Restaurant recipes

Restaurant Recipes – The Imperial Hotel, New Delhi

In this new series, you can read (and write down in your little recipe notebook) some powerful recipes that are created behind the impenetrable kitchen doors of various restaurants and cafes. In this article, The Spice Route – A Southeast Asian Restaurant at the Imperial Hotel opens its kitchen doors to you and shares some of its signature recipes so you can recreate them in your own kitchen! The Spice Route has been rated one of the top ten restaurants in the world by Conde Nast Travel in the past. Chef Veena Arora – Head Chef at The Spice Route has in the past been awarded with the honor of ‘Best Lady Chef’ by the Ministry of Tourism in India for her ‘outstanding achievement and contribution to the promotion of tourism in the country “. by the President of India. In this little note, Chef Veena recounts her journey – “I was born and raised in Thailand. I grew up among Thais as we were the only Indian family in this town. Following my marriage to an Indian, I moved to India in 1980. We had a small restaurant in Thailand and we practically lived off Thai food there, so it was easy for me to learn Thai commercial cuisine.

The Spice Route – An Inside Plan

In 1996, I joined the Imperial Hotel as a consultant chef for the spice route which has not yet been opened. Since then I have been attached to The Spice Route kitchen creating various menus for different seasons and occasions throughout the year. I also keep creating different versions of the kitchen for Neo-Thai food lovers due to the ever-increasing popularity of the kitchen. »

Kung Hom Pha – Por Pia
5 pieces shrimp
5g lemongrass
5g fish sauce
2g white pepper
5 sheets nos por pia


1. Take the prawns and put lemongrass, fish sauce and white pepper on them.2. Spread the por pia sheet and keep 1 shrimp on it.3. Then roll it up, leave the tail open.4. Fry crispy and serve with a sweet chilli sauce.Chemeen Thoren Ingredients:
150g prawns
02g red chilli powder
02 g of turmeric
Salt to taste
Tamarind/lemon juice to taste
10ml coconut oil
15g curry leaves
15 g onion (chopped)
03g cumin seeds
15 g coconut (grated)
04 g ginger and garlic paste


1. Cut the prawns into small pieces. Marinate the prawns with turmeric, chilli powder, salt, ginger and garlic paste.2. Put oil in the wok, add the cumin seeds, the chopped onion, the grated coconut and the curry leaves. 3. Then add the marinated prawns and the tamarind juice.4. Garnish with shredded coconut and fried curry leaves.