Fish Tales

While the restaurant offers a sumptuous buffet spread,the seafood festival is a special promotion on till Sunday. “Going by the response we have received,we would like to make it a weekend affair,” says Malhotra. “Foreigners like to try out the Indian variety of fish,like bekti and king fish while Indians are keen on experimenting with snappers and groupers.”

The seafood festival has enough on offer to make for a complete meal and the chef ensures one has savoured as much variety as possible. The meal started with a bekti salad garnished with lettuce leaves and tartare sauce. While the ingredients were fresh,the bekti could have been a tad more tender. This was followed by a bowl of crab soup, made to perfection.

As main course, pomfret in lemon butter and also one in tandoori preparation were served. Both,done just right,melted in the mouth. The King Fish in Chilli Plum sauce was presented well,but the sauce didn’t compliment the fish,which in itself has a strong flavour.

The meal doesn’t seem complete without the chef’s specialty — Octopus in XO sauce. “This isn’t the most popular dish out here,but there are a few bravehearts who love to experiment,” says the chef. The texture of the octopus — a bit chewy —explains why the dish does not enjoy many takers despite the flavourful,pungent sauce,which is prepared using various kinds of seafood as the base.