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 among 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 mang. (IANS)
