New Chef Trail Food

Food Trail and Presentation done by chef Prasanth.U.Babu on 25/08/2008 “The Joy of living, is the joy of giving” MENU APPETIZERS Seafood Cocktail: Shrimp, avocado and lobster on a bed of chiffanode, served with a tequila-cilantromayonnaise. Garnished with a sprig of parsley. Origin: France Mushroom Heritage: Seasoned and marinated button mushrooms crumb fried and served with house dressing. Garnished with diced red peppers and parsley. Origin: Canada New-England clam chowder: An American classic soup with clams and cubed potato, garnished with chopped parsley and cream. Origin: USA Watermelon Gazpacho: Chilled watermelon soup garnished with chopped celery and cucumber. Origin: Spain SALADS: Salade Nicoise: The French term a’ la nicoise means, “as prepared in Nice” meaning Nice, the coastal town in southern France. The salad has ‘nicoise’ olives in it, which are small, very black and shiny olives. Traditionally, this salad contains French green beans, potatoes, egg, black olives, anchovies, tuna, olive oil and vinaigrette. Origin: France “Consumption of raw or undercooked meats are highly hazardous to health”.

Mango fiesta: Cubed mango induced with crushed black pepper and honey dressing. Garnished with chopped pistachio nuts. Origin: Austria ENTRÉE’S: Pan seared kingfish: Fillet of fish marinated and pan cooked, served on a bed of blanched juliennes of vegetables accompanied with buttered rice, grilled tomato, papaya and ginger relish. Origin: USA Chicken Provencal: Deboned supreme of chicken, marinated and shallow pan-fry and served on a bed of Tomato sauce flavoured with white wine. Garnished with rosemary. Accompaniments are blanched diced vegetables. Origin: France Pasta a’la Florentine: Cooked penne applied with creamy cheese sauce, and blanched spinach and coated with grated cheese. Origin: France Taj Mahal Mutton Biriyani: Tender pieces of mutton cooked with Indian spices and basmati rice. This is one of the traditional Muslims ways of cooking biriyani, especially in southern part of India. Garnished with cilantro, fried cashewnuts, and fried onions. Accompaniments are Raitha (Diced vegetables mixed with seasoned yoghurt) Mint chutney, pickle, roasted papad. Origin: India Malabar Chicken Ishtu: Chicken cubes cooked with mild spices and finished off with coconut base gravy. Garnished with Curry leaves and Julienne of ginger. Accompanied with savory pan cake. Origin: South India “Consumption of Organic food items helps to improve our ability in all ways”.

SWEET TEMPTATIONS: Moong Dal Payasam: Split lentils soaked and cooked in saffron flavour milk. Garnished with dice coconuts and fried raisins. Origin: India Trimadhuram: (Triple sweet) Slices of banana mixed with crushed sugar, honey and raisins. Garnished with Cherry and mint leafs. CONCLUSION I Prasanth Babu Unnikrishnan, made this food trail and presentation with the availability of fresh ingredients in the hotel. I didn’t use any artificial flavoring or colouring agents. I honestly thanking Mr.Arundeep Singh (General Manager) Mr.Tarun (Corporate Chef), and all back of the house and front of the house staffs for their kind cooperation and support shown to me all the time. Once again thanking you all. “PREPARATION IS EVERYTHING”

PRASANTH BABU UNNIKRISHNAN