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May 4, 2016 Dining No Comments Print Print Email Email

Shangri-La Hotel at The Shard is preparing to take the nation’s love of Indian food to new heights, for the launch evening of the hotel’s Great Indian Culinary Journey; an exciting fusion menu of Northern & Southern Indian cuisines, hosted by guest chefs from Shangri-La Hotel New Delhi and Shangri-La Hotel Bengaluru.  


Exclusively for Shangri-La Hotel, at The Shard, Chef Neeraj Tyagi and Chef Lakhbir Singh, of Shangri-La Hotel New Delhi and Shangri-La Hotel Bengaluru respectively, have brought together the heritage and traditions of North and South Indian cuisine to create an authentic menu that fuses the fragrant, hot spices of the South with the Mughal influenced, quintessential style of the North.

REN at Level 34 of The Shard will play host to an evening of fabulous Indian food created by Tyagi and Singh, two of India’s most well-respected chefs, with sitar players and beautiful Indian inspired floral displays adding atmosphere as the sun sets over the sights of London below. Menu highlights include Daab Chingri, traditional Bengali prawns cooked in a coconut shell, and Chicken Chettinad, from the Chettinad region of Tamil Nadu, famed for its extraordinarily aromatic and spicy recipes.

Following the launch event, there will be ticketed set menu dinners at £78 per person, on the 27 and 28 May in REN for London’s Indian food fans to book in and experience this one-off collaboration. During the course of the following week from Sunday 29 May, the hotel’s acclaimed restaurant TING – on Level 35 of Renzo Piano’s iconic skyscraper – will serve the ‘Great Indian Culinary Journey’ menu with Tyagi and Singh at the kitchen’s helm.

The Great Indian Culinary Journey is priced at £78 on Friday 27th and Saturday 28th May. Bookings are strongly advised. For reservations, please email [email protected]; call 0207 234 8088 or visit www.ting-shangri-la.com

Chef background:

“My mother was my first teacher when it came to cooking”, says Chef Lakhbir Singh, Chef de Cuisine of Saffron, at Shangri-La Hotel, Bengaluru. He spent his childhood travelling across India and trying different regional cuisines, owing to his father’s army background. Spending time in the kitchen with his mother, he learnt the use of basic spices and Indian cooking techniques at a very young age. Lakhbir Singh specializes in Punjabi, Awadhi, Hyderabadi and North West frontier food, believing that innovation is the key for preparing good food. He enjoys experimenting with different flavours and products to create new and exciting dishes.

Chef Neeraj Tyagi brings a fresh and innovative culinary flair to the kitchens at Shangri-La’s – Eros Hotel, New Delhi inspired by his classic training and world travels. Chef Tyagi’s worldwide experience in leading brands such as the Marriot, Hyatt and Inter Continental has allowed him to develop an unrivalled passion for gastronomy. Prior to taking up the role of Executive Chef at Shangri-La’s – Eros Hotel, New Delhi, he worked at Kempinski Hotel Aqaba, Jordan in the same capacity. Before moving to Jordan, he spent more than ten years at The Claridges, New Delhi and launched the city’s most recognised Mediterranean restaurant, Sevilla as well as the award winning Indian restaurant, Dhaba.

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