Platter for premier low on spice, high on sweets | delhi | Hindustan Times
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Platter for premier low on spice, high on sweets

delhi Updated: Dec 16, 2010 01:28 IST
Vaishali Bhambri
Vaishali Bhambri
Hindustan Times
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Gulab jamun and bhuna gosht, hara pyaaz will be among the delicacies to be served to Chinese Premier Wen Jiabao, who will be staying at the royal grand presidential suite of Taj Palace Hotel in Delhi.

Wen arrived here on Wednesday for a three-day state visit.

Chefs at the Taj hotel have prepared a special platter, which incorporates the likes and preferences of the premier. It includes both vegetarian and non-vegetarian authentic Chinese and Indian dishes with fewer spices.

“The embassy had asked us to prepare our signature dishes with lesser spice content. The biggest challenge that we had to face was to prepare authentic Chinese food,” said Rajesh Wadhwa, executive chef with the Taj Palace Hotel.

All the Indian dishes will be prepared at the Masala Art, the Indian speciality restaurant of the hotel, while for the Chinese menu, suggestions from chefs from the chain of Taj hotels across the country have been sought.

Very fond of Indian desserts, Wen will be served sweets like rasmalai, anjeer aur khajoor ka halwa, phirni, gajar ka halwa and his favourite gulab jamun.

Another highlight in the menu is the south Indian delicacies that were added on a special request from Chinese diplomats. “The breakfast will see sambhar uttapam, vada and sewai upma in the platter,” Wadhwa added.

The spacious suite that overlooks the lush greens of the Ridge has played host to various dignitaries and heads of state from across the world including US Secretary of State Hillary Clinton, then president of Pakistan General Pervez Musharraf, former British prime minister Tony and wife Cherie Blair.

The suite features a generously sized bedroom, a large living room with an adjoining dining room and a private study with treadmill and fully fitted pantry.

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