If you are a genuine food freak, there is no place quite like 180 Degrees, writes GITA HARI.
Be it buffet, a la carte or Sunday Brunch at 180 Degrees, the all-day dining of Hotel Grand Sarovar Premiere is irresistible, especially because of the apparent ingenuity of Executive Chef Kamlesh Rawat and dapper GM Ajoy Balakrishnan who are fiercely passionate about what is offered to their valued guests by way of pleasing ambiance, delicious quality food coupled with prompt and courteous service. A Lounge area with cigar humidor and a well-stocked bar welcome you as you step out of the lift, leading you to a seamless 180 degree view of the restaurant.
Ample salads of greens, sprouts, pastas and tasty amous bouche like paninni, pita with humus, mini sandwiches and Indian versions of dhokla, fried idlis, khandvi, patra including soups coax you to revisit the salad section often. Sunday brunches are elaborate with chaats (dahi wada, pani/bhel/sev puris, kachori) and Dhabeli. Live counters put forth a variety of dosas and uttapam to the accompaniment of chatpata chutneys. Mutton seek comes as soft and tender mutton mince kebab with flavour of mint and Indian spices. The place goes full house with families gathering for a nice day out and the kids are taken care of too with a separate buffet section for them. Every buffet offers you a complimentary bottle of beer (330ml) or a swig of mocktail.
You can settle for crisp Aloo Corn Tikki, melt-in-the-mouth Paneer tikka, Hara Bara Kebab, Dabe da Kukkad- tandoori chicken with tandoori salad, Jhinga Maharaja – jumbo prawns marinated with Indian spices and more from a la carte menu. Chicken tikkas are served as per your choice of spices – kalimirch or chutneywala. Don’t miss their flavoured Margaritas for that instant tipple or slurpilicious Coco Colada and interesting mocktails to keep up with the starters. Try their Dimsums, Shanghai Crispy Veg and Thai Corn Cakes, Fish/Tofu or Paneer in Black bean sauce if you it’s the Oriental fare you prefer.
Main course favourites include Mausam-e-bahar in which cubes of seasonal vegetables and grated cottage cheese are cooked in nutty spinach gravy; Chicken Tikka Makhanwala emitted a gentle fenugreek flavor and all-time-favourite Mutton Rogan Josh with Tandoori rotis or naan/kulchas are a real treat. Go for Kadhi Pakodi and steamed Basmati chawal or Pulao and Dal Sarovar that is basically makhni dal served with a dollop of butter – delicious! For seafood lovers, Jhinga Chatpata is a dry preparation of tiger prawns and Chef’s signature dish of Machli Mirch Masala in special spices is a must-try. Your craving for Goan Fish or Prawn Curry can be satiated here. The recent Coastal food festival they hosted offered delicacies from the peninsular coastal belt stretching from Malwani to Kerala, Goa and Mangalore. Some of the lip smacking delectable retained in the menu are Cabbage Poriyal, Bean foogath, Mushroom Xacuti, Avial Pachadi, Karimeen, Tawa Fry and Taleili Bombil (fried Bombay Duck).
Sweet surrender assumes the form of Angoori Rabdi, Malai Kulfi, Gulab Jamun, Chumchum, Gateaux, Mud cake, Mousse and plenty more sinful treats. If you are a genuine food freak, there is no place quite like 180 Degrees. Indulge!
l ½ cup Whole black gram (urad dal)
l 2 tbsp Red kidney beans (Rajma)
l Salt to taste
l 3 medium Tomatoes roughly
l 8-10 cloves Garlic roughly chopped
l 1½ inch piece Ginger roughly
l 2 tsp Oil
l 1 tsp Cumin seeds
l 1 tsp Red chilli powder
Soak urad dal and rajma overnight in three cups of water. Drain. Pressure cook urad dal and rajma in three cups of water with salt till completely cooked and soft. Grind together tomatoes, garlic and ginger to a smooth puree. Heat oil in a non-stick deep pan. Add cumin seeds. When they begin to change colour add the tomato puree and stir. Simmer for five minutes. Mash the urad and Rajma slightly and add to the tomato mixture. Add red chilli powder, and mix. Simmer for fifteen minutes. Serve hot.
Sarovar Chilli Prawns
l 2 Cups prawns
l 2 Onions
l 2 Capsicums
l 2 tsp Pepper
l 1 tbsp Soy sauce
l 2 tbsp Spring onion
l 4 tbsp Maida
l 4 tbsp Corn flour
l 2 Garlic flakes
l 2 Eggs
l 1 Pinch Aromat
l Salt to taste
l Pepper and sugar to taste
l Oil for frying
Chop the onions, capsicum, green chillies, garlic and ginger. Clean the prawns, mixed with maida, corn flour, eggs, salt, pepper and sugar to make a batter. Heat the oil, Heat the oil, dip the prawn pieces in batter. Fry them till reddish brown in colour. Drain and keep it aside. Now add prawns, mix salt, sugar, pepper, aromat and soy sauce. Toss the mixture by adding water, once the mixture is half cooked, add spring onions, mix it well. Chilly Prawn is ready.