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Get a gastronomic delight with the new menu of threesixtythree⁰ at The Oberoi Grand

The menu has been carefully curated by sous chef Jashan Arora and executive chef Praful Aina

Zeba Akhtar Ali Published 02.01.24, 10:04 AM
Torched Avocado Salad: Citrus segments, sunrise gold tomatoes, Pommery dill dressing and pumpkin seeds make this fresh wintery salad. The char on the avocado adds a smoky yet buttery feel and the dressing is an absolute bomb.

Torched Avocado Salad: Citrus segments, sunrise gold tomatoes, Pommery dill dressing and pumpkin seeds make this fresh wintery salad. The char on the avocado adds a smoky yet buttery feel and the dressing is an absolute bomb. Pictures: Rashbehari Das

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.

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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

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

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