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Global flavours

The new menu at Aqua, The Park

IT'S AN all-new menu at Aqua, the poolside café on the eighth floor of The Park in Chennai. Diners will find some past favourites too, in addition to the new items.

Beginning with vegetable juices, including `The Body Builder' — pineapple, pear with cucumber, parsley and psyllium, `The Digestive'— carrot and thyme with sweet lime and `Health in a Glass' — fresh tomato, basil, celery and cucumber, you can go on to `Smoothies' such as `Strawberry Fields' — strawberry and guava with mango soy milk, `The Pip' — apple with yoghurt, soy milk and cinnamon, `The Refresher' — watermelon and papaya with mint and orange juice, `Spiced Pine' — pineapple and orange juice with yoghurt, honey, bran and cardamom and `Aqua Blues' — blueberry and yoghurt with maple syrup and banana.

Platters and Sandwich offerings include southwestern tortilla wrap with pepper, tofu, onions, jalapenos, guacamole, sour cream; burger of crumbed paneer with grilled vegetables and olive tapenade on rice bread; chilled savoury platter of olive skewers, pickled mushroom, asparagus, sweet peppers, hummus, pocket bread and tzatziki; hot savoury platter of sweet corn barquette, asparagus croquettes, falafel fritters, taco basket with re-fried beans in the vegetarian section.

Then comes the non-vegetarian section - lamb pathar sandwich with multi-grain bread, cucumber yoghurt, lacha salad; seafood platter of calamari romana, garlic prawn, white bait, crabmeat phyllo parcels, smoked salmon croquettes; Aussie style tenderloin burger with cheese, bacon, fried egg, rotisserie chicken from the shawarma grill, thinly sliced and served with Lebanese flat bread, lettuce, tomato, garlic, mayonnaise and tzatziki; and fillets of silver pomfret, crisp bread on toasted rice bread bun, basil mayonnaise.

Dessert temptations include chocolate coated bombe with compote of forest berries, sugared crepe filled with passion fruit and kiwi fruit cream, and baked wonton of walnut fig and nuts with spiced honey cream and ice cream.

The café opens for lunch and has a Mediterranean feel. From sundown the mood changes with a resident DJ playing rejuvenating music and interesting cocktails to choose from.

From a Peshwa's kitchen

SAVOUR SOME Maharashtrian delicacies at the 10-day long `Peshwa Food Festival, on at Verandah, Taj Connemara.

The buffet dinner spread includes traditional dishes such as talaleli macchhi (fish marinated and grilled on a tawa), kolmbi tawyawarchi (prawns marinated and grilled on a tawa) and tawa kombi (marinated chicken, cooked on a tawa). All the three dishes are served with lassoni chutney. Vegetarians can look forward to maka koliwada (deep fried baby corn in red masala, served with onion dip), vangyache kaap (slices of brinjal, shallow fried in cumin masala, served with onion-pudina chutney) and marinated and crunchy fried ladies fingers served with coconut chutney.

In addition, there are several food stations that serve a choice of rice varieties and rotis with some vegetarian and non-vegetarian curries.

For desserts, there are the popular shrikhand, basundi and jilebi to round off the evening.

The 10-day Peshwa food festival, which began on November 19, is on till month-end.

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