Smokin haute in the culinary way
How do you ensure, there is a vegetarian sizzler menu as exotic, if not more, as the non-vegetarian one. Gaurav’s greener side of the menu does not disappoint.
To make the most of the fag end of winter, Executive Chef Gaurav Malhotra has devised a ‘Smokin Sizzler’ menu to be served at La Cantina, poolside; and used his expertise with western (especially French) cuisine, blended flavours, reinvented recipes to create grills that were literally smoking hot and emanating aromas when it came to the table. And, in addition, each one turned out to be a visual master piece, plated enticingly on a sizzler.
Be it using the contemporary techniques like ‘Sous Vide’ (where the meat is put in a vacuum-sealed pouch and placed in water, and cooked while controlling the temperature of water) to make the melt-in-the-mouth Sous Vide pork, or creating the exotic Tequila spiked lobster – the chef has given additional edge to the grills. Also, on the menu are Sizzling tiger prawns, Chicken peri peri and Sweet soy tenderloin (the best way to have it is medium rare ofcourse). There is also the Australian lamb chops add the oomph factor to the non-vegetarian sizzler menu.
How do you ensure, there is a vegetarian sizzler menu as exotic, if not more, as the non-vegetarian one. Gaurav’s greener side of the menu does not disappoint. Yes, there is the Habanero Cottage as the name suggests spiced with Habanero chili and served with mint pesto and olives; on the other hand there is also the Portobello mushroom soaked overnight in balsamic vinegar, grilled and served with spinach and caramelised onion that can be a little sharp on the palette, but can be devoured till the last bite.
The hot grills mildly flavoured by a range of sauces – Béarnaise, Garlic Butter, Teriyaki, Black Pepper, Barbeque or just the natural jus, served with accompaniments like mashed potato, crisp bacon, grilled veggies, Rosemary fries, herbed rice were wholesome in every sense, and add-ons gave the much needed balance to the platter. The menu is a showcase of chef’s sensibilities. He believes in slow cooking methods of the French and says, those, when adapted into other cuisines can create magic. ‘Smokin Sizzler’s will be available on the menu at Lacantina, Novotel Hyderabad for dinners till February 12.
By Rajeshwari Kalyanam
