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In good taste

Photos: S. Siva Saravanan

Delectable spread Colourful and tasty

Cucumber puree in milk and cream — a cathedral soup to begin the culinary journey of an all-new menu introduced at Golden Park, a multi-cuisine restaurant at Hotel CAG Pride. Rich and creamy, the soup is a delight.

Low lighting, comfortable seating and a little bit of greenery has been added to lend an urban feel to the 44-cover restaurant. “When people eat out, they like to mix and match different cuisines, something like Indian starters, continental main course and a different dessert,” says Joel Solomon Jabamani, the F& B manager. So, the revamped menu has clubbed Indian, continental, Chinese and Mexican cuisines, all under one roof.

And, it’s party time for gourmets. The soups and salads menu is a combination of Chinese, Mexican and Continental fare and there is plenty to choose from.

“We carried out a feasibility study to find out the expectations. Chinese is popular, they like it spicy. So, we added Mexican recipes that come with spicy accompaniments such as Mexican green tomato sauces,” he adds.

The starters are impressive. You have prawns roasted in Indian spices, house nachos and panneer bhurjee to suit different tastes. Vegetable tempura, an assortment of batter fried carrots, baby corn and Chinese vegetables are crisp and served with hot garlic sauce. The murgh dil khush kebabs are a must try. They are nicely roasted into a golden brown hue and do perfect justice to the idea of starters. Better still are the malai tikka kabul, chicken breast marinated in yoghurt, ginger and garlic. Cooked in a tandoor, they have a distinct smoky flavour and pack the excitement of the traditional garam masala too. For those who have a thing for seafood, fish fair ways is an ideal choice. A traditional Anglo Indian recipe, the large slices of fleshy pieces generously doused in coriander masala and Indian spices are a lovely treat.

Chef Bhaskaran and his team have taken into account the health conscious crowd as well. So, less oil, no chemicals and food colouring. “No Indo-Chinese, it is ethnic Chinese food. Schezwan style noodles and rice are popular and are prepared with less oil,” Chef Bhaskaran says. Then there is Copa cabana, an in-house speciality that is prepared with banana split, three different types of ice creams and chocolate sauce.

‘Kebabs from the Nawabs’ menu has received an overwhelming response. And, the favourites are mutton and chicken kebabs and nisha angara (grilled prawns). Zaikedaar Taari (tasty gravy) has traditional chicken preparations such as murgh begum bahar, and patrani machili (fish wrapped in banana leaves in home made spices). And, the best part is plain rice or roti comes as a complement.

For the veggies, there is the delicious tamatar ke ruswala panneer, cottage cheese cooked in tomato gravy and butter to go with the vegetable pulav. “We want to educate the people on the cuisine so that they have different options,” Joel adds.

Adios burritos, a Mexican version of desi katti roll with salsa (chopped tomatoes) and sour cream (Add lemon juice to curd and whisk it) is spicy and nice.

To add zing to your meal, exotic mocktails, smoothies and fling (light mocktails) have also been included. Royal coffee, a mix of cold coffee and coffee ice cream, is so yummy it is almost sinful. The best thing about it is its delightfully creamy aftertaste.

Joel then proudly introduces his ‘mocktini’— reminiscent of the martini, though only in name. Pilgrim’s punch, a mix of cranberry and grape juice packs quite a punch. So is strawberry delight, a heady combination of orange and strawberry juice.

And, the icing on the cake is the fried ice cream which is served with more than a dash of honey. Vanilla ice cream tightly packed in wanton sheets, coated with egg white, dipped in oil and served hot. It not just melts in the mouth but definitely leaves one craving for more.

The new a la carte menu is part of lunch (12.30 p.m. to 3 p.m.) and dinner (7 p.m. to 11 p.m.). For reservations, call: 0422-4317777.

K. JESHI

(with non-veg inputs from

Anasuya Menon)

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