Club Zion, Gurugram, Launches a New Multi-Cuisine Menu Crafted by Chef Jaipal Singh

For diners craving Indian flavors, Chef Singh presents traditional favorites such as the Tandoori Non-Veg Kebab Platter and Sarson Mahi Tikka, alongside vegetarian delights like Peshawari Paneer Tikka and Bharwan Chakunder Ke Kebab. International comfort foods also grace the menu, with items like Fish & Chips, Mustard and Lemon Grilled Fish, and the perfectly seasoned Herb-Crusted Chicken Breast. Additionally, dishes such as Enchiladas (available in vegetarian or chicken options) and Half Roast Chicken provide the warmth and comfort of global home-cooked meals.

Health-conscious guests can savor fresh salads, including the Quinoa & Pineapple Salad and the vibrant, sweet-and-spicy Som Tam. For a cozy beginning, soups such as Wild Mushroom and Thyme Soup and Tomato and Basil Soup offer comforting, flavorful starters to any meal.

Chef Jaipal Singh has over two decades of culinary experience, beginning with a three-year apprenticeship at the Intercontinental Park Royal in New Delhi. His career progressed through roles at renowned establishments, including the Radisson Blu Plaza Hotel, New Delhi, where he reached the position of Senior Chef de Partie. Chef Singh further refined his culinary skills in Italian and European cuisine at the Intercontinental Eros and later served as Junior Sous Chef at DLF Magnolias Club, an exclusive luxury club in Gurugram, from 2014 to 2020. His vast culinary expertise and commitment to quality make him an invaluable force behind Club Zion’s exceptional dining experience.

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