A monsoon sizzler festival is just the right way to welcome the rains, says Debasrita Chakraborty
Say sizzler and images of smoke arising from meats and vegetable placed on a flat metal or stone hot plate, kept on a wooden base, come to mind. The smell, as it wafts across the room, tempts you even before you see it.
And a festival centered around sizzlers is just the thing for the monsoon. Kinbuck 2 Connaught Place is the place to catch up with friends in a subtle ambiance with good music. The restaurant is offering 11 new sizzlers especially for the monsoon season. Hari Nandan Singh, general manager shares “During monsoon, one feels like having something hot, steamy and crispy so we decided to have a monsoon sizzler festival. There are 11 different types of sizzlers on offer and most of them are different from the usual ones and cater to varied taste bud and age group.” So there are Veg kebab sizzler, Non veg kebab sizzler, Cottage cheese sizzler are served with barbeque sauce, vegetables and rice. For those who like the favours of Mumbai, the Chopati sizzler is served with maska pao, vegetables and cottage cheese. The Italian one has vegetables is dripping in cheese sauce. For the lovers of meat, there is Super duper chicken sizzler served with fresh vegetable, stuffed capsicum, mushroom, rice and tomato sauce as well as Amazing chicken tawa sizzler with kulche and Hari mirchi ka gosht with paratha. The servings are large, enough for two-three people. Apart from these, there is more on offer for the lovers of fish, noodles and cheese as they can dig into three delicious sizzlers.
Of the dishes I had, there were three clear winners. The Sole fish sizzler is perfectly grilled to tenderness and has a smoky flavour which makes the dish stand out. Served with rice, potato and tomato sauce, the dish makes it to the must-have list at the restaurant. The Fire chicken noodles sizzler which consists of noodles layered with chicken and other vegetables is subtly flavoured. The cheese sizzler served with melted cheese, gherkins and vegetables coated with corn batter. This gives them a perfectly crispy texture from outside while maintaining the tenderness of the vegetable inside.
Chef Peter Gomes, executive chef says “There are fusion sizzlers on offer these days. Initially, it started with a continental base. The definition of sizzlers is changing as different cuisines are infusing different flavors and different dishes are being served in sizzler form. For the festival, I have tried to put something new on the menu and have European, Asia, Indian flavors. People prefer the Indian sizzler fusion the most. A sizzler is a complete meal.” The restaurant has sizzlers served not just served as a main course but also as a desert. The Hot chocolate brownie with ice cream served with melted chocolate, cream and nuts on a sizzling pan is a beautiful ending to a perfect meal.