Restaurants in the city are eager to experiment with their bill of fare In the five years since they opened doors in Sector 9,Chandigarh,we doubt whether there is anyone who hasnt licked off the Honey Chilli Potatoes platter that Yo China has to offer. That sumptuous snack apart,the dimsums have been popular too. So we were somewhat surprised when Preeti Keith,executive director of the Chinese restaurant chain announced that the menu has undergone a makeover. Thankfully,the potatoes and dimsums still figure on the new menu. The new section that have been added include Clay Pot and Curries along with sizzlers,as well as a new line-up of mocktails,desserts and an exhaustive wine list. We have observed that diners love to order a variety of snacks and experiment with new cuisine and hence the changes, points out Keith. New dishes like Mongolian Clay Pot,Pad Thai Noodles,Braised Pork with Pok Choy,Burmese Khao Suey,Vegetarian Dumpling Soup have been brought in,based on diner feedback. The premises,still split on two floors,have been overhauled as well,with a more fine-dining ambience on offer. Change in the menu is always welcome,says city-based restaurateur Priya Jagat,who recently re-did her menu at her Oriental fine diner,Orchid Lounge in Sector 34. While we upgrade and revise menus at all our properties,this time we thought of a new offering for Orchid Lounge, adds Jagat. The new entrants here include Stuffed Egg Plant with Chilly Beans,Phuket Fish,Lemon Sole Yuzu Mayonnaise,Grilled Jumbo Prawns with Wasabi Mayonnaise,Stuffed Chicken Wings,Sichimi Salt Pepper and Pork Corns with Honey. We have also added a range of steamed,stir-fried and grilled dishes, says Jagat,as we leaf through the plump menu that holds the promise of several visits in the future. Already high on the popularity charts,the team at the theme-based restaurant Hotel Metro in Sector 35 decided to move with the times. 16 years after the introduction of the train restaurant,which is something of a Chandigarh landmark,we felt it was time for something new, says the hotels managing director Jairaj Singh. While there is nothing new about innovations in the menu,the all-new S4 Bistro is scoring high not just on taste but on the nutrition meter as well. The refurbished eatery is offering soups,salads,sandwiches and sizzlers,designed by executive chef Devinder Singh Mahal,including a live salad station and a pasta counter. Interestingly,the idea to do a healthy menu came up,thanks to suggestions from the diners. The way people eat is changing all over the world and we werent surprised when we noticed the demand for healthier,low-fat,low-oil options here. The tri-city was eager for a change like this, explains Singh. Elsewhere at DT Mall,Black Magic,a place known for its theme bashes and wild party nights,too has decided to roll out an all-new food menu and executive meals. When it comes to parties,Black Magic definitely rocks but theres more to restrobar than just music and dance, says Black Magics Mannika Singh. To make the days as exciting,the restrobar launched executive meals in an aim to offer wholesome food for the neighbouring corporate crowd coupled with good music. One can now choose from Paneer Makhni or Malai Kofta with rice,raita,salad and roti to Veg Hakka Noodles or Veg Fried Rice with Veg Manchurian and crispy noodle salad for an afternoon lunch. The new combo meals apart,chef Ajay has also given the restrobars menu a makeover by adding Indian,Chinese and even Continental dishes. Customisations,admits hotelier Amit Gupta,is the need of the hour. When we decided to give the lounge and bar a new look,we kept in mind customer feedback, points out Gupta,who kept a section of the lounge unchanged but re-worked the menu. Though the dishes are quick-bites,the portion sizes are generous. Since its a bar and lounge,we have worked out a stag menu also, says Gupta,who feels those going solo shouldnt miss out on the fun either. We agree.
