The Claridges is hosting an extravagant Eid celebration with relishing flavours on the auspicious occasion of Eid-ul-Fitr also called as “Festival of Breaking the Fast” at The Claridges Garden.

Biryani

Makhmali Kebab

Eid-ul-Fitr commemorates the end of the fasting month of Ramadan. The occasion necessitates a lavish treat to conclude the holy month of Ramadan, which is one of Islam's five pillars. Therefore, The Claridges has you covered with an extensive Ala Carte menu featuring luscious starters such as Dhunger ki Kalmi, Baby Lamb Galouti and Tandoori Pomfret. These starters will be followed by delicious main course items comprising Paneer Pukhtan, Dal Makhani, Nalli Nahari Gosht, Awadhi Murgh Biryani, Doodh ki Biryani, Kachche Gosht ki Biryani accompanied with Burhani raita and bread of your choice. The Eid feast would be incomplete without the traditional Eid dessert- Seviyan ka Muzaffar, specially prepared by the expert culinarians at The Claridges, the iconic location to memorialize the festival of love, light, and food with your dear ones.

One can also get these special culinary treats delivered to their doorsteps by ordering through Tiffin by Claridges- a premium delivery service by the hotel that also offers diverse cuisines like North India, Awadhi, Chinese-Cantonese, Thai, European and more to satiate the cravings at any hour of the day. For Eid, the tiffin menu also offers meals for 2 and 4 people for perfect Eid get-togethers to enjoy the succulent food in the comfort of their homes.

Murgh Korma

Nalli Nihari

 

Details:

Venue:    The Claridges Garden

Date:       27^th April 2022 to 3^rd May 2022

Timings:  7:00 pm  - 10:30 pm

For reservations, call: 08826711551

 

Order Online at Tiffin by Claridges

Pomfret

 

About The Claridges New Delhi

 

The Claridges, New Delhi has been a landmark in Lutyens Delhi since 1955. Located in lush & tranquil surroundings in the heart of the city, the hotel is within proximity of the business district, ministries, diplomatic missions, shopping & cultural centres and historical landmarks. The flagship property of The Claridges Hotels & Resorts, The Claridges, New Delhi has over the years played host to several important social, political & business gatherings. With its classic ambience and contemporary facilities, the hotel recreates the magic of old-world charm coupled with gracious Indian hospitality. The architecture of the hotel; the guest rooms & suites with their classic, understated decor; the expansive garden with swinging palm trees; and personalized service transports one to a haven of tranquility right in the middle of the bustling city.    

 

Chef Sebastian Breitinger, Professor of Culinary Arts at V.M Salgaocar Institute of International Hospitality Education (VMSIIHE), shares two of his favourite recipes which champion in the New Year 2022.

The deletable poached red wine pears is a refreshing take that goes outside the norm of what one would expect.

Rillettes are traditionally made with pork, this modern take on rillette uses duck and is guaranteed to impress your guests

 

POACHED RED WINE PEARS:

(Serves 10 pax)

INGREDIENTS:

1.8	kg	Pears(10 nos)
2	litres	Red wine
400	g	Sugar
100	g	Orange (zest to taste)
5	g	Cinnamon stick
200	g	Apple
20	g	Mint leaves
500	ml	Vanilla ice crem

 

PROCEDURE:

• Peel the pears and poach them in red wine, sugar, cinnamon, and lemon zest, until well cooked through.
• Take the pears from the pan. Boil the remaining liquid to reduce it by half so that it’s syrupy.
• Serve each pear with the cooled syrup, a slice of orange, and mint.
• Accompany with vanilla ice cream

 

 

 

 

DUCK RILLETTE

 

(Serves 5 pax)

INGREDIENTS:

 

1.8	kg	Duck (leg)
500	g	Duck fat from the same duck
200	g	Garlic
10	g	Bay leaf
20	g	Thyme fresh
20	g	Pepper corn(crushed)
40	g	Salt
250	g	Onion

 

PROCEDURE:

• Clean the duck legs from the excess fat and reserve the same in a pot.
• Place the duck legs in a dish, skin down and sprinkle salt, pepper, thyme, bay leaf, and garlic. Cover it and let it rest for 12 hours.
• Add little water to the fat and melt it on slow fire then pass it through a fine strainer.
• After marinating, debone the legs and place them skin down in the fat, so they are fully covered (add some oil if you do not have enough duck fat).
• Heat the fat and let the legs confit at 70-80°C until nice and tender.
• Cut onions in brunoise and confit them separately in some duck fat.
• Remove legs from fat and mash with a potato masher, add onions.
• On an ice bath stir slowly the required fat till observing a nice paste consistency.
• Once done, let it rest for some time in the refrigerator and serve on toast with fresh onion rings.

Raksha Bandhan, one of the most celebrated festivals in India, is just around the corner. Del Monte brings you scrumptious dishes this festive occasion to celebrate with your loved ones by staying at home. Enjoy the festival with your brother or sister and relive old times and create new memories together.  

PANEER SATAY RECIPE WITH TANDOORI MAYO 

 

Ingredients-  

• 400 Grams Cottage Cheese (Homemade Paneer) 
• 4 TBSP Del Monte Tandoori Mayo 
• 2 TBSP Peanuts, Coarsely Pounded 
• 1 TBSP Lemon Juice 
• 2 TBSP Olive Oil 
• Salt To Taste 

Method-  

• Cut paneer into long slices measuring around 4”x 1”inches and keep aside. 
• In a mixing bowl add Del Monte Tandoori Mayo along with salt, lemon juice, some crushed peanuts and oil. Mix all together with a spoon to make a paste. 
• Take paneer slices and coat them well with the prepare mayo mix from all sides. 
• Place the coated paneer slices on a plate, cling wrap and marinade for minimum 30 mins before cooking. 
• Heat a grill pan or a non stick pan and grease it with some oil or butter. 
• Take mini bamboo skewers and insert into the paneer piece from one end. 
• Place the skewers on the grill pan and grill from all sides. 
• Collect the grilled paneer satay and plate them well on a serving plate. 
• Sprinkle some crushed peanuts on top and serve hot with tomato ketchup or any of your favorite dip. 

DEL MONTE MINT MAYONNAISE STUFFED POTATO CUTLETS 

 

Ingredients- 

• 4 Big Potatoes 
• ¼ Cup DelMonte Mint Mayonnaise 
• 3 TBSP Grated Cheese 
• 1 TBSP Red Chili Powder 
• 1 TBSP Oregano 
• 2 TBSP Coriander Leaves (Finely Chopped) 
• 1 TBSP Coriander Powder 
• ¾ TBSP Dry Mango Powder 
• 1 TBSP Cornstarch 
• Salt To Taste 
• Bread Crumbs For Coating 
• Oil For Deep Frying 

Method-  

• Boil potatoes, peel the skin and grate into a bowl. 
• Add red chilli powder, cumin powder, dry mango powder, coriander powder, coriander leaves, oregano, and salt to taste. Mix well. 
• Mix cornstarch with 1 teaspoon water, whisk well to ensure no lumps are present. Keep aside. 
• Take a portion of the potatoes, roll into balls. Make a small hole in the middle. Spoon in Del Monte Mint Mayonnaise and then top it with grated cheese. Take another small portion of the potato mix and cover the mayonnaise stuffed potato balls. Seal well and make sure mayonnaise does not ooze out. Flatten slightly into a disc. 
• Whisk the cornstarch once again, dip the cutlets in the corn starch, coat well with bread crumbs, keep aside. Repeat this for the remaining mix.  
• Heat oil for deep frying. Once the oil turns hot, carefully drop a few cutlets at a time. Fry on medium heat until cutlets turn crunchy and golden brown on all sides. Remove from oil and place on kitchen paper. 
• Serve hot with mint chutney or tomato ketchup. 
  
   
  
  MUSHROOMS STUFFED WITH CARROTS AND DEL MONTE MINT MAYO 
  
   
  
  Ingredients- 

• 10-12 Button Mushrooms,Cleaned,Stems Removed 
• ½ Carrot ,Peeled And Grated 
• 2-3 TBSP Del Monte Mint Mayo and 1 TBSP Chopped Onion 
• Garlic Clove Crushed 
• 2-3 TBSP Roasted, Crushed Groundnuts 
• ½ TBSP Crushed Black Pepper 
• TBSP Del Monte Olive Oil 
• Salt To Taste 

Method- 

• To begin making Mushrooms Stuffed with Carrots and Del Monte Mint Mayo, first preheat the oven to 190-degree celsius. 
• Lightly grease a mini muffin pan or baking sheet with a few drops of oil and chop the mushroom stems. 
• Now In a small pan heat the oil. Add garlic, onion and sauté for a few seconds. Add the carrots and chopped mushroom stem. Sprinkle some salt and sauté for 1 minute or until the vegetable sweat. Take it off the heat. 
• Add black pepper and Del Monte Mint Mayo. Mix well. 
• Using a spoon fill the mushroom caps with the carrot-mayo mixture. Sprinkle crushed groundnuts over it. 
• Bake for 10-12 minutes until the mushrooms are cooked and the filling slightly browns. You can alternatively pan fry the mushrooms using little oil. 

CHERRY ETON MESS 

 

Ingredients- 

• 2 Egg Whites 
• 1 TSP Lemon Juice 
• 1 CUP Caster Sugar 
• 1 CUP Del Monte Cherries 
• 1/2 CUP Granulated Sugar 
• 1 CUP Whipped Cream 

Method- 

• Start off by beating the egg whites along with lemon juice in an electric mixer on high speed. Keep going until the mixture doubles in volume.  
• With the mixer on high speed, add the castor sugar, 1 tablespoon at a time. Keeping beating until stiff peaks resembling snow-capped mountains are formed. Ta-da! The mix for the meringue is ready. 
• Pipe the meringue on a lined baking sheet in swirls to make meringue kisses. Bake these at 100 degrees C for an hour. 
• Now it's time to prepare the main topping. Blend the delightful Del Monte Cherries with granulated sugar and cook it in a saucepan, over medium heat. Let it cool for a while.  
• Time to plate up! Take out your favourite dessert glasses, fill it with layers of whipped cream, cherries and crushed meringue kisses and serve.