On a lazy Sunday
A meal by the pool, surrounded by greenery can soothe your city nerves.
IT'S A Sunday and the weather's perfect. Surely a day for you to close your kitchen and head some place where you can simply laze around and have a leisurely meal. If that's what you have on your mind, a perfect choice could be the ITC Windsor Manor, which hosts the Sunday Brunch between 11 a.m. and 3.30 p.m. at its poolside outdoor restaurant.
The lush green trees, complemented by the cool blue water, is good enough to soothe your city nerves. What's more, you can relax and have a really lazy meal that can stretch till the restaurant closes.
For starters, you can choose from the wide array of tandoor bites that the chefs prepare on the spot and serve you in style.
You can either choose your own ingredients, or if you are feeling too lazy to do even that, leave it to the chef, who seems to know best in any case. And if rain plays spoilsport by any chance (which is not very unlikely in Bangalore), you can stroll into the Raj Pavilion that serves the main course. Designed like the Lalbagh Glass House, this place is also cool enough to spend a long Sunday afternoon. It could do without the rather loud live band, though.
The specialities at the Sunday Brunch are the kababs and Indian breads. You can choose from prawns, crabs, meat, or beef, while veggies can relish rajma galoti and cutlets made from a choice of vegetables. Grilled or pan-fried, these crunchy treats can be savoured with the jalebi parathas (these tiny parathas, just the size of your palm, have 36 layers!) or roomali rotis.
Once you have pampered your tummy with these delicious crunchy bites, it's time to head for the main course. A short walk to the Windsor Manor Raj Pavilion is a visual and an aromatic treat. "A chef has to be a combination of a doctor and an engineer. A doctor, for he has to have the talent to see a delicacy and immediately guess the ingredients and learn to make it, and an engineer because he has to have the talent to present the food that appeals to the customer's eyes too," says Master Chef Sreenivasu.
The main course serves everything from Euro-American to Chinese and Indian. So you have pastas and noodles vying for attention with mutton and chicken biriyani and the colourful masoor ki dal and chikander aloo.
The buffet arrangement starts with the salads. The health conscious can stick to the tossed green salad or vegetable crudites, non-vegetarians can bite into ham and melon. Foodies, on the other hand, can get lost in the honey and mustard glazed pineapple. "Food today is also about fashion. People are all conscious about where they want to eat and how much they want to spend and some of them are also calorie conscious, hence we try to accommodate every category in this brunch," explains Sreenivasu.
The best part of the buffet is that if you can stick to just the Indian or Chinese or take a bite of all the delicacies spread out.
The food is not too spicy or heavy on the stomach. So, at the end of it, you will still have some place for dessert in your tummy. And the choices are huge even in this section. You can choose from mawa kachori, shahi tukda, chawal ka kheer, lemon crunchy rolls, date and walnut pie, chocolate mousse, or prune steamed pudding.
The Sunday Brunch buffet is priced at Rs. 800 upward per person. The restaurant can be contacted on 22269898.
Ambience: Cool outdoors
Wallet factor: Rs. 800 upwards per person
Service: Good (outdoors), self-service (indoors)
Speciality: Kababs, tandoors, and breads
SHILPA SEBASTIAN R.
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