<p>Haute’ is a French word signifing elegance, while ‘Saute’ is a form of dry-heat cooking which develops flavours and aromas when infused with fresh herbs. And together these words try to signify this place’s dining. Welcome to Haute Saute.<br /><br /></p>.<p>Situated in GK-I, the café is a hub for parties and evening soirees. Based on a global theme in terms of food, the dishes fail to complement the same.<br /><br />But Haute Saute in trying to live up to its name, offers food-lovers multi-cuisines including French, Italian and Mexican. The chef has stuck to basics of all the three with cheese and wine forming a major part of the French cuisine, simple Italian dishes and culturally influenced Mexican cuisine. The attempt is also to maintain the authenticity of the delicious delicacies. <br /><br />To start with, Cheesy Chicken Balls, are really delicious and a great starter with your drink. A perfectly cooked chicken ball will leave you asking for more. Another starter is Bruschetta served with fresh tomato, Spanish onion and basil with olive oil garnished with parmesan cheese. This though was low in taste and nothing unusual. <br /><br />For vegetarians Olive Studded Gnocchi with roasted pumpkin, olives, mushroom, fresh tomato and spinach tossed in a white wine and butter sauce garnished with parmesan cheese and truffle oil is a good option. But Gamberi Alla Vodka – linguini pasta cooked with prawns in a spicy tomato cream sauce flavoured with vodka and Grilled Fish Fillet, which was served with potato galette, wilted spinach and lemon butter, chilli sauce is a mouthful only when being talked about. The taste is rather sour and tempts one to move on to the next dish. But Chef Prakash Singh Chauhan, explains the sourness, “The taste is such because of the lemon butter. It has a large quantity of lemon butter.” Surely it can be tempered for indivdual palettes. <br /><br />Prawn lovers may want to try out Chilli Prawns but be prepared for some disappointment if you do not like thick gravy. Says the Chef, “The prawns are pan-fried and cooked in a tomato and fresh chilli sauce served with steamed rice. The gravy also has red wine to give it a different taste.” Frankly, neither the wine nor the prawns helped.<br /><br />What definitely is a must try is Caesar Salad. Have your pick from ham, chicken and vegetarian. The salad has lettuce, fried eggs, parmesan cheese, drizzled with homemade dressing.</p>
<p>Haute’ is a French word signifing elegance, while ‘Saute’ is a form of dry-heat cooking which develops flavours and aromas when infused with fresh herbs. And together these words try to signify this place’s dining. Welcome to Haute Saute.<br /><br /></p>.<p>Situated in GK-I, the café is a hub for parties and evening soirees. Based on a global theme in terms of food, the dishes fail to complement the same.<br /><br />But Haute Saute in trying to live up to its name, offers food-lovers multi-cuisines including French, Italian and Mexican. The chef has stuck to basics of all the three with cheese and wine forming a major part of the French cuisine, simple Italian dishes and culturally influenced Mexican cuisine. The attempt is also to maintain the authenticity of the delicious delicacies. <br /><br />To start with, Cheesy Chicken Balls, are really delicious and a great starter with your drink. A perfectly cooked chicken ball will leave you asking for more. Another starter is Bruschetta served with fresh tomato, Spanish onion and basil with olive oil garnished with parmesan cheese. This though was low in taste and nothing unusual. <br /><br />For vegetarians Olive Studded Gnocchi with roasted pumpkin, olives, mushroom, fresh tomato and spinach tossed in a white wine and butter sauce garnished with parmesan cheese and truffle oil is a good option. But Gamberi Alla Vodka – linguini pasta cooked with prawns in a spicy tomato cream sauce flavoured with vodka and Grilled Fish Fillet, which was served with potato galette, wilted spinach and lemon butter, chilli sauce is a mouthful only when being talked about. The taste is rather sour and tempts one to move on to the next dish. But Chef Prakash Singh Chauhan, explains the sourness, “The taste is such because of the lemon butter. It has a large quantity of lemon butter.” Surely it can be tempered for indivdual palettes. <br /><br />Prawn lovers may want to try out Chilli Prawns but be prepared for some disappointment if you do not like thick gravy. Says the Chef, “The prawns are pan-fried and cooked in a tomato and fresh chilli sauce served with steamed rice. The gravy also has red wine to give it a different taste.” Frankly, neither the wine nor the prawns helped.<br /><br />What definitely is a must try is Caesar Salad. Have your pick from ham, chicken and vegetarian. The salad has lettuce, fried eggs, parmesan cheese, drizzled with homemade dressing.</p>
