India’s much-loved Sakura at The Metropolitan Hotel and Spa, is delighted to introduce an amazing Asian Cuisine offerings. Now guests can also experience the fashionable pan-Asian delicacies at Sakura, a pioneer in introducing India to the Japanese Cuisine.
Sleek and stylish, award-winning, fine-dining Japanese restaurant has hosted royalty and corporate titans and now, adds a perfect fusion of pan-Asian taste and tradition to its famed Japanese gastronomic artistry. The new pan-Asian menu not only brings to the diners aromatic flavours and enticing dishes but also provide a whole new dining affair.
Explore the exotic Asian cuisine and unravel the remarkable flavours from Korea to Indonesia to Mongolia to Thai and more. Lovingly curated by Master Chef and his team, Sakura’s pan-Asian menu is designed to appeal to the evolving palettes and preferences of guests, while providing them with dining experience beyond the Japanese Cuisine. Food connoisseurs can delight into an array of Vegetarian and Non-vegetarian delicacies like Avocado Salsa Salad, Spicy Salmon Ceviche Salad, Steam Boat Soup, Poh Pia Je (Thai vegetable Spring Rolls), Prawn Sugarcane (minced prawn on sugarcane sticks with spicy sauce), Tod Man Pla (Thai Fish Cake), Lumpia (Indonesian Deep Fried Chicken spring roll with sweet chilli sauce), Gochujang Chicken (Korean style Fried Chicken), Kung Pao (mushroom, bell pepper, baby corn with dried chillies and cashew nut, choice of veg or chicken), Silken Tofu (bean curd with mushrooms and bamboo shoots),Mangolian Lamb Balls, Steamed Pomfret, Oyster Lamb, Tenderloin Bulgogi (fine slices of tenderloin stir fried with Korean soy and sesame), Yanju (choice of rice), Foojing Rice (chicken, green peas, scallion fried rice) and many more from the brilliantly presented new pan-Asian menu.
The artistic integrity of this world-class fine-dining restaurant ensures the guests of a spiritual and a purifying experience indulging all senses and providing them with a complete sensuous pleasure.
Swapnadeep Mukherjee, Head Chef, Sakura, The Metropolitan Hotel & Spa, said, “We have been receiving constant suggestions and feedback by our patrons over a period of time. They were looking for more options beyond Japanese cuisine, some sort of fusion food, which appeals to them more. So keeping our guests and their changing taste in mind, we decided to spread our wings and planned to combine the authentic flavours of Asian food to create a new menu to satisfy our guest’s taste buds.”
He added, “Sakura, which has always been a pioneer in authentic Japanese cuisine, when
decided to introduce pan-Asian menu, then my team did lot of research and experiments to offer something different and unique. We wanted our pan-Asian not to be a regular Asian menu, and wanted to have a touch of our Sakura in it, so we infused Japanese herbs and spices after lot of R&D. Detailed trials were done before dishes from different Asian regions went into the final
menu. We generally try to source our ingredients from the country of origin of cuisine. The basic sauce required for Thai food is imported from Thailand, spices and condiments required for the Indonesian food is imported from Indonesia. We do this with all the other dishes keeping taste and flavour intact. Hence, new pan-Asian menu is a fusion of dishes from Asian countries blended with Japanese spices to create a unique taste and flavour for our well-travelled guests.”
“Being the Head Chef of an Award-winning Japanese Restaurant Sakura, a successful culinary eatery at The Metropolitan Hotel & Spa, New Delhi has been a delightful journey in itself. I have been working here for 16 years under the past tutelage of four Japanese chefs. During all my years in Sakura, I have learnt the importance of blending unique flavours and aromas of the freshest ingredients in order to make the healthiest exquisite Japanese cuisine. I believe that innovation is the most important thing in a menu. I like to experiment with traditional Japanese dishes and try to innovate as much as I can. My greatest happiness is seeing the joy that my dishes bring to the guests. I gained my valuable experience in Japanese cooking after completing my study from Institute of Hotel Management, Lucknow,” he concludes.
