Dedicated to a fictitious traveller Bharat Joyent's a.k.a India Jones's far and wide travels across the world, the restaurant India Jones in Mumbai's popular spot Trident, Nariman Point, is home to flavours from China, Vietnam, Japan, Singapore, Malaysia, Thailand, Korea and Indonesia, the experience being truly unique.
This masterfully created menu is now available as an exclusive pop-up at Baan Thai, The Oberoi Grand, from July 7 to 9. Be mesmerised by the wizardry of the Teppan Chef, StefanChin, who creates the Japanese Teppan experience, flamboyantly juggling ingredients, salt and pepper shakers, knives and your anticipatory taste bud.
"Always keeping room to create a modern Asian meal using varied ingredients and textures has now become an integral part of my journey as a pan-Asian cuisine chef at India Jones. I am very excited to recreate the flavours of India Jones at Baan Thai and present to you fascinating gourmet delights. We as a team promise you an unforgettable gastronomic indulgence and welcome you to experience the extravaganza," said chef Stefan Chin, senior sous chef, India Jones, Trident, Nariman Point, Mumbai, who will be in the city to create special experiences at the pop-up.
t2 gets you the deets on what to expect.
Trilogy of Prawns: As the name suggests, this signature dish includes three varieties of prawn preparations — steamed laksa prawns, wok-fried salt and pepper prawns, and prawns braised with lobster sauce — and makes for a great appetiser for seafood lovers who want to try out a combination of flavours and textures from crunchy, sweet, sour and spicy!
Stir-fried Mixed Mushroom Oyster Sauce: A quick and easy stir-fry of assorted mushrooms in oyster sauce, this dish highlights the wonderful and unique umami flavour of the oyster sauce paired with the sweetness of thick soy sauce and Chef Stefan Chin of India Jones finished with a drizzle of smoky sesame oil.
Steamed Fish Soy Ginger: This recipe of Steamed Fish Soy Ginger is a popular Cantonese culinary favourite. A simple recipe with a unique flavour combination of both light and dark soy sauces steamed to perfection with stir-fired greens. Chef Stefan recommends accompanying this dish with piping hot and fluffy steamed white rice! It’s a great way to cook fish, and a healthy one, too, he says.