Vivanta by Taj uncorks winter spirit,stokes the charcoal fire
NO time better than winter to relish sizzler steaks, washing them down with warm or warming beverages. Its the onset of the chilly season and we are welcoming guests at Charcoal,our poolside gallery for an al fresco fine dining experience, offers Shabahat Husain,sales manager,Vivanta by Taj.
The menu crackles with steaks with flavours of faraway lands,from Turkey to Japan and from Spain to India. Teppanayaki is a Japanese style of iron pan grilling and this steak has the teriyaki and peanut sauce for the Oriental flavour, says chef Nagesh. Besides,we have introduced Tapas,a Spanish streetfood which is an assortment of a number of snacks arranged on a platter, he says. For vegetarians,a generous fare awaits in the Grilled cottage cheese steak or the Mixed vegetable sizzler. Soy galawat fried on a griddle or spiced baby potato in the Tandoori chatpate aaloo go well with the nippy breeze.
Coffee with liqueurs are the perfect accompaniment with such food, says bartender Manish Singh. Irish coffee,which is one layer each of black coffee,Irish whisky and whipped cream,or other variants with vodka and gin enhance the pleasure of the sizzlers.
Charcoal festival was announced on Friday and is open in the dinner hours. Earlier,the hotel held a pudding mixing ritual in which guests joined in pouring rum,whisky and wine on a pile of dry fruits and cherries to ferment them for the Christmas cake.
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