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New Delhi
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  • Check in
    4
    Mon, Day
    1 Night
    Check Out
    4
    Mon, Day
  • Room/Guest
    Room(s) 1 , Adult(s) 1 , Child 1
    Rooms
    Max 2 Adults and 2 children per room
    Adults
    Maximum 2 Adults per room
    Children
    Maximum 2 children per room. Guest/child above the age of 12 years and till the age of 18 years will be considered as an extra occupant at an extra charge

luxury dining

tian

Innovative flavours from East Asia and beyond

Tian-Asian Cuisine Studio - the new gourmet experience, unfolds a confluence of creative Asian flavours and textures. Discover avant- garde cooking techniques at Tian with culinary masterpieces from Japan, Korea, Thailand, China and beyond, orchestrated by Master Chef Vikramjit Roy's artistic imagination.

Tian-Asian Cuisine Studio brings to you a unique dining experience after a whole lot of years of extensive research by using innovative avant-garde cooking techniques to display the most classic recipes - the result of which is  confluence of flavours and textures that reflect the versatility of innovative Asian Cuisine. 

 

  • INCEPTION

    2014

  • CUISINE

    ASIAN

The language of food at Tian is truly universal, bound by no country or region. It is essentially a modern insight into the unknown flavours that are globally Asian. A rich and varied selection of ''on-table assembly'', specially crafted tasting menus by the Chef and seasonal a-la carte menu, are some of the highlights at Tian.

Innovative "curtain raisers" present appetizers ranging from a selection of dim sums, daikon wrapped sea bass, hokkaido, scallops with truffles,lobster wasabi puff, barbequed chicken puff, to grilled tenderloin salad and more.

Continuing ahead, Tian offers a choice of soups from 'The Prelude', before the guests can select from a list of inventive mains - 'The Starcast', which includes herbed john dory, north atlantic salmon, lobster togarashi, squids with walnut, thai green curries and more.

Asian cuisines are best known for their family-style dishes and the Eat Off Your Table desserts, where Chef Vikramjit Roy uses his iSi whip and liquid nitrogen on a large platter of Valrhona chocolate, blended with pineapple vanilla compote, raspberry, mango and passion fruit coulis, sour cherries, white chocolate with matcha, soy milk with vanilla, freeze-dried fruit, aerated chocolate crumble and Nutella powder to yield a plate that looks more like art.

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  • SIGNATURE CREATIONS

    Herbed Tofu Discs

  • DID YOU KNOW

    Each and every element at Tian has been carefully hand-picked from all over Asia

available at

  • ITC Maurya

    New Delhi

    experiences from Rs. 10,499 onwards

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