Rahul's Post

A Taste of Seoul in the Heart of Delhi There's something to be said about authenticity in Indian hotel dining. Too often, international pop-ups become exercises in cultural approximation—dishes that taste vaguely of their country of origin, prepared by chefs who've never set foot in the region they're meant to represent. Which is why the Korean pop-up at AnnaMaya, the all-day dining space at Andaz Delhi, deserves your attention. This isn't another half-hearted attempt at Korean food. Andaz Delhi has partnered with its sister property, Andaz Seoul, Gangnam, to bring two of Korea's most accomplished chefs—Wongun Hong and Hyo Je—to Delhi for a limited engagement. The chefs haven't just curated a menu from afar; they've flown in to helm the kitchen themselves, bringing with them the techniques, ingredients, and sensibility that define contemporary Korean cuisine. Beyond Bibimbap Chef Hong and Chef Je have built their reputations on reimagining Korean classics—taking dishes that have existed for centuries and presenting them through a lens of refined technique and artistic presentation. Their food respects tradition while refusing to be bound by it. Bold spices remain, but they're calibrated with precision. Flavors are layered rather than simply loud. I started with the Mung Bean Jelly Salad, a dish that exemplifies this approach. Mung bean jelly—cheongpomuk in Korean—has a subtle, almost neutral flavor and a texture that's simultaneously slippery and firm. Here, it was dressed with seaweed, garlic, red chili, soya, and rice vinegar. The result was a study in contrasts: the coolness of the jelly against the heat of the chili, the umami depth of the seaweed playing off the sharp acidity of the vinegar. It's the sort of dish that announces itself quietly but lingers in your memory. The Heart of the Matter The mains showcased the range of Korean cooking. The Chicken Gangjeong—essentially Korean fried chicken—arrived with a lacquered sheen, coated in a glaze made from corn syrup, mustard, ginger, garlic, and kosher salt. The exterior was shatteringly crisp, the chicken tender and juicy beneath.

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This post was published on 11th November, 2025 by Rahul on his Instagram handle "@rahulprabhakar (Rahul Prabhakar)". Rahul has total 64.6K followers on Instagram and has a total of 2.4K post. Rahul receives an average engagement rate of % per post on Instagram. This post has received 67 comments which are greater than the average comments that Rahul gets. Overall the engagement rate for this post was than the average for the profile.