Award-winning Chef Dharshan Munidasa of the Ministry of Crab is in New Delhi from November 23 to 26 to take diners through the nuances of Japanese culinary techniques showcased through insanely good seafood.
Award-winning Sri Lankan restaurant, helmed by Chef Dharshan Munidasa of the Ministry of Crab is showcasing the best of its globally-renowned seafood dishes at the Shang Palace in Shangri-La Eros New Delhi till November 26. Book yourself a table to find out what makes the dishes so popular amongst fine dining connoisseurs across the globe.
TL Tastings
A Review of the Ministry of Crab Pop-up in New Delhi
Cuisine
Chef Dharshan Munidasa is known for elevating simple seafood from his home country, Sri Lanka, to a globally acclaimed status by pairing them with Japanese culinary philosophies. The Ministry of Crab has ranked on Asia’s 50 Best Restaurants List consecutively from 2015-2022. While the restaurant’s outlet in Khar, Mumbai gives people a taste of the food that’s turned chef Munidasa into a global culinary icon, New Delhi remains deprived of the pleasure.
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Appetisers
We headed to the pop-up to sample the elaborate four-course meal with much anticipation. The meal started with Avocado Crab Salad served in a halved avocado. Soft crab meat, steamed and peppered with wasabi mayonnaise, was served chilled and packed a refreshing pungent punch. I scooped up the salad along with some soft avocado. The different textures were a pleasant surprise.
The salad was followed by a colossal prawn immersed in Italian olive oil, Japanese soy sauce, garlic and chilli flakes. The perky pinkness of the cooked prawn was beautifully balanced by an array of colourful ingredients. The well-rounded taste that emerged out of the combination of distinct flavours made the entire experience of digging into the dish a primaeval pleasure. The prawn was served with Kade Bread, inspired by traditional Sri Lankan wood-fired bread.
Main Course
But the best was yet to come. The third course unfolded the masterpiece of the meal– the Pepper Crab, a gigantic Indian Lagoon Mud Crab served like a piece of art with the legs protruding upwards, lying on a bed of sauce made from hand-crushed black peppercorns and a black pepper stock. At this point, chef Munidasa made an appearance wearing gloves and like a surgeon applied clinically precise pressure and the right spots to crack open the crab and reveal the sweet and delicate meat inside. He informed the curious diners looking at him with awe that the flesh of the claw can be eaten like a steak but the flesh of the thighs was the sweetest and is best eaten with hands. We promptly followed his advice and the perfectly cooked crab meat along with the sauce lived up to its reputation. Kani Chahan, a unique Japanese-style crab fried rice, was served on the side.
Desserts
The denouement to the meal isn’t as dramatic but is deliciously soothing. The fourth course is the Coconut Crème Brûlée, a chef’s tropical island twist on the classic French dessert that is created with rich coconut milk and baked in a fresh coconut. Here, the crunch of the bruleed top perfectly accentuated the silky, smooth custard inside, making it a reliable, well-balanced dessert that calms your palate after an unhinged run with seafood.
Our takeaway
The meal is a culinary experience that anyone who loves food needs to undergo. It’s interesting to understand the different techniques that give the unique taste, texture and flavour to the dishes that confidently remain the top attractions of the Ministry of Crab.
Quick Notes
The set menu at Shang Palace, Shangri-La Eros New Delhi, is available for dinner on Saturday, November 25, from 8 pm onwards; and for lunch on Sunday, November 26.
Price per person starts at INR 8,500 + taxes.
Address: Shang Palace, Lobby Level, Shangri-La Eros New Delhi, 19, Ashoka Rd, Connaught Place, Delhi
Contact: (91 11) 41191040 for bookings
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Written By
Chirag Mohanty Samal
Senior EditorShe has more than 15 years of experience in lifestyle journalism. She started off her career on the news desk of national dailies but her notions majorly shaped by Jane Austen and Emily Bronte were a deviant in the world of hard news. Like Sherlock Holmes drawn by the whiff of fresh mystery or like Bertie Wooster inadvertently and persistently seeking ..Read More
