The smoky hot aroma that wafts around you is enough to churn out those gastronomic juices that tickles your appetite for want of more of the delightful tender chunks of chicken, mutton and other assorted veggies. And one can have this sizzling hot platter from the ongoing Sizzlers & More food festival at the Leaves restaurant, The Woods Manor, on M G Road.
The vegans out there can tantalise their tastebuds with a sizzling hot platter of ‘Subz Seek’, a delectable mix of minced vegetables skewered and cooked in the clay oven, served with mint paratha and butter gravy. For a heartfilling vegetarian delight, this sizzler melts a refreshing North-Indian flavour inside the mouth. If one wants to experiment smoky dish with rice, then go for ‘Subz Shahlik Sizzler’, where dices of vegetables are marinated and grilled on the tawa, served with buttered rice and roasted potato. “Who wouldn’t love their food to be served as it appears on the cooking tawa? Whatever food we serve on a sizzling plate, the taste and flavour changes and gives a rich smoky taste with less oil content. And foodies can never resist it,” says G S Panneer, executive chef.
And taking this cue, the chef has gone for an out-of-the-box dining option. Besides the sizzlers that one has tasted so far, Sizzlers and more caters new varieties of sizzlers. Even our very own favourite fried rice and chilli chicken will come in a sizzling platter. “I wanted to give out a different kind of experience for the food lovers who have tasted the usual sizzlers. Every sizzler is an experimental dish. Even the names are coined by me. From Leaves restaurant, it should be known as ‘The Sizzling Restaurant’ from now onwards,” says the chef. “Indian, Chinese, Continental cuisaines are joined together in the sizzler menu and it is our new way of serving food,” adds Panneer.
If one is out to try out something non-vegetarian, there is Hussiyana Murgh Tikka, Shanghai Kai Sizzler, Mughlai Platter and Steak Diane to gorge in. If one likes to experiment with juicy and spicy chicken chunks, then go for the Hussiyana Murgh Tika where chicken boti is marinated with tandoor masala, crumbed with coconut powder and served with sweet Kabul paratha. The sweetness of tooty fruity in the paratha compliments well with the chicken chunks which is well marinated and gives out a slighlty spicy flavour unlike the blunt taste of chicken tandoor. “Murgh tikka and Steak Diane are good in chicken sizzlers,” recommends Panneer. If you are craving for sea food, then there is Queen Sizzler where marinated prawns is cooked in Indian spices and served with Indian bread and gravy. “Every sizzler comes with accompaniments of gravy and sauce. Also according to the sizzler the type of paratha or bread served will also change,” explains the Chef. Another highlight is that with all the accompaniments, each sizzler becomes a meal in itself in the festival. For people who like to experiment Continental, there is Fusili Italia and Penne Chosuey from the pick.After enjoyinfg these smoke delicacies, one can choose from a set of sizzling desserts from the fest.
There is chef’s special Fried Snow Ball where ice cream is covered with coconut powder with a topping of honey and chocolate sauce. The festival is on till May 26. Timings from 12 noon to 3 pm and 7 pm to 11 pm.