Indian and Conti sizzlers mark the on-going Sizzler Food Festival at Aditya Park Inn
MERE SIGHT of sizzling hot food can be appetising especially when morsels of meat and a few greens with some French fries are served on a hot sizzler platter with a dash of butter, the latter accounting for the taste and sputtering hiss. Sizzler, a Conti idea of a pre-plated wholesome meal is slowly gaining fervour with the foodies in town. One doesn't find exclusive sizzler restaurants here as you find in the West, but there is an increase in the frequency of sizzler festivals being organised by restaurants in town. Some have them on the a la carte as well. Completing the regionalisation of the dish are desi sizzlers featuring kebabs and paneer tikka.
"Like the Indian thali, pre-plated Continental meals are in order. So, one can also make sizzler a wholesome meal as we have tried. The continental sizzlers come with bread rolls while Dal makhni and Rumali roti make the Indian fare truly wholesome," says Harmeet Singh, executive chef, Aditya Park Inn that is hosting a Sizzler Food Festival at Promenade here. Traditional Continental sizzlers such as Cordon Bleu Steak vegetable patty stuffed with cheese cooked on griddle and served with fiery salsa as well the very Indian Murg Angare chicken char grilled in tandoor with native spices look appetising. In the vegetarian sizzler fare, one finds a generous helping of paneer or cottage cheese cooked in clay ovens as well as cauliflowers and bell peppers char grilled. Gulfam-E-Gulisatan - a sizzler of raw bananas and figs patty with poppy seeds is what Chef Singh recommends. In the non-vegetarian platter he recommends Methi Mahi Tikka since "fish and fenugreek leaves make a very good combination," he explains.
Fish Steak Layonnaise, Chapli Kebab and a very Hyderabadi Boti Kebab Masala are other options that you can try out. Undecided? Opt for a combo platter that is available in both vegetarian and non-vegetarian sizzlers, holding a little bit of everything. "The USP of the food is that it is kept piping hot thanks to the sizzler plate while the succulent lettuce leaf base keeps the morsels fresh," explains Chef Singh.
After a filling meal, a sizzling dessert comes as manna. The mostly chocolate-based such as Noisy Brownie and Sizzling Eye, and The Pavalova meringue case filled with fruits and topped with vanilla ice cream, are a treat.
Priced between Rs. 105 and Rs. 155, the sizzlers are available for dinner (7.30 p.m.-11.p.m.) at Promenade during the food festival closing April 4. For reservations, you can reach Aditya Park Inn, Aditya Trade Centre, Ameerpet on Tel: 55788888. Bon apetit.
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