Gourmet food at home – We try out Asian delicacies from San:Qi new delivery menu

The afternoon of August 15th was a special one not just as the momentous 74th Independence Day but also because we celebrated it in the truest sense of the term. The coming together of family, spending quality time together on a winded down day, chatter and conversations coupled with bouts of laughter, All of these over a motley of delicacies from ‘San:Qi’ of the Four Seasons Hotel in Worli. Commemorating a holiday with an overload of food was unanimously agreed upon and we ended up inundating our table with the most delectable flavors of the Gourmet Delivery and Takeaway menu from San:Qi. I must say this would easily qualify to be our most unforgettable meal at home featuring myriads of food choices right from Indian to Chinese, Thai, and Japanese. A fancy table was set, our appetites whetted and the food looked irresistible. Keeping in mind the troubled times, we were delighted to know that our food was coming not just from an immaculate kitchen but also exclusively through the Four Seasons delivery service, which ensured complete care and highest standards of safety (a Hygiene Officer is appointed to implement safety measures around food handling, sanitization and increased disinfection of all surfaces along with daily temperature checks of vendors and employees who are required to wear personal protection gear at all times). This imperative service, combined with flawless and hygienic packaging, made us feel at ease and readied us to delve into a sea of savory and sweet delights. 

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Packed to perfection, and marked accurately, the food from Gourmet Delivery and Takeaway menu from San:Qi was delivered in time through the exclusive Four Seasons delivery service.
The best of Chinese, Indian, Thai food graced the table. Every gastronome’s dream coming to life.

Our eyes first recced the gorgeous colors of the vibrant Kung Pao chicken, and prawns in XO sauce that looked like a garden of fresh ingredients. Our noses were drawn to the rich aroma of ‘Bhuna Gosht’ which was an instant hit, especially with the few members who didn’t fancy meat and regretted it immediately, followed by gobbling up more than half the portion. My father-in-law (an expert mutton-maker) admitted to this being the most succulent dish he has had in a very long time, and that’s saying something. The food was ample, but shining amongst all the aromatic variety was the very delightful Thai green curry chicken that looked and tasted wonderful in equal measures. While we thoroughly relished the rich variety of food that occupied our table, we were certainly left wanting some more of the well-prepared Chicken Shu Mai dim sum. A few more pieces in each portion could have sufficed our cravings for the delicate dim sum dish. What lacked in quantity with dim sums was more than made up for in flavor with a new dish we tried called ‘Khao Phad Gai sub hor Rapa’ (Minced chicken fried rice with Garlic and basil) which was a winner – sticky rice packed with immense flavor and freshness, loved the zing in every grain of rice. 

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Coffee pannacotta and bailey’s jelly topped with Nutella soil, a clear personification of ‘Heaven on Earth’.

The happy meal (heartiest meal of this dreadful year) was concluded by a very vigorous coffee & bailey’s dessert that certainly blew our minds off. The smoothness of coffee pannacotta blended with a powerful bailey’s jelly topped with Nutella soil completely entranced our senses. To understand how food can be intoxicating, just sink your spoon in this delight of a dessert. I highly recommend taking a break from wearing the chef’s hat yourself and trusting the best with bringing the most excellent food right at your doorstep with safety, hygiene, taste and everything essential in place!

Green Thai Curry with a serving of sticky rice was a winner with the most tantalizing flavors that lingered on through the luncheon in the aftertaste and in several mentions over conversations.
The freshest ingredients created a garden of colors on our plates. Prawns in XO sauce were seared to perfection without drying out its natural flavors and the Chicken in Kung Pao sauce was aromatic to the T.  ‘Khao Phad Gai sub hor Rapa’ (Minced chicken fried rice with Garlic and basil) was the perfect dish to be reveled in with or without sauces.

Where: The Four Seasons Worli, 136, Dr E Moses Rd, Gandhi Nagar, Upper Worli, Worli, Mumbai, Maharashtra 400018
Phone: 022 2481 8000

Note: The food delivery was arranged by the brand but all the opinions expressed herewith are her own.

10 Hygiene
10 Packaging
7 Taste
7 Flavours
10 Dessert
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