ByIANSlife Features

January 31, 2021 (IANSlife) BO-TAI Switch, strategically located in a cozy nook, at the plush environs of Shangri-La’s – Eros, hotel in Delhi, is the latest to join the elite premium dining segments in the Capital. The verbal pun on ‘Switch’ in connotes the dynamics of a chic dining space through the day which transitions into a high-energy, pulsating bar post-midnight which is a hot favourite amongst millennials in the city. IANSlife presents recipes for a few of the restaurants mouth watering dishes and yummy cocktails for you to try this Sunday

 

signature cocktail - hem and lion

 

 

• Tequila -50 Ml
• Watermelon Juice- 40ml
• Thai Red Syrup- 15 Ml
• Lemon Juice- 20ml
• Ginger Juice- 15ml
• Hibiscus Tea- 40ml
• Sugar Syrup-10ml
• Saline Solution- 5 Dash
• Method - Shaken
• Garnish - watermelon slice, mint, flowers

 

 

preserved raw mango & avocado salad ( a vegan favourite)

 

• Arugula Lettuce                50 Gm                    
• Preserved Raw Mango     20 Gm
• Avocado                           80 Gm
• Coriander Dressing          50 Gm                
• Cherry Tomato                 10 Gm
• Roasted Coconut Flakes   5 Gm
• Chilli Powder                     2 Gm    
• Breakfast Sugar                2 Ml
• Seasoning Powder            5 Gm
• Fried Shallots                    5 Gm
• Fried Basil Leaves            4-5 Leaves

 

Method 
•    In a Mixing Bowl Add Arugula Lettuce, Cherry Tomato and Raw Mango Relish.
•    Mix It Well by Adding Coriander Dressing in It.
•    Put It in a Serving Plate.
•    Take Half Avocado and Cut It in 4 Equal Sizes, Vertically.
•    Put the Coriander Dressing in Avocado and Mix It Well.
•    Keep It on the Top of Arugula. Garnish It With Roasted Coconut Flakes, Seasoning Mix, Fried Basil and Shallots.
•    Serve It Cold.

 

For coriander dressing

• Fresh coriander             250 gm
• Sweet chilli sauce         300 gm
• Fresh green chilli          9-10 pcs.
• Salt                               1tsp.
• Garlic                            100 gm

 

Method

•    Put all the above ingredients in mixer grinder.
•    Grind it till it becomes a smooth paste.

 

 

caramelized crispy prawns, thai raw mango

 

 

• Prawn 8/12                          4 No.                    
• Chopped Onion                  100 Gm
• Chopped Garlic                    40 Gm
• Chopped Fresh Red Chilli    10 Gm                
• Raw Mango                          40 Gm
• Honey                                   1 Tbsp.
• Oyster Sauce                        1 Tbsp.
• Broth Powder                        5 Gm
• Coriander Roots                   5 Gm
• Corn Flour                           50 Gm
• Oil                                       for Frying
• Fried Basil                           4-5 Leaves
• Fried Garlic                           2 Gm
• Fried Shallots                       2 Gm
• Fried Kaffir Lime Leaves      2 No

 

Method 
•    In a wok, saute chopped onion, garlic, red chilli and raw mango.
•    Add the seasoning, honey, oyster sauce and broth powder till the onion gets caramelized. finish it by adding chopped coriander roots.
•    Cook it well, and in the meanwhile dust the prawn with corn flour and deep fried it till it becomes crisp.
•    Put the crispy prawns in the above sauce. toss it well in a way that each prawn is well coated with the sauce.
•    Served hot it in a platter. garnish it with fried garlic; shallots, basil and kaffir lime leaves.

 

 

 

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