East Asian Festival @ Aura – The Sonnet, Salt Lake 😊

Duration: 15 – 23 Feb 2020

Timing: 12:30 pm – 3:30 pm (Lunch), 7:00 pm – 11:00 pm (Dinner)

Aura, the popular multicuisine restaurant at The Sonnet is known for it’s well curated food festivals and food events that are spread out throughout the year.

They have kick-started year 2020 with the East Asian Festival, that is scheduled to take place from 15 to 23 Feb 2020.

The festival menu consists of a total of 27 items, placed under the following categories – soup, starter, main course, rice & noodles and desserts.

On the evening of 4 Feb 2020, I was invited by the management to attend a bloggers meet, wherein apart from the pre-tasting & review session, we were given a know-how session about this festival and it’s specialities by their Executive Chef, who stated that –

“The East Asian Festival is all about ‘sharing is caring’, meaning that we offer a special menu with a variety of Asian style bites and smaller dishes to share. There will also be a professional Chef in the restaurant preparing the sushi dishes live. We will also offer jasmine tea after dinner.”

An array of both veg and non-veg dishes were presented for tasting.

The vegetarian dishes served to me, comprised of –

– Honey Ginger Lemonade: Beautifully hued in light peach and pink and garnished with a slice of lime and a sprig of mint, the complimentary mocktail was quite beautiful to look at and refreshing in taste.

Honey Ginger Lemonade

– Chinese Napa Cabbage Soup (Rs. 186/-): It was a kind of clear soup infused with enough pieces of napa cabbage.

Chinese Napa Cabbage Soup

– Green Chinese Roll (Rs. 246/-): They were crispy Spring Rolls, wherein the outer flour based wrap was infused with spinach puree and the stuffing comprised of carrot, cabbage, spring onion and broccoli. They were served with tomato ketchup and were quite tasty.

Green Chinese Roll

– Vietnamese Dim Sum (Rs. 246/-): These Dim Sums were served in both veg and non-veg avatars. Neatly crafted and presented in a dim sum box, they looked good.

Vietnamese Dim Sum

– Shanghai Style Asian Veg (Rs. 276/-): It was a tasty curry comprising of big chunks of exotic vegetables in sweet, sour and spicy shanghai sauce.

Shanghai Style Asian Veg

– Winter Veg With Tofu In Lime Curry (Rs. 276/-): Infused with sublime flavour of kafir lime, it was an excellent curry of good quality tofu cubes in coconut milk based sauce.

It needs mentioning that the festival menu lists this dish in ‘Mashman Curry’.

Winter Veg With Tofu In Lime Curry

– Pad Thai Noodle (Rs. 246/-): It was a regular plate of flattened rice based noodles, though beautifully topped with some Asian greens. The dish tasted nice.

Pad Thai Noodle
Pad Thai Noodle and Shanghai Style Asian Veg
Pad Thai Noodle, Shanghai Style Asian Veg and Winter Veg With Tofu In Lime Curry

– Crispy China (Rs. 156/-): The dessert dish comprised of a bed of crispy fried small ribbons of wonton sheets, drizzled with honey and white sesame seeds and topped with a scoop of vanilla ice-cream, which was further drizzled with some chocolate sauce. The dish tasted nice.

Crispy China

– Jasmine Tea-Ramisu With Vanilla Ice Cream (Rs. 176/-): Served in a medium sized glass, the dessert comprised of jasmine tea flavored Tiramisu, garnished with 3 long pieces of white and blue colored paper thin chocolates.

Jasmine Tea-Ramisu With Vanilla Ice Cream

– Sizzling Sichuan Cashew Brownie With Vanilla Ice Cream (Rs. 156/-): Sizzling with butter, a hot sizzler dish came laden with a big square shaped brownie, topped with broken cashews, a scoop of vanilla ice-cream and chocolate sauce. The ever popular dessert tasted good.

Sizzling Sichuan Cashew Brownie With Vanilla Ice Cream

Some delectable desserts presented outside of the festival menu were –

Strawberry Panna Cotta (Rs. 176/-)
Fruit Tartlet (Rs. 156/-)
Chocolate Tiramisu (Rs. 176/-)

All the three aforementioned desserts looked quite beautiful and tempting.

All in all it was a wonderful and informative tasting session. The food presentation was lovely. The dishes tasted good. The hospitality quotient was expectantly high.


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