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Colourful and sumptuous

The Sunday brunch at Waterside Café Taj Banjara offers exotic and usual food

Photo: Mohd. Yousuf

THE WATERSIDE Café at Taj Banjara bears a different look on Sunday afternoon. With food arranged all over the coffee shop even spilling into the bar area the smorgasbord (as the brunch is also called) is quite a spread. For the Hyderabadis palate, it is a blend of the exotic and the ordinary.

The Smorgasbord (a mixture of different cold dishes from Scandinavian countries) table is a pretty picture - arresting to the eye and tempting to eat. Laden with small eats like cold cuts, cheese platter, (the most unusual Danish blue and Gouda cheese Lebanese labne (a soft cheese), open sandwiches, rolls, the smorgasbord has plenty to offer.

The health aspect is borne in mind in the smorgasbord and the salad counter. The bar doubles up as the salad and fresh vegetable juice counter.

Attractively arranged ingredients like baby corn, escofer onions, tomato basilica with cheese, baby corn, eggplant, jalapenos, olives, cabbage and others (even oysters) along with four variety of salad dressings give enough scope to use one's imagination to create one's salad.

Health drinks are an intrinsic part. So are sandwiches (readymade and made to order by the guest).

The speciality (not seen before) in the brunch is the Egg benedict - a counter, which serves poached, eggs on English muffins or bread with toppings and sauces (which include hollandaise and guacamole). It's interesting to watch the process of cooking and serving here.

Live cooking of kebabs and Thai noodles are another feature. In the process of live cooking the guest-chef interaction is at a maximum.

Food from Strings (Conti and Thai) and Kebab-e-bahar, two restaurants of the hotel, is the other highlight. For the not so adventurous there is regular food - Hyderabadi and north Indian - biryani, haleem, dal, makhani, dahi vada and more.

The dessert counter is like the smorgasbord - small helpings of desserts (like puddings, soufflés and so on) in differently shaped glasses plus the array of Indian sweets and fruits.

The main USP of this Sunday brunch is the range and presentation of items. "We wanted to introduce something different to the people," say Sanjay Sood (General Manager) and Sanjay Vij (Executive Chef). And it is a brunch with a difference.

The brunch can be savoured on Sunday between 12 and 3.30 p.m.

RADHIKA RAJAMANI

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