How many times in recent months have we craved a good Asian experience but never got a chance to fulfill it because of the pandemic? Innumerable. Given the current health situation in the country as well as the Omicron cases, it has been advised by the government to avoid stepping out of the house, until necessary. During these testing times, several restaurants have taken the initiative to serve you with the best experience in the comfort of your home. One such kid on the block is OKO. A luxury, pan-Asian restaurant, housed at the 28th floor of the Lalit Hotel in New Delhi, has been serving its customers with delightful Asian dishes, delivered right at their doorstep.
Amid the dine-in curfew, we got a chance to try their extravagant Asian fare and we must say we were quite impressed. From the range of Japanese, Thai, Vietnamese, Chinese and Korean delicacies, we experienced a special curated menu, designed by the Executive Chef Ravi Kant, serving us with the best of all cuisines. The meal box, which has both vegetarian and non-vegetarian options, arrived with appetizers, main course, side dish and a dessert too. The crunchy Asian five-spice pumpkin crackers were a delightful treat to begin with. The crispy texture of the crackers with the subtle flavours of five-spice pumpkin gave the simple dish a flavourful edge.
The next appetiser came as a surprise with the Som Tom salad. A Thai specialty, made from green papaya, the salad offered the perfect balance of sweet and tangy flavours. The thinly-sliced juliennes of raw papaya along with cherry tomatoes, beans and chillies gave the salad a distinct freshness with a hint of spice. Before we could dig into the main course, some lip-smacking sushi rolls came our way. The crunchy Yasai sushi rolls were heavenly bites, with the freshly-chopped carrots, lettuce and avocado wrapped in rice. Served with a side of fiery wasabi, the vegetarian yasai tasted pretty well.
With a range of vegetarian and non-vegetarian options, we moved on to the main course. The stir-fried vegetables came with a moist and semi-dry texture, loaded with seasonal vegetables like broccoli, baby corn, carrots and more. Following the course of stir-fry, we entered the curry zone. The stir-fried fish in black bean sauce melted in the mouth while the black beans added a hint of spice to the dish. Well, we think we saved the best for last as the chicken in Thai green curry couldn’t have been a better way to enjoy the sticky Jasmine rice. This is surely going to be our top recommendation from the kitchens of OKO.
Ending the sumptuous meal on a sweet note, we indulged in a creamy and soft tiramisu which was baked to perfection. It definitely left us wanting for more.
Source: Jasmine Kaur
After a wonderful experience of epicurean delights, we also fetched the recipe of our favourite dish of the entire meal, i.e. Chicken in Thai Green Curry from the Executive Chef Ravi Kant.