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A forum for food


THE PEACH, it is said, is nothing but a cauliflower with a bit of formal education. Which part of the world that comes from is a bit uncertain, but rest assured you can sit and debate over it at the Forum, the newly opened resto-bar in Greater Kailash-II. To aid you in your endeavour would be what they call `food by design' - The earthiness of the Orient, the audacity of America, the languor of the Mediterranean, the list goes on. Try tasting cuisines from all parts of the world and figure out where they accord such status to education, or peach for that matter. Mind it, it's not all that easy. Intellect gives way to gastronomic inclinations here with the strong aroma of food vouching for the delicacy in front of you.

The soft lighting imparts a surreal feel to the whole experience while the modern décor seeks to make you comfortable. Equipped with a bar but still waiting for a license, the restaurant is banking on its big spaces, being a three-storey `forum', the big central screen and a big menu as of now. A-la-carte or buffet as you may choose, most appetisers are what they should be literally. Be it the stuffed and grilled mushrooms tossed in balsamic vinegar and stuffed with a cheesy, nutmeg and spinach soufflé, which goes by the name Devil's Cap or be it the spicy delicacy aptly named Chicken on Fire, you won't be disappointed in any respect. The wonderful aroma of the latter might in fact linger in your mind for quite some time.

Not many however, would like the aroma of the Sri Lankan prawn curry even though it's good to taste, while the shrimp is not exactly the best your taste buds may have come across.

The main course has its share of delicacies too. The vegetarian cheesy pita wrap competes against the rustic grilled chicken breast. The non-vegetarian dish only edges out the former in terms of presentation, being draped with a mango and green peppercorn sauce. In general, most dishes here score on the garnishing front, while taste too is taken care of with preparations like Bay of Bengal, a fish curry served with green coloured rice. The high points include the availability of dishes from Arabian, Vietnamese and several other kitchens. However, even the most wonderfully cooked Malaysian chicken curry may seem a little undercooked to Indian taste buds. So, it's best to indulge by their design.

S. M. YASIR

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