Flavoured to Win

For a city where everything is just a few minutes drive away,the location of the all-new Chandigarh Ashok,situated a kilometre away from the airport,might need a planned visit.

Written by Jagmeeta Thind Joy
September 21, 2010 12:19 AM IST

3 min read

The Spice Cafe,tucked away in Chandigarh Ashok,lives up to its name
For a city where everything is just a few minutes drive away,the location of the all-new Chandigarh Ashok,situated a kilometre away from the airport,might need a planned visit. Making that effort worthwhile is the just-opened multi-cuisine restaurant there christened Spice Cafe. Boasting 65 covers,the elegantly done up restaurant in earthy tones and no-fuss seating offers a thoughtful menu that strives to strike a balance between popular food and lesser known fare. The kitchen is spearheaded by executive chef Henry Gomes. But the real foodie,as we found out,is the hotels owner BR Grover. I am passionate about food and wanted to get into hospitality for some time now, says Grover who is keen to introduce foodies like himself to good,clean,flavoursome cuisines. At Spice Cafe,we have deliberately picked the best of traditional Indian cuisines and paired it with Continental favourites, he adds.

The menu brings in varied fare and we ask chef Gomes to order for us. For me,food is all about flavours and hence youll find the dishes making the most of herbs, says the executive chef who is already working on his organic vegetable and herb garden within the hotel premises. We start off with the chefs speciality Fish Nazakat and Mutton Burrah Kebab. While the former sounded like a run of the mill fish tikka,it was anything but that. A surprise hit,Fish Nazakat was soft and succulent with distinct and refreshing flavour of lemon. Its not lemon grass but lemon leaves that we have used, says Gomes as we reached for a second helping. Equally appetising was the Burrah kebab,which as Grover joked in chaste Punjabi,Mutton chops will only taste good if you keep your forks and knives away! Either way,the kebabs won us over.

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Keeping on the starters trail,we ordered the much-recommended Gold Dust Fish with coriander and seasoning. The gold dust translated into a crispy sprinkle over thin slices of fried fish and paired with an interesting dip made from brinjals. The good thing about Spice Cafe is that it makes an effort to offer flavoursome fare thats not just appetising but light and non-greasy. Speaking of flavours,our next pick,the Thai chicken red curry paired with lettuce rice was equally well done. For those looking for vegetarian fare,the Chef recommends Aloo Chaat on Missi Roti and Karara Paneer Aur Khile Phool which quite simply pairs up paneer batons dipped in chilli batter and broccoli florets stir fried with pepper. And while you are there,do try the uniquely named Zaq-e-Shahi. A selection from the royal kitchens of His Excellency the Nizam of Hyderabad,this dessert brings in mini gulab jamuns immersed in rabri, explains chef Gomes. So if you are looking to head out for a quiet meal (the music at Spice Cafe is very pleasant) thats high on flavour,you know where to go.