At the inAzia Sheraton Grand Whitefield Bangalore, enjoy a specially crafted dim sums lunch meal. Experience the culinary masterpieces of Chef Donam Lepcha at the luxurious hotel at a very reasonable price. The new cuisine is brought in with the monsoon. These days, everyone likes pan-Asian cuisine, from children to adults. Sheraton Grand Whitefield offers a special, expertly crafted food that will satisfy hunger which is both fulfilling for the stomach and affordable.
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Conscious eaters are always on the lookout for a little extra, such as variety, originality, and surprise menu items. The possibilities are numerous in the realm of Asian cuisine. Asian cuisine may range widely over the whole continent, including dishes from China, Korea, South India, Vietnam, Mongolia, and Japan, among other places. Special cuisines from many cultures and countries across the whole continent of Asia are included in pan-Asian cuisine.
The pan-Asian menu of the Sheraton Grand Whitefield Bangalore is offered in vegetarian and nonvegetarian options at 1499+ taxes, with valuations as follows:
- Soup
- Appetizers ( Spring rolls, Baos, dimsums)
- Main course
- The Dessert.
Let’s take a closer look at the basic Pan Asian items on the menu to discover what they are in reality:-
Course 1: Soup
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Basically, soup is an amalgam of ingredients cooked in water or broth, including meat, fish, vegetables, fruit, beans, grains, etc. Soups by definition have more liquid than stews do. While a stew and a soup may share many of the same fundamental components, a stew is typically cooked for a considerably longer amount of time and at a lower, simmering temperature. In stew, the natural juices of the other ingredients and the cooking liquid are mixed during the boiling-down process, creating a thicker final product.
The soups on the menu, which come in both vegetarian and non-vegetarian varieties, are listed below:
Hot and Sour Soup : The bowl of hot and sour soup is a well-known Sichuan culinary creation. It is also known as “pepper hot soup” and is a fiery, acidic, and flavorful soup.
or
Tom yum Soup: A well-known group of spicy and sour Thai soups is the tom yum family. “Tom yam” is a combination of two Thai words.Tom denotes the act of boiling, whereas yam denotes the word “mixed.”To extract their flavour, a variety of aromatic ingredients are cut into slices, coarsely mashed, and boiled. Fresh ingredients like lemongrass, kaffir lime leaves, galangal, chilies, shallots, and garlic are among them.
Course 2: Dim sums
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The Cantonese word yum cha, which is used to refer to dim sum, literally translates as “to touch the heart” and meaning “to drink tea.” Dim sum is a collection of a smaller size foods that are typically served with tea and feature a mix of savoury and sweet aromas from steamed and fried buns (baos), dumplings, and rolls. Dim sum preparation may be time-consuming and challenging, requiring both professional and home cooks to master a variety of skills in order to create the variety of wrappers and fillings present in a full dinner.
Bok choy and vegetable dumplings, Shanghai vegetable dumplings, tofu and broccoli sui mai, edamame and truffle, pan-fried carrot cake and turnip, and veggies spring rolls are also available for vegetarians.
For those who eat non veg, the dishes provided include prawn hargao, spicy chicken & spinach dumplings, smoked duck spring rolls, chicken and broccoli sui mai, beefing lamb dumplings, and sea food wontons.
Course 3: Main Dish
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A Pan-Asian Fusion menu often offers foods from all of Asia that not only go well together but may also blend well with regional specialties from other continents. The exhilaration of a classic Chinese meal combined with the unusual and opulent flavours of Indian food may surprise diners.
Mapo Tofu (a silken tofu that simply melts in your mouth in a thick gravy Chinese preparation with bamboo shoot and black bean) or Vegetables in mahalak sauce are served with the option to pair with either stir-fried noodles or vegetables fried rice for vegetarians.
For non vegetarians, Black fish slices in black bean sauce or Hanan chicken (chicken stir-fried with star anise and dried chilli) are offered with the choice of veggies fried rice or stir-fried noodles as a side dish.
D. Course 4 : Desserts
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Desserts need no explanation at all. After the main course is over, there is very little room left in the stomach since the meal is so good, but sweets can always find a place in your stomach.
The entrée is finished off with lemongrass creme brulee for non-vegetarians and Mandarin chocolate banana cake with ice cream topped with glazed & soaked orange for vegetarians.
The Style.World Recommendation
The following items from the whole menu are recommended for vegetarians: charcoal dim sums, mapo tofu (exceptionally well cooked), turnip and carrot cake (looks like fish but tastes like something you’ve never had before), and mushroom baos (they are really soft and just mix in your tongue).
Non-vegetarian recommendations are buns, sliced black fish in bean sauce, chicken and spinach dim sums, and of course, all the desserts are recommended for non-vegetarians.
