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Soups and breads galore

Savour soups and breads from different cuisines at The Residency's food fest


FOR SOMEONE who attends food fests on a regular basis, this one was different. You didn't get to savour regular food. It was soups, soups and phew! More soups.

The `Soup and Bread festival' on at Pavilion, the multi-cuisine restaurant of The Residency, till January 30, is a treat for soup lovers. So, keep dipping your spoons into soup bowls till you get tired.

For accompaniments, choose from an assortment of breads.

The hotel has lined up a whole lot of exotic soups - Spanish, Italian, British and Chinese for the 11-day festival. A part of the regular dinner buffet, choose from 12 soups (six each in the vegetarian and non-vegetarian sections), six breads and breadsticks with flavoured butter from the restaurant kitchen.

On Sunday, it is also open for lunch.

The supper bakes that go along with bisques, bouillons and broths include the famous Italian bread, olive bread, foccocia, garlic and Indian masala loaves.

The Navaratna Dal Shorba comes with a lot of dhal. The thick soup goes well with Indian breads. Cock-e-Leeky, a watery British soup, was quite bland, but the cheese toast in it lends a nice flavour. Foccocia, the Italian bread made of flour, potatoes and onions sautéed in olive oil, was crisp. It goes well with the continental soups.

In the non-vegetarian section, the Kanchi Kozhi soup is a must try. The thin soup that comes with a sprinkling of chicken, coriander and curry leaves is mild on spice. The addition of fresh chilli flakes has made the Kongu Kalan soup a lot spicier. The thick pumpkin coconut soup is sweet and the flavour of pumpkin comes through. It makes for a great combination with masala bread.

The garlic bread with the outer portion coated with garlic paste was also good. In the non-veg soup section, try the capuchin soup (chicken veloute with mushroom puree garnished with chicken meat and leek), Murgh pudina shorba and squid soup (combination of minced prawns and squid).

In breadsticks, the sesame stick was sweet on the tongue while the herb stick was bland. The breadsticks and butter are available in flavours like garlic and pepper.

M. ALLIRAJAN

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