The skewed mushroom with veggies seemed to be a show-stealer. (Photo | EPS)
The euphony in the backdrop evoke all our senses, the aroma transports us, the art woos our eyes, the flavours entice the taste-buds and this, ma cherie, is an utterly content fine dining experience. Sizzler, a delicacy born in America and bred across the globe leaves us with a wholesome experience thanks to the sizzling sound, the thrill of the smoking plate and distinct gustatory sensation.
During the 10-day Sizzler Fest at La Catina of Novotel Hyderabad Convention Centre, the chef Saurav Chaudhari divulged the little secret behind the sizzling background, “More than just being delectable, sizzler adds an edge to the aroma and also appeals to the sense of hearing. When we are having a dining experience, it is essential to indulge all our senses. An alcoholic beverage has elements like taste, touch, smell and fizz sans the sound. Hence, they cling it to the sound, and say cheers.”
As our culinary curiosity was being addressed by the chef, we eavesdropped the frizzling sound approaching our table. From the wooden based, fiery triangular cast iron pan, we were served Panko Crumb Fried Korean Tofu. The mildly spiced crumbs added some crunch to the soft and succulent tofu. Thanks to the smoked chilli coriander sauce as dressing that enhanced the taste of the tofu, which is otherwise bland. The charred taste of the cabbage leaf doesn’t leave the palate unprovoked, in a good way. We were next served Habanero Cottage Cheese.
The steak of cottage cheese would have tasted less vapid, had the chilli dressing on it was bountiful. The skewed mushroom with veggies seemed to be a show-stealer. The cilantro rice served with bell pepper and cherry tomato garnishing did act as a perfect palate cleanser. A tiny cup of roasted peanuts in glutinous jaggery dusted with some chilli flakes and lemongrass instantly earned a place in the heart. We later learnt that it is called Thai Caramelised Peanuts, in other words, ‘Thailand ki chikki.’
The zesty taste of Italian lemon and basil mocktail served envelopes your mouth and leaves a lasting impression on the taste buds. The meat-curious connoisseurs savoured the flavours of Piri Piri Roast Chicken marinated in the Portuguese style, Blackened Sea Bass, which is a cajun pan-fried sea bass served with wilted spinach and sweet soy tenderloin, a lusciously tasting tenderloin grilled with pokchoy and crispy baby corn. The Sizzler Festival is on till July 29 from 6.30 pm onwards.
