A 'flying saucer' with an earthy spread!


The enormous size of The Flying Saucer Cafe and its interiors lends credence  to the impression that a perhaps a UFO has landed right in the centre of Epicuria Mall at Nehru Place!

Muted lights enhance the perfect setting for a candle-light dinner at this restaurant which has varied seating arrangements to suit various eating options.
Indulge in The Roast Mushroom Salad at one of the high-raised tables to pacify the sub-conscious brain and growling stomach with a healthy option. When thyme roasted filled mushrooms land in the mouth along with crisp-fried polenta croutons, the only word that comes to mind is ‘yummy’! Rocket, cherry tomatoes, and fresh goat cheese (sans the usual tarty flavour) are tossed
along with the mushrooms in a balsamic dressing to kickstart a substantial mushroom-oriented meal.

As Metrolife admires the mint leaves in the glass water bottle on the table, drinks are served with starters to keep the foodie’s marathon alive. A sip of blood-red Flying Fruit Bull and the kick of peach and lime seduce the taste buds that get an unusual treat of risotto balls, crumbed and fried to be savoured as The Aracini. Garnished with an uncanny homemade plum sauce (dropped like petals of sunflower while plating) - tad spicy in taste, the appetiser gives tough competition to The Adana Kebab which lacks the punch of the promised Arabic spices but is good enough to munch on with a piquant green chutney.

The Vegetarian Antipasto Board has an assortment of tasteful chargrilled vegetables but the flavours of the same vegetables erupt in a surprising manner in every bite of The Mediterranean Veggie Focaccia. Resembling a footlong, this snack has freshly baked bread stuffed with roasted assorted vegetables and topped with cheddar cheese and garlic mayo. What adds to the culinary experience is a thin slice of chargrilled zucchini that is embedded like a patty, making it the star starter.

For the star dish, nothing comes close to The Spicy Prawn Pasta which chef Pradeep prepares amazingly well. The penne instead of floating in arabiata, sticks and gells well with not just the sauce but also the succulent prawns that lend their succulent flavours to the penne, making the dish stand out.

Other mains, however, such as the triangular-shaped Asparagus Custard Tart confuses the taste buds and The Polenta Siciliana fails to impress due to the parched polenta (mashed-corn) cakes placed in the heart of a delicious ratatouille. On the contrary, the wild mushroom stuffing inside the Stuffed Chicken is more palatable that the chicken which requires an extra effort to chew. However, when dipped in an oregano-rich white sauce, these chicken pieces taste astoundingly pleasant.

Similarly, a squeeze of lemon on The Grilled Norwegian Salmon, lends a distinguished tang to the otherwise sordid fish. Resting on a bed of seasonal vegetables, the pan-seared salmon secretes juices that make the saffron sauce gratifying.  
The Butterscotch cake in dessert evokes a mushy feeling, definitely a misfit inside the so-called ‘saucer’!

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