Culinary masterminds at work

The butter poached prawns enticingly placed by the vibrantly green and hearty Green Pea Veloute marked the beginning of the special menu that Executive Chef Yogender Pal of Marriott Hyderabad has devised.

The handcrafted menu that will be a part of the alacarte menu on Saturdays at the all day dining restaurant, ‘Okra’, employs chef’s inspirations drawn from his travels across Europe, his tryst with various cooking methodologies, ingredients, and his interactions with seniors and young chefs and is an art of food at its best.

While an artist crafts artworks, the chefs of the day began exploring food in all its facets flavour, aroma, the scientific traits and the behavioural aspects forming a major part of creating dishes that look no less than pieces of art and are satiating to the palate at the same time.

Take the Amuse-Bouche, the complimentary appetiser that the chef chooses to serve, for example yummy chicken liver patty tucked in between chocolate macaroons who would have believed that this unusual combination of sweet and crunchy macaroon and the liver will turn into a delicacy on its own.

The other appetiser from the menu is soya glazed Chicken Terrine the classic French dish gets a dash of Asian touch and is plated using syrupy balsamic, pickled tomatoes and red wine jelly finished with orange slice each adding its bit of flavour.

The all-season black as a fashion trend has moved into food too. On the main course , the exotically dark Squid Ink Ravioli with tomato, served on a bed of shrimps and seafood butter is as heady with flavours as seafood can get.

Pan-seared lamb loin cooked tender using the Sous-vide method served with red cabbage puree popular in Germany, fondant potatoes and glazed baby carrots and drizzled with Barolo sauce comes to the table amazingly plated.

The lamb loin cooked and flavoured perfectly, cabbage puree and sauce adding their might make this European preparation a tasteful affair in every bite. For Salmon lovers – a not to be missed preparation is the Pan-seared Atlantic salmon served with broad beans and cabernet butter sauce and saffron potato mousseline on the side. There is a pre-dessert too a tiny portion of Raspberry curd bar the delicious bite that teases the sweet tooth before the finale.

Chef Ratheesh a true food artist in every sense created exquisite dessert art chocolate cooked till crumble (chocolate soil) served in an edible dish with a lid made of dark chocolate served with citrus vanilla mousseline and sour cherry compote and infused with perfume for the X-factor making for a not so overpowering, but every chocolate lover’s delight The Earth.There is much more to handcrafted specials ...a good enough reason to beat the traffic blues and head to Marriott Hyderabad this weekend.

By Rajeshwari Kalyanam