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Restaurant Review: Raddison Blue Sunday Brunch
Highlights
The all new redefined Sunday Brunch at Raddison Blu Banjarahills is place to reckon if you are contemplating on options for your Sunday Brunch. With over 300 + varieties to choose from Oriental, Pan Asian, Continental, Indian & Mediterranean, this Sunday brunch is easily one of the largest spread in town.
The all new redefined Sunday Brunch at Raddison Blu Banjarahills is place to reckon if you are contemplating on options for your Sunday Brunch. With over 300 + varieties to choose from Oriental, Pan Asian, Continental, Indian & Mediterranean, this Sunday brunch is easily one of the largest spread in town.
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I remember being here just few weeks ago for Mother’s day brunch, come Father’s day and you get to experience a whole new setting, a transformation which for sure will leave you with a lasting impression. Was glad to have been invited to experience & indulge in these finest cuisines of the world at one single place.
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The moment you walk-in to the lobby area of Raddison Blu, make sure you take a look at the map of the entire spread so that you get a fare idea of where things are located else you might miss out on some great offerings in the spread.
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After a walkthrough of the entire spread, I started off with Wine & cheese pairing and was surprised by the different arrays of cheese that was part of the spread including Blue cheese! Just next to it was the sushi & Oyster bar, this was the first time I have witnessed an oyster bar being featured in the Sunday brunch, and it tastes best when had with olives & pickled jalapenos. Of the sushi, the salmon & crab meat sushi was outstanding and couldn’t have been better.
Just opposite to the oyster bar, is the live dim sum counter, which serves veg & non-veg variants with super spicy sauce. I tried the non-veg variant which was just about decent but loved the spicy sauce.
The Live Wok Counter featured different varieties of meat (prawns, calamari, chicken, beef & lamb) that could be stir fried with different sauces to choose from, I left the option to the chef to dish out the best and in turn he surprised me with Butter Garlic Calamari which was outstanding and later with fish in oyster sauce which good as well.
Skipped on the whole lot of Thai & Vietnamese fare as I was more keen on the unconventional street food counter which featured Bheja Fry & Kheema Kaleji. This was one section which excited me the most and true to my expectations the Kheema kaleji & Bheja Fry served with Pav was super delicious and made me ask for a repeat.
Also featuring were the conventional street food like the pav bhaji, chaat, samosa etc. After a dream indulgence of street food & live counters, it took me a while to move to the main course which is served in Chill.
The mains course had few distinct dishes like the haleem (the flavor of the season), Raan which is a must try for its simple & subtle flavors, Srilankan crab curry – crispy crabs done in tangy flavors that was outstanding, Goan Fish curry – the staple fish curry that I grew up eating which was aptly balanced with spice & tangy flavors, Roasted Chicken – An all-time conti delight, and a whole range of condiments, breads, & salads to choose from.
Apart from the said mains, the live Pizza & Pasta counter completed the Continental fare. Opted for a spicy chicken pizza which was wood fired & penne pasta with alfredo sauce that was just about decent with cheddar topping over it.
In between all these gourmet delights, the mocktails from Bar 41 was my palate cleanser and they dint disappoint. I also loved the fact that few breakfast favorites like sausages, Egg Benedict & Florentine, waffles, pancakes & croissants were also part of the spread.
The dessert section featured some beautiful spread of both Indian & Continental desserts of which my favorite was the Bourbon Chocolate Mousse , Cheese Cake, Caramel Custard Kheer & Mango Malai Cham Cham.
Priced at Rs 1499/- + taxes, the all new redefined Sunday Brunch is a steal for all the food enthusiasts. Kudus to Executive Chef Chandra Shekhar Pandey & his team for turning things around and coming up with such gastronomical experience which is indeed an “Experience” to Experience.
Photos and review by Vishal Fernandes
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