|Address:||Kempinski Ambience Hotel, Delhi 1, CBD, Maharaja Surajmal Road, Near Yamuna Sports Complex • Delhi - 110032|
A confluence of legendary Indian heritage & meticulous local crafmanship, Dilli 32 flaunts a live kitchen and a menu that revisits, "The Mughal Era". The Awadhi and North West Frontier Cuisine create a perfect ensemble of gourmet delicacies that tempts you to explore the light and delicately crafted dishes.
The restaurant features a large display wall of pickles and relishes, handmade by our chefs. Large glass partitions create an aura of intimacy at night and as a show kitchen. The outfits of the food and beverage team complement the dining experience, as they evoke the feeling of age-old era. At Dilli 32, guests can explore the unique blend of the royal Awadhi cuisine and modern culinary offerings while the chefs add to the excitement in the open kitchen with Indian Tandoors, Tawas and Handis.
A premium selection of beverages is also available, with special emphasis on traditional Indian beverages which are found in many households, the star beverage being 'Shahi Shikanji' specially made with mineral water known as childhood banta served with choice of homemade salts. The drinks are presented here with a touch of modernity like vodka infused shikanji, flavoured iced teas and mojitos made with seasonal fruits.
Chef Ashwani Kumar Singh mastered the art of Indian cuisine after having trained under several Master Chefs. He is currently working with Kempinski Ambience Hotel, Delhi as Chef De Cuisine and heads Dilli32 restaurant. He is a culinary innovator known for producing; top quality authentic delicate flavors and traditional cuisine. He has more than 18 years career in kitchen, banquet and a la carte operations for leading hotel chains and restaurants.
Chef Ashwani is extremely talented and creative. He is always willing to try something new. With years of practice he has accomplished the technique and skill that is required for smooth functioning of the kitchen. He has a tremendous passion for food and cooking and enjoys the process of selecting foods, preparing meals, and creating menus. In his current role Chef Ashwani is responsible for formation, implementation and maintenance of standard of the a la carte menu, development of recipes and kitchen setup and streamlining operations training the team to follow the standards in terms of production and presentation. His previous stints include The Claridges, New Delhi, Park Plaza, Noida and The Oberoi, New Delhi.
Chef Ashwani did his schooling from Bokaro Steel City in Jharkhand and did his diploma in Hotel Management & Catering Technology from Indian Institute of Business Management, Patna. When not in kitchen he enjoys to travel.