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Grilled to perfection
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Food A Steak and Grill festival is on at Regency, Abad Plaza
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Wild wild west The steak and grill spread
Crunchy? Yes. Masala-laden? NO! Very oily, then? No, no. That’s what tandoor does to food, as also the grill. The Steaks and Grills food festival on at the Residency Restaurant, Abad Plaza, is a buffet affair, dinnertime every day, till April 2
7. And listen to Glen, belting out English retro music as you eat. When you enter, you wonder what those cowboys are doing on the wall, a brand new poster. The link between the cowboys and this food festival, we are told, is steaks! That the cowboys once were forced to eat meat grilled on skewers and that is the origin of steaks.
Leaning towards the continental, the steaks, beef, chicken, prawn, fish and lobster have flavours that prompt you to forget your garam masala fixation. Vegetarians have a limited choice, braised vegetables and a few other combos.
Cowboy food
Manhattan shrimp chowder soup suits people of any kind of taste. The light orange soup with medium consistency and lots of interesting things like bits of shrimp and crunchy rice tidbits floating in it to bite into, truly whets your appetite.
The vegetable fajitha is like a chapathi roll. The East and West surely meet in this fusion dish. The outside is chapathi-like but the insides have continental written all over it. But it is not bland for Indian tastes. You bite into warm cheese, with the brown sauce and something else that cannot be configured. It tastes desi, yet not so much, to a considerable degree, very palate-friendly.
Corporate Chef K.K. Nair with 30 plus years of experience in continental cuisine, gives a benign smile when we ask him about the ingredients that went to make the insides. Chicken supreme de carnival has a surprise package hidden within the folds of the chicken breast piece. The taste of cheese is very clear. There are assorted vegetables, sauces and herbs.
No aromas that pierce through your nose, only gentle flavours that spur you on to try the grilled fish papillote nantua. Never mind the mouthful of a name, you will be happy to have more than a mouthful of this, fish covered in butterpaper, baked with a layer of sauce or masala, whatever you call it. There is no fishy smell at all. “A bit of lemon juice does the trick,” Chef Nair discloses at an unguarded moment.
Braised vegetables and salads aplenty with cold cuts like scotch eggs, mushroom remoulade add to the uncommon dishes on the menu. The menu changes every two days, says Food and Beverages corporate manager, Thomas Kurian.
Mixed grill has plenty of choices. Fish, vegetable, chicken, beef and prawns vie for attention, all golden brown and not dripping with oil. No conscience pricks here. Eat these with assorted breads, pizzas, rice, curd, pappads and pickles. You mix and match.
Desserts are not just ice cream. There is the Arabic Omaali, which is just sweet enough, scotch almond cream that actually leaves you asking for more and chocolate gateau, all of which are not exactly a weight watcher’s dream. But crib another day, and for now, enjoy it all for Rs. 350 plus taxes per person.
PREMA MANMADHAN
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