A combination nourishment celebration is being facilitated at the Ayna eatery in Hilton Chennai that means to welcome Chennaiites for an Indo-British affair and enjoy the amalgamation of the two. Gourmet specialist de Cuisine Paul Joe and his group will exhibit exemplary dishes and in addition imaginative and mainstream arrangements like pastries and desserts combined with some British components.We haven’t tinkered with the center taste and theory of the nourishment. The plating was in the British style that is, every one of the things on a solitary plate and not served independently,” he said as he served the tidbit: arbi tukde-colocasia misuses, hued peppers, onions and a tart flavor blend.While enjoying the top notch arbi tukde, the khasta khumb — layers of spiced morels and mushroom in a fresh sheet — got together. Like its look, the dish additionally tasted decent. While mushroom significant others would go frantic over this, others also can attempt this and they would not be frustrated.
It was soon trailed by the ultra-delicate orange-seasoned roasted salmon with child greens serving of mixed greens which went down in a jiffy. The orange is there in the shading and its flavor was extremely inconspicuous. One can likewise go for the Malabari prawns.Each enormous prawn would top off your mouth. The it was the ideal opportunity for the fish rassa — Cochin prawns, mussels with scallops — which was mellow and flavourful. “The prawns and scallops were moderate cooked in fish stock,” Paul Joe said.The vegan bhune makai ka shorba — cooked corn soup with turmeric popcorn — is likewise worth attempting as it was distinctive and wonderful.Presently, for the dish or the fundamental course.
Savour Indo-British fusion food at Hilton Chennai
Except for the soup section that has only two options, the a la carte menu card has a multitude of choices — vegetarian and non-vegetarian — whether under appetisers, entrée, dessert and not to mention the lassi. The number of dishes in the menu only proves the wide variety of regional and traditional items of Indian cuisine.The lobster hawa mahal — Cochin lobster, tempered spinach and saffron rice, gratinated with egg — was really nice and different. The fragrance of the saffron rice went off well with the lobster in a balanced way. The dish also has a subtle coconut taste thanks to the addition of coconut milk.
Fighting for tummy space and the taste buds was the prawn khichdi. The jumbo prawns and shrimps with saffron-flavoured rice and mixed sprouts was really yummy. “One can call this as the Indian risotto. The khichdi is made with red rice,” Paul Joe said.For chicken lovers, there is murg sirka pyyaaz, kali mirch ka murg or the home style chicken curry nukkad ka kukkad. There is also the atta raan (serves two) — saffron dough enclosed with lamb leg with chef’s secret spices that could be safely ordered.