Europe on a platter

Europe on a platter

When the weather changes, people change their dietary plans too. In tune with this comes the revamping of the menu at Graze at Vivanta by Taj. Chef Ramasamy Selvaraju has been satisfying the palates of those who love to indulge in European delights.

“Graze has never overlooked any opportunity to pamper their patrons and living up to its spirit is this new lunch and dinner menu to surprise its guests,” he says.

The two menus, one for lunch and the other for dinner, are the yin and the yang of European dining, crafted by the award-winning chefs of the restaurant. They bring out the classical and the modern cuisines of Europe to the palates of Bangaloreans.

When asked about the menu, Selvaraju says, “It emphasises on imported meats, fresh cuts and seafood. It brings Europe’s freshest and finest ingredients and flavours paired to perfection with selected vintage wines together. The highlight of the menu is contemporary styling with the underlining principle – ‘lightness’.

“Crafted with utmost care, the new lunch and dinner menus are garnished with European tones that enhance the natural flavours of the food rather than overpower them,” he says.

The lunch menu is a classical fare of healthy salads, hearty soups, succulent meats, hand-tossed pizzas and classical desserts designed for the quick executive lunch. The menu focusses on the French and European delicacies and brings together signature dishes like ‘tea-smoked chicken salad’, ‘smoked salmon’, ‘arugula’, ‘avocado salad’ and ‘fig salad’. The dinner menu encompasses the modern European

cuisine, fusing classical haute cuisine with contemporary techniques of cooking. The chef and his team will advise one about the different mix of exotic vegetables and the fine cuts of meat that will take one on a culinary treat.

Commenting on the different flavours of the season, chef Selvaraju says that  extreme detailing has been done to things like the coriander and that the restaurant has always looked for a different culinary experience when the seasons change.

“We have always had different menu choices for the four seasons. This time’s menu is more about light food. From the breads with the different dressings to the salads to the meats, every dish has a unique flavour to it,” he says. And the desserts in this menu, like ‘orange infused rich chocolate mousse’, ‘classical tiramisu’ and ‘palm jaggery sweetened coconut and raisins with caramel sauce’ are a perfect conclusion to the meal.

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