Beat the heat with fresh, vibrant flavours, cool sips and crisp bites to refresh your summer, writes SAKSHI PRIYA

March in Delhi already felt like the peak of summer, and now, as April sets in, the heat is relentless. Stepping outside feels like walking into a giant oven, making even the shortest stroll an endurance test. Covering the Summer Edition, one couldn’t help but seek a culinary escape that not only refreshed the senses but also captured the essence of the season. Eau de Monsoon stands out as a sanctuary of cool indulgence, offering a menu designed to make summer not just bearable but deliciously invigorating. Beat the Heat with XO & Mi and Eau de Monsoon’s Summer Specials — At Le Méridien, New Delhi.

Orange Blush Mimosa

A light and citrusy drink with a floral twist, perfect for hot summer days.

Ingredients

• 120 ml Orange juice (freshly squeezed)
• 15 ml Elderflower syrup
• 15 ml Lemon juice
• Soda (to top)
• Orange slice (for garnish)

Instructions

• Pour fresh orange juice into a glass.
• Add elderflower syrup and lemon juice.
• Top with soda for a refreshing fizz.
• Garnish with an orange slice and serve chilled.

Paan Mojito

A unique twist on the classic mojito with an aromatic paan flavour.

Ingredients

• 1 betel leaf (paan)
• 7UP (to top)
• 1 scoop Vanilla ice cream
• Betel leaf (paan) (for garnish)

Instructions

• Place a betel leaf at the bottom of a glass.
• Add a scoop of vanilla ice cream on top.
• Pour 7UP over the ingredients to create a fizzy blend.
• Blend slightly to combine flavours.
• Garnish with another betel leaf and serve chilled.

Aparjita Sprite Spritzel

A bold and tangy drink that combines sweet guava with a spicy kick.

Ingredients

• 120 ml Guava juice
• 1 dash Tabasco
• 15 ml Lemon juice
• Pinch of rock salt
• 15 ml Strawberry syrup
• 7UP (to top)
• Lemon slice (for garnish)
• Red chilli (for garnish)
• Red chilli powder (for rimming)

Instructions

• Rim a glass with red chilli powder.
• Pour guava juice into the glass.
• Add Tabasco, lemon juice, and rock salt. Stir well.
• Mix in the strawberry syrup.
• Top with 7UP for a bubbly finish.
• Garnish with a lemon slice and red chilli. Serve chilled.

Aparjita Cooler

The Aparjita Cooler is a delightful fusion of floral and citrus notes, creating a drink that feels as refreshing as a summer breeze. The lavender brings a soothing sweetness, perfectly balanced by the tangy kick. it a perfect choice for unwinding on a warm afternoon. It’s a drink that doesn’t just quench thirst but also feels like a gentle escape in a glass

Ingredients

• Ice cubes
• 15 ml Lemon juice
• 30 ml Lavender syrup
• Tonic water (to top)
• Lemon slice (for garnish)
• Dash of Butterfly pea tea

Instructions

• Fill a glass with ice cubes.
• Add lemon juice and lavender syrup. Stir well.
• Top with tonic water.
• Garnish with a lemon slice and a dash of butterfly pea tea for a vibrant touch. Serve immediately.

Freshness in every Forkful

As the temperatures rise, there’s nothing more satisfying than light, refreshing dishes that cool the body and awaken the taste buds. Crisp textures, citrusy notes, and delicate flavours come together in a perfect symphony to offer relief from the heat. Whether it’s the juicy burst of Pomelo Salad, the creamy elegance of avocado, or the hydrating sweetness of watermelon, these dishes bring a revitalising touch to summer dining. Nothing beats the joy of fresh, vibrant flavours on a warm day, and XO & Mi by Le Belvedere delivers just that. Chef Shekhar Kiroula crafts each dish with a perfect blend of bold spices, delicate textures, and refreshing ingredients, making every bite a delightful experience. These appetisers aren’t just food, they’re an invitation to savour the season’s best. Here’s a closer look at these summer-perfect creations.

Crunchy Pomelo Salad

A balance of sweet, sour, spicy, and savoury, this Crunchy Pomelo Salad is a textural delight. Juicy pomelo, crunchy peanuts, and fragrant kaffir lime leaves come together with a light yet zesty dressing, making it an ideal appetiser or side dish.

Ingredients

(Serves 2-3)

• 100 gm Pomelo (peeled and segmented)
• 5 gm Crushed peanuts
• 10 gm Chopped onion
• 1 Fresh red chilli (chopped)
• 2 Kaffir lime leaves (finely sliced)
• 10 gm Palm sugar
• 10 gm Lemon juice
• 2 ml Light soy sauce
• 3 gm Tiger red chilli (finely chopped)
• 3 gm Mint leaves
• 2 Fried cashew nuts
• 2 gm Spring onion (julienne cut)
• 1 Edible flower (for garnish)
• 3 gm Coriander leaves
• Salt (to taste)

Method

• Peel and segment the pomelo into bite-sized pieces.
•  In a bowl, mix pomelo, mint leaves, red chilli, onion, kaffir lime leaves, lemon juice, soy sauce, palm sugar, coriander and salt.
• Toss well, adjusting seasoning if needed.
• Garnish with fried cashews, edible flowers, and spring onions and serve chilled & enjoy!

Avocado and Jalapeno Carpaccio

A Fresh and zesty treat for the plate. This dish is a refined, cold appetiser that highlights the creaminess of avocado, the citrusy notes of orange, and the mild heat of jalapeño.

The delicate balance of textures and flavours makes it an elegant addition to any meal.

Ingredients (Serves 2)

• 0.3 gm Avocado (thinly sliced)
• 0.3 gm Orange segments
• 0.3 gm Ginger (julienne cut)
• 0.3 gm Green apple (cubed)
• 0.2 gm Celery (thinly sliced)
• 0.2 gm Spring onion (chopped)
• 0.1 ml Light soy sauce
• 0.3 ml White vinegar
• 0.3 ml Mirin
• Salt (to taste)
• 0.2 gm Micro-greens
• 0.4 gm Jalapeño (thinly sliced)
• 0.4 gm Fried onion
• 1.5 ml Ponzu sauce

Method

• Arrange thinly sliced avocado in a fanned-out pattern on a plate.
• Add orange segments, julienned ginger, green apple cubes, celery, and spring onion.
• Mix soy sauce, white vinegar, mirin, and salt, then drizzle over the dish.
• Sprinkle fried onions and micro-greens. Add sliced jalapeños for a touch of spice.
• Finish with a drizzle of ponzu sauce and serve immediately.