Say it with salads and steaks
Unpretentious décor and minimal upholstery render a spacious feeling in Flame - a new double-storied eatery in Banjara Hills, which specialises in a fusion of Continental and Chinese cuisine.
INVITING AMBIENCE: A wonderful world of sizzlers and quaint pictures. Photo: Mohd Yousuf
WHAT IS common to the 16th bend of Butik Bintang in Kuala Lumpur, Malaysia and Road No. 12, Banjara Hills? The restaurant, Flame of course! Apart from the 200-sq.ft outlet at RMK Plaza (Tel: 23320027) beside Pizza Hut, Banjara Hills, Flame has gone international by acquiring a sprawling 2,000-sq.ft restaurant in the Malaysian capital, about 15 days ago to cater to the Indian populace residing there.
"We opened the Hyderabad branch this January," says Flame's director, Asim Khan. Inspired by the great profits, raked in by his concept restaurant in its first six months, Khan with a partner planned going global with Flame, to maximise returns.
"Plans to open more branches within the country as well as abroad are in the pipeline," says Asim, who has 15 years experience in the F&B sector in Europe and the Middle East. His expertise in the field can be seen in the way he has used limited space to create the 21-seater double-storied bistro.
Step inside and be swept away into a wonderful world scented with sizzler smoke and quaint pictures. Seats are definitely not very cosy but certainly cute with their dimensions, just a little larger than kindergarten chairs. Unpretentious décor and minimal upholstery create a feeling of space.
Peruse the menu - a fusion of Continental and Chinese, and salads and soups that set the tone for the meal. Prawn cocktail with Minestrone/Mulligatawny soup or Cream of Spinach soup and Sprout salad, is what Asim recommends for starters. However, one can try out other combos offered, which are equally delectable.
"We have a team of experienced chefs who prepare the delicacies, right in front of you if you desire so," says Asim. In any case, the open kitchen can let anyone have ample glimpses of the cooking in process.
"The stress is on salads and steaks, which sell like hot cakes," he adds. An evenly balanced choice is available for veggies and non-vegetarians. Grills are very hot and one can choose between, Chicken pepper grill, Lamb chop grill, Fish pepper grill, Mixed grill, Chicken skewers/Shashlik and Lamb skewers. Among the continental specialities are, Chicken Ala Cecelia, Ala Bom, Spaghetti Millannaise/Bollognnaise, Macaroni Au Gratin, and Lamb with mushroom sauce - all priced between Rs. 59 to Rs.109.
During snack-time, Potato wedges, Garlic bread, or Fish Fingers with Twisty Mango/Lemon or Flame Arabica Champagne, are just ideal. Leave the Floats and Soufflés and all the other items you haven't tried, for the next time and the next, for Flame will soon be a habit.
"In Flame, even a gastronomic misadventure is reassuring in its own way," asserts Asim. So, just indulge to douse those flames of hunger.
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