Hosted at Grand Majestic Sichuan, the first dinner explores the softer, more nuanced side of spice through chilled dishes, pickles, fermented sauces, slow-cooked curries, and smoke.
The evening begins with a series of appetisers including cucumber flowers dressed in Sichuan hot and sour sauce with shallots and sesame seed; chilled red amaranth with Sichuan spicy sesame sauce; fenugreek fritters paired with fermented orange chilli and Chinese tamarillo; and house-made tofu with Indian green mango took.
Among the mains, steamed razor clams are served with crispy rice and Pollichathu – a slow-cooked sauce of shallots, coconut, and curry leaves; while Kung Pao Bombay duck chilli fry introduces sunflower seeds and dry chilli aromatics to the intensely savoury Indian fish preparation. Pu-er tea smoked chicken is paired with Yakhni Pulao, a fragrant basmati rice cooked with chicken fat and morel mushrooms, while a “Sea of Chillies” interpretation featuring cheese and vegetables is served alongside spring onion roti. Additional dishes include paneer with green peas and mushrooms, alongside stir-fried cabbage finished with lychee vinegar, garlic, and Sichuan chillies.
A chilled soup of chaas and tangerine peel combines salted buttermilk, cumin, chilli, and Sichuan green peppercorn for a refreshing but gently numbing finish before dessert concludes with fresh mango slices served alongside Sichuan chilli salt.