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Cruise in Nile

Blue Nile brings five world cuisines



Beckon of blue — Photo: Mohd. Yousuf

WHEN AIJAZ Ali, CEO, Spice Republic talks about experiencing a meal on a cruise liner across the Nile and S. Visvanathan, director-chef says that "food does not have to be rich to taste good," they are pretty sure about what their new gastronomic endeavour Blue Nile has to offer. Drenched in a calming blue, with representative palms and pebbles, jets of water create wave patterns on the walls. The ambience is as soothing as the spinach and ginger soup or healthful sprouts served in white ceramic on gold-rimmed cobalt blue show plates. Black Burmese teak wood chairs and tables with leather silk runners and a pin spotlight above, set the tone for a pleasant chinwag with soft international pop numbers playing in the background.

"Great care has been taken to do up the ambience, be it choosing the white thasos and grey William Italian marbles for flooring or going for colours which are derivatives of blue.The USP of the place is an option of five world cuisines— Indian, Chinese, Mexican, European and Italian, to choose from, " says Aijaz.

So, this is your place for nachos, pastas, fish and chips, chicken corn soups and a biryani alike, each standing out on the authentic count. "If you don't use specific sauces and herbs, the dishes lose their meaning.

Use of herbs

We use organic herbs, yellow and red peppers, zucchini and others to make the food healthful. Also, we have done away with mocktails to offer spice-laced traditional jeera pani, adrak ki lassi and panna, the latter made with green mango," says Viswanathan. The tandoori platter holds Dahi-ke-kabab, a hung yoghurt delicacy as well as the Hyderabadi Pathar ka gosht. Incidentally the main course has a lot to offer from the traditional Hyderabadi kitchen, Nizami handi, Tarkari biryani, Achari gosht, Dum ka kheema and Mirchi ka salan.

If you are a Chinese food buff, Blue Nile offers Vegetable chow chow with cashewnut, Singapore vegetables with tofu, Lobster in ginger sauce and Crispy fried lamb to go with the soft noodles and fried rice.

Pescado veracruz--fish grilled the Mexican way, Texmex veggies— aubergine, cottage cheese in a spicy sauce with rice, Crisp potato roesti with creamy spinach and cheese, Penne fruits de mer— mixed seafood in rich tomato sauce and Fettuccini tetrazinni— vegetable and shredded chicken in creamy sauce are some of the offerings from the global kitchens. Desserts like Darsaan, Chocolate Walnut brownies, Kulfi and Khubani ka meetha wrap up the fare. Drop in at Blue Nile, Spice Republic, Vista Grand Towers, Raj Bhavan Road, Somajiguda, Tel: 23328265 for a multi-cuisine buffet for lunch (12.30 p.nm-3.30 p.m,) and an a la carte fare for dinner (7.30 p.m.-11 p.m.). Bon appetit.

SYEDA FARIDA

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