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The Mexican Trail
The fine dining space with warm minimalistic interiors and a sprinkling of wall décor reflecting the Mayan culture, La Cantina at Novotel Hyderabad Convention Centre has in a way introduced authentic Mexican cuisine to the city when it was launched. And every time there is a menu change it reveals newer facets of the vibrant cuisine not just in terms of flavours, but visually too.
Master Chef Jogha and his team created the new menu at La Cantina, focusing on innovation, adding a twist to classics and leveraging on the exotic and yummy dips that come as accompaniments to a variety of dishes
The fine dining space with warm minimalistic interiors and a sprinkling of wall décor reflecting the Mayan culture, La Cantina at Novotel Hyderabad Convention Centre has in a way introduced authentic Mexican cuisine to the city when it was launched. And every time there is a menu change it reveals newer facets of the vibrant cuisine not just in terms of flavours, but visually too.
This time around Master Chef Jogha and his team have created the new menu focusing on innovation, adding a twist to classics and leveraging on the exotic and yummy dips that come as accompaniments to a variety of dishes.
Flautas, when served with shallow-fried and crushed peanuts flavoured with Mexican spices – an unusual dip to the crispy rolled tacos filled with Ricotta cream and Mexican chilli makes for an interesting variation; Crispy Taco filled with refried bean paste and served with a topping of avocado paste, pepper salsa and pulled chicken is a delight; Mushroom Rellenos – the simple dish made of fried mushrooms filled with chipotle, ancho and Jalapeno chilles immediately appeals thanks to the appetising presentation and is tasty too. Garlic Prawn served with Chipotle and Mayo sauce, seafood platter – comprising crisp-fried squids, shrimps mildly flavoured with herbs and spices and served with the mayo-based tartar dip and many other new dishes on the starter menu seem to have been carefully chosen and paired to appease taste buds.
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Vegetable budino (layer of salsa budin, vegetables and corn tortilla), Pescado Veracruzano (grilled fish fillet served with zucchini, broccoli and tangy tomato sauce) and Lucas prawns and pepper bruchette (served with verde rice and garlic broccoli flower) and Fajita Cottage Cheese Picadillo (cottage cheese with peppers, broccoli and jalapenos, served with tortilla and refried beans) are few of the many options that make for a healthy, flavoursome main course.
What is Mexican food without the exotic concoctions created at the bar? The Mojitos, Margaritas and Tequilas are served in the best possible way to accompany the well crafted menu. And to call for the finale – Mexican desserts and simple, not over powering at all; Churros with chocolate dip, banana dulce de leche wraps and the traditional Tres Leches (Sponge Cake that has deliciously soaked in the mildly sweet combination of praline milk, double cream and condensed milk), leave light and lingering after taste as a reminder to the amazing culinary trail of Mexico.
By:Rajeshwari Kalyanam
