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Succulent plate

Green Park brings a multi cuisine fare on a sizzling platter

Photo: Satish.H

A SIZZLER is a piping hot idea for a meal, especially during the monsoons. A platter of smoking bite sized chunks of vegetables, cottage cheese or meat served on a lettuce with a dollop of butter, is sure appetising on a rainy day and a change from the palak pakoda . "Continental cuisine is becoming popular with the folks in town so much so that we had to introduce pasta and baked vegetables for the lunch buffet here. Thus we decided to come up with a sizzler festival," says F&B Manager, Green Park that is hosting a Sizzler Festival for dinner at its Once Upon A Time restaurant, an apt choice for the fiesta.

Much like its name, the restaurant is an ode to the 19 Century living, taking the best from West and East. A detailed ceiling with frames of frosted glass, upholstered wood in tones of maroon adjacent to windows that open onto a verdant canopy, carved jharokhas and lampposts, all come alive with lilting soft classics.

The restaurant serves a multi cuisine fare comprising Chinese, South Indian and Hyderabadi preparations, and for the festival period, will also have a special a la carte sizzler spread.

"We have included Chinese, Tandoori and Continental options for people to choose from with a generous choice in both vegetarian and non vegetarian sections of the sizzler menu," explains Pavan Kumar, executive chef, Green Park who in fact holds a specialisation in Conti and French cuisine. Thus, one finds exotic Sizzling Creole vegetables and Cajun fish steak sizzlers, English vegetables and fish respectively marinated in Cajun herbs, for the Conti flavours. As also Cordon bleu sizzler — deep fried vegetable cake stuffed with Danish cheese and tomato dices and served with devilled sauce.

Vegetable Singapore — vegetable dumplings cooked with spring onions and red chillies in a piquant sauce, and American corn sizzler — soft American corn tossed with Chinese herbs, comprise the Chinese tang.

Enter tandoori steaks. Mixed veg kebab platter, Mixed chicken tikka sizzler — boneless char grilled chicken, Adrak ke panje — lamb chops cooked in tandoor and well, Minty chicken tangri sizzler — chicken drumstick marinated in mint yoghurt and sizzled, are some of the tandoori options, which happen to be on a less spicy note on the menu. If you are on a dieting trip, Chef Pavan recommends Mushroom and baby corn sizzler — a healthful combination of baby corn and English herbs or the Sea food platter with fish, crab cutlets and grilled prawns.

Each sizzler is a meal by itself served with freshly baked dinner rolls and suitable sauces — mint chutney, pepper sauce or an orange buerre blanc. For desserts, a stewed apple delight Stuffed sizzling apple, and Baked fruit salad, are some of the options, served on the sizzling platter.

The festival is on till August 15, for dinners (7.30 p.m.-11.30 p.m.). For further information, you can reach Green Park on Tel: 23757575 or 55515151.

SYEDA FARIDA

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