Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Cinema Plus | Young World | Property Plus | Quest | Folio |

Photo: Bhagya Prakash K.

WIDE PALETTE Subroto Goswami : ‘Our guests are truly international. So we’ve tried to accommodate a number of different flavours’

“Today, our guests are truly international, from not just one part of the world but from all over the globe. So we’ve tried to accommodate a number of different flavours,” says Executive Chef Subroto Goswami.

Take the salads, for instance. The highlight of the new salad menu is the Ghanaian prawn salad, which is about as healthy, full and delicious as a salad can get. Packed with a range of greens and substantial portions of both prawn and tuna and topped off with avocado, plantain and egg. What is really surprising about this salad is that all of the flavours hold together nicely.

Other interesting combinations include the Bali vegetable salad with tofu and moong sprouts, served with a peanut dressing and the barbecue duck salad with glass noodles, sprouts and assortment of greens with barbeque duck.

Among the soups, the fresh asparagus, tofu and Miso soup is an interesting option. But it is the porcini cappuccino that takes the cake. Light, frothy and exotically smoky, this is one flavour that stays with you long after the meal is done.

One skips past the sandwich section, despite the presence of some interesting options such as the Baguette filled with sea food salad, roast beef with guacamole in a multi grain bread, and the marinated roast bell peppers and artichoke in your choice of bread, because the main courses sound too inviting.

Seafood lovers should definitely try the herb-crusted salmon with Creole vegetables.

For the vegetarians, the highlight is the polenta with wild mushroom and sun-dried tomato ragout. This dish does quite the tightrope act, hinting at many flavours without any of them overpowering the palate.

One did wish that the portion of mushrooms and tomato had been slightly increased so that the polenta didn’t feel as dry. Despite this, the dish was still one of the big moments of the meal. Also exciting is the escalopes of veal with artichokes, as are the pork chops treated with a rather delicious fig sauce.

If one is in an Oriental mood, there are a number of choices available such as the steamed slices of fish with bamboo shoots and black mushroom-ginger soya sauce, the diced chicken with pokchoi in yellow-bean sauce and the snow peas, Chinese cabbage and shitake mushroom Hunan style.

Lido also has an expansive Indian section. Among the main courses, options include roghini machli: fish in rich gravy with red chillies, rasiley gosht aur tamatar: lamb and tomato in thin gravy, and nizami subz korma: a combination of seasonal vegetable in yellow gravy.

At the end of all that, one might not find the space for dessert, but it would be criminal not to.

After all, with a pecan tart that is just the right amount of sweet, a New York cheese cake that’s to die for, and a perfectly balanced tiramisu, dessert just can’t be ignored. Oh there’s also a lemongrass crème brulee, Caribbean fudge pie and baked yoghurt and more.

Lido at Ista is located at 1/1, Swami Vivekananda Road, Ulsoor and can be contacted on 25558888.

RAKESH MEHAR

Printer friendly page  
Send this article to Friends by E-Mail

---

---