As a tribute to the royalty that once was part of the rich capital, Imperial rolls back time to recreate a splendor gourmet affair, for the coronation year of their 1911 restaurant. For Delhi Darbaar Ki Dawaat Sous Chef Prem Kumar Pogakula brings in some age old expert ingredients, spices and flavours from the royal kitchen, for a specially curated menu. Some of the selected items from the menu includes - Trifle, from the British Era of 1650s, Sheperd#39;s Pie, one of the famous Irish speciality from 19th century, Crepe Suzette, a dessert that prevailed during the rule of King Edward VII in the 1900#39;s and more. This is an initiative by The Imperial chefs to revive the flavours of the exquisite feast at the coronation, all in the 104th year of Delhi Durbar
Price: 2,700 ++ (per person)
As a tribute to the royalty that once was part of the rich capital, Imperial rolls back time to recreate a splendor gourmet affair, for the coronation year of their 1911 restaurant. For Delhi Darbaar Ki Dawaat Sous Chef Prem Kumar Pogakula brings in some age old expert ingredients, spices and flavours from the royal kitchen, for a specially curated menu. Some of the selected items from the menu includes - Trifle, from the British Era of 1650s, Sheperd#39;s Pie, one of the famous Irish speciality from 19th century, Crepe Suzette, a dessert that prevailed during the rule of King Edward VII in the 1900#39;s and more. This is an initiative by The Imperial chefs to revive the flavours of the exquisite feast at the coronation, all in the 104th year of Delhi Durbar
Price: 2,700 ++ (per person)