Situated in the heart of New Delhi, Erawaan is The Claridges’ latest dining outpost, with exotic flavours, finest ingredients, and a serene ambience.
A Review of Erawaan
I’ve often heard about the famed Sunday brunch at The Claridges, frequented by big names in the city. But I walk through the corridors of The Claridges on a busy weekday afternoon to discover another hidden feather in its culinary hat—the recently opened Erawaan.
Since its launch earlier this year, Erawaan hasn’t seen a dull day, I’m told. And today is no different. What’s on offer here? An exquisite selection of Thai delicacies, blending the traditional and contemporary dishes with a focus on quality and presentation. At the helm of its operations is chef Tarathip Nooriengsai, who comes with 21 years of culinary experience.
As is the accepted norm to start any Thai meal, we opt for the classic—Tom Kha (INR 595) soup. With citrusy notes, this one comes with silken tofu and shimeji mushrooms. Moving on to the salads, there is Mieng Som O (INR 595). Staying true to the spirit of Thai food being hot in nature, the salad comes with shredded pomelo, roasted coconut, crushed peanuts, sunflower seeds, and the hot and flavourful Thai red chili, topped with a sweet and spicy honey lemon sauce.
Thai food is mostly known for its freshness and well-rounded flavours, and both shine through the appetisers on the menu. We opted for the Phad Med-Mamuang (INR 895) and Tao Hoo (INR 895). While the former is baby corn with onion, capsicum, and cashew nut, topped with a tamarind chili sauce, the latter is a personal favourite with wok tossed tofu with sweet chili basil. And amidst the non-vegetarian offerings, Peek Gai (INR 995) stole the show—chicken wings, well-seasoned with salt, garlic, lemongrass, kaffir lime leaf, along with Sriracha dip.
Catering to both a vegetarian and non-vegetarian palate, at Erawaan, one is spoilt for choice. Their expansive menu, with myriad flavours and a harmony of tastes and textures is an addictive feeling I realise before moving on to the mains. And talking about mains, any Thai meal is incomplete without a portion of aromatic jasmine rice and Pad Thai Noodles. While we paired the jasmine rice (INR 645) with a hot Thai Green Curry (INR 1,195), the Pad Thai noodles (INR 1195) came in the traditional way—with bean sprouts, chives, sliced onion, fried tofu and crushed peanuts.
For those looking to satiate their non-vegetarian cravings, there is grilled tiger prawn ‘Plaa-Goong’ salad (INR 695); pork belly, steamed seafood soufflé ‘Hor Mok Talay’ (INR 1,495); lamb shank ‘Kaeng Singhol’ (INR 1,495); and Confit Duck Leg (INR 1,295) that feature on the Chef’s special menu. And the vegetarian offerings include warm lotus stem; bean curd Tao Hoo Hoong (INR 1095); and a range of noodles and curries made with the finest quality ingredients.
We topped it all off with drool-worthy Tum Tim Grob (INR 645)—a pairing of water chestnut and sweet coconut milk topped with crushed ice—which also turned out to be the showstopper for the afternoon.
Whether your preference is an elaborate family meal or a quiet dinner for two, Erawaan’s authentic Thai cuisine in a serene ambience is the answer. Celebrating the mélange of authentic and borrowed flavours, the menu here features an exquisite selection of delectable Thai delicacies and takes one through a gastronomic voyage.