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OSAMA JALALI
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Eating out With the sizzler promotion taking wing, Flluid is on the boil

Hot and coldBanana and walnut pie on sizzler
Hot and coldBanana and walnut pie on sizzler

Last weekend I was in Noida exploring the restaurants at the posh Sector 18 market. As I walked down from the Metro station I saw a beautiful picture of a smoky sizzler which reminded me of the ongoing sizzler promotion at Flluid, Mosaic Hotels, Noida. Somehow the food on the hot plate has always attracted me. The waiter coming towards the table holding a smoky, hot, chattering, sizzler is a visual treat. Flluid, which always gives the feeling of a nice lounge with classy interiors, where youngsters love to hangout, seemed the perfect setup for a sizzler promotion.

As the executive chef Diwas Wadhera came in I was more than happy to see him. As he is one chef who is very good at presenting Indian food and giving it a modern look. Even his section of delicacies is commendable. For the sizzler promotion he wanted to serve world cuisine cooked on the hot plate but with different flavours. He first introduced me to the Indian platter…fish, mutton seekh and chicken tikka, with lots of veggies. The fish was quite tasty and juicy as well. The mutton seekh was flavourful and tender. The tikkas also tasted good. But as always, one problem common to all the sizzlers is that sometimes the food gets over cooked and some portions of the platter are very hot. Something similar happened when I tasted the next platter which was a selection of pan Asian dishes. The squid became a bit chewy and the golden fried prawns lost their crunch because of the steam.

The chilly chicken tasted fine, but the konje lamb was soggy. I would have loved it if it was served crispy. The platter from the Far East had a steak of corn fed chicken and surf and turf delicacies. The corn fed chicken was delicious. Perfectly done veggies on the side went well with the steak too. This time the prawn was juicy and tender as it was not coated with a fried batter. Dal makhni and tandoori naan accompanied the Indian platter, while noodles and fried rice were served with the pan Asian sizzler.

For desserts chef Diwas intelligently created banana and walnut pie on a sizzler. Even if overheated it would have only helped the pie to get crispier. It was good — but not better than the chocolate paan which is one of their signatures.

Price: Starting from Rs.555

On till: October 6

OSAMA JALALI

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