Who says Indian food should not be extra spicyIJ Head over to Baywatch at the Welcomhotel Sheraton to experience some authentic Dilli ka khana. If you can make your way through the hustle & bustle of South Delhi, a Sunday brunch here is good for a eat & shop outing. Deebashree Mohanty tells you more
If South Delhi is a haven for shoppers, it is also a paradise for foodies, something we discovered at the Global brunch at Baywatch in WelcomHotel, Sheraton. Situated in the heart of activities, with four opulent malls adjacent, you would think this hotel would be brimming with noise and hullabaloo. Far from it. The ambience at Baywatch is so quiet and far removed from the market milieu that you forget there is a milling mall nearby.
Once there, it makes sense to take the window seat with panes hitting the roof. The view outside, with the pool and an expansive lawn, makes the brunch experience surreal. Waiters pour champagne much after the visitors are well-settled. “It’s a policy we adhere to. We don’t like to rush our guests. After all, it is Sunday. We want them to relax and have a good time,” a friendly waiter says as he pours in the Duvet champagne. He also tells you that for the summers, Baywatch has a make-your-own cocktail which will turn guests into good mixers.
As the in restaurant singers take you through the classics, you get into the mood. They won’t play your farmaish but the numbers they pick are ideal for a lazy Sunday afternoon meal.
On cue, a snack feast of cold cuts and grills are brought to the table — fish grills served with hot mayo sauce, marinated prawns and chicken cooked in south Indian spices regale the non-vegetarians while mushrooms sauteed in garlic and potato bites score high on the vegan spread. Make sure to sample the minced chicken or the chicken bhujia that sous chef Vipul Gupta says is his speciality. Having started his career with the ITC Hotels, Gupta is happy to just be.
“I love experimenting with fish, so you will see a lot of variety (the grilled ones is his top choice). We have tried to do things a little differently at Baywatch. The essence of this buffet is Dehlvi style. It is pakka Dilli ka khana that we serve here with more than a hint of masala and ground spices. Why can’t Indian food be spicyIJ,” Gupta asks as he serves us the delicious kashmiri saag.
Not disturbing the ethos of going global, the chef makes insists on a Kashmiri dish every Sunday.
“Kashmiri food is less known but very wanted among Indian food connoisseurs. We have a special chef who flies in from Srinagar every week. That is one thing we don’t want to change,” Gupta says explaining that the saag requires a lot of meticulous planning. He gives you a tip too — enjoy the saag with plain roti and do justice.
But aren’t Indian spices overpowering for the Western palateIJ “They love it. And if it becomes too spicy, we tweak it to make it lighter for them,” he says.
Roast chicken cooked in rum just goes perfect with a glass of red wine, a must-try at Baywatch. Marinated overnight with rum, the chicken is as tender and jucy. Every bite promises a distinct taste of liquor and makes for a sumptuous meal. Try it with white bread and some brie cheese to get full value.
“It is the way we roast that makes the difference. The longer you marinate it, the more sucullent it gets. And that’s where the trick lies,” Gupta reveals.
What differentiates this brunch from others is attention to detail. There is a dedicated buffet spread for tiny-tots wishing to serve themselves. Sausages and French fries is an added treat but children can also busy themselves in cup cake-making and sitting for the magic show.
On the flip side, it would have been just great had Gupta experimented with some global cuisines too. The grills are worth a mention but other than that there’s a flat Oriental and world spread. Baywatch is the place for Indian masala buffs. However, it looks somewhat overpriced.