Quickie at Noon

Usually,a meal out at a fine-dining restaurant in the city on a weekend means dining at leisure — where diners can mull over the menu and fuss over what fare to choose. However,the scene is not the same on a Wednesday afternoon,when working lunches are the norm. The recent increase in corporate set-ups in the city has resulted in a change in the way meals are now offered in fine-diners,as it’s no longer about dishes arriving in a degchi with everyone serving themselves.

Taking the lead is the newly-opened Pewter Room in Sector 26 that has launched a “quick lunch” menu that dishes out a complete three-course meal on a single platter. “We follow a 30-minute concept for lunch,as people are generally hard pressed for time in the afternoon and are looking for a satisfying meal,” explains owner Annu Bains. Giving buffets a break,the meal of one’s choice — Indian,Continental or Oriental — which comprises soup,salad,main course and dessert is presented on tray-like platters. It’s reminiscent of a TV dinner tray,only this is a truly gourmet fare. Targeted at corporate clients,ladies on a luncheon looking for a quick bite or anyone who would prefer fresh,budgeted wholesome fare at a fine-dining restaurant,this combo is a winner. For as little as Rs 400,one can savour Thai chicken curry with steamed rice,sweet corn soup,a salad and dessert in one meal. “The city diner is slowly but surely appreciating pre-plated meals. Unlike a buffet that sits out from morning to late noon,in a pre-plated meal everything is served fresh,” explains Bains.

Interestingly,the team at The Oriental Blossom,the fine-dining Chinese restaurant in Hotel Park Plaza,Chandigarh,realised that many times diners prefer a quick choice from the menu that is a meal in itself. To cater to them,the restaurant recently rolled out a One Bowl Meal concept that lets guests choose a main dish and a choice of sauce that is then served tossed up together in a bowl. “Traditionally,that’s how most Oriental meals are taken and we realised that it would work well for those looking for a quick,wholesome meal,” explains the hotel’s general manager Gagandeep Singh. The options here are plenty — there are nine varieties of sauces — and one could mix and match flavours as well. “The idea is to encourage diners to experiment and try their own concoctions,” adds Singh. To make it worthwhile,the one bowl meal menu brings in lesser tried staples like rice noodles and sticky rice.

Even though most restaurants serving Indian cuisine continue to keep away from pre-plated fare,at lunch hour it’s not odd to find keema naan with gravy and salad being dished out as a full meal. The pre-plated menu works well especially when there are multiple palates to please,feel most restaurateurs,who are now experimenting with their menus. “Combo meals might have been a no-no in a fine-dining restaurant some years ago,but that is now changing,” admits Vipul Dua,owner of The Big Ben restaurant and Peddlers pub in Sector 35 that offers some options as well.