Pa Pa Ya is a modern Asian bistro from the house of Massive Restaurants Pvt. Ltd. and best described as a chic, modern and radical reinterpretation of Asian cuisine. Revolutionizing the pan-Asian dining experience, Pa Pa Ya is an assimilation of various cooking techniques and cultures found across the Asian continent.
With the successful dine in already in place, now Papaya has opened its cloud kitchen in West Delhi. It is as much about culinary art as it is about offering an exceptional gastronomic experience. It showcases super innovative presentations, likes of which have never been seen before, integrated with cutting edge contemporary cooking techniques, including the use of the latest innovations and technology used in molecular gastronomy.
Massive Restaurants is credited for introduction of cutting edge technology in the kitchen and has become popular in India through its critically acclaimed brands like the Masala Library by Jiggs Kalra and the Farzi Café. The menu devised is completely original, developed over several months of research, with painstaking attention to detail, creating unique flavour profile for each dish served. The Tapas style food presents a unique ability for the diners to enjoy a vast range of dishes in the right portion creating a true sensory dining experience.
Using organic and fresh produce along with the finest ingredients sourced from its region of origin throughout Asia, in their most authentic form, in some cases even rare in variety and for them to reach in their freshest variety, ensuring that freshness of each ingredient used across the expansive menu is always maintained.
Some Signature Dishes –
ï Pan Seared Spinach & Corn Baozi, Toasted Pine Nuts – 3 pieces of fermented lotus flour buns which are steamed and then pan seared to perfection, stuffed with buttered spinach, corn and toasted peanuts.
ï Roasted Aubergine, Demerara Goutie – 4 pieces of pan seared parcels stuffed with roasted aubergine served on the bed of Cantonese chilli with nuc cham caviar (a molecular dip) alongwith spring onion shreds on top as garnish.
ï Red Curry Wild Mushroom – 4 pieces of delicious open faced Burmese dumplings which are baked to perfection stuffed with wild mushrooms and cream cheese garnish with truffle oil on top.
ï Double Cooked Savoury White Reddish – 4 pieces of translucent dumpling which are steamed to perfection, stuffed with double cooked savoury white reddish along with fried mikrop rice on the side.
ï Corn Fed Chicken Leg Sui Mai – 4 pieces of mouth-watering open-faced dumpling stuffed with corn fed chicken along with caramelized rendang curry on the side.
ï Har Gao, Green Curry Prawn Farce – 4 pieces of translucent dumpling which are steamed to perfection stuffed with prawns and served on the bed of Thai green curry with cherry tomatoes and fried basil on top as garnish.
ï Mandarin Zest Infused Lamb Goutie – 4 pieces of delicious mandarin flavored lamb dumpling with wasabi jelly on the side with chilli guava pickle.
ï Spiked Berkshire Pork Baos – 3 pieces of fermented lotus flour buns steamed to perfection stuffed with delicious barbequed Berkshire pork inside.
ï Crab & Scallop Ravioli – 4 pieces of our version of dim sums, which are shaped as ravioli stuffed with crab & scallop with soya sauce on top and tobanjang tobiko.
ï Nigiri – Nigiri’s are pressed sushi rice with cut fish or vegetable on top.
ï Maki – Maki sushi is where seaweed is outside the sushi and rice is inside with the stuffing at the bottom.
ï Uramaki – Uramaki sushi is where rice is on the outside and seaweed is in the inside with the stuffing in the bottom.
ï Modern sushi – Modern sushi is our version of sushi created by our own chef where the texture and the appearance of the sushi are completely different than the authentic sushi, still the flavours are the same.