Shoyu’s new menu is a flavour-packed pan-Asian experience

The flavourful Xinjiang lemon chilli lamb is a new entrant on Shoyu’s menu | Photo Credit: Special Arrangement

When Shoyu, the gourmet pan Asian cloud kitchen, launched its new menu, we visited its Madhapur kitchen to witness the action firsthand. By 12.30pm, the delivery window was already stacked with food boxes, with delivery personnel calling out order numbers as they were swiftly handed over.

Inside the 2,400 square foot kitchen, every station was bustling. Designed for efficiency, the space includes a separate walk-in cold storage. The sushi chefs were meticulously preparing dragon rolls, volcano sushi, and vegetarian maki, while the wok station churned out rice and noodles in quick succession.

A team of 14 chefs worked tirelessly to meet the lunchtime rush before the kitchen paused to prepare for the dinner service.

Discussing the new menu, chef Khumlal Sharma said, “The menu includes Xinjiang lemon chilli lamb, bang bang chicken, wild truffle and wild mushroom dim sum, and much more.” Saying so, he gets to work with giving instructions to prepare a portion of Xinjiang lemon chilli lamb.

Shoyu was founded in 2022 by actor Naga Chaitanya, along with Varun Tripuraneni, Akshay Quenin, and Tanveer Kwatra. The new menu marks its third anniversary, featuring an exciting mix of dishes, from crunchy vegetable tempura with spicy sauce to spicy Korean chicken stir fry and Chinese red braised lamb.

For someone who loves Asian food, being surrounded by so much of it was a true test of self-control. However, Chef Khumlal and operations manager Yash ensured I stayed engaged with food long before the actual tasting began.

I started with a pepper pizzette — thin slices of bell pepper over a crisp tortilla, topped with finely chopped jalapeños, tobasco, pepper cream cheese, and olives. Skipping dishes like Telangana turnip cake, burnt garlic and chillies, Thai sweetcorn cake, and mint aioli, I went straight for the bang bang chicken with Chinese coleslaw. Unlike typical crispy chicken, the batter and marinade elevate the dish. Spicy? Yes, but in a way that does not overwhelm the palate.

For duck lovers, there is the spicy duck in chilli plum sauce, but I opted for the Xinjiang chilli lamb skewer — a flavour bomb of spice and tang. Other new additions include Chinese red braised lamb, spicy fish in paper with sesame ginger sauce, and wild mushroom in truffle hot and sour sauce, served with charred bok choy, wok-tossed green beans, and smoky black bean sauce. Tofu enthusiasts can try the steamed tofu and greens in chilli bean sauce or stir-fried morning glory in chilli basil sauce.

The wild mushroom in truffle hot and sour sauce with charred bok choy reminded me of the Korean dakgaejang, a rich, meaty hot stew with vegetables.

A visit to Shoyu would not be complete without dim sum and sushi. I tried the avocado sushi and wild mushroom dim sum, which turned out a bit too salty for my taste. To balance it out, I ended on a sweet note with their signature jaggery cheesecake.

Published – March 13, 2025 06:33 pm IST