Palmyra means the city of palm trees. Here we are not talking about the ancient Semitic city in Syria that was one of the most important cultural centers of the ancient world during the first and second century. In fact, that was a fusion of several civilizations like Greek, Roman, and Persian. Here we’re referring to the relaunched multi-cuisine restaurant in The Bristol, Gurgaon. The concept of fusion carries out here too from that ancient city. In fact, the credit for this fusion goes to Executive Chef Anil Dahiya and of course his team.
Chef Dahiya is too humble to take the onus of bringing out this unique and signature fusion of international cuisines with Indian tastes. In fact, his radiant energy is full of knowledge and wisdom about international food and Indian culture. That is how he brings this unique fusion on the table that promises to give you a fabulous fine dining experience.
The Bristol in Gurgaon is a landmark destination for corporate, business, and leisure travelers. In fact, it is one of the earliest hotels in the city and was the only choice for corporate meetings and training in Gurgaon during 2000-2010 before other hotels came into existence. Palmyra, the all-day dining multi-cuisine restaurant in this hotel has taken a rebirth with an all-new team of industry professionals aiming to rehabilitate and revive the hotel. As a matter of fact, we were there to attend the first masterclass by Exec Chef Dahiya showcasing his flawless talent of fusing international cuisines with local Indian tastes to woo international and Indian food lovers.
Chef Dahiya was in complete rhythm preparing an Italian Risotto with a flavor of South Indian spices. We had Arborio rice, dry white wine, Parmesan, Kosher salt, and fresh Parsley flat-leaf on one hand and Madras Curry Powder and Coconut cream on the other hand. In fact, it was quite an interesting session for all of us with the Chef and his team at Palmyra.
Palmyra Promises To Bring Classy Fusion in Fine Dining
Well, the ingredients of Southern Spiced Risotto are as below:
|Ingredients & Quantity|
|Unsalted Butter 3 tbsp|
|Onion 1 medium|
|Arborio Rice 1 cup|
|Dry White Wine 1 cup|
|Madras Curry Powder 1/4 teaspoon|
|Water 3 ½ Cups|
|Grated Parmesan 1/2 cup (2 ounces)|
|Fresh Parsley Flat-Leaf 2 tablespoons|
|Coconut Cream 1/2 cup|
|Kosher Salt and Black Pepper According to taste|
The preparation goes like this. Add onion, salt, and pepper in the butter and cook them for 3-4 minutes. Add rice to it and continue cooking for next 2 minutes with an occasional stirring. Now, add the wine and let it simmer. Add Madras Cury Powder and water. Let it simmer while stirring in between for 8-10 minutes. Ensure rice becomes soft and the mixture is not dry. Add water if necessary. Finally, add Parmesan, Coconut cream and a tablespoon of butter. To finish, sprinkle the parsley and a little Parmesan. The Risotto was quite yummy and thus, is a must-try-dish at home. In fact, it is not difficult to prepare. In my opinion, in cooking, timing and mixing matter a lot. That was quite a fruitful session at Palmyra with Executive Chef Anil Dahiya and his vibrant team.
Besides the above signature dish at Palmyra, we have a number of other delicious dishes like Paneer Khurchan Roll, Sushi, Chicken Satay, and Goan Fish Curry including the signature dishes like Chicken and Goat Cheese, Maas ki Kachodi, Tomato Tea Consommé etc. Chef Dahiya is creating some magnificent, innovative, and delicious savories that promise to take this restaurant to a new level.