San-Qi’s Vegetarian Menu
Just before the Indian festival season takes on its glorious form, there is a period of humble piety which is observed. Part of this is widespread vegetarianism, and taking cue from this very cultural aspect is San-Qi at Four Seasons Hotel Mumbai who are giving ‘peas a chance’ with their vegetarian special menu on till September 15, 2013. We had the opportunity to try out the fare from San-Qi’s four Asian kitchens and we bring to you not just the highlights but also the perfect wine pairing.
From the Thai kitchen is the Steam Silken Tofu with Spicy Lemon Sauce and Stir fried Vegetable Fried Rice. Beware of the spicy lemon sauce, it can catch you unawares with its potency but with the sweet and sour influence together with the tofu it is quite a match. The pungency of the sauce also adds another dimension to the garlicky and smoky fried-rice. We loved the raisins in the fried rice too. The platter is served with accompaniments of Spicy White Fungus salad, Vegetable Spring Roll, Crispy Sweet Potato, Red Curry Paste, Light Soya Sauce with Bird Eye Chilli and Sweet Chilli Sauce. It was tricky to pair a wine with such extreme flavors, but we chose Querciabella Chianti Classico, Italy with the platter. Other options on the menu include Stir-Fried Lotus Root, Asparagus with Vegetarian Oyster Sauce with Steam Jasmine Rice and Stir-Fried Glass Noodle with Shitake Mushroom and Ginger with Steam Jasmine Rice
The Indian kitchen was the most impressive with the creative approach they took with their Portobello Anjeer Kofta. The fact that Indian cuisine is more than just heat and pungency is reflected beautifully in the flavors of the earthy mushrooms with the sweetness of the figs enveloped in equally nuanced creamy tomato gravy. This is served with Steamed Chutney Paneer, Boondi Raita, Bharwan Bhindi, Angrezi Khumb ki Khurchan and Dal Makhani. We paired this wholesome meal with Sula Dindori Nashik Valley India Viognier to balance out the various spice combinations. The wine will also go well with the other two options of Punjabi Chana Aloo and Kaju Gucchi Makhana.
We tried the Wok Fried Eggplant with Spicy Chilli Sauce with Cucumber Salad, Carrot Salad, Bean Sprout and Chilli Sauce. Do not fear with the Spicy Chilli Sauce, unlike the Thai version this Chinese version is very tame just adding a sense of warmth to the palate. The sauce works well with the versatile eggplant. Pascal Jolivet, Attitude, Loire Valley, France, Sauvignon Blanc was our choice of wine to go with the Chinese menu, and to add another dimension to the meal. There is also Braised Tofu with Mushroom and Bok Choy in Vegetarian Oyster Sauce and Sautéed Mixed Asian Vegetables with Black Bean Sauce to choose from.
Japanese cuisine is all about the ingredients, this is reiterated with the Yaki Soba, Stir-Fried Buckwheat Noodles, Mushrooms, Local Vegetables served with Spicy Okonomiyaki Pizza, Potato Croquette, Sauté Burdock Roll, Tomato and Broccoli Salad, Ginger Seaweed Dressing, Kiwi and Banana Tofu Cream. The simplicity of it all lends this meal to be paired with Moet & Chandon, Brut Imperial. There is also the Japanese Curry, Tomato, Curry paste, Corn, Aubergine, Carrots and the Sushi platter: Avocado Crunch Maki Roll, Tofu Pocket, Tomato Cheese Sushi, Asparagus Sushi.
You can try out the Vegetarian Special Menu at San Qi Four Seasons Mumbai till September 15, 2013. The meal costs Rs 1,500/- (excluding taxes and prices of wines). Some of the wines are available by the glass.