GITA HARI indulges in a tasty, lavish multi-cuisine meal at The Brasserie.
For a good start to the New Year, nothing can be better than pandering to an array of mouth-watering dishes – both visually appealing and enjoyable on palate – because a tasty, lavish multi-cuisine (Indian, Western and Oriental) meal boosts a feel-good vibe. A visit to Sunday Brunch at The Brasserie, the all-day-dining of Hilton Mumbai International Airport, Sahar, further reinstated it.
The summer palace-like ambiance of the boutique hotel is welcoming enough to make you feel at home. While you descend, the winding staircase with ornamental banister which leads to the restaurant gives a glance of the seating and the dangling crystal chandeliers add to the dramatic effect of the glass French windows which allow a glimpse of the still pool, rock fountain and beautifully landscaped garden area outside.
At the very outset, the dessert counter with plenty of sinful temptations like Black Forest cake, Panacotta, Tiramisu, Mousses, mithais like Gajar ka Halwa, Gulab Jamuns, Ras Malai and Chumchum is what you encounter on entering the place. towards the buffet counters, I noticed the live stations right from Chaat, Pasta, Laksa to Pav Bhaji, Dosa and Barbeque (Paneer malai tikka, Murg Kastoori, beef steak, lamb kofta, etc). Two starters in each veg and non-veg
Laksa is a popular Southeast Asian noodle soup served with your choice of condiments like bean sprouts, chilli and fresh coriander leaves. I had tasted it in Singapore and decided to give it a try here and found the spicy coconut curry base quite flavorsome. Among chaats, if you wish to try regular bhelpuri with chutneys, you need to mention that at the outset else they get you ‘sukha’ or dry bhel. Other live stations include Omelet, Pancake and Waffle with a choice of toppings like choco chips, raisins, maple syrup and honey.
Seven seems to be the number at The Brasserie what with 7 types of veg and non-veg salads each and 7 varieties of cold cuts in the buffet. Weight-watchers, their salad selection is full of healthy and tasty ones like Chicken Live mousse with melba, smoked Turkey with tangy Mexican salsa, Bekti Roulade with sour tuna cream and for vegetarians Roasted Beetroot with citrus glass noodle, creamy Potato Wasabi nut salad or Red Cabbage with apple should suffice. Fond of medit dips then Arabic Mezze counter is a must-try for its interesting Tabouleh, Babaganoush, Moutabel and humus with pita pocket. There is one more tempting counter which displays mouth-watering Dhokla, Kachori, Khandvi, Patra and Dahi bhalla.
If after tasting the above, you still have place for the main course then take your pick from Indian selection of aromatic Kasundi Fish curry, Rara Ghosh, spicy Subz Kolhapuri, Paneer khurchan with soft melt-in-the-mouth cottage cheese with Dum Biryani and Dal Sangam.
Call for freshly baked pizza with your choice of toppings. And while you are enjoying this lavishness, a guitarist will serenade you and a clown will keep the tiny tots entertained. The Brasserie offers a hearty Sunday Brunch to keep those New Year wishes cradled!
BAKED JACKET POTATOES
Ingredients:
l Cheddar cheese
grated 1 cup
l A few Chives
(herb)
l Parsley 1tsp
l Pepper powder
for sprinkling
l Butter for baking
l Salt to taste
Method:
Half boil potatoes with jackets and salt. Cut them into halves
Make a slight slit on each half cross-wise from the outer side
Gently scoop out a bit of the insides of potato and fill it with cheese. Sprinkle salt and pepper powder. Bake it on a greased tray for 10-12 minutes. Serve hot with chives and finely chopped parsley
Stuffed Eggplant
Ingredients:
l Mozzarella cheese
1 large cup
l Tomato puree ½ cup
l Garlic paste ½ tsp
l Red chilli powder ½ tsp
l Tomato slices 5
l Butter/olive oil for
cooking
l Salt to taste
Method:
In a pan prepare gravy of tomato puree, garlic paste, chilli powder and salt in olive oil. Set aside
Slit brinjals/eggplants at two places and stuff one side with cheese and sprinkle salt over them.
Bake them till they are soft and just done.
Remove and insert tomato slices in the other slot.
Transfer the eggplants gently into the gravy pan and let it simmer for 2 mins.
Serve hot.