By Arati Thapa

Dining at the Jade brings back a host of memories as I presume it does for a lot of Delhites. It has been the epicenter of the Claridges Hotel, New Delhi, serving Chinese cuisine over the years to its regular patrons. Now with its relaunch it is all set to entice the patrons further more. It has added a glass roof extension making it possible to host 90 guests as comapred to the 40 plus earlier while adding to the beauty of the restaurant. 

The legacy of this iconic restaurant located at the heart of city has been its serving of delicious traditional Cantonese cuisine with innovations that has been seducing the well-travelled Delhites for decades. It continues to do so with a well curated menu dished up by an expert team.                            

Jade maintains authenticity while adding new dimensions to its culinary journey. The new menu with the relaunch, features delights such as 'Assorted Dim Sums', 'Crispy Aromatic Duck', and 'Spicy Sweet Bean Lobster’, further elevating the distinctive dining experience. Additionally, the new menu features mouth-watering unique delicacies like – Kung Pao Brussels Sprouts, Cantonese Cauliflower Sweet & Sour, Lobster & Scallops Squid-ink Dim Sum with Gold Leaf, Crab Parma-ham & Black Truffle Roll, Barbecue Duck Puff, Barbecue Pork, Chilean Sea Bass, Sugar Snap Peas, White Asparagus, and Mud Crab with Garlic and Soy. One of Jade’s signature specialities are national dish of China - "Peking Duck," and Cheung Fan Dim Sum, highlight the subtleties of Chinese culinary technique.

For a sensory dining experience it makes for a beautiful place to celebrate memorable occassions or to simply enjoy some authentic Chinese cuisine with friends and family.

Executive Chef, Ankur Gulati expresses, “We are delighted to re-introduce our signature fine dining restaurant Jade and hope to elevate the culinary journey of our guests at The Claridges New Delhi. As a chef, my passion is to deliver an extraordinary dining experience where each dish is a celebration of authentic flavours and innovative techniques. Our patrons can expect more diverse offerings, while we primarily focus on Cantonese-style cooking techniques, we also embrace regional influences, such as the Sichuan-originated Kung Pao Chicken and beyond. Successfully balancing traditional flavours with modern techniques in Chinese cuisine requires a deep understanding and reverence for the roots of the cuisine, coupled with an innovative spirit.”