Metroplus

Well grilled!

American crispy potato Photo:S. Siva Saravanan

American crispy potato Photo:S. Siva Saravanan   | Photo Credit: S_SIVA SARAVANAN

more-in

Global Barbeque, at Hotel Vijay Elanza, brings the best of fusion barbecue to your plate

A burst of crunch and juicy corn in chatpata flavours is what I get when I bite into deep-fried, golden-yellow corn kernels at Global Barbeque, the newly-opened restaurant of Hotel Vijay Elanza. It gets better with a platter of American crispy potato wedges dressed up in gooey Cajun sauce and a sprinkling of chopped onions. And, when the Peri-Peri mushrooms arrive, I can’t stop with just one. The mushrooms are juicy, marinated in red-chilli sauce and tossed with chopped parsley, thyme and oregano, a dash of olive oil, and grilled to perfection. The achari paneer tikka has succulent paneer chunks marinated in pickle and are crunchy bites with grilled bell peppers. The basa fish marinated in cilantro, chilly garlic prawns, and a choice of chicken kebabs, and the melt-in the-mouth sheekh kebab get a thumb up from non-vegetarian lovers.

“You will taste 65 varieties at the buffet from starters to desserts” says N. Shivakumar, managing director of Vijay Elanza. He brings global cuisines to your platter without compromising on regional tastes. So, along with barbecue you will find a live ‘Ask Me Grill’ counter that dishes out your choice of stuffed dosas, pastas, pizzas and chaats. “A South Indian can’t do without dosas or biriyani. So, why not include it as a part of the barbecue menu?” he asks, as we settle down at the table after a tour of the open kitchen. A diner can see the chefs at work as they run the skewer through marinated zucchinis, paneer, meat and fish. “We have kept separate counters for the vegetarian and non-vegetarian grill. With barbecue, there is more space for presentation. We serve them on skewers at the table or on plates and ensure that even the last bite is hot and crisp. And, the kebabs are unlimited and keep coming.”

There are lots of choices for vegetarians. Watermelon is scooped out in the form of a ball, tossed in tomato ketchup and grilled with a sprinkling of chaat masala. I enjoy grilled pineapple slices that come with cinnamon and honey dressing.

Shivakumar has handpicked his barbecue chef Harshvardhan Singh who has worked in hotels in Delhi. Chef Murali who oversees the buffet menu has worked with Club Mahindra and in hotels in Coorg, Mumbai, Goa, and Puducherry. “With Barbecue, we promote a healthy lifestyle as all the dishes are grilled, low on cholesterol and come with a healthy sprinkling of parsley, thyme, and oregano. When it comes to taste, we want to give American, Lebanese and Mediterranean barbecues and also a fusion of our own local flavours. We want our diners to spend more time discussing food at the dinner table, enjoy the element of surprise and go back with an experience,” says Shivakumar.

The dessert counter has Indian favourites like rasamalai and gulab jamuns, and soufflés, ice cream, and pastries. I round off my lunch with a bowl of hot jalebi soaked in sinful rabdi.

Why you should pay for quality journalism - Click to know more

Recommended for you
This article is closed for comments.
Please Email the Editor

Printable version | Jan 29, 2020 6:48:42 AM | https://www.thehindu.com/features/metroplus/global-barbeque-at-hotel-vijay-elanza-brings-the-best-of-fusion-barbecue-to-your-plate/article7818515.ece

Next Story