ITC Gardenia presents Super Chef Sundays
‘Brunch and More’ at the ITC Gardenia comes with a twist ~ every Sunday join four Master Chefs of ITC Gardenia’s culinary brigade as they present to you their speciality and signature delectable dishes; resulting in an exotic buffet with unlimited servings of bubbly and spirits, and an ambience unparalleled in luxury. This exquisite spread, aptly labelled ITC Gardenia presents Super Chef Sundays, promises some of the finest fare in our city and flavours from around the world!
Last Sunday I was invited by the lovely Vinita Bartlett to sample some of the signature dishes on offer. The buffet featured the best of Asian and Punjabi food, as well as French desserts and Banarasi street-food. Punjabi cuisine by Chef Arshdeep Singh, Japanese cuisine by Chef Kamlesh Joshi, authentic French Desserts by Chef Ruby Islam, and Banarasi Cuisine by Chef Omprakash.
Bringing alive the swaying wheat fields, inimitable Chef Arshdeep Singh showcased the wholesome and rustic flavours of Punjab: Amritsari Macchi {a delectable deep-fried fish prepared Amritsari style}, Baigan ka Bharta {roasted aubergines prepared with Indian spices giving the dish a distinctive flavour}, Gosht Tariwala {lamb selection tempered with spices in yogurt tomato gravy}, Keema Biriyani {a fantastic dish prepared with Basmati rice, mincemeat and Indian spices} and much more. A special mention goes to the paratha {Indian flat bread} counter ~ paneer, aloo, gobi, mooli & makai served with summer salad, dahi, pickle and pindi choley!
Chef Arshdeep Singh
Matar Wadi Waali Chaawal
{A preparation of garden-fresh vegetables, soy dumplings & green peas cooked with aged Basmati rice}
Tandoori Salad with Cottage Cheese
Pindi Choley
{A delicacy of Punjab: Chick Peas cooked with roasted masalas}
Kulchas
{A popular Indian flatbread from North India}
Aloo Paratha
{A spicy potato mixture is used as a stuffing for this Indian flatbread}
Summer Salad
Dahi {Yogurt}
Presenting the cuisine of his heart, Chef Kamlesh Joshi {head chef at Edo Restaurant & Bar} showcased two original Japanese salads ~ 3-way Sashimi salad comprising steamed crab, soy & sake marinated tuna and deep-fried cuttlefish on iceberg and romaine lettuce, and 3-way Yasai salad comprising tofu, wakame seaweed and tempura tendon. If you’d like to know what I thought of these salads ~ let’s just say I was absolutely impressed with the fusion of flavours.
Chef Kamlesh Joshi
Yasai salad
Sashimi Salad
Gremolata Crusted Fish with Wilted Spinach
Stuffed Zucchini
Chef Ruby Islam highlighted the ethos of French desserts, which she says lies in the precision of technique and the simplicity and effectual use of ingredients. On offer were a mélange of chocolates and French classics with a little twist ~ green lime crème pat tarts, classic crème caramel with orange whip, Gateaux hazelnut noisette, and passion and pineapple choux to name a few.
Chef Ruby Islam
Hazelnut Praline, Cocoa Sable & Lime Jelly
Green Lime Crème Pat Tart
Pecan & Maple Tart
Chef Omprakash presented the ever-popular Banarasi street food that included raj kachori, gulguli chat, dahi bhalla, bhel puri, pani puri, mango lassi, and much more. The truly melt-in-your-mouth Banarasi sweets on offer included malai ladoo, malai cham cham, mava apple, and mango cream rabdi.
Chef Omprakash
The Salad Bar
The chefs were seen interacting with their guests, elucidating the uniqueness of their signature preparations. Distinct from other brunches, guests at this Sunday brunch had an opportunity to personally meet the gourmet experts and share their thoughts and ideas.
Surrounded by laughter and light-hearted repartee, with the sun certainly setting the mood, and the best of foods and beverages from the Kitchens of ITC Gardenia… The afternoon had all the ingredients that make for a perfect weekend!
ITC Gardenia presents Super Chef Sundays every Sunday of this month {May 2016} at the Cubbon Pavilion, ITC Gardenia.
For reservations please call 080 4345 5000
Disclaimer: This review was done on an invitation from ITC Gardenia, Bangalore. Due judgment and care have been applied by the author to remain objective and unbiased in the review.