Indian flavors take center stage at Shangri-La Far Eastern in Taipei

印度風味將成為台北香格里拉遠東酒店的焦點

Indian Gourmet Fiesta explores spices and textures that characterize Indian cuisine


TAIPEI (Taiwan News) — Indian cuisine is being celebrated at Shangri-La Far Eastern in Taipei, as the hotel launches its Indian Gourmet Fiesta, showcasing a variety of regional dishes from across the country.

Guest chef Gagandeep Singh Sawhney from Shangri-La Eros New Delhi, along with chefs Shiv Rawat and Rakesh Semal, present a selection of traditional Indian recipes. The event runs through Aug. 7.

Indian cuisine is known for its use of bold spices and aromatic ingredients such as cumin, ginger, cinnamon, chili, and garlic. These elements are carefully layered to create balanced and complex flavors rather than relying solely on heat.

The chefs offer a range of dishes, including rich curries, tandoor-cooked meats, and coastal seafood specialties. Sawhney noted that the essence of Indian cooking lies in the skillful blending of spices, fresh herbs, and aromatic ingredients to achieve depth and harmony.

Signature offerings include Ludhiana butter chicken, a dish with roots in northwestern India. This version features chicken seared to golden perfection before being simmered in a creamy tomato-based sauce infused with mild spices.

Another highlighted dish is almond cheese curry, traditionally served at northern Indian festive banquets. A sauce made from almonds, cashew cream, and butter produces a mellow, velvety flavor.

The spicy stir-fried crab from Goa, a coastal state in southwestern India, is also featured. Fresh crab is marinated, deep-fried, then tossed in a blend of freshly ground spices and chili peppers.

The event provides insight into India’s regional culinary diversity.

Northern Indian cuisine typically features dairy-based dishes, tandoor cooking, and hearty breads, using ingredients such as yogurt, ghee, and paneer. In contrast, southern Indian dishes often incorporate coconut, tamarind, and chili, reflecting the region’s humid climate and abundant coconut harvests.

Eastern India’s proximity to the Bay of Bengal influences its seafood-rich cuisine, commonly prepared with mustard seeds and mustard oil. Western Indian cuisine, also coastal, uses seafood and coconut alongside ingredients such as peanuts, lemons, and cooling spices, creating dishes that balance heat and acidity.

Lunch is served daily from 11:45 a.m. to 2 p.m., priced from NT$1,580 (US$53). Dinner is available from 6 p.m. to 9:30 p.m., starting at NT$1,680.