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AnnaMaya at Andaz Delhi, launches new menu
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Thursday, 12 May, 2022, 13 : 00 PM [IST]
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Our Bureau, New Delhi
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AnnaMaya at Andaz Delhi has launched an all-new menu that is delicious, nutritious and unique. Since its inception, it has been a holistic experience for all of its patrons and has promoted wholesome meals that are delicious, fresh, healthy and sustainable.
The head chef at Andaz Delhi, Akshay Bhardwaj, has added his signature touch to turn ingredients into stellar memorable dishes. With produce like local red pumpkin, button mushrooms, saffron, raw mango, jackfruit, bok choy, Norwegian salmon, capellini, lotus flour, Himalayan trout, arugula, watermill-pressed amaranth flour and green mango, each dish is created with the utmost care.
If soup is a preferred starter, then the new menu has Roasted Pumpkin Soup made with local red pumpkin, thyme and cream, Truffle Mushroom soup made with button mushrooms, truffle oil and cream and classic favorites such as Sweet Corn Soup, Truffle Mushroom Soup and Tom Yum Soup.
It has brioche toast topped with an in-house selection of bite-sized proteins served on fermented sourdough.
From the hearth, the menu offers, Changezi Murg Khubani Seekh with Minced Chicken, Silbate Ki Shammi with Lamb Chunks, Soya Chaap, Mahi Sarson Tikka, Malai Broccoli, Tandoori Jhinga, Onions, and Coriander Root, Kebab Masala, Lamb Seekh Kathi, and Apricot and Kebab Masala.
For aficionados of European-inspired dishes, there is a slew of dishes created with native artisanal ingredients like the Capellini Arrabiata with Burrata, Prawn Black Wheat Fusilli with Romano Tomatoes, Grilled Lamb Chops, Grilled salmon and Garlic Butter Prawns.
To create a more global experience, there is the Steamed Trout in Thai Nam Pla, which is made with a whole trout, fish sauce, hot sauce, Bird’s eye chili, sesame oil and Chinese wine. Meanwhile, the chicken chili oil comes soaked in sauce to entice your taste buds.
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