Food is the soul of all festivals and this Christmas is no different. After weeks of tension and apprehensions, the festive flavour is back in life and to celebrate that, Polo Towers is organising a Christmas Food Festival from Monday.
The items on the menu have been carefully chosen by executive chef Bibhuti Nayak keeping in mind the local favourites. For meat lovers, the festival is a must-go. From pork belly roulade, roast turkey, crispy duck confit to the classic festive grilled chicken, the options are a plateful.
Jason Lenthang, the cluster head of Food and Beverages at the hotel, said though the official date for the festival is mentioned as December 24 but “we will start providing the special menu from tomorrow (Monday)”.
The menu starts with Jingle Bell Soup, a perfect beginning for a winter lunch, and Hungarian Mushroom Soup, a creamy delight. The umami scented crisp mushrooms have a distinct smokiness that prepares the palate for the abundance of meat that is in offer.
There is classic Caesar salad and duck rilletes in the salad section. The Caesar salad is crunchy, wholesome and a perfect choice for those who want to have a healthier Christmas. The strips of crispy but soft grilled chicken, the ice lettuce and the crunchy cheese sheets are a delight on the platter. If one is not keen on soups, then Caesar salad is the perfect way to begin the meal.
The mustard basil fish tikka is the Indian twist to the menu. The strong taste of mustard is complemented by the white basil sauce and it is a must try this festival.
For munchies, the chef is offering Macon cheese bites with the option to add bacon and gunpowder calamari.
The festive grilled chicken is an absolute rocker with its spinach and feta filling served with chicken jus. The succulent meat melts leaving behind a hint of creamy spinach taste. The sauted vegetables add crunchiness to the platter but retain a distinct flavour. The mashed potato is as creamy as it gets.
Lenthang said Nayak, who has been the hero of the hotel’s annual food festival for the last two years, is heading a team of 20 chefs for the upcoming event.
If fish tikka and grilled chicken have not satiated your hunger, then be bold and go for braised pork ribs. The succulent meat bathed in maple chilli emulsion and whiskey cream is a sin that must be committed. The sprinkled sesame seeds give a subtle crunchiness to the ribs. The house wine served warm is the best way to wash down the meat.
For those who are planning a sumptuous Christmas meal go for the roast chicken that comes with grilled oranges, pine-apples and garlic, slices of apples and crispy small potatoes. The grilled fruits are perfect associates of the mighty chicken on the platter. The plating and garnishing of all the items are perfect and one can enjoy fine-dining at a decent price.
If your taste buds are comfortable with citrus taste, then lemon meringue pie is the perfect way to end your meal.
There are other surprises on the menu and one has to explore it to get the best of it. The festival will continue till January 3.
~ NM
