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Savour a sizzling experience
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If you are fond of sizzlers, then head to the Sizzler festival at Waterside Café, Taj Banjara, till November 17.
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CHOICE UNLIMITED: Veggies need not feel left out.
ENTER THE Waterside Café and one is greeted with the sizzling sound, smoke and a distinct aroma. Don't be worried or put off by the smoke. Pause a bit and look around to find sizzler plates going round the coffee shop. As you pick up the menu card you will find `Bring your own extinguisher' written on it. Don't get alarmed but gear up to tackle the sizzlers. This sizzler festival is an annual and popular event at Taj Banjara.
Those of you who have attended this festival before will find a perceptible difference. No longer is the sizzler cooked inside the kitchen and brought. Instead it is cooked in front of the guest at a live counter put up especially for the purpose. "This is to give guests a unique experience of selecting the item and watching it being grilled or roasted," say Chef Wadhwa (Executive Chef) and Chef Mishra (the man behind the festival).
The crisp menu card makes you decide the sizzlers you want. One can opt to eat only sizzlers ala carte or have a small portion of it along with the main buffet menu at an extra cost (veg Rs. 75, non-veg Rs. 100 and prawns Rs. 200). If you have it individually each veg portion costs Rs. 200 plus taxes, a non-veg Rs. 250 plus taxes and prawns Rs. 450 plus taxes.
WARMING UP: The ideal way to beat the chill.
Sizzler does not mean just non-veg ones. What is heartening is the equal number for the veggies. "Every year some new ones are added to the fare to provide visitors with a new experience," says Chef Mishra. Each of the items are marinated in different pastes and flavoured differently with herbs to impart a distinctive flavour to each. The Italian inspired item (sprouted beans and spinach ravioli - spinach stuffed in small-cap-shaped pasta sheets) is worth a try. So is the aubergine parmegiana (layers of brinjals and tomato concasse with oregano topped with generous cheese and baked). For the first time crepes (French) are made as a tasty savoury. Normally crepes are made for dessert and are flambéed with brandy. At the Waterside Café the fried crepes are stuffed with mushrooms and served with roasted onion-garlic sauce. The grilled cottage cheese with BBQ sauce, shashlik of vegetables with spicy tomato sauce, corn cake (a deep fried patty flavoured with the Thai makroot leaf) with red curry sauce and cheese and red pepper flan with chilli mancho sauce are the veg options.
The hard core non veggies can tuck in any of these - Philadelphia stuffed chicken (boneless chicken stuffed with cream cheese) in ginger-coriander sauce, mince chicken steak with mushroom sour cream sauce, pan fried pomfret with chilli wild pepper sauce, grilled beef steak with red wine sauce, baby roast chicken with rosemary jus, roast leg of lamb with mint sauce and Thai inspired prawns with red curry sauce.
Each of the sizzlers is served with boiled jacket potatoes, mushrooms and boiled vegetables (which are changed every day. It could be carrots, beans or baby corn). The sizzlers are made to suit the Indian palate - with a little bit of chilli and spice. So they are not bland as is the true Continental taste.
This festival is on till November 17.
RADHIKA RAJAMANI
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Chennai
Hyderabad
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