EATING OUT The special menu designed to celebrate 10 years of Radisson Blu MBD Noida, is filledwith delights
Radisson Blu MBD Noida completes a decade and being a part of its celebration rekindles many memories. One still remembers dining at Radisson in its early days when it was hyped up as Noida’s first five star hotel. Normally people complain that five stars don’t serve tasty food but according to me this Noida hotel has only done better day by day. To celebrate Chef Shams Parvez, the man responsible for the fine food served at their Indian specialty restaurant, Made In India, has come up with a special menu. It is a four course menu at a fixed price. Though the selection of dishes is good, it would have been better had the chef stuck to the signature delicacies of the hotel. As Chef Parvez is very strong at Mughlai and North Indian cuisine, he has rightly incorporated many delicacies from the region.
Checking out their menu, we begin with Murg Yakhni because in winters, it is always best to start with a piping hot bowl of soup. And it turned out to be such a good decision. Aromatic and smooth soup with very tiny but tender shreds of chicken gave us no reason to complain. The second course offers six starters each in vegetarian and non-vegetarian section. Til Murgh Tikka was succulent and juicy and came coated with sesame seeds. Malai shammi kabab, was another laudable innovation of Chef Parvez in which he stuffed Philadelphia cheese with mince of mutton. Murgh Khyber kabab made completely from the breast piece of chicken was very dry and chewy. I have rarely come across any tikka or kabab made from breast which is succulent. Veg kalmi vada and tamatar paneer ka chilla were worth a try. Kalmi vada seemed like an Indian version of bruschetta. In the third course, machli ke kofte shone bright. Chef Parvez made it in a tomato-based gravy which was disappointing but it tasted great. Tawa gosht was dry and had perfectly balanced spices. Chane ki dal made on tawa made in street food style was again good. Chef missed to incorporate nihari in the menu which he makes really well. Biryani was made in Hyderabadi style and turned out to be just perfect. A little bit of salan along with it would have made it taste even better. Finally I sealed it with malpua and lachedar rabri, a divine combination of hot and cold.
Meal is priced at Rs.4000 plus taxes