Chef Arun Sundararaj Shares A Classic Dessert Recipe
Image Credit: One of the dish from the new menu

Delhi’s finest and iconic House of Ming reopens after months of renovation. The Taj Mahal, New Delhi has a celebrated legacy of over four decades and it remains an ideal location with exquisite dining choices. Since its inception in 1978, this restaurant has been a much-loved Chinese cuisine dining destination and a defining part of the city’s culinary landscape. The re-imagined House of Ming makes a comeback featuring some of the signature favourites in addition to novel dishes, with innovative and engaging presentations, that celebrate the Cantonese, Sichuan and Hunan flavours. The restaurant has a warm and rich ambience, an exclusive Imperial dining and heightened culinary rituals. The Ming dynasty princess artwork at the entrance is bound to catch your attention.  

Chef Arun Sundararaj – Director of Culinary Operations at Taj Mahal, New Delhi adds “Since we re-opened on 2nd May 2022, my team and I are very fortunate to have received such an overwhelming response and encouraging feedback to the newly launched avatar of House of Ming. There has been an immense amount of research on the cuisine, domestic & global trends and guest feedback analysis, conceptualising the culinary & service philosophy, a sharp focus on each aspect of the new restaurant (such as cutlery, crockery, glassware, music, uniforms, kitchen design & equipments, sourcing and quality of the right ingredients, knowledge and skill training etc.) and finally the many food trails & tastings to curate the overall culinary experience at House of Ming. The journey has been exciting and fun-filled, and we are highly driven to continue delivering great cuisine and concoctions, culinary rituals and create more happy memories for our guests.

The new menu has been is a fine example of how not just the Ming dynasty has been represented in the restaurant artworks but also in the kitchen with the use of techniques like spreading, frying, sautéing, frying and more. The beverage and dessert offerings are fresh and creative, with a wide selection to delight divergent palates. The Tea Brew Cart offers a thoughtful selection of aromatic flavours.

Here's one of the iconic dessert recipe from House of Ming

Ingredients-

Elements

•    Chocolate marquis 30 grams

•    Dark chocolate Callebaut 30 grams

•    Amul cream 15 ml

•    Milk 10 ml

•    Whipped Cream 20 ml

•    Gelatine 1 grams

•    Passionfruit puree 10 ml

•    Pineapple chopped 80 grams

•    Vanilla bean 1 no

•    Breakfast sugar 5 grams

•    Spring roll sheet 1 nos

   

Orange Gel  

•    Orange juice 50 grams

•    Orange 25 grams

•    Gelatin 1 grams

•    Sugar 5 grams

•    Cocoa butter 20 grams

•    Callebaut chcocolate

•    Dark 5 grams

•    Red colour 1 grams

•    Gold leaf 1 no

•    Edible flowers 2 no

Method-

For the orange gel-

•    Boil orange juice, sugar and pectin to make the gel

•    For the Chocolate marqis:

•    Boil milk and cream.

•    Pour this hot mixture on top of the chocolate to make a ganache.

•    Let it cool slightly and fold in Anchor cream.

•    Soak gelatin in Cold water, once bloomed, microwave it until it bubbles and add to the

•    mixture.

•    Whisk to prevent lumps.

•    Pour half of this mixture in the mold, set in the refrigerator.

•    Cook chopped pineapple with passion fruit puree and sugar till it caramelizes slightly.

•    Add this mixture on top of the marquis mixture.

•    And top this up with the remaining marquis mixture, set in deep freezer for 3 hours.

•    Demould it and spray it with Red coloured chocolate cocoa butter.

For the Pineapple Filo parcel-

•    Put cooked pineapple mixture in filo sheets, fold into triangles and fry.

Assembly-

•    On a round plate, put the Marquis in the center, pour the orange gel all around it, place orange segments and pineapple parcels on the side. Garnish with gold leaves and Edible Flowers.