House of Ming
The Taj Mahal Hotel, New Delhi

3.5/5
By Vir Sanghvi

Menu of the House of Ming , The Taj Mahal Hotel, New Delhi


House of Ming : Restaurant Info

₹ 3500 for two
This price is indicative and exclusive of taxes
Chinese
Today, 12:30 PM to 02:45 PM, 07:30 PM to 11:45 PM
The Taj Mahal Hotel, 1, Mansingh Road, New Delhi
7861004444
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INSIDER TIPS

  • Book – especially at lunch. The restaurant fills up really quickly after 1.00 pm
  • Tell them how spicy you want your food – they will be happy to adjust the spice levels
  • Take a good look around while you are there. You should spot at least a couple of politicians whose photos you would have seen in the papers

Vir's Verdict

3.5 /5

One of the five most influential restaurants in Indian history. The House of Ming introduced the spicy flavour of Sichuan cuisine to North India, sparking off the trend that resulted in the creation of a whole sub-genre of Indian-Chinese cuisines. But House of Ming itself shies away from the Punjabificaton of Chinese cuisine and these days, expatriate chefs flown in from China serve as authentic a meal as the tastes of the restaurant's clientele will allow. It's no longer trendy but it is still always packed out with power brokers, millionaires and rich ladies. The men in safari suits you see sitting outside are usually the bodyguards of the hotshots who are eating inside.

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About House of Ming, The Taj Mahal Hotel, New Delhi

The restaurant is dedicated to serving traditional Chinese cuisine with lot of finesse. The presentation is artistic and innovative. The chefs are extremely talented and gifted in the culinary department. Tell them how spicy you want your food and they will oblige you. Commence the meal with Chinese staple dim sums. The fillings like sui mai, prawn, crabmeat, lamb, chicken and mushrooms are so delicious. Squid rings, crispy fish fillet, silken tofu, fried shredded potato, crispy spare ribs, west coast jumbo prawns, wok tossed water chestnuts and golden fried king prawns will blow your mind with their flavour. Soups will make great starters too. The mains are a long list of aromatic gravies with multiple proteins. Cochin lobster with ginger & chilli, stir fried scallops in XO sauce, soft shell crab in spicy egg white sauce, steamed river sole in spicy malha sauce, roasted Beijing duck, wok fried chicken filled with water chestnuts in black pepper sauce and tender spare ribs in barbeque sauce.
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