Restaurant

MIRCH MASALA

A little bit of mirch in the masala adds a whole new buzz to the taste of the food. If one is to analyse the cuisine which will feature the chili as one of its main ingredients, the Indian cuisine wins hands down. But Mirch Masala, the fine dining Indian restaurant at Hotel Fidalgo, has taken the concept of Indian cuisine to a different level. The décor is innovative , the ambience cozy with the walls adorned with photographs of Indian spices. The Indian aspect percolates throughout – from Indian instrumental music, the designed uniforms and the food, both in presentation and taste. While the bar shakes up some merry mixes as well as some Indian and Imported wines, browse through the colourful menu to make your choice. Start with kuch thanda – Mohit Sheetal (a cool refresher of khus and lemon) the minty flavour is refreshing on a hot afternoon. The Aam Ras Khatta Meetha (a sweet & sour mango drink flavoured with mold spices and fresh mint) is another refreshing choice.

Pass over thanda and go garam – the shorbas! There is a choice of Sabzion ka Jas (broth of lentils, spinach greens and vegetables, tooped with puffed rice) for the vegans and the lamb broth which has been simmered overnight – the Yakhani….an all time favourite. For lazeez shuruaat – the delicious starters try the kadhai Lazeez kebab…it’s a mélange. Murgh Seekh, Malai Murgh and Murgh Tikka served tossed with tomato chutney and hot chillies. The chili factor! For vegetarians the Lazeez Tikkiya Chaat. Chart your voyage through the spiced potato cakes stuffed with figs, walnuts and cashew, laced with sweet yogurt, tangy tamarind and minty coriander relish. Want the grills to feature? They have a vast repertoire. For seafood try the Lahsuni Jheenga. The prawns are marinated with pounded roasted garlic, fresh coriander and mustard oil. In chicken the Pankhudi Kebab is good. The chicken breast stuffed with a filling of chicken mince enriched with nuts, in a saffron marinade. Meat lovers mince your way through the Parsley and roasted crushed cashew.

Vegetarians do not repair. The Do Swad ke Panner (layers of cottage cheese with blend of fillings in a rich creamy marinade) and the Tandoori Baby corn, Broccoli and Mushroom (baby corn, broccoli and fresh mushrooms marinated in Indian spices) so different and yet so familiar when the spice tickles the palate. And then the mains…a long list of specialties. To name a few – from the chicken preparations listed Murgh Mussallam whole leg of chicken stuffed with chicken mince and nuts, heavy cream and a blend of spice or the Pahadi Kukkad – home style preparation – just as pappaji would love it! The meats favour the Elaichi Raan (leg of lamb marinated with yoghurt, cardamom and fresh herbs) and the Kashmiri Nalli Rogan Josh. Dip a bit of roti from the Roti Ki tokri with specialitie like Peshawri Naan (Indian bread stuffed with chopped nuts) or the khasta Roti (crisp and enriched with refined floor). The desserts too are innovative and exceptional.

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Zauk e Shahi – mini Gulab Jamun served with Rabri or Zaffrani Phirni served chilled with nuts. They read like a mouthful too, their taste will have you asking for more. A place like Mirch Masala hands you an experience you will never forget.

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