The Asian Grill @ Zega, Sheraton

Amidst a plethora of cooking methods ranging from a fundamental Searing or Broiling to a more intricate and esoteric Tempering or Sous Vide that are now available to entice one’s palate, ‘Grilling’ is undoubtedly one of the most primordial techniques known to humankind. Technically defined as cooking over a direct flame, the method possesses a rich history which dates back to over 500,000 years ago right to the caveman days when our brilliant ancestors discovered holding meats over a flame transformed it into a delicious product – something that has truly stood the test of time. Be it that caramelized crust up top or the intoxicating, smoky flavour, grilling remains to be one of the most loved cooking methods even after thousands or years.

Being one of the earliest human settlements, the South East Asian region has imbibed all these culinary practices to the pith and with passing time, amalgamated the same with tropical produce and aromatic spices, setting in motion the chain of events which led to the genesis of what we know as the modern Pan Asian cuisine today. And as is evident from the street vendors selling live BBQ skewers in compact spaces in the streets of Malaysia to the more traditional grilled dishes like Lechon and Babi Guling from Phillipines and Indonesia, grilling is one of the most quintessential practices all throughout the region and has a special place in both street food and heritage cuisines alike. Celebrating the same fervour from the streets of South Asia, Zega by Sheraton is driving a month long food festival called “The Asian Grill” sporting a tantalizing selection of Asian street delicacies curated by the newly appointed Chef De Cuisine Prakash Chetri.

Fresh concept, eccentric ingredients and flawless execution is what is to be expected with majority of the dishes in the special menu which caters well to patrons from both the diets. Starting out with a few of the vegetarian marvels, Cottage Cheese Skewers with Chili Coriander was one undisputed stunner all across the table. Bite sized cottage cheese chunks marinated in a vibrant coriander marinade infused with a tinge of green chili not just did wonders on the tastebuds but rightly brought out the fresh, dynamic flavours from the tropical archipelagos. Another interesting one was the Thai Spiced Stuffed Soya Chaap which took the simple Indian soybean street favourite and embellished the same in a lemongrass and galangal-packed Thai attire, giving birth to a quirky fusion. Even though the flavour pairing seemed a bit alien at first, I personally seemed to enjoy it quite a bit after the first morsel.

Treading the non vegetarian dominion next, Xinjiang Cumin Chicken Skewers and Grilled Pineapple and Togarashi Chicken Skewers became my personal favourites among the poultry offerings. Drawing origin from the Northern Xinjiang province of China which is known for the heavy handed use of whole spices, the Xinjiang Cumin Chicken did justice to its name, packing a wholesome punch of roasted cumin with hints of cinnamon and star anise in every bite. In contrast, the Japanese Grilled Pineapple and Togarashi Chicken Skewers provided a somewhat zingy, spicy kick loaded with umami flavour which was balanced really well with the fruity sweetness from the pineapple.

One of the most challenging tasks in kitchens all over is to prepare seafood perfectly as it goes from undercooked to rubbery in a span of seconds. But the kitchen here at Zega just serves as a paragon in the domain, knocking up sheer brilliance on a plate every single time. With carefully concocted recipes, each of the dishes presented through the night be it the Chargrilled Lobster with Butter Pepper Sauce or the Lemon Pepper Grilled Calamari, had that much-needed hard hitting flavour pepper kick to complement the texture and natural seafood flavour. My personal favourite however was the Asian Spice Chargrilled Prawn Skewers not for the subtle marinade or the perfect seasoning, but the exemplary cook on the prawns which made them juicy and soft – something that you don’t really get to experience very often. For the lovers of read meat, the place also offered a beautifully grilled New Zealand Lamb Chops with Roasted Sesame Chili sauce, elevating the harmony of spices to the next level.

The hospitality at Sheraton never disappoints and so was the case this time as well. Planning and orchestrating food festivals of this stature often involve long days and tiring schedules but the team here presented a display of model execution, which was absolutely laudable. Kudos to Chef Prakash for tailoring a menu which rightly serves the right balance between flavours and innovation. Served as a special menu only for dinners, “The Asian Grill” lasts till 29th of February and with prices ranging from just ₹400-650 for each dish, relishing your favourite Pan Asian delicacies surely can’t be any more VFM. So hurry and grab your share soon!

#Featured #PanAsian