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Steaks and kebabs
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Grill Room lines up continental steaks, Indian kebabs and oriental grills for Hyderabadi food buffs
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PHOTO : P.V.SIVAKUMAR
SUMPTUOUS FARE An array of grilled delights
Food aficionados swear by Chandni Chowk's Kakori kebabs and mutton tikkas. Closely matching this street food experience is Bangkok's stick menu— chunky seafood threaded into a stick and grilled to perfection and served with generous cubes of vegetables. Cooked on stone, roasted over charcoal and cooked on hot plates, grilled food, with white wine or otherwise, is what foodies from across the world are raising a toast to. Apart from the healthful benefits that these herb layered shrimps, mushrooms and tofus have to offer, their unique flavour and finger food form makes them an ideal appetiser or main course option. And if you are a grill food freak, this new ode to all things grilled in town is one place you might not want to miss.
Aptly called the Grill Room, this fine diner above Fusion 9 looks shades and flavours different from the earlier Cinnabar Redd here. If the latter was known for its sushi and yakitori, its current avatar goes a step ahead.
"We are doing grills from all over the world. We are offering continental steaks, Indian kebabs as well as oriental grills," says Shankar Krishnamurthy, proprietor Fusion Foods. As for the ambience, wrought iron and crystal chandeliers, wooden beams and suede cushions complete the earth tone to go with the fire and rust theme, tad different from the `drenched in retro hues' of Redd. "We have given an old stone wall look from European villas. The tables have been given the contemporary old look teamed with light toned leather," says Maya Shankar.
And its not just the dιcor replete with a display kitchen et al that is appetising. The cuisine is served with a touch of drama as well.
Enter Mexican shrimp martini— prawns tossed in tomato salsa and avocados and served in a stemware. Another USP here is that you can make your starter a main course with accompaniments. Have your Paneer tikka with roti and dal makhani.
From a Sri Lankan spiced fish stick, Boneless Shanghai chicken wings, Grilled murrel with sauce remoulade to a Grilled vegetable kebab flavoured with Moroccan harissa, the options are diverse. You can still have your sushi platter of Cinnabar.
The difference is a world of wines. On the anvil is the wine cheese and olive tasting here when Chardonnay features on the menu soon. While for now Sula goes just fine with a Tandoori prawn.
SYEDA FARIDA
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Metro Plus
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