BENGALURU: Mustard, the restaurant at Grand Pavilion (Tiffanys) Hotel, is famous for international dishes served at its buffet lunch and dinner.
The casual dining restaurant’s cuisine includes Indian, contemporary Western and a few Asian classics. It is open for breakfast, lunch and dinner.
‘Chicken Bomb’ is their most popular dish. Deep-fried, the food is shaped like a bomb and that is where the similarities end. It is made with chicken breast, marinated in oyster sauce, stuffed with egg omelette and cheese. It is served in a bed of mashed potatoes. This is a non-spicy bomb, perfect for those who have a palate for western food.
It reduces to a yummy creaminess with the soft children, cheese and egg.
The regular buffet of Grand Pavilion starts with a seasonal fresh juice. Salad lovers can then pick pasta salad, made of boiled pasta, chopped onion, capsicum and chili flakes. The chili flakes is what holds the vegetables and pasta together.
In starters, chili fish is a must try. For this, the Grand Pavilion only uses Malabar trevally (salt-water fish) brought in from Kerala. In it, the oyster sauce and chili paste melds well with its meat.
Vegetarians can try crispy baby corn. Don’t let its red colour worry you, though deep fried, this dish is non-spicy. We did crave for a dip to set off its crispness.
The live appam counter here seems hugely popular, and after a tasting, rightly so.
You can have one of these fluffy rice breads with a chicken curry or kadala (chickpeas) curry.
You could also try their tawa parathas - small in size -- with butter chicken, dal or aloo mutter.
The butter chicken, prepared with tender chicken, is finger-licking good. This all-time favourite has a mild curry sauce that includes butter. There is an undertone of sweetness.
Pickle lovers should have the ‘berry pickle’. The chef is unwilling to share its recipe, which is a special at the Grand Pavilion.
The buffet is comparatively cheap, at Rs 249 + taxes.