Gone are the days when power lunch was all about dining in a restaurant that had buffets tables set with variety of food of every imaginable cuisine. We used to have too much variety and were not able to decide what is good, little portion of each and your tummy is full with mixed flavors that had a war in the tummy starting from mouth. We hopped from our dining table to the food station for every course, meeting friends on the way, chatting with random people and sometimes eating while standing. Many times, we were not able to enjoy the best of dishes because by the time we reached that dessert station, we were too full already and so missed out the best options.
But things are changing for the better perhaps.
Two days ago, I was invited by Verve Magazine for a book reading of ‘The Reluctant detective’ by Kiran Manral at an Italian restaurant, Botticino, named after ‘Petra di Botticino’ the beautifully veined marble, that has been used extensively giving an artistically shiny look to the hotel at Bandra-Kurla complex called Trident.
After the reading, and familiarizing with each other, we headed towards the dining room, bright, well lighted with high ceiling that seemed as though it was hanging by the ceiling. The dining table had just fixed number of chairs for confirmed guests that were planned after the personalized invitations were sent and the number of guest confirmed.
There was a fixed menu with the assorted dishes specially prepared by Chef Vikas Vichare. We gave our order according to our preference and sat down to relish each dish as it arrived.
The freshly baked bread, straight from the kitchen is the good way to start any meal.
While we waited for our order to arrive, Chef Vikas Vichare came out to greet us bringing with him his specialty of diced mangoes topped with steamed asparagus.
The hard board menu card had the choice, vegetarian or non-vegetarian, On Saturdays I am strictly non-vegetarian, so wild Mushroom were out of my list...... I chose Pear and Pecorino salad with arugula and balsamic dressing from the list of Soup and Appetizer.
The sweet sour taste of fruits mingled with thinly sliced cheese and rocket leaves, topped with caramelized nuts....it was a happy beginning...
For the Main it was snapper for me....Chilli and Fennel crusted snapper with olives, potatoes and orange juice.
No, this is not Snapper but I am peeping on the side...attracted by the plating..thinking if he learnt the plating from TV program called Master Chef Australia?
The Herb encrusted Snapper swimming in the plate full of orange sauce and the colorful crunchy array of finely chopped fried potatoes, olives and carrots was up for Mains. The sweet and sour taste with crunchy vegetables floating in the orange sauce and the perfectly cooked fish, it was the dish to die for.....
Different stories are shared at the lunch table which is impossible during buffet, I like the table setting where each person is seated and the dish arrives at regular interval one dish at a time which is tasted and relished slowly, wine glasses are refilled and as the conversation progresses, strangers become friends.....
The hours tick tock faster and the dessert time arrives. I choose Tiramisu with berry sorbet...
We rounded up the meal with a cupful of tiramisu, which has always been my favorite and I was happy to see it served specially for us. I bit into the thin crispy chocolate wafer that melted instantly into my mouth.
Once again I am mesmerized with the plating of this dessert wherein a thin chocolate wafer dips into the cup and a spiral chocolates reaches the berry sorbet making the dish visually appealing...
Also shared this content with the members of GBE2 on prompt "Two days Ago"