Latest news with #SaurabhSharan
New Indian Express
30-05-2025
- Entertainment
- New Indian Express
Last day last show: Hanami festival menu at Delhi's Guppy
This afternoon Guppy was dressed in the spring uniform of pink mirroring how Japan is right now—cool and crisp, full of freshness and floral energy. A few young couples, who seemed to be regulars were pouring over the Hanami festival menu while waiters buzzed around refilling glasses with refreshing shrub cocktails. The specially curated menu burst with fresh, vibrant flavours. While there was a lot on offer—from Cold Hiyashi Tantanmen, a chilled ramen served with sesame-flavored broth, spicy ground chicken, and fresh vegetables to Edamame & Exotic Mushroom Sumai, sushi lovers can dig into rolls like the Veggie Volcano, Sakura Vegetable, or indulgent Exotic Fish Volcano. For heartier appetites, there are dishes like the Sake Steamed Tilapia, and Grilled Lamb Chop, though would advise you go for the latter only if you have a strong stomach in this weather. Here's what I tried and liked. As a teetotaller, I tried the Fuzzy Panda mocktail, a concoction of pomegranate with lime tones, moving on to a Summer Greens, Avocado & Palm Heart Salad (leafy greens, plum, avocado, and heart of palm dressed in ume dressing) which was rather lovely except for the intrusion of the red lollorosa lettuce which had a slightly bitter taste. If you leave them aside and continue with the salad, the taste improves immediately. The other small plate I tried was Edamame & Exotic Mushroom Sumai Open, and the steamed dumplings with an array of mushrooms, mascarpone, and edamame paste was delicious. The exotic Fish Volcano Braised eel and cucumber roll (topped with salmon, tuna, avocado, and kabayaki spicy mayo) was a plump entry in the mouth and was simply superb. I had an issue with the portion size of the main dish. In the duck bowl (Kama Negi bowl) I sampled, there were just two pieces of duck with a big amount of rice and vegetables. It is priced at R1,700. 'The pricing is carefully considered based on the quality and cost of ingredients. The duck used in the Kama Negi Bowl is imported, and each portion contains approximately 230–240 grams of protein. Given these factors, the pricing reflects the ingredient quality and portion size,' explains Saurabh Sharan, head chef at Guppy.
Hindustan Times
27-04-2025
- Entertainment
- Hindustan Times
A summer sojourn through global cuisines
This summer, the culinary spotlight isn't only on Indian staples like lassi, sattu, or ice gola. Restaurants across metro cities are paying homage to international flavours, crafting seasonal menus with authentic ingredients and creative flair. At Guppy, Delhi, the summer menu is a fine balance of locally sourced and imported ingredients. Vegetarian and non-vegetarian options alike feature prominently—think Kampachi, Tilapia, lamb, duck, tofu, exotic mushrooms, and summer greens. 'Highlighted dishes include Steamed Tilapia, Edamame and Mushroom Shumai, Avocado, Palm Heart & Summer Greens Salad, Sakura Vegetable Sushi, and Kampachi Sakura Sushi,' shares Saurabh Sharan, Head Chef at Guppy. Embracing Japan's tradition of cold noodles in summer, the menu also features Hiyashi Tantanmen—a cold ramen bowl with a medley of vegetables, an umami-rich tangy sauce, and chilled miso-spiced minced chicken. 'We've noticed our younger guests gravitate towards Italian dishes, so it made sense to bring more of those favourites to our summer spread,' says Sanjay Kumar, Executive Chef at Tivoli. Fresh, summery ingredients such as olives, jalapeños, zucchini, avocado, feta cheese, and extra virgin olive oil take centre stage, accompanied by fragrant herbs like oregano, basil, rosemary, and thyme. One standout is Pollo alla Crema Toscana con Riso alle Erbe—Tuscan Chicken with Herbed Rice—a simple yet deeply flavourful dish inspired by the homely kitchens of Tuscany. In Mumbai, Toscano showcases Italian cheeses paired with seasonal fruits. Their Beyond Caprese series reimagines classic salads with contemporary flair—Mango and Melon Salad with Smoked Fior di Latte, Buffalo Mozzarella with Summer Fruits and Mixed Nuts, and a signature Burrata served with red rice, grains, truffle shavings, and pickled mushrooms. At Hakkasan in Mumbai, Master Chef Raymond Wong curates the Plum Blossom Summer Menu—a five-course experience rooted in traditional Cantonese cuisine with modern finesse. 'Our goal is to elevate the summer afternoon dining experience,' says Wong. The menu includes Har Gau, Chicken and Prawn Dumplings, Crispy Duck Roll, Carrot Cake, Spicy Jackfruit Dumpling, Stir-fry Lamb Tenderloin with Ginger and Spring Onion, and Chilli Prawns with Mantou. Vegetarians can opt for Stir-fried Lotus Root and Asparagus in Black Pepper, with Hakka hand-pulled noodles completing the experience. Chef Beena Noronha brings a blend of European and Japanese influences to GiGi, Mumbai. Featuring light salads, small bites, drinks, and sorbets, the summer menu boasts dishes like Tropical Ceviche, Summer Berry Salad, Avocado Sushi, and Burrata Ala. To beat the heat, sip on Elderflower Ale or the Osaka Mule, or cool down with a Mixed Berry or Mango Sorbet. Chinita Real Mexican Food, Mumbai, rolls out a refreshing beverage menu including Almond Horchata (a traditional almond rice drink), Picante Piña Kombucha (pineapple, cinnamon, and chilli), Watermelon Agua Fresca, and Iced Café Con Leche. Food highlights include Mango Guacamole—ripe avocados, fresh mango, green chilli, and lime—and Chinita's Flan, a creamy Mexican baked custard topped with a touch of bitter caramel.
