Zero waste, enhanced textures, a mouthfeel and a wonderful play of seasonal ingredients defines the new menu at threesixtythree⁰ at The Oberoi Grand.
The menu has been carefully curated by sous chef Jashan Arora and executive chef Praful Aina.
“Our new winter menu at threesixtythree⁰ is a symphony of local flavours harmonising with international ingredients. Embracing zero-waste cooking, each dish is a canvas of textures and flavours – from the initial crunch to the velvety mousse, the vibrant freshness of vegetables, a tantalising aerated effect, and the rich nuttiness. Every creation is a culinary journey, celebrating the art of utilising ingredients to their fullest potential,” said chef Jashan. t2 gets you the deets.
Bhopali Murgh Rezala Kofta: Minced chicken dumplings simmered in coriander, onion and cashew-spiced gravy, these koftas are melt-inthe-mouth. The gravy has a rich feel to it because of the cashews.
Gosht Yakhni Shorba: Fried onions, mint leaves, and lemon are topped on a fragrant, and gelatinous mutton broth that’s deeply comforting especially if you’re down with the sniffles. An age-old soupy treat.
Scottish Salmon Steak: Juicy Scottish Salmon is cooked to a tender perfection. It is served with a pistachio and purple potato mash, and some charred asparagus along with a green sauce.
Wasabi Malai Broccoli: Yoghurt and cheese come together with wasabi paste to create this fresh fusion kebab. The broccoli florets are char-cooked, and retain their crunch which adds to the flavour of the dish.Jashan Arora, sous chef, The Oberoi Grand
Jashan Arora, sous chef, The Oberoi Grand
What: New menu
Where: threesixtythree⁰ at The Oberoi Grand
Timings: Lunch- noon to 3pm, dinner-7pm to 11pm
Pocket pinch: Rs 4,000- plus for two