternoon with my beloved blogger buddies and Vietnamese food. I have tasted Vietnam from Anthony Bourdain's perspective, he is so lyrical about the cuisine of this quaint, struggling, ex-French colony, that it makes you wonder how fish can be sweet from sea water and how herbs mimic the potency of spices, beautiful! With an introduction like that, a few dishes at Pan Asian restaurants and a few experiments at home, I was ready for a full on Vietnam experience at Blue Ginger, Taj Palace Hotel (New Delhi).

The Taj group has marveled Delhi for decades, three of which I have vivid memories of. Taj Palace in particular was quite the hangout when we were young adults. Coming back here always induces a sense of nostalgia and warmth. Blue Ginger is their Vietnamese Restaurant, beautifully done with dramatic waterfall chandelairs and a cozy private dining room, I was happy to be in a place where everything is opulent and well, heavy, the chairs, the silverware....!

The menu was wonderful, mainly because I would love to try some of those things but never really travel far enough (not in the near future!) or conjure them in my kitchen! Having said that, have a look for yourself -

AMUSE BOUCHE

Curried rice cakes with scallion oil & Sriraja panich

STARTERS SAMPLER

Non Vegetarian

Cuu bam xúc sàlách

Stir fried minced lamb with fried onions and scallions served with lettuce

Goi Cuô´n Tôm Gà

Fresh summer rolls with shrimp & chicken

Goi Xòai

Raw mango salad

Vegetarian

Dâu Hu Sóc Muôí

Tofu rock salt

Goi Cuô´n Cha
Fresh summer rolls with vegetables

Goi Xòai

Raw mango salad

SOUP

Súp Gà Mang Tây

Chicken and asparagus soup

Súp Nâm Chay

Shiitake, ceps, homishimeji and enoki mushrooms soup

GRILLS

Tôm Nuong Muôi Biên

Peppered prawns with sea salt

Gà Nuong Ot lá Chanh

Grilled chicken with lime leaf and chilli

Dâu hu Nuong Kiêu HUÊ

Tofu in lemon grass and chilli marinade

Muop, Dâu Bap, Nâm Nuong Kiêu Hà Tiên

Grilled zucchini, okra and mushroom Ha tien

SORBET

Sweet tamarind sorbet

MAIN COURSE

Tôm Hùm Xàò Muôi Tiêu

Stir fried lobster with garlic, salt and pepper

Bap Cuu Nâu Dâu Haò

Lemon grass scented braised lamb shanks in caramel chilli oyster sauce

Gà Xàò Sa Ot

Stir fried chicken supreme with lemongrass garlic chilli sauce

Cu Sen Dôn Rau Chiên Giòn Sôt Me

Crispy lotus root and vegetable delicacy served with tamarind sauce

Dâu xào bach qua

Hue style edamame and broad beans with ginko nuts

Càri Chay

Spicy vegetable red cari

Xôi Chay Trong Thô

Sticky rice with vegetable topping in clay pot

Mi Xào Mêm Chay

Stir fried soft noodles with vegetables

DESSERT

Bánh Flan Dac Biêt

Ginger coconut caramel custard

Socôla Boc Kem Voí Ruou Amaretto

Chocolate bombe with coffee mousse and amaretto chocolate sauce

Kem Huong Sa

Lemongrass Ice cream

How intriguing isn't it? For someone like me just the words are music to my ears so the food has to match up and match up it did! I discovered a whole new array of flavours, some I had imagined and some I had forgotten, Vietnamese is that kind of blended cuisine where you are bound to find something you love. And so many surprises, just like Anthony said. In this menu, the Amuse bouche stood out for its spectacular 'hot' zing, from the starters, the Stir fried minced lamb with fried onions and scallions served with lettuce was so pleasantly good that I plan to try it at home. I have tried many a Mango Salad in Pan Asian restaurants but this one was one of best, raw mango is a flavour from my childhood, if you do it well, you will strike a chord! I am not much of a soup person unless its going to be my meal but give me anything with Shiitake and I will love it. The prawns were unforgettable and surprisingly (coming from me), the same can be said of the Grilled okra, so familiar, yet so new. Unmatchable stars of the Main Course have to be - Bap Cuu Nâu Dâu Haò (Lemon grass scented braised lamb shanks in caramel chilli oyster sauce), this has to be eaten to be believed, I would go back just for this, hats off Chef's! The Cu Sen Dôn Rau Chiên Giòn Sôt Me (Crispy lotus root and vegetable delicacy served with tamarind sauce) is something all vegetarians need to try, it is such a richly flavoured dish that not once did we need to add a condiment or seasoning! And for me the biggest surprise, the Dâu xào bach qua (Hue style edamame and broad beans with ginko nuts), which I tasted separately since I was mainly keen on the meats, but this would be one place I could go veggie, seriously!A super special mention of the palate cleanser, the Tamarin Sorbet, never had anything like it before and I simply loved it ... damn it was like a whole different take on a 'kala khatta gola', if you ever had those!

Picture this - Crisp, chilled Chardonnay, still cold from the cosy afternoon and another glass, a warmer, more inviting glass, of a full bodied and heavy Cabernet Shiraz, while we chat and banter. Completely unaware of how wonderfully complimentary the dessert platter will be and then it comes, complete silence! From the three showstoppers - Bánh Flan Dac Biêt (Ginger coconut caramel custard, oh so French!!), the Socôla Boc Kem Voí Ruou Amaretto (Chocolate bombe with coffee mousse and amaretto chocolate sauce) and the Matcha infused, Kem Huong Sa (Lemongrass Ice cream, my favourite!), I was equally awed by all by I am a sucker for anything with lemongrass, so I came out a very satisfied soul!

I say, slow down, take an afternoon off and do something truly special. Life is all about ebb and flow, flow a little, enjoy the ride and do it with a belly full of Vietnamese at Blue Ginger, The Taj Palace Hotel. Thank you for the experience.

I enjoyed this afternoon with -