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Seafood bonanza

The food festival at Muthoot Plaza are for those who enjoy seafood

FRESH CATCH Enjoy seafood cooked to your taste PHOTO: S. GOPAKUMAR

Have it grilled, barbecued, skewered, fried or curried - with a myriad of authentic, regional, tongue-tingling flavours - the choice is yours. The Seafood Festival is back with a difference, this time right in the heart of the city at Muthoot Plaza Hotel.

Unusual décor

Eleven days of exotic seafood delicacies, served amidst an unusual décor that evokes a serene `underwater' feeling. Held at the rooftop, the sea-blue lights and the cool breeze conjure up the feel of being on the beach.

A combination of marine and fresh water aquariums complement the theme. Sashi Jacob, Corporate Chef of Muthoot Plaza, talks excitedly about the festival. The theme, he says, was decided mainly because "Seafood offers a large choice and variety as compared to any other under a common head. It is also easily the most desired among food connoisseurs." Sashi says that the Seafood Festival is back after six months with a difference - this time it is a buffet and to add more variety "special meal requests" will also be catered to from the seafood display.

The buffet is a selection of different types of seafood dishes - Creole Shrimps and Squid Stir fried, Barbecue King Crabs with burnt garlic, Clams Kerala style, Fish Tikka Masala. These are served with a wide range of vegetarian dishes and salads.

There will be enough to tingle your pallet and make your mouth water - `Grilled mixed seafood tossed in brandy,' `Creole barbequed King Crabs,' `Chemeen curry,' `Squid rings in mild garlic sauce', `Meen Pollichathu', `Mussels salt and pepper', `Machli tikka Masala', and a wide range of authentic regional flavours that would keep one yearning for more.

Apart from these exotic preparations, there will also be the traditional `Appam' with various tasty fillings.

"We are here with a live grill counter with an ocean of the choicest of seafood. Red Mullet, Salmon, Scampi, Prawns, Pearl Spot, Shrimps, Grouper, Red Snapper, White Emperor... displayed on a bed of ice that resembles crystals," Sashi adds.

The final splash into the delightful world of desserts will not only be a feast for the eyes but a grand finale to a delectable meal. So dive in for a taste of the sea. The festival concludes on February 12.

DEVAYANI MEDHEKAR

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