Celebrating Garlic

Eating garlic may make you a bit unpopular, but it may still be worth it. This stink pod is your health's best friend, and keeps disorder...

Eating garlic may make you a bit unpopular, but it may still be worth it. This stink pod is your health8217;s best friend, and keeps disorders such as hypertension, diabetes and ulcers at bay. Medicinal value apart, this tuber should be relished for its taste and subtle aroma 8212; yes, it8217;s subtle and aromatic by the time Executive Chef Davinder Kumar is through with it 8212; at the Garlic Festival at Le Meridien. The hotel is offering a special menu with a whiff of garlic at all its restaurants, with even dessert coming subtly flavoured.

But you don8217;t have to necessarily hold you breath, for the strong pungency disappears if the meal is cooked right. Conceived by Executive Chef Kumar, the idea was solely to promote garlic as an important essence through the years. Though garlic may have had its origin in central Asia, it has become an essential ingredient in Continental, Indian, Chinese and Far-eastern cuisines because of its antibiotic properties, which stunt the growth of bacteria and fungi and help in reducing high blood pressure and cholesterol.

The best thing about the festival is that you can order from any of your favourite restaurant since the festival is not restricted to only one restaurant. If you garlic cooked the Indian way, check it out at Pakwan. The Continentals are available at La Brasserie, the French at Pierre and the Chinese at Golden Phoenix.

Garlic mocktails are a good one to start with. It8217;s cooling effect is just the thing to quench your summer thirst. I had a choice of two, the Pineapple or Tomato Creole. I settled for the pineapple mocktail prepared with the essence of garlic. The Tomato Creole looked a bit too thick.

Vermicelli Clear Soup is a good appetiser. Light and refreshing, prepared the Thai way, it whets your appetite immediately. You can choose from a wide selections of vegetarian and non-vegetarian soups. Again, the choice for the main course appears unlimited. Do try the Mugh Kalmi Kebab, which is one of the Indian garlic specialties at Pakwan. This is a succulent chicken marinated in yoghurt, lemon juice, spices, garlic paste and grilled over charcoal. This is the best that I have tasted here. Of course, you have a choice of either going Indian or Chinese. Prawn Provencal, which is prawn sauteed with garlic, tomatoes and fresh herbs, is a pleasant option. You could also go for Supreme of Chicken with Garlic and Paprika Sauce.

Then came desserts. All my apprehensions was set at bay when I tried the garlic pudding. Cooked in rich milk, sweetened and garnished with nuts, this is worth sampling. The Garlic Cheese Cake, Garlic Icecream had garlic flakes in chocolate flavour sums up the exotic experience.