-By Odette Mascarenhas
An Indian experience
It's sizzling it's spiced it's on Flame. The spanking newly refurbished multi-cuisine restaurant at the Double Tree by Hilton has been cooking up a spread this monsoon. And a treat for the taste buds too. Executive Chef Apoorv Bhatt has brought in the 'rustic' Indian flavor of the North into his kitchens. From the regions of Punjab, Awadh, Hyderabad and even Goa the food is not the common 'makhani, tadka' variety, but tastefully crafted and researched to bring preparations compatible and longed for in Goa.
Stark, refreshing, cooling white with an oasis of greenery leading to a water body that can be seen from the big 'glassed' French windows; even in this weather cocooned against the elements it's a pleasure to sit there and watch the rain pouring down in sheets. The restaurant has two levels and its 'white effect' is toned down with a big spray of orangey-red with a hint of purple flowers splashed on the walls.
Comfortable seating and a coffee shop styled ambience makes it a place that projects warmth and relaxation, the center of the restaurant dominated by the hue and color of eye appealing desserts on the buffet.
The diner has a choice of the buffet or the a la carte. Let us stop for a moment to focus on the buffet at an unbelievable price of Rs 650 plus taxes. What has the chef placed on offer? There were approx 10 varieties of appetizers miniature portions so you don't dig into a big dish which has a feeling of somebody else's 'left over's'. Broccoli chicken salad, Zucchini and corn salad to name a few; or perhaps the cold cuts finely sliced for the taking. A choice of two soups, and a variety of mains which pander to the whims of everybody's taste buds from the Oriental, (Fish Kung Pao), Indian (Mutton Rara, lychee korma) and even Goan (Sorpotel) were some of the day's specials. Order a piping hot roti, naan or a laccha paratha, it comes straight from the kitchen. Desserts and a cheese platter, gives the final touch to the 'experience'. The colorful ensemble of Duet mousse, white forest pudding, malai barfi just a few of what is on display. The mini cheese platter offers a choice of five.Gruyere, Edam, mild cheddar, Gouda, the chef's variations can encompass an Ementhal or a Camembert too.
This is value for money and taste too. But if a la carte catches your fancy the elaborate menu is there too. Go for Indian, the list of preparations with fine presentations caters to a 'gourmet' experience. For starters try the Bhatti ka Murg (a Punjabi home-style chicken tikka preparation where the spices of with red chillies are cooked before the chicken is marinated in yoghurt). The masala oozes out as the dish is presented…soft and succulent to taste. Remember there are no 'run of the mill' preparations so order the Hari Mirch ka murg tikka, very similar to the Malai chicken tikka but with finely chopped green chilies added to the marinade. Succulence is the by word of the chicken appetizers maybe by word is the wrong adjective. Foreword would be more applicable.
Old favorites re-churned the Murg maska mar ke, the names says it all. Your taste buds will be 'maskafied' with this 'makhani styled' preparation or choose the Mutton Rara. Chef Apoorv states that in village households the meat was 'pounded' on the tawa as it gets cooked into fine shreds with its spices. The pounding of your heart as it surges to meet with the sensations of gratification ah yes; the preparation is definitely one of the specials on the menu. While Apoorv works his magic in the Indian section, the Goan chef's sorpotel is worth the order. The blend of spice and meat will suit the most fastidious Goan palate.
Plus and Minus
For a star hotel the buffet is 'value for money.' Their breakfasts have a 'unique' offer - fruits right off their trees (fresh red and yellow dates, Imli and coconut). Dinner offers an 'on the spot' preparation with a slight extra charge but definitely worth a visit. If one looks critically at the items displayed the only absence felt would be the 'crackers' needed for the cheese. The chef states that he will be working on a series of 'nutty' flavored breads as the accompaniments.
The Goan chef needs to be congratulated, the peri peri sauce and the sorpotel was 'fine tuned' to perfection, but the Raechad stuffed in the 'fish popio roll' did not enthrall although the chef's presentation needs to be emulated when serving this dish. All in all the Flame at the Double tree by Hilton gives double the 'value' when matching the expectations of the diner.
Bhatti ka Murg Mutton Rara, Lychee korma.
Review posted more than 6 month ago
My friends suggested Flame to me for a family outing and so finally i got a nice place to spend awesome time with my family. Besides the lavish buffets, the la carte menu also offers some amazing food. Bhatti Ka Murg has a ever-experienced-below taste. Hari Mirch ka murg tikka is also delicious. Flame is a regular food destination of my family.
Review posted more than 6 month ago
After long time, I and my friends decided to visit to some new place. We went Flame and felt quite refreshing. The seating at the place is quite comfortable. We decided to go for the a la carte menu and order something different. So, we had Bhatti ka Murg, Hari Mirch ka murg tikka and Malai chicken tikka. The food was quite good and delicious. Overall, for me Flame was an awesome experience with tasty food, good ambiance and prompt service.
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