New items await the gourmet at Curry n Rice in Taj Banjara.
BIGGER & BETTER: Some of the items on the new menu.
WHILE WE are habituated to eating routine fare the same items on the menu of one's favourite restaurant can get quite tiresome at times.
"At Curry n Rice (Tel No: 55669999) we understand and appreciate the need for variation in fare, which is why we decided to spice up the menu every three to four months so that there is always something new for our discerning clientele to indulge in," says Avijit Chaturvedi, Taj Banjara Food & Beverage manager.
The restaurant, which was opened in January, has dished out new fare.
Dishes that were not in demand have made way for new recipes.
About a dozen new items and a separate section for lentils on popular demand have been added to the menu.
In chicken, Hirvi Komdi Chi Kadi (succulent pieces of chicken simmered in Indian herbs and star anise-flavoured coconut curry) has been added in place of Komdi Chi Rassa - both Konkani dishes. While in mutton, the tantalising Rista (a Kashmiri dish), - pounded lamb dumplings simmered in saffron-flavoured gravy, has taken the place of Aachari Chaap (a Hyderabadi dish) which was not very popular. Laal Maas, - a robust dish from the deserts of Rajasthan is another new addition in the line-up.
The Carte du jour has been changed based on popularity, consumption and public feedback.
"We have retained 80 per cent of the top-selling items," asserts Chaturvedi adding that this will be a regular phenomenon.
ALL NEW: Perfect ambience for a relaxed meal.
Seafood connoisseurs can now choose from an assembly of Goan dishes. There is Fish Caldeen (fish in coriander and turmeric flavoured light coconut milk curry), Sunghta Chi Kadi (shrimps simmered in Goan ground masala which is best eaten with steamed rice) and Goan prawn curry (the choicest of Goan prawns cooked in ground masalas and beydegi chillies), among others.
In vegetables, Pithore kande ki subzi (soft dices of Bengal gram flour cooked in onions and curd with spices) - a Rajasthani dish, Bhindi ka saalan and Bheerakaya shakam, are the new additions.
"We have added a separate section on lentils, which include - Rajmah tariwala, Dal varan and Rasam," adds the F&B manager. The rice items remain the same.
In desserts, one can find a new assortment starting with Anjeer moong ka halwa (Figs and moong dal blended and cooked together garnished with nuts) and Elneer payasam (combination of reduced milk and coconut cream, sweetened with jaggery) and a host of others.
Explaining the concept behind changing the menu, the F&B manager says, - "Customer's satisfaction is our first priority and we aim at that by altering the choices available so that the visitor gets a taste of nothing less than the best."
"The menu is bigger and better now," is what Mohsin, a regular at Curry n Rice feels. While variety is the spice of life, as far as food goes, it is the essence.
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