Newly opened Fresco Kitchen’s is all set to make waves with experimental cuisines

At a time when people attempt different tactics working out permutations and combinations in recipes to attract the attention of the customers, this restaurateur thought different. To begin with, a catchy name for his eating joint to turn heads.

Thus was born “Fresco Kitchen’s”. But for the name there is nothing Italian about it. It is a multi-cuisine family restaurant offering Tandoori, Chettinad, north and south Indian food.

Though small in size, one doesn’t feel cramped for space once inside. The place is divided into two compartments including an air-conditioned room, where the ambience is just perfect for an evening out.

Located strategically opposite Vandiyur Lake, it is a potential eat out spot.

“Given our proximity to Walkers’ Club, we thought we will do good business as there are not many good eating places nearby,” beams Nishad Ahmed, proprietor.

For this 19-year-old student pursuing hardware and networking studies, food has been a passion. “My association to kitchen dates back to my childhood when I used to assist my mother in cooking, a practice I follow till date. When I had an opportunity I wanted to start this venture and my parents gave the green signal,” he says.

Oozing enthusiasm, he tries to bring in all tastes under one roof. In addition he has also introduced Fresco special food items in all categories right from soups to rice and noodles, from dosa to bread, to put his stamp.

For instance, the Fresco special soup tastes different from others with a nice blend of mutton and chicken stalk. Its pungent taste is attributed to the garam masala and little portion of ginger garlic paste.

The Fresco special dosa has an additional dose of ghee, butter and gingelly oil to make it tastier. “If we are making veg special dosa, we add specially prepared stuffing that includes half boiled carrot, beans, cooked with onion, chilli powder and garam masala.

For non vegetarian, vegetables are replaced with minced chicken, mutton and ginger garlic paste,” shares cook A. Rajesh.

In addition, for children and sweet-toothed, there is also sweet parotta made with grated coconut, ghee and palm sugar.

Another dish that distinguishes this restaurant is the ‘egg vazhiyal’. A simple recipe made with onion, salt, pepper and specially prepared gravy, once the batter is prepared with well beaten egg it is poured on the tawa and taken out half boiled to taste better.

“Our forte is tandoor varieties, as people like it. We are trying to bolster this particular cuisine introducing new varieties in the months to come. We have planned to include Afghani chicken, Hariyali kebab, Garlic kebab and Gobi tandoori. Plans are afoot to introduce Chicken sizzlers soon,” informs Mr. Nishad.

The restaurant is open between 1 p.m. and 11.30 p.m. They also take outdoor catering orders and deliver for orders above Rs.300 within a radius of four kms.

For party orders and further details dial 0452-6466606, 90255 55544.


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