|Address:||Le Meridien New Delhi, Windsor place, Janpath, New Delhi-110001|
Lunch: 12:30 PM-2:45 PM
Dinner: 7:00 PM-11:45 PM
|Dress Code:||Smart Casual|
|Child Policy:||Children below 12 years are not permitted|
At eau de Monsoon, the contemporary Indian restaurant, we take a unique departure from the traditional Indian fine dining. Eau de Monsoon presents a fresh perspective of modern India and its exciting cuisine.
Delectably orchestrated, the experience at eau de Monsoon ensures you relish the secret recipes of our chefs, the cuisine is intriguing. True and traditional in its roots, the cuisines are prepared embracing an assortment of innovative ways. From diverse starters, mains that cover both classic Indian curries and avant-garde palates, to scrumptious desserts- each dish is an artistic masterpiece.
The eclectic interiors match the beautifully plated meals perfectly. The stunning garden the restaurant overlooks is the ideal setting for the delectable meal you know is about to follow. At our first meal at eau de Monsoon, we realised that the essence of the food is traditionally Indian, but it was the modern twist given to the dishes that left us wonderstruck. The classic tastes are captured impeccably and the inclusion of elements like Raita Jelly and Jalapeno Murabba kept out taste buds on their toes.
An aficionado in the fine art of cooking to the gourmet’s delight, Chef Davinder Kumar has been in the profession of cooking for more than three decades. A graduate from Delhi University, he started his career in 1972 with the Oberoi Group of Hotels. After completing a three-year diploma course in Kitchen Management, he was sponsored by the Oberoi Group to go to the Lychee Technique de Hotelier in Paris, where he worked with select chefs and specialized in French Cuisine. He was the sole Indian representative in the International Cooking Festival held in Tokyo, Japan, in 1983 and was awarded a medal for his presentation of Indian cuisine. In 1985, he joined Le Meridien, New Delhi, as Executive Chef and is currently working as the hotel’s Vice President (F&B Production) and Executive Chef.
Chef Davinder is an author of great repute. He has authored four cookbooks till date, the latest being Four Season Salad and Davinder Kumar’s Soups, have received great response and appreciation. He strongly believes in sharing his knowledge and skills, enhancing the awareness of the Indian cuisine and improving the image of Indian chefs worldwide.
Chef Davinder has been conferred the National Tourism Award for Best Chef of India by Ministry of Tourism. Chef Kumar is also the President of Indian Culinary Forum- North India and has been bestowed with many awards for his excellence in culinary art and contribution to the industry.