Taj Deccan Hosts Vietnamese Food Festival

Published on : Monday, March 10, 2014

Taj-Deccan-HotelTaj Deccan Hotel is arguably one of the most distinguished addresses with a culinary repertoire of distinct dining destinations Exclusive meals are crafted here by internationally acclaimed master chefs who interact with the guests and unveil each course to an eager audience.


Vietnamese food constitutes a distinct flavour with the liberal use of fish sauce (nuoc mam), fresh herbs, and the unique wrapping of small pieces of meat or vegetables in lettuce or rice paper. The chief influence of Vietnamese cuisine comes from China, which among other things, is evident in the use of chop sticks. Spices from India have found their way into Vietnamese dishes via its neighboring countries Laos and Cambodia, while the Europeans brought tomatoes, peanuts, coffee, baguettes, yogurt, and butter.


The Vietnamese Food Festival is an essence of extensive research by the restaurant’s expert Chefs, reflecting the culinary legacy of the region. Executive Chef Sajesh and his team of Master chefs have put together a unique compilation of vegetarian and non-vegetarian delicacies that reflects the traditional gastronomical habits of the borough.

The festival offers a variety of traditional dishes such as spicy seafood salad Vietnamese style, hatien style basa fish, salt and pepper calamari with shallot and fresh red chilly, crispy lotus stem in hatein sauce, soft rice paper rolls with spicy peanut plum sauce, raw mango and sliced apple salad with fried onion and basil. Wok tossed lobster in Lemon Grass and chilli, stir fried calamari with celery and black bean sauce,wok tossed chicken in black pepper & spice sauce,wok tossed Vietnam white basa fish in tangy makroot chilly sauce, stir fried scallop in ginger spring onion and pepper sauce,lamb with haricot beans button mushroom chilly bean sauce.For vegetarians the menu offers wok tossed eggplant in red bean sauce,fried haricot mushroom and broccoli with bean curd sauce ,stewed tofu mushroom and bamboo shoot in Saigon chilly sauce, Vietnamese yellow  curry water chestnut asparagus and eggplant  All-time favourites dot the desserts menu including makroot flavoured caramel custard, tender coconut ice cream.


Source:- Taj Deccan Hotels


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