Bubbly Sundays at Hornby’s Pavilion

Bubbly Sundays at Hornby’s Pavilion

BureauUpdated: Friday, May 31, 2019, 08:18 PM IST
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GITA HARI is impressed with the unique concept of zero-mile, herb-infused – tulsi and fennel & cinnamon together – water.

When Sunday chill-out time is coupled with conscientious extravagance, the culpability of indulgence is narrowed. After all you have slogged the entire week so this weekend bliss with family and friends is well deserved. Named after the erstwhile Governor of Mumbai, William Hornby, Hornby’s Pavilion is an elitist all day dining restaurant overlooking the ‘Millsquare’ at ITC Grand Central. A bountiful buffet spread for breakfast, lunch and dinner along with a selection of mouth-watering global cuisine spread, fresh juices, wood fired pizzas and more such delicacies tempt you to linger on till the buffet closes.

Sr.Sous Chef Dhaval Ajmera with Chef Shrey Sood and team stir up a storm in the buffet offerings. Generally street side snacks like papdi chat are yummy where they belong but at Hornby’s Pavilion, Ragda pattice, pani puris and Sev puris taste as tingling as your khau ghalli bhelwalla. The gastronomically surprising treats were Masterchef M.Rajan’s variety of dosas from the live counter with invigorating chutneys. Medu vada in Mor Koyambu deserves a special mention for the enormous vadais in south Indian specialty kadhi-like gravy – tasted luscious as the spongy and porous medu vadas had soaked in the spiced curd-coconut based gravy, lending a squishy feel on the palate.

After soup and starters of Tandoori Murgh Tikka, paneer Makhmali and Machchi Shammi Kebabs, though our tummies were almost full, we checked out the main course as it appeared irresistible with fresh soft cottage cheese in Paneer Lababdar, Khumb Palak, succulent Mahi Lasooni, Murgh Khada Masala on the spicier side and Dum ki Machchi. Subz/Gosht Dum Biryanis had the enticing aroma of Indian spices waft through the counter.

Continental food freaks can try Spinach Potato Gnocchi with parmesan cream, Grilled Cottage Cheese steak with Pomodore sauce, pastas, Sunday Roasted Chicken with red wine jus & sweet potato. Bacon & Vegetables baked to perfection had guests asking for more. An array of desserts like Honey Nut Pastry, Opera, Strawberry Gateaux, Red Velvet, Malai Sandwich, Rice Kheer, Coconut Barfi and Basundi are enough to take care of the sweet rush surging in you.

106 covers spread out on the spacious restaurant at rates which don’t make a hole in your pocket for the lavish Sunday Brunch buffet, I was impressed by their latest initiative – a unique concept of zero-mile, herb-infused (tulsi and fennel & cinnamon together water). It would not be out of place to mention that ITC hotels follow ‘Responsible Luxury’ wherein they support grassroots ideas and believe in local empowerment.  Guests are treated to local delights prepared using fresh home-grown vegetables combined with flavoursome herbs and spices specific to our state.

Kuldeep Bhartee, General Manager, ITC Grand Central throws light on this initiative at the hotel by revealing, “‘ŚūnyAqua’ is water, infused with indigenous ‘good for you’ herbs which enhances the wellness quotient of drinking water at ITC’s hotels with herb-infused blends whilst ensuring a planet positive experience, with the sourcing and bottling taking place within the premises of each ITC hotel. Śūnya (pronounced: Shunya) is a Sanskrit word, which translates as Zero. The interesting aspect of Sunya in the Indian context is that it also means; Everything in nature.”

Ratings:

Ambiance:  4

Food: 4

Service: 4

Pricing:  4

Overall:

Grilled Cottage Cheese Steak with Pomodore Sauce

INGREDIENTS

For Pomodore:

6 Tomatoes

4 tbsp Olive oil

1 tbsp chopped Garlic

¼ tsp Sugar

Salt to taste

Method:

Grind tomatoes coarsely. Heat oil in a pan and sauté chopped garlic till light brown. Mix in tomato puree, add a little water and let it boil. Add sugar and salt. Let it simmer till you get a thick paste.

For steak:

Ingredients

½ kg Cottage Cheese (cubed)

4 tbsp Olive oil

1 tsp Red chilli powder

Method:

Heat the grill, sprinkle teaspoon oil on it and place the paneer steaks. Close the grill and let it cook. When cottage cheese is grilled, introduce them gently into sauce and serve hot.

Mahi Lasooni

INGREDIENTS:

½ kg Mahi fish chunks

½ tsp Lime juice

½ tsp black pepper powder

2 green chillies finely chopped

1 tsp chopped ginger

Salt to taste

For Gravy:

2 tbsp Oil

2 Chopped onion

1 tbsp Chopped garlic

1 tsp Chilli powder

3-4 Bay leaves

2 tsp Cornflour mixed in 1 cup water

Chopped fresh coriander for garnish

Method:

Wash and fish chunks. Marinate in lime juice and pepper for 20 minutes. Heat oil in a flat pan, add green chillies, ginger. Place fish chunks over them and cover and cook for 5 mins.

Method for gravy:

Heat oil in a pan. Temper with bay leaves. Add garlic and onions and sauté till brown. Mix in chilli powder, salt and water. Add corn flour mixture and let it boil till it thickens. Pour this gravy over the fish and garnish with chopped coriander leaves. Serve hot with parathas.

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