Indulge in Chinese, Continental or an out-and-out Indian spread. Take a break. Visit the spa for a manicure or a foot massage (inclusive in the price of the brunch) or take a dip in the pool. Then come back for the dessert section. The brunch at 24/7 at the lalit is an all-day fun affair, says Shalini Saksena
The Brunch at lalit makes one wish for two stomachs. The first section that catches the attention is the deserts — the colourful sweets arranged on a counter top would push you into making a meal of that alone. But then there are the salads, the soups, the sushi bar, the pasta counter, pizzas being baked in the wood oven, the Chinese sections, the continental section and of course the Indian spread. This is not the end, outside, in the al fresco, there are a few more counters.
There is the oyster and caviar counter, the wine bar, the martini trolley, the bar-be-que and an egg counter. Why an egg counterIJ Tarun Raj, the manager at the hotel tells you that the counter has been introduced keeping in mind that it is a brunch (breakfast and lunch) that starts from 12:45 pm, people expect eggs. So from sunny-side up eggs to stuffed omelets, the choice is endless.
But executive sous chef Abhijit Dey while explaining the concept behind the entire brunch tells you that the best way to enjoy the meal is to skip over the soups, the breads and the run-of-the-mill dishes on display. Instead one should ask for the chef’s signature dish or ask him to prepare a dish with the ingredients you want.
Despite the fact that Dey asks you to stay away from the soup, the smell wafting from it is too tempting. The egg noodle soup, with an array of veggies thrown in is the perfect way to whet your appetite. But a word of advise — just ladle a couple of spoons into the bowl and stay away from the freshly baked breads that beckons.
Take a break. The ladies can go in for a spa on the third floor. Go for a manicure or a pedicure or a foot massage or even a dip in the pool, it is all inclusive in the price of the brunch. The men can accompany their children to the kid’s section in the basement. With a kiddies corner menu, games, movies and a bed, the entire family can have a nice day at home away from home. Since the brunch is divided into two sections with different timings, one can enjoy the meal till after 6 pm.
But if one is in a hurry, take a few leaves off the salad counter and head for the bar-be-que.
The marinate that are a blend of spices from the Caribbean, Mexico and India, are Dey's own signature mix. Though he belongs to Kolkata, he has worked most of his adult life hotels in the US, Mexico and Jamaica. But there is nothing much in the dishes that he serves that has a Bengali flavour to it. He prefers to concentrate on the grill and introduce something new for the experimental Indian.
The oysters that are imported, every Sunday, sit on the bed of ice. Unfortunately, like most Indians, I prefer my food to be dominated by spices, the thought of eating the shell-fish topped with Tabasco, onions and a dash of lemon sounds tempting, the thought of something slimy and raw going down my throat kept me away from the counter.
However, the smells coming from the bar-be-que are a winner. Go for the salmon, the chicken sausages, the mutton chops and of course the jerk chicken. Each cooked to perfection, the meats are tender and juicy.
It is the 30 per cent fat in the mutton chop that adds flavour, I am told. The salmon, something that I was trying for the first time, was not flaky at all. There is a secret here too. Never over cook meats like beef, prawns and salmons, the minute you over cook them, the meat becomes hard and chewy.
A meal is incomplete without the desert. If unsure what to eat, ask the chef to help you out. But do try the coffee panna cotta, the carrot cake and yogurt mousse. The best way to end a good meal is with the kheer.