The best thing about wine events for teetotallers? The food of course! You can extend that to the bar foods as well. TASMAC, for example. And when awesome restaurants launch new menus for their bar food, what greater joy than washing them down with iced tea!
After launching 25 new dishes in May for their main menu, Park Hyatt is on a revamp mode. A new executive chef in place, a brand new imported sous chef, Mikelle has just arrived from Italy and the new menu is getting ready. Meanwhile, their bar menu has launched and besides the food, the prices have dropped a notch. And bar snacks has gone beyond nibbles.
The beetroot ravioli for example. Clearly this is not for when you're drunk beyond your wits, but for when you can still appreciate what has gone into making this dish. Besides being pink, there are multiple textures of beetroot to enjoy. A little crisp of beetroot is the genius element to an excellent dish, both for the eyes and the palate.
The Charcoal Lamb doesn't do much for the eyes, but more than makes up for it by caressing the tongue in a myriad of ways. Beautifully spicy with no single spice standing out, this is a typical Indian bar snack, complete with a little heat and unlike the beetroot, it doesn't matter if you're sober or not.
The dish of the day came pinned through two skewers, holding on to dear life, precariously hanging and ready to fall on the bed of onion salad on top of a nan. This char grilled chicken with its capsicum might be great by themselves, but they are toppled by the Turkish bread with an onion salad that elevates the chicken. In fact, I wouldn't be wrong to say that it was the chicken that elevated the onion and bread!
The vegetarians weren't left out. Besides the awesome beetroot ravioli, there was an excellent pesto and three cheese mushroom tikka that was giving meat a run for its money.
An average paneer tikka and an uninspiring bunch of pizzas were part of the rest of the menu. With the new Italian chef in, I'm presuming the pizzas will get a makeover soon.
Of course, while at Flying Elephant, you get the Churros for dessert. Nothing else cuts it for me and my table was glad I asked for it. Served with three awesome dips, its amazing how something as simple as fried dough can complete your meal.
Being a teetotaller, I don't know how the alcohol and wines tasted. A meal for two without alcohol will set you back by about Rs. 3000.
After launching 25 new dishes in May for their main menu, Park Hyatt is on a revamp mode. A new executive chef in place, a brand new imported sous chef, Mikelle has just arrived from Italy and the new menu is getting ready. Meanwhile, their bar menu has launched and besides the food, the prices have dropped a notch. And bar snacks has gone beyond nibbles.
The beetroot ravioli for example. Clearly this is not for when you're drunk beyond your wits, but for when you can still appreciate what has gone into making this dish. Besides being pink, there are multiple textures of beetroot to enjoy. A little crisp of beetroot is the genius element to an excellent dish, both for the eyes and the palate.
The Charcoal Lamb doesn't do much for the eyes, but more than makes up for it by caressing the tongue in a myriad of ways. Beautifully spicy with no single spice standing out, this is a typical Indian bar snack, complete with a little heat and unlike the beetroot, it doesn't matter if you're sober or not.
The dish of the day came pinned through two skewers, holding on to dear life, precariously hanging and ready to fall on the bed of onion salad on top of a nan. This char grilled chicken with its capsicum might be great by themselves, but they are toppled by the Turkish bread with an onion salad that elevates the chicken. In fact, I wouldn't be wrong to say that it was the chicken that elevated the onion and bread!
The vegetarians weren't left out. Besides the awesome beetroot ravioli, there was an excellent pesto and three cheese mushroom tikka that was giving meat a run for its money.
An average paneer tikka and an uninspiring bunch of pizzas were part of the rest of the menu. With the new Italian chef in, I'm presuming the pizzas will get a makeover soon.
Of course, while at Flying Elephant, you get the Churros for dessert. Nothing else cuts it for me and my table was glad I asked for it. Served with three awesome dips, its amazing how something as simple as fried dough can complete your meal.
Being a teetotaller, I don't know how the alcohol and wines tasted. A meal for two without alcohol will set you back by about Rs. 3000.
COMMENTS