To commemorate the start of the Chinese New year, Shiro had a Steaming Sensations festival where you could enjoy sumptous dimsums and sip on hot Chinese tea. This Steaming Sensations festival ran from 10th February to 3rd March, 2013. The menu was crafted by Rahul Hajarnavis, Executive brand chef of Shiro. We were welcomed by Executive Sous Chef Priyank Chouhan who ordered us a sampling of the momos from the exclusive Steaming Sensations Festival menu which is as below:
We started with Vegetarian dimsums. I’m not particularly excited about vegetarian food but Priyank assured us that his vegetarian dimsums are what he is proud of as many vegetarians have appreciated it. First dimsum we had was Zucchini & Coriander root dumpling which was a unique combination of Zucchini and Coriander roots wrapped in translucent starch wrapper. I liked the different flavor of Zucchini but maybe Coriander wasn’t the best suited with it.
Next up was Celery & Pepper Mushroom dumpling which is a selection of mushrooms, flavored with black pepper, celery and vegetarian XO wrapped in translucent starch wrapper. I felt the flavoring of black pepper was really good.
Next we tasted Spinach & Corn dumpling which was crunchy corn kennels and fresh spinach with a hint of chilies. I’m a big fan of fresh corn kennels so I enjoyed the healthy dimsums very much.
By then we were craving for some non-vegetarian dimsums so Priyank ordered for them. First among that was Celery & Pepper Prawns dumpling which was succulent prawns flavored with black pepper, celery and XO sauce. I didn’t particularly enjoy the taste of prawns. Maybe I felt they were a bit under-cooked.
The highlight of the evening came next – Prawns wrapped in Chinese Cabbage. I never would have thought that Prawns and Cabbage could be paired thus. This was succulent prawns coated with chilli oyster sauce wrapped in chinese cabbage and steamed to perfection. This was very tasty and we ordered seconds and thirds! Oyster sauce added to the flavor!
My friend Raghu & me were raring to try Pork as nobody else from our group eats pork. So Priyank ordered Steamed Black Bean Pork ribs for us. I enjoyed the tender brazilian pork ribs marinated with oyster and black beans. This was a welcome change from all the spicy pork that we are used to having.
Though we were full with all dimsums, Chef Priyank insisted that we try some main course in the form of Japanese rice and Spaghetti along with Prawns Thai curry. Brilliant taste is what I could describe this main course as!
To end the perfect dinner, we ordered the Shiro specialty Chocolate Volcano which had chocolate oozing out of the brownie along with some vanilla ice cream. This was heavenly and was the perfect culmination to a wonderful festival.
Price: Unlimited Dim Sums + Unlimited Soup + Unlimited Tea for a set price of Rs.1000 + taxes