ITC
Gardenia presents Super Chef Sundays
In one of its kind concept, ITC Gardenia started ‘Brunch N More’
with ‘Super Chef Sundays’ on May 1, 2016 at its very popular Buffet restaurant ‘Cubbon
Pavilion’.
This month of May - Brunch
N More comes with twist – Four creative Chefs of ITC Gardenia’s culinary
brigade will showcase their signature and speciality delectable.
I was invited to be
part of this culinary journey in the first week, where presenting the cuisine
of his heart, the Awadhi Cuisine from Lucknow was the inimitable Chef Zaki with his ever
popular Dumpukht Biryani and the truly melt in the mouth Zafrani Paneer,
followed by Lebanese cuisine neatly and artistically presented by Chef Mohan. Authentic Thai
offerings showcasing a harmony of pure spices and fresh herbs, tastes
and textures with Chef Sonam’s signatures and to top it all off, Exotic Tropical Desserts by Chef Palash to the likes
of Black Berry and Yogurt Delice, Blanc Satin Fraisier and
Pistachio and Raspberry Strata.
Undoubtedly, this was
one of the most exotic, eye-pleasing and never-ending buffet spread ever.
Allow
me to take you through this delightful ride.
Maple & Fennel Glazed Pork Belly with Caramelized
Fruits
Just look at the
image and I bet you will start salivating. The glaze of Maple and Fennel on
that slow braised pork belly is just stunning. Caramelized pineapple, black
grapes, fig along with the well cooked pork takes the whole dish to a different
level.
Kerala Oyster
How pleasing are
these stunning Oysters to the naked eyes. Full marks to the team at Cubbon
Pavillion for this level of presentation, it is a class apart. Just gulp down
the oysters along with a slice of lemon from the shell.
Mahi Kothmiri
This preparation of
Bekti Cubes cooked in coriander based gravy, finished with fresh coriander
leaves is one of the best I have had in a long time.
Classic Crème Caramel
This classic by Chef
Palash is a bliss. If you want to see how beautifully this has been crafted,
just hold on to the edge of plate and try shaking it, you will see the
jiggly-biggly dance which shows the delicateness of the dish and class of the
chef.
Awadhi Gosht Biryani
This Awadhi style
preparation of tender lamb cooked with aged basmati rice, flavoured with hand pounded
spices by Chef Zaki is a league apart. That beautiful aroma of lamb and basmati
rice married together hitting your nose is the best thing ever. Cherry on the
cake was how perfectly the meat was cooked, it just melts in your mouth.
Other notable
mentions:
Arabian Kafta marinated slow braised lamb shanks with
creamy mash potatoes & butter tossed vegetables.
Mango Mille Feuille
BlackBerry and Yoghurt Delice
Pistacho & Raspberry Harmony
Rhubarb & Apple Crumble
Peach Flan
Grilled Pineapple with Artichoke & Balsamic Caviar
Compressed melon with Zatar & Sumac dusted Feta
balls
Lucknowi Murgh Pulao
Lagan ka Gosht
Introducing the four
faces that has worked tirelessly in the kitchen ideating, planning and presenting
one of a kind buffet spread.
And then there are
people who equally contributes in the success of any restaurant, who equally
works hard and takes all the pain with a smile on their face – restaurant managers
and the support staffs.
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