Toss and Turn

For the first time,the flavours of Japan come alive with Teppanyaki cooking,at Bella Vista.

For the first time,the flavours of Japan come alive with Teppanyaki cooking,at Bella Vista

From today,Chef Manohar DR,at Bella Vista,is going to put on a fabulous show during the evenings. But before the curtain call,he will indulge in a teaser hell fire up the grill,shine his spatulas,scrub clean the hot iron plate,gather his basket of ingredients before tossing the eggs on the hot plate and sorting the noodles and rice. Finally,he will take a bow. This is how Manohar describes the Japanese live cooking routine or Teppanyaki,at Bella Vista in Panchkula,which has introduced this style for the first time,in the tricity.

Its a new addition,and were going to put up a flambe of a show, gushes Haninder Sachdeva,Manager Operations,Bella Vista. For the uninitiated,Teppanyaki is a way of cooking where teppan means iron pan and yaki indicates grilling,in Japanese. And no,there are no raw eggs,fish or sushi involved. The ingredients are tossed,turned and grilled,right in front of you, he adds.

The evening unveils itself with the Chef presenting a lavish and sumptuous four-course meal spread over two hours of live cooking under the stars,on the fourth level of the restaurant. Usually,live cooking takes place indoors,but the view is breathtaking and were making the most of it, says Sachdeva. Flanked by lights on the foothills of the Shivaliks to one side,and Chandimandir on the other,the pleasure of enjoying a meal with the sunset is definitely an incentive. We commence our evening with a crispy rice noodle salad Amuse-Bouche,that tingles the palette,leaving a sweet taste lingering in the mouth. The assorted veggies in Tempura counter the sweetness with a saltiness. But the fun begins with the third course,when the Chef takes his position and juggles his knives,does a little tap dance of the spatula on the grill,and sautes the veggies and meat. Be it the finely prepared fish fillets with lemon and soya or the shredded chicken with black bean sauce,the preparations from the teppan are savoury.

The menu will not be same everyday,instead it will be custom made,so,if you want salmon fish or lobsters,well source it for you,but you have to make a booking a day in advance, informs Sachdeva. Since the meal involves live cooking,the seating is eight at a time and according to Chef,it takes two hours to enjoy the complete course. After an engrossing conversation,we glide into the delight of the day the flaming dessert vanilla ice cream and fruits tossed in butter and rounded off in a flambe style.

The chef has been considerate to accommodate the masaaledaar Punjabi palette,with a line-up of sauces yaso,which is white wine and stewed onions with mayo; a tangy ginger sauce for sea food; and chilli soya sauce. Theres tempura too,a sauce made of radish,ginger and soya sauce.

Place: Bella Vista,Panchkula,Cover: Eight people at a time,Timings: 7:30pm to 9 & 9pm to 11:30pm Price: Rs 999,per person

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