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