Deltin has offshore gaming places in Goa, operates two land-based casinos (one in Goa and
one in Sikkim), and owns two 5-star rated hotels. Its main operations are in Goa, Daman and
Sikkim. These recipes are from their collection.
Frosted Love Bites
– By Nibaran Mandal, Sr. F&B Supervisor, Deltin Suites, Goa
A decadent frozen mocktail blending juicy red grapes, fresh mint, and tangy citrus, finished with
a chocolate-rimmed glass and a romantic strawberry crown.
Ingredients:
6–8 Fresh Red Grapes
4–5 Fresh Mint Leaves
15 ml Lemon Juice
30 ml Grenadine Syrup
1 Cup Crushed Ice
Strawberry Crush (for garnish)
Chocolate Ganache (for glass rimming &
decoration)
Chocolate Heart (for garnish)
Glassware:
Martini Glass
Preparation Method:
1. Begin by rimming a chilled martini glass with chocolate ganache and allow it to set for a
clean, glossy finish.
2. In a blender, combine crushed ice, red grapes, mint leaves, lemon juice, and grenadine
syrup.
3. Blend until the mixture achieves a smooth, frozen consistency.
4. Carefully pour the prepared mocktail into the chocolate-rimmed martini glass.
5. Lightly spoon strawberry crush over the surface to create a layered effect.
6. Garnish with a chocolate heart and serve immediately for the best texture and
presentation.
Cherry Blossom
– By Mahesh Manolkar, Bartender, Deltin Royal, Goa
Method: Build up
Glassware:
Champagne Glass
Ingredients:
30 ml Kokam Syrup
15 ml Fresh Lime Juice
15 ml Simple Syrup
5–6 Ice Cubes
Brown Sugar (for rimming)
Preparation Method:
1. Rim a chilled champagne glass with brown
sugar to create a subtle caramelized finish.
2. Add kokam syrup, fresh lime juice, and
simple syrup into the glass.
3. Stir gently using a bar spoon to combine the ingredients.
4. Add 5–6 ice cubes.
You can top up with sparkling wine and give a light stir to balance the flavours.
Garnish
Red Cherry
Framboise Choux
- By Nakul Patil, Commis I Chef, Deltin Royale, Goa
Ingredients
- 1 cup (250 ml) water
- ½ cup (115 g) unsalted butter
- 1 cup (120 g) all-purpose flour
- 4 large eggs
- A pinch of salt
- Framboise (raspberry) jam, as required
- Whipped cream, as required
Method
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- In a saucepan, bring the water and butter to a boil. Add the flour and salt, stirring continuously until the mixture comes together and forms a smooth dough.
- Remove from heat and allow the dough to cool slightly. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Transfer the choux pastry to a piping bag and pipe into desired shapes on the prepared baking tray.
- Bake for 15–20 minutes or until the choux are puffed and golden. Allow them to cool completely.
- Once cooled, pipe framboise (raspberry) jam into the choux and finish with a topping of whipped cream.
