Yoga by the Poolside at Shangri-La Eros New Delhi
Shangri-La Eros New Delhi celebrates the 11th International Yoga Day on the Lawns of its Wellness Club for an enveloping sunrise experience. Guided by prominent yoga therapist Abhishek Paul, this year’s celebration reflects the global theme, Yoga for One Earth, One Health’.
The specially designed five-step journey commenced at 7:00 a.m. with gentle techniques of breathing for relaxing the body and improving focus; followed by sessions on prana expansion and the superconscious experience; and next a discussion led by Paul, titled ‘Breath – The Bridge Between Mind and the Body’. Abhishek Paul holds a master’s degree in yoga therapy from S-VYASA Bangalore.
Sorrento’s Smoldering Ode to Fire and Flavor – ‘“An Affair to Ember”
The ongoing exclusive pop-up ,‘An Affair to Ember’ at the Italian restaurant Sorrento at Shangri-La Eros New Delhi, from 18th – 22nd June 2025, is a five-day experience bringing together open-fire cooking — from ember-seared seafood to coal-charred indulgence. At its core lies an open parrilla grill and wood-burning oven, akin to coastal traditions from Patagonia to Italy.
Italian restaurant Sorrento at Shangri-La Eros New Delhi
The menu features – Cedar-Roasted Burrata paired with cherry tomato and charred leek, Spicy Lobster Spaghetti with pomodoro lobster sauce, chili aioli, and fresh cherry tomatoes. Baked Taglioni combines prosciutto cotto with Parmigiano Reggiano, accompanied by wood-fired pizzas such as the Alla Positano with salami, pepperoncini, and spicy honey. Other highlights include Grilled Chicken with roasted mushrooms and onions, and fire-kissed or salt-baked Branzino finished with lemon, capers, and olive oil. The antipasti selection showcases Smoked Caprese featuring smoked mozzarella, paprika, confit cherry tomatoes, arugula, and prune mint sauce. Scallops Cooked on Ember Coal with white tomato sauce, basil, yuzu lemon, romaine hearts, fermented mustard, and egg bottarga. The Grilled Canadian Lobster is enhanced by lobster liver sauce, mustard bee pollen, wilted spinach, radish, charred fennel, and burnt lemon oil. Pan Seared Chicken features morel farce, zucchini, asparagus ash, and leek chlorophyll, showcasing how fire techniques can elevate delicate proteins. From the Scallop Cooked on Ember Coal to the Coal Charred Eggplant grilled to perfection, each dish celebrates char, craft, and coastal soul.The experience concludes with the Rosemary Smoked Dark Chocolate Petit Gateaux, featuring 70% dark chocolate, namelaka, charred raspberry sorbet, and burnt rosemary oil.
Available for lunch and dinner à la carte from 18th to 22nd June 2025.
Reservations – 91 11 4119 1040 or email sorrento.slnd@shangri-la.com
