By IANSlife Features

New Delhi, Jan 31 (IANSlife): BO-TAI Switch, strategically located in a cozy nook, at the plush environs of Shangri-La's -- Eros, hotel in Delhi, is the latest to join the elite premium dining segments in the Capital. The verbal pun on 'Switch' in connotes the dynamics of a chic dining space through the day which transitions into a high-energy, pulsating bar post-midnight which is a hot favourite among millennials in the city. IANSlife presents recipes for a few of the restaurants mouth watering dishes and yummy cocktails for you to try this Sunday

signature cocktail - hem and lion

- Tequila - 50 Ml

- Watermelon Juice - 40ml

- Thai Red Syrup - 15 Ml

- Lemon Juice - 20ml

- Ginger Juice - 15ml

- Hibiscus Tea - 40ml

- Sugar Syrup - 10ml

- Saline Solution - 5 Dash

- Method - Shaken

- Garnish - watermelon slice, mint, flowers

preserved raw mango & avocado salad (a vegan favourite)

Arugula Lettuce 50 Gm

Preserved Raw Mango 20 Gm

Avocado 80 Gm

Coriander Dressing 50 Gm

Cherry Tomato 10 Gm

Roasted Coconut Flakes 5 Gm

Chilli Powder 2 Gm

Breakfast Sugar 2 Ml

Seasoning Powder 5 Gm

Fried Shallots 5 Gm

Fried Basil Leaves 4-5 Leaves

Method

- In a Mixing Bowl Add Arugula Lettuce, Cherry Tomato and Raw Mango Relish.

- Mix It Well by Adding Coriander Dressing in It.

- Put It in a Serving Plate.

- Take Half Avocado and Cut It in 4 Equal Sizes, Vertically.

- Put the Coriander Dressing in Avocado and Mix It Well.

- Keep It on the Top of Arugula. Garnish It With Roasted Coconut Flakes, Seasoning Mix, Fried Basil and Shallots.

- Serve It Cold.

For coriander dressing

- Fresh coriander 250 gm

- Sweet chilli sauce 300 gm

- Fresh green chilli 9-10 pcs

- Salt 1tsp

- Garlic 100 gm

Method

- Put all the above ingredients in mixer grinder.

- Grind it till it becomes a smooth paste.

caramelized crispy prawns, thai raw mango

- Prawn 8/12 4 No.

- Chopped Onion 100 Gm

- Chopped Garlic 40 Gm

- Chopped Fresh Red Chilli 10 Gm

- Raw Mango 40 Gm

- Honey 1 Tbsp.

- Oyster Sauce 1 Tbsp.

- Broth Powder 5 Gm

- Coriander Roots 5 Gm

- Corn Flour 50 Gm

- Oil for Frying

- Fried Basil 4-5 Leaves

- Fried Garlic 2 Gm

- Fried Shallots 2 Gm

- Fried Kaffir Lime Leaves 2 No

Method

- In a wok, saute chopped onion, garlic, red chilli and raw mango.

- Add the seasoning, honey, oyster sauce and broth powder till the onion gets caramelized. finish it by adding chopped coriander roots.

- Cook it well, and in the meanwhile dust the prawn with corn flour and deep fried it till it becomes crisp.

- Put the crispy prawns in the above sauce. toss it well in a way that each prawn is well coated with the sauce.

- Served hot it in a platter. garnish it with fried garlic; shallots, basil and kaffir lime leaves.