Walking into the House of Ming at the Taj Mahal Hotel, Delhi, is like walking into another world, where tradition marries modernity and every dish is an odyssey through the eclectic landscapes of Chinese cuisine. In my years as a lifestyle journalist, I have been to many dining spaces, but this was something else. The new look menu is dedicated to Sichuan, Cantonese, and Hunan cuisines, all brilliantly reimagined by Chef Arun Sundararaj and his team.
The moment you're seated, the atmosphere lets you know that the groundwork for an incredible dining experience has been laid. The decoration is subtle but elegant, beautifully furbished with the right amount of Chinese style and contemporary design. While we first took in a beautiful ambience, created by the dim lighting, clinking of fine porcelain, and the subtle aroma of jasmine tea brewing in the background - that's just what this experience was about: our culinary journey.
Our culinary adventure began with a standout selection of dim sums. The Lobster, Ham, and Cheese dim sum, with smoked ham, gouda, and lobster broth, was rich and flavorful. We also enjoyed Morel and Edamame dim sums, featuring young soya beans and smoked chilli oil, and Shrimp and Bamboo Shoot dim sums, elegantly rolled in pok choi.
The Pickled Radish and Chilli dim sums offered a zesty punch, while the Lamb, Shiitake, and Celery dim sums with fermented chilli were a savoury highlight. Soy Mince and Sweet Pepper Chaoshou with poached wontons and homemade ho.