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Tiffany's revisited



New location, but the same great food -- Photo: K. Murali Kumar

WHEN TIFFANY'S moved out of its charming location near the Kanteerava stadium facing Cubbon Park, it must have broken the hearts of some of the old-timers who used to haunt it. But its new location on the top of Devatha Plaza near Cash Pharmacy has made up with its grand view of the Vidhana Soudha.

Keeping in mind the many corporate offices in the neighbourhood, the new Tiffany's indulges in the executive lunch, along with the multi-cuisine menu, set in their bright blue and white interiors.

The starters give you an indication of the things to come — prawn cocktail, mushroom baby corn pepper salt, wontons of your choice. Prawn cocktail is prawn steamed and with a cocktail dressing served on a bed of ice and comes chilled. French Connection is another decent starter.

Lunch buffet

The executive lunch buffet is most sought after, between 11.30 a.m. and 3.30 p.m., and at Rs. 90 per head, includes two non-vegetarian items (chicken, fish dry) two vegetarian specialities, fresh vegetables, yellow daal, naan-roti, hot vegetable pulao or fried rice. The thondekai pickle is a hot favourite.

To break the monotony, the menu is changed every day. For instance, on Fridays, Saturdays and Sundays along with the buffet, there are fluffy appams prepared right in front of you, served hot with chicken or vegetable stew tossed up by a cook from Kannur. He specialises in vellayappams in typical Kerala style, and a chicken stew with coconut milk that is mild but can be spicy for those who choose to bite into peppercorns and slit green chillies floating in it.

Continental food is a big hit here. Tiffany's' special is the "Chicken Bomb" — chicken stuffed with ham, cheese, mushrooms and pieces of chicken, that resembles a bomb. At Rs. 125, it makes for a filling main course.

Sizzlers are quite popular here and the chateaubriand (fillet steak served on a sizzling platter with fried eggs mushroom and grilled tomato) and chops Normandy (grilled chops served with apple sauce, roast potatoes and peas on a sizzling platter) taste great.

The pasta collection like the farfelli fungi, spaghetti bolognaise, cannelloni verde and chicken/lamb lasagne are popular among the regulars.

Varied platters

Tiffany's boasts six cooks — each specialising in Indian, Chinese, Continental, South Indian and pasta. The seer fish, lobsters and tiger prawns are all procured directly from Kochi. Blaise D'Souza, who manages the restaurant, was incidentally a regular here before he became manager.

The Chinese fare includes dry chilli lamb and Tiffany's tofu. Yong chow fried rice made of ham, chicken and peas, minced meat, soft noodles and coriander noodles, Szechwan duck and the Chinese fried duck, finger onion stewed duck Szechwan style, are good.

For the Indian taste buds there is dum biriyani, machli masala, murg adraki (chicken pieces sautéed with freshly ground ginger and spices, dum murg nizami (succulent boneless chicken marinated in traditional Indian spices, cooked in a sealed pot).

Desserts such as banana pancake and apple banana toffee are a great way to end a satisfying meal. Cocktails like blue lagoon, Tiffany venture, and mocktails like litchi punch, pink puss, ginger craze are very nice indeed. Tiffany's plans to introduce breakfast between 8 a.m. and 10 a.m. soon with a menu of appam and stew, Continental eggs, and the all-American waffles.

Tiffany's can be contacted on 22213130/22210377.

Ambience: Bright
Service: Good
Speciality: Continental
Wallet factor: Rs. 300 for a meal for two

M.V. CHANDRASHEKAR

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