The rule of continental fare at Sunday brunches is under threat. Gone are the days when Sunday brunches at five-stars and restaurants served a spread of egg preparations, waffles, pancakes, hearty salads and bakes.u00a0With well-heeled patrons opting for niche meals, menus are changing. One such adaptation is the shifting focus of brunch meals from western to Asian cuisines. “Continental food has been a brunch staple for years, but with people travelling extensively to South East Asian countries, Indians are developing a soft spot for pan-Asian fare,” says Chef Rahul Hajarnavis from Shiro, a Lower Parel-based restaurant that serves Asian fare like Japanese and Chinese.

For Mala Pratapsingh, a regular at ITC’s Shanghai Club and her lunching partner, Dr Seema Sampat, dishes such as tangy soups, spicy noodles and wasabi-coated sushi work much better than mild continental food to brighten up their Sundays. Our predilection for this cuisine can be linked to the fact that Asian and Indian grub share a similar flavour palate. “Take for instance, coconut-based Thai soups and curries, garlic-flavoured Chinese food, ample usage of rice in Japanese sushi and haldi-infused dishes from Vietnamese cuisine,” points out Hajarnavis.

Another factor that makes us pass up pasta for phad Thai is the health quotient. “Asian food uses a lot of fresh vegetables and homemade sauces that makes it suitable to health enthusiasts,” says Michael Swamy, author of The East Indian Kitchen. Swamy points out that apart from everyday ingredients, even the cooking techniques used by these cuisines are healthy. For instance, steaming and quick stir-frying help keep the nutrition intact.
We pick the top four Asian brunches in the city and what they are churning out every Sunday.

Shanghai Club at ITC Grand Central
Price: Rs 1,800
If rains make you crave soup, head to Shanghai Club. Kickstart your brunch routine with steaming bowls of lemon and coriander soup. The soup has a clear texture and a hearty wholesomeness that makes you want to tuck into bed, with a book and a bowlful. What also suits the monsoon mood is their crispy fried baby corn appetiser. Sautéed with red chilies and a spicy Sichuan dressing, the dish makes you forget homely bhajiyas. For mains, go for the regular fried rice and burnt garlic gravy routine.