Authenticity is the keyword in restaurateur Suddha Kukrejas recipe book. Popularising Thai food has been her passion but that hasnt stopped her from dabbling in global cuisines. Her bouquet of six restaurants includes RRed Hot Café (that serves Chinese and Thai dishes), The Kitchen (known for Thai and Continental cuisines), Ploof (loved for its seafood), Sutra (a mixed fare of Thai, Indian and Chinese cuisine) and Blanco (that dishes out Vietnamese, Chinese and Thai dishes). And now, Kukreja and her business partner, Chef Manav Sharma, have turned in an updated menu at Chilli Seasonss, their six-year-old restaurant.
Chilli Seasonss recently got a new address and moved from Lodhi Colony market to the busy Defence Colony market. Its a complete Pan-Asian menu serving Thai, Tibetan, Vietnamese and Chinese specialties, promises Sharma.
The 90-seater restaurant spreads over three floors with the bar (complete with plasma TVs) located on the topmost floor.
In the Vietnamese section, starters like Vietnamese Rice Paper Rolls filled with rice noodles and served with peanut sauce and Vietnamese Duck Rolls are in high demand. The highlights of the Tibetan menu are dim sums, thukpa, patsay (stir fried pork with Chinese cabbage and celery in Tibetan sauce) and hand-made thick noodles. The Thai menu offers a variety of traditional Thai curries made with imported ingredients. Good quality ingredients hold the key to delicious preparations, says Kukreja.
Here are two popular Chilli Seasonss recipes that you can try tossing up at home.
Butter garlic pepper prawns
300gm prawns (with tails) 15gm butter 1tbs chopped garlic 3/4 tsp black pepper Salt to taste 1tsp light soya sauce 1tsp oyster sauce 2tsp oil 1tbs chopped spring onions 50gm chopped mushrooms 1tbs sliced ginger
Heat half of the oil in a pan and add the chopped garlic. When the garlic turns light brown, keep it aside. Heat the remaining oil, add the prawns to it along with soya sauce. Now add ginger slices, chopped mushrooms, some black pepper and oyster sauce. Once the prawns are cooked, add chopped spring onions. Garnish with the browned garlic and butter. Serve hot as the butter melts.
Stir-fried vegetable in hoisin sauce
75gm chopped mushrooms 100gm chopped broccoli 75gm diced bell pepper (yellow and red) 1tbs oil 75gm sliced baby corn 1tsp chopped ginger 1/2tsp white pepper 1tbs Hoisin sauce 2tbs vegetable stock 1/2tsp chopped garlic 1tsp soya sauce 1 chopped green chilly 1/2tsp sesame oil
Heat the oil and add garlic to it. Then add the mushrooms and the stock. After a minute add broccoli and baby corn to it. Add soya sauce along with white pepper and stir well. Throw in the bell peppers, green chilli and ginger. Add Hoisin sauce with sesame oil, stir well and serve.