Delhi Darbar

FUSION CUISINE

GLOBALIZING THROUGH FUSION:

Since 1995.

FUSION: Fusion Cuisine combines elements of various culinary traditions while not fitting specifically into any. The term generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.

Another incarnation of Fusion Cuisine is a more eclectic approach, featuring original dishes using varieties of ingredients from various cuisines and regions and combining them. Such a restaurant might feature a wide variety of dishes inspired by a combination of various regional cuisines with new ideas like you see with our CHURN & EARN FUSION MENU.
This type of restaurant's success depends on a number of factors. Among these are:

  • Clientele's (or prospective clientele's) cultural diversity.
  • Clientele's travel patterns and experiences.
  • Clientele's culinary sophistication and openness to new eating experiences.

INDO-MUGHLAI FUSION CUISINE:

There is indeed a treasure trove of recipes right from the time of Babur, founder of Mughal dynasty in 1483 to doomed Bahadur Shah Zafar in 1858 – these recipes crossed all borders from Ferghana in Uzbekistan (where Babur borned) to Agra to Delhi. The use of dryfruits – Mughal staples- have over the time reduced considerably in the recipe's competition of modern gastronomy. The royal food of the courtyard palate was "KHORESH FESENJAN" ,i.e. "DUCK GLAZED WITH POMEGRANATE JUICE".

  • We strongly recommend KHORESH FESENJAN at DELHI DARBAR – Gateway of Indo-Fusion Cuisine to check Impotency /Infertility problems as well as for Power and Stamina.

INDO-CONTINENTAL  FUSION CUISINE:

In the old days, long before we had specialty restaurants, we had All Purpose Restaurants that served every kind of cuisine. The Indian cuisine of that era survives. But the so called Continental cuisine has largely vanished, to be replaced usually with bogus Chilly Chinese. 
We have a deep nostalgia for some of the dishes that were invented in India, which were indeed our introduction to European Cuisine-

  • Old Sky Room’s Chicken  Tetrazzini
  • Chicken Kiev’s Cutlet:

Some of these dishes,  however were not entirely Indian. They were creatures of their time all over the world. For instance, menus in that era (in 50's & 60's) were full of Stroganoffs & Goulashes. The dish that will sum up that era is Chicken Kiev's Cutlet – a true continental, because it's a dish that admits no national origin. It was made up by restaurants, started up with national variations and then made its way around the world, all the way from NY to New Delhi. It is essentially a piece of chicken that is rolled around lots of butter, is bread crumbed and then fried. When you dig your knife into it, the melted butter should gush out. This cuisine has no national origin – it's rootless. In the city of Kiev (Ukraine) it was considered their national dish and turned up on every menu. But the fact is that the dish was unheard in Ukraine or Russia till after the II world war. In 1920s the frequent references to it are from New York menus. But the origin of Chicken Kiev do not appear to have American roots either. The dish, at least in terms of recipe if not name – has been traced to France. Like all French dishes, it crossed the Atlantic to the American melting pot. Chicken Kiev, French, American and Russian ancestry claimed for itself, suddenly became an Italian dish in 60s- but only in London – Mario & Franco were legendry London restaurateurs in sixties running such restaurants as 'La Terrazza' and 'Trattoo'. They introduced Chicken Kiev in 1969 as Chicken Sorpresa in Trattoo with a little Permesan mixed with butter. Sorpresa  has also travelled around the world- it turns up on Italian menus, outside Italy of course and many people think of it as authentic Italian dish like we do with Chinese – chilly, Manchurian, hot & sour etc. in 1979, Chicken Kiev received the ultimate accolade. The British retail chain Marks and Spencer decided to introduce ready-to-eat meals and they began with Chicken Kiev , but as Brits were more familiar with the Mairo & Franco version, they tweaked the recipe to include lots of garlic & Italian herbs. Now that Russians and Ukrainians realized that the most famous 'Russian' dish in the world was one they had never heard of, they quickly adopted it as their very own and put it on restaurant menus. Now coming to India-it was realized that Indians would like it because it combined chicken, batter frying and butter – all popular ingredients and to top it easy to make. Finally, it’s a made up dish like many of the other 'Continental' menu items of that era. 

  • Chicken Cordon Bleu:

This takes the name of the rather dull cooking school in Paris but is essentially a breaded piece of chicken wrapped around cheese, ham, butter etc. At least it has a national origin.

Both dishes would be considered passé today but there was a time when they were rage all over the world.

Here we would recommend to try following Gourmets at DELHI DARBAR:

  • Kiev’s Cutlet
  • Balti Chicken
  • Pearl-e-Darbar (Vegetarian)
  • Chicken Contrue
  • Crispy Fish Salad 

INDO-CHINESE/ THAI / ORIENTAL  FUSION CUISINE:
Anything and everything you find in India- from Chilly Chicken to Chicken Manchurian are all great examples of Fusion Cooking.
Here we would recommend to try following Gourmets at DELHI DARBAR:

  • Crispy Sesame Lamb
  • Lamb Honey Ginger Sauce
  • Prawn in Garlic Sauce

In nut-shell, what we at DELHI DARBAR’s “Gateway of Indo-Fusion Cuisine” have been practicing since 1995 is not just Taste but through the knowledge of Ayurveda, we fuse with Health- that’s our Success Mantra. For instance:

1. In Today’s jet era, brain is taxed to cram maximum information in the shortest time, therefore the supply of Nutrients is of utmost important – here we at DELHI DARBAR have the Mastery to bridge Mughlai Food -rich in Flax Seeds and Walnuts with Japanese Food -rich in Tofu and Fish – to get a Perfect Fiber  Fusion Diet with plenty of OMEGA-3 FATTY ACIDS, that instantly enhances Brain’s Memory, Alertness, Attention Span, besides protecting our brain from aging. Try our following Dishes to feel the difference:
  • KHORESH FESENJAN
  • Fish-e-Darbar
2. Similarly when we make a Fusion with Awadhi, Iranian and Mughlai – it becomes the richest source of Phospholipids like Acetylcholine, Choline and Dimethylaminoethanol – the well known Memory and Attention Boosting Fats.
  • DONAR KABAB-e-DARBAR is highly recommended as is a perfect blending of Mutton (Red Meat) covered with Chicken (White Meat) topped with Egg Yolk simmered in Fish Caviar – all the best known sources of Phospholipids. Try and feel the difference of the art of Fusion at DELHI DARBAR.

Dr. Das Suman Kumar
(President & CEO)
das@delhidarbar.in
- India Roaming: +91 9311115901
- Global Roaming: +91 9899992477

 

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