As one enters ‘Symphony 24x7' , one can't help being impressed by the interiors. A nadaswaram adorns one wall, alongside a trumpet, while a sitar and a violin embellish another. LED lights add to the effect . The dome in the durbar is painted with clefs and quavers. “Isn't it beautiful?” asks P.Suresh Kumar, Vice President-Operations, Hotel Rathna Regent. Cosy interiors, the promise of good food and music – what more can one ask for, in a restaurant?
There are more than 40 items on the buffet. “We have an interesting line-up in our menu today,” says Suresh. “There are Continental, Italian and Indonesian items. We also have an a la carte menu. And, there will be even more varieties soon.”
After the piquant Gajar Ka Shorba (carrot soup) it is the salads. There is Konkanu Annas Ambo Sasam salad (slices of raw mango, pineapple, apple and grapes garnished with chilli flakes, lemon and honey), Bengali salad (finely chopped vegetables and cottage cheese), the colourful Anarkali salad and an innovative Rosy juicy bowl (fruits doused in tender coconut water and rose syrup).
In the background is beautiful music. A Sankarabharanam composition being played on the keys by Sathyanarayanan. Sixteen-year-old Sathya plays to a small crowd in the lawn outside.
“This being a music oriented restaurant, we plan to invite local artists and encourage them to perform here frequently,” says Suresh. “We will also invite famous artists from other parts of the country.”
We feast upon Dahi Baingain Kashmiri (tandoor-grilled brinjal in a curd-based gravy), Khao Sai noodles, the delicious Makka Chola Vadai and Aloo Makhai Tikki to the tune of Oh Butterfly . We fall in love with the pasta made out of roasted gram, and dressed with lime, garlic, green chillies and parsley.
Sathya plays Bantureethi Kolu and Krishna Nee Begane , and we revel in the desserts – Cannelloni pastries, walnut brownies, the rich and creamy White Forest Gateaux, Gujjia, Rabdi, Mothi Laddoos and Dry Fruit Halwa. “Try the Virgin Miami Vice,” insists Chef Barooch Phanuel. We regret for not having enough space in our stomachs for the pineapple and coconut cream based drink. Over Sathya's Singaaravelane , the chef informs us that Quenelles Platter (a chicken-based starter), Gai Pad Krapow (a Thai delicacy made out of chicken) and the Kongu Kozhi Ularthiyathu (another chicken-based dish with chilli flakes and coconut milk) are some of the unique non-vegetarian dishes that this restaurant offers. Remember Gregory David Roberts' line in Shantaram , when he said, “Food is music to the body, music is food to the heart.” How true is that?
This multi-cuisine restaurant is open 24 hours on all days. The buffet is priced at Rs. 499 per person. For reservations and details, call 98940-93637 or 0422-4294430/31
