Review: Week 1 of Super Chef Sundays at Cubbon Pavilion, ITC Gardenia



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.




Suman

Dreamer, Blogger, Writer, Foodie, Movie buff, Public Relations. Contributor for The New Indian Express and recently started a news publishing website 'Unkrate'.

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