Festival Feed: Smokin Sizzles at The Novotel HICC

The regular readers of this blog know that I am a big fan of pork. I rue the fact that restaurants in Hyderabad do not serve enough pork dishes, and make it a point to visit any place having a good pork on their menu. A few months back at the Fajita Fest in La Cantina, Sous Chef Saurav introduced me to some delicious pork slow cooked over eight hours using the sous-vide technique. The meat after hours of cooking in a sealed bag retained its juice and flavours and was almost a complete melt in the mouth (an unusual comparison of that feeling is the legendary cold Maghai paan from Banaras). So, my first query after Novotel invited me for their new sizzlers and grills festival “Smokin Sizzles” was to find out of any good pork dishes were part of the menu, and I was not disappointed.

Tequila Lobsters

The special menu for Smokin Sizzles promotion has two parts – the grills and the sizzlers. In the grills section, there is choice of meats, seafood and poultry, which include Australian Lamb Chops, Norwegian Salmon and lobsters. You can choose from a range of marinades (like Chimichurri, Yakitori and Jamaican Jerk) to infuse and sauces (like Teriyaki and Blue Cheese) to add.  And finally, you can add the sides like Sautéed Mushroom, Crispy Bacon or plain vanilla Mashed Potatoes.

Al Fresco Dining at Novotel

The sizzler menu has about a dozen items. Whereas for the vegetarians there are choices of Char Grilled Portobello Mushrooms and Panko Crumbled Cheddar, the non-veg list was what attracted me most – featuring Tequila Lobster, Sweet Soy Tenderloin and of course the Sous Vide Pork.

Peri Peri Roast Chicken

For the media and bloggers table to preview the festival, the first dish served was Peri Peri Roast Chicken. The chicken marinated in the spicy chillies was served with herbed rice, fries and caramelized onions. The Sweet Soy Tenderloin that followed had a nice garlic based marination, though the meat was a tad overcooked and dry.  After the feedback, another version of this dish was brought out which was more pink and juicy inside.

Sweet Soy Tenderloin

The most enticing dish of the day was Tequila Lobsters with tomato sauce. The dish had killer looks and I am sure this will be one of the most ordered dishes during the promotion. On the other hand, the much awaited Sous Vide Pork served with grilled fruits clearly scored with its taste. If there is one dish which is not to be missed, it has to be this slow cooked pork belly.

Sous Vide Pork

Char-Grilled Portobello Mushrooms

Among the vegetarian fare, the Char-Grilled Portobello Mushrooms in Balsamic had soaked in the marinade, and paired well with the wilted spinach and herbed rice. The mushrooms were soft and the marinade had really complemented it well.

Australian Lamb Chops

Australian Lamb Chops served at the end was recommended by the chef. Indeed, the soft and succulent lamb chops served with a layer of fat was brilliant and the fitting finale to a great meal. By now large portions of herbed rice and mashed potatoes had arrived at the table, to complete the experience.

Executive Chef Gaurav Malhotra and his team have really pulled out a winner. The dishes have been immaculately planned and prepared including choice of sauces and sides. This is a festival not to be missed.  Take a seat in the al fresco poolside outdoors in front of La Cantina, and enjoy your favourite grills and sizzlers. The promotion is on until 12th February only for dinner.

Location:
La Cantina
Novotel Hyderabad Convention Centre,
Hitex, Hyderabad
Telephone 66067575

Disclaimer: The review is based on an invite from the restaurant. Some photos are courtesy Novotel, HICC


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