Restaurant Week India is in full swing, and if you read my last post, you would know that the menus are divine. I have a special soft corner for Zen, and this is perhaps because of the restaurant’s ability to serve up a series of gorgeous dishes which are light and bright and delicious. So the other evening I was present at Zen, The Park, for a taste of the Orient, and I wasn’t disappointed.

Tom Yum Soup

Tom Yum Soup

Chef Ananchai Suttison works meticulously at his counter, his demeanor calm and composed – every move he makes is assured and metered. I had a hankering for some soup, so the Tom Yum Chicken Soup was duly ordered. A bowl of tangy broth, laden with lemongrass, coriander shoots and ginger slivers, with chicken slices and mushrooms lightly cooked in it – we devoured it with gusto.

Crispy Fried Bekti with Ginger and Sesame Seeds

Crispy Fried Bekti with Ginger and Sesame Seeds

Slices of Bhetki fish were lightly coated and fried to a crisp, slathered with a sweet and sour glaze and sprinkled with nutty sesame seeds – this was a simple, yet surefire hit in the table. We had a choice of picking two appetizers each, and although the two of us picked the soup, we decided to go for two different starters, so while A picked the Bhetki, I was all for the sushi.

Chicken Teri Sushi

Chicken Teri Sushi

The chicken sushi was another hit – flash-cooked chicken slices glazed with teriyaki sauce and placed gently over a mound of sticky rice. There was a small blob of pungent wasabi and some gari to clean the palate between bites.

Burnt Garlic Noodles

Burnt Garlic Noodles

The main courses are served with a side of Burnt Garlic Noodles or steamed rice. A picked the noodle while I picked the rice, depending upon the dishes we had ordered. The noodle paired well with his main – Kung Pao Chicken, with a generous helping of soy and a drizzle of sesame oil.

Ema Datshi

Ema Datshi

Ema Datshi on the other hand was my pick – yes, of course, for a second, the heart lusted for the Lamb in Thai Green Curry, but the lure of cheese cooked with chillies have always been a downfall for me, and I ended up scooping huge helpings of rice, pouring my share of fiery hot chilli-laden cheese on top of it, the comforting warmth spreading all over me as I ate. Others were not that happy – I could see widened eyes and flaring nostrils – this dish is bound to make people sweat.

Sang Kaya with Coconut Ice Cream

Sang Kaya with Coconut Ice Cream

A’s love for coconut lured him towards the Sang Kaya which came with a side of coconut ice cream and a biscotti to add a bit of crunch to the otherwise soft dessert.

Sugar Free Chocolate Fudge Cake with Vanilla Ice Cream

Sugar Free Chocolate Fudge Cake with Vanilla Ice Cream

With my chocolate fetish guiding my stomach, I had to pick the Sugar Free Chocolate Fudge Cake,  which melted on my tongue. The vanilla ice cream accompanying it was nice, but nothing remarkable – and I ended my meal on a note of chocolate-laden satisfaction.

Restaurant Week India at Zen, The Park, is definitely a great dining option if you want to eat a great meal for a very reasonable price of INR 900/- plus tax. Check out the website today and book your seats!

Zen - The Park Menu, Reviews, Photos, Location and Info - Zomato

Disclaimer: Poorna Banerjee dined at Zen as a part of Restaurant Week India. 

Written by Poorna Banerjee

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