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Sizzling hot

Spicy Sizzling seafood

The sudden hissing sound and whiff of aroma announce the arrival of the Italian ratatouille sizzler. It goes on sizzling for some time. How? “Trade secret,” laughs Chef K.P.Santhosh but goes on to explain how. The sizzler plate is laid wi th a bed of lettuce and a spoon of butter does the trick, as soon as it is done and ready for the table!

Sizzling Sizzlers: That’s what the food festival at Café Royale, Abad Atrium is called.

On my sizzler platter, there is an assortment of grilled vegetables, carrot, baby cabbage, baby corn, French fries, cauliflower, broccoli,, zucchini, red pepper, bell pepper and tomato with a dash of special garlic sauce. After testing the temperature, I pop in the slices, sans any guilt. On the other platter across the table lies the guilt ridden one, the truly sinful tiger prawn Biscay, grilled prawn sautéed with tomato and crushed chilli.

There are grilled vegetables also on the platter as accompaniments. Each sizzler ensemble consists of an accompanying soup, vegetarian or non vegetarian and a dessert, plus different kinds of breads. The mango soufflé sits on the plate on a bed of chocolate sauce with almond slices sprinkled all over. The red cherries atop the two soft scoops complete the picture, balancing the harmonious colour combo.

Continental and Indian breads accompany the sizzlers. It’s your choice. With Kerala sizzlers, you can have appams, porottas and with Italian, soft continental breads. There are chappathis and nan. The seafood sizzlers are interesting. Volvo King Lobster has the sand lobster marinated in oyster sauce and grilled with butter. Tandoori prawns on the other hand are marinated in yoghurt, have spices, cheese and cooked in the tandoori. White pomfret sizzlers are available as also chemmeen pothi, the traditional kind, wrapped in banana leaf. If you are a seafood lover have the mixed varietal, called the Kerala mix grill, which has pomfret, tiger prawn, fish fillet and squid. These seafood sizzlers and accompaniments are priced in the range of Rs 300-350. The poultry ones and beef, continental , Chinese and Indian, are priced at Rs 250. Vegetarian sizzlers come at Rs 200.

Every day of the festival, we have different desserts, says Thomas Kurien, corporate manager (Food and beverages) of the Abad group of hotels. It is on till April 30, a la carte lunch and dinner.

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