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Palatable platter for a perfect bite

Sree Krishna Garden provides a rare combo of food and entertainment

Photo: M. Moorthy

Delectable Mouth watering varieties

As you stroll across the Central Bus Stand, a continental flavour of olive oil, stronger than that of sambar-idli of other closely nestled eateries, leads to Sree Krishna’s Garden. Nestled behind Hotel Mathura, the new eatery, surprisingly enou gh, offers a rare combo – food and entertainment.

The breezy roof-top bordered with multi-colour fountains serves as an ideal place for leisure dinner. A welcome break for the city residents is the non-Indianised European food. Continental cuisine taste as authentic as it looks. Olive oil does the trick, reveals the Director of the hotel K. M. Madhu. Imported macroni, pasta and sauces smoked in high-quality olive oil make for a perfect bite. If calories don’t bother you much, binge on Au gratin, rich with cream and grated cheese.

Chinese

The joint has tried its hands on a bit of Chinese too. American chop suey does flatter the taste buds with perfectly fried noodles mixed with spicy sauces.

For a light slurp sans alcohol, mock-tails are perfect taste quenchers. High-concentrates of pineapple, mango and tomato with random flavours keep everybody guessing about the ingredients gone into it. If your taste buds crave for citric tang, check out ‘Black and white,’ a grape drink with whipped cream and mango syrup. ‘Pine’s café’ is for coffee lovers, who can have a mix of pineapple and strong-flavoured coffee. ‘Mickey mouse,’ the chefs suggest, is for those who look for a trace of alcoholic flavour. The non-alcoholic drink has a bold mix of vanilla ice cream and frothy coke. Health freaks can toast with ‘Red Indian,’ a tomato crush blended with carrot and a dash of mint syrup.

Hold on before you say no to ice cubes, dreading unhygienic water.

A can of mineral water is attached to a cube-making machine that spews out crushed ice.

“Mock-tails are good only with ice cubes. We explain it to the customers who order without ice,” Mr. Madhu says.

Desi dishes

Desi dishes, as always, come in great many tastes and flavours.

Unique to the food joint is the ‘Reddiyar specials.’ ‘Bungalow,’ deep fried balls made of pulses and spiced up with red chilli, and sweet and spicy ‘suyan’ with liberal specks of cumin seeds serve as starters.

For quick bites, chats and pepper corns have been outsourced.

If the ambience is too laid-back for kids, they con have fun with jumping boats and softball kiosk at the ‘Kids’ Zone.’ Meanwhile, you can guzzle juicy syrups with fresh air.

S. AISHWARYA

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