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ITC Narmada’s New Jain Menu Marries Taste & Tradition

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The renowned pan-Asian restaurant Yi Jing at the ITC Narmada, a premium collection hotel in Ahmedabad, is pleased to announce the opening of a specially designed Jain food menu for its guests. This innovative and well-considered project by ITC Narmada is specifically made to combine the Jain nutritional philosophy with the exquisite refinement of Asian cuisine.

The initiative’s goal is to provide our customers who prefer their food without onions, garlic, or other root vegetables with access to Yi Jing’s renowned culinary repertoire while also providing them with a special dining experience that takes into account their dietary requirements.

Yi Jing’s Jain menu features a fine selection of dim sum, appetisers, soups, main courses, noodles, and rice dishes that are expertly prepared by ITC’s master chefs. Steamed Plant Protein Bao with Cashews, Hot & Sweet Cottage Cheese & Corn Dumplings and Spinach & Cheese Dumplings with Coloured Peppers are just a few of the delectable dim sum dishes available to diners. Every dish delivers a variety of textures and flavours without sacrificing dietary restrictions.

“Our careful extension of Yi Jing’s celebrated cuisine to our Jain patrons by curating an exclusive menu with an array of options reflects ITC Narmada’s commitment to inclusive luxury dining,” stated Keenan McKenzie, Cluster General Manager, ITC Narmada, about the program. This launch also aligns with ITC Narmada’s “Responsible Luxury” philosophy, which combines culinary innovation with cultural reverence and ensures that each guest’s dietary preferences are recognised and treated with the highest level of elegance.

The menu also offers a variety of appetisers, including creative dishes like Crackling Chestnuts tossed in toasted sesame and five-spice salt and Black Pepper Crusted Tofu with Lettuce. The Sweet Corn & Asparagus Soup will provide you with a simple yet tasty elegance if you’re looking for warmth in a bowl.

The main course is truly decadent, with dishes like Chengdu Style Hot Pot Greens, Clay Pot Vegetables & Bamboo Shoots in Mala Sauce, and the classic Gung Bao Tofu flavoured with dry chilli and Chinkiang vinegar. The kitchen’s specialty rice and noodle dishes, such as Sichuan-style Spicy Vegetable Fried Rice and Hot Bean Wok Fried Noodles with Microgreens, go well with these.

To ensure a safe and customised experience, guests are urged to disclose any dietary requirements or allergies to their service representative.

Inviting Ahmedabad’s affluent diners to enjoy the best pan-Asian flavours through the prism of Jain culinary traditions, Yi Jing’s carefully chosen menu is now offered for supper every day of the week and for lunch on Friday through Sunday.