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Hardly anybody remembers this, but the Taj Palace was the hotel that popularised dim sums in Delhi in the 1980s at the Tea House of the August Moon. Also on the menu was Peking Duck with all the trimmings. Except that you could not find good duck in Delhi in the 1980s, so the dish was made with chicken instead. The Tea House is long gone and its successor, Blue Ginger suffered from having an ugly room and a cuisine (Vietnamese) that Delhi did not like. Now Blue Ginger is also gone but the room remains roughly the same (new upholstery, though) and the restaurant at the old Tea House location is called Spicy Duck. This time around, they can do real Peking Duck, and it is carved and served at your table with panache. The dim sums are back too, and the menu is all Chinese, though it steers clear of the Sichuan style that made the Taj’s Chinese food famous. This is the food of the overseas Chinese in Malaysia and Singapore, and the flavours are different from those on the mainland; some may be sweeter.
The food was excellent and the staff is amazing. They even tailored the food to suit the palate of our five-year-old. I thank the staff for making it a wonderful experience.
here you will be provided with a good non sipcy food. The service here is very slow. you will have a good taste of food with memorable experience.
Stayed at Taj Hotel for one night and "Spicy Duck" was the ebst part of that stay. To taste Chinese food in India wouldn't be preferable but if you stayed in India enough and filled with Indian food that is a good option to have Chinese in Spicy Duck. The duck was premium, serving was exclusive and variety of menu is incredible. I strongly recommend.
Don't be put off by name if you don't like spicy food. They can provide most dishes without too much chilli/hot spicy sauces. Just ask for advice. All of the dishes we hadon two occasions were delicious, especially the braised eggplant (aubergine) with mushrooms and other nice ingredients. Attentive staff kept our wine glasses topped up. We ate at 8pm and were first to arrive, but it soon became busier. Compared with the other restaurants we tried in the hotel, we liked this best, with subdued lighting, comfy armchairs and warm decor.
Of all the high end chinese restaurants in Delhi, China Kitchen still has better food though their service is very bad. The same service issues plague spicy duck. The service is slow and hap hazard, dishes come out of turn and you just loose itnerest in the meal. The food is ok. The peking duck is not as good as China Kitchen. The highlights are the chicken szechwan soup and the chilean sea bass. The deserts are also not that great, of all the deserts the mango sago pudding stands out. Not my first choice for a chinese meal.
Seeing today you might assume that Chinese food has always been this sought after by the gastronomes but it wasn’t so. The cuisine gained momentum in New Delhi in the 1980s when fancy five star hotels started introducing the diners to the different aspects of Chinese cuisine. With the arrival of legendary Chinese restaurants like The Tea House and Blue Ginger, Chinese food became more familiar to Indian diners. So when ‘Spicy Duck’ came along we knew we had a hit on our hands. Spicy Duck is the luxurious fine dining restaurant of Taj Palace Hotel in Diplomatic Enclave, New Delhi. Tea House and Blue Ginger are long gone but with Spicy Duck we are not left bereft of their gastronomic presence. Spicy Duck is at the same location where Blue Ginger once was.
The name Spicy Duck can be misleading but don’t be taken in by the suggestive name. Their food is neither spicy nor duck heavy. Their menu celebrates Chinese food but not the Sichuan style cooking Taj is known for. Flavours are a tad different from what you might expect usually of a Chinese five star place. Influences from Malaysia and Singapore can be seen on the menu, a fact that excites us to no end. Well-dressed ladies are often seen enjoying a dim sum luncheon here. You should start the meal the same way. Otherwise look towards, black fungus tossed with rice vinegar, champagne pork chop, crispy lotus root, golden fried prawns and double fried winter melon in sweet chilli sauce. Dishes like, wok-fried cuttle fish, stir-fried chicken with ginger & spring onion, wok-fried sliced lamb in yellow bean sauce and peking duck are must haves.
Signature cocktails inspired by Chinese flavours, Qing Ceremony, Smoke of Dragons, Crouching Tiger Hidden Rose, are fantastic to wash down your meal. Don’t walk out without tasting Spicy Duck’s sumptuous Asian desserts. Pomelo mango sago with vanilla ice cream, sweet chili chocolate mousse in brittle basket, snow rainbow cake, lemongrass crème brulee and ginger chocolate fondue with banana spring rolls will be an awesome finish. The interiors of Spicy Duck exudes elegance, grandeur, sophistication and style. The long drooping chandelier hanging over each table casts quite a spell. Dining room is formally designed keeping with its fancy five star hotel image. Spicy Duck is quite expensive, be aware.