Creating great food is not hard work alone; it can be loads of fun too. But, Sunday mornings are exclusive, that time of the week when you want to have the best food, but you would do anything to avoid going into the kitchen.
The good news is that you don’t have to enter the kitchen and yet have a chance of digging into a lavish, delicious meal.
The Gateway Hotel has kicked off ‘Sunday Brunch’, which offers rare delights such as live cooking stations and Japanese Teppaniyaki, a Japanese dish of meat, fish, or both, fried with vegetables on a hot steel plate forming the centre of the table, with a beverage.
Cyclic menu
A cyclic menu has been worked on with a combination of live counters of chocolate fountain, freshly grilled meat, chat, appam, dosa and idiappam.
Besides a roast station, global delicacies like Italian pasta, dimsums, tempura, exotic salads, kids’ fry station, vegetarian and non-vegetarian dishes, baked breads, tarts, pastries and an array of desserts.
In addition, one pint beer or soft beverage is also on offer.
The hotel’s executive chef Arjun Yadav, equipped with a wealth of experience, is leading a team of chefs who are dishing out the list of delicacies in the menu.
Mouth-watering fare
“Sundays are meant to relax and laze around. We want people to make the best of their weekend, visit our restaurant and relish our well-laid out brunch,” says Shabul Hassan, sales and marketing manager of the hotel.
Starting from this Sunday (February 7), the festival menu will be served on every Sunday between 12.30 noon and 3.30 p.m. at the hotel restaurant GAD.
