Spicy Duck, at Taj Palace, New Delhi is celebrating the best of Sichuan and Cantonese flavours with its newest offering for unforgettable lunch affairs – Signature Luncheons by Spicy Duck. The curated experience has been thoughtfully-crafted for leisurely afternoons with friends and family and is perfect even for meetings over lunch with clients or colleagues.
Prepared with love and served with care, the luncheon features a four-course curated selection that commences with an assortment of handcrafted Dim Sum such as Prawn wonton, golden garlic, fragrant chilli; Steamed lamb, celery, red chilli; Poached chicken, pakchoi, superior soy sauce; Steamed edamame, water chestnut, truffle oil; Four seasons dumpling; Mixed vegetable sui mai; and Asparagus spring roll, chilli malha dip, followed by a comforting Soup of the Day. For mains, the Southern China-inspired Claypot Meal Bowls are served in charming traditional earthenware and one can select from an array of aromatic preparations – Wok-tossed prawn in spicy coriander, ginger sauce, fresh red chilli; Yunnan lamb, spring onion, celery; Kung pao tofu, dry red chilli, pepper or Black mushroom, broccoli, carrot, oyster sauce. The experience concludes on refreshingly indulgent sweet note with Darsan, walnut caramel, chilled pomelo, mango, sago for dessert. Paired with Spicy Duck’s signature Jasmine Tea, the experience is truly an enchanting gastronomic affair that is best enjoyed over fulfilling conversations and delightful company.
True to its name, the restaurant gains inspiration from the revered Duck that signifies freedom, happiness and fidelity in China. It captures the contemporary vibrancy of the space combined with the authenticity at the heart of the cuisine. Duck has been served in China since the Northern and Southern dynasties and is a central feature to Chinese cuisine since time immemorial. The menu incorporates classics from the legendary Tea House of the August Moon era that invoke an unmatched sense of nostalgia. In the kitchen that is led by Chef Thanglawm Valte under the guidance of the hotel’s Executive Chef, Rajesh Wadhwa, there is use of homemade concoctions and infused oils for cooking, with minimalistic use of condiments to impart lightness to preparations. Most ingredients and raw materials including spices and vegetables are sourced from the country of origin to keep the offering authentic and true to its roots.
