Feast with the eyes first

To have Grilled Polenta with Cherry Tomato Sauce and Dahi Bhalla on one’s lunch plate is unusual. The gap between the two dishes belonging to diagonally opposite cuisines, when seen on the world map, is contracted at Tamra, the newly renovated multicuisine restaurant at Shangri-La Eros Hotel.

Considering that the price factor shoots up the minute one thinks of dining at a five-star, Metrolife chose to opt for a lunch buffet. The decision not just brings down the cost but also enables one to feast the eyes on the assortment of food dished out.

Once inside the restaurant decked with rolling pins and copper utensils, the one has the liberty to choose dishes from authentic Pan Asian, Japanese, European and Indian cuisines. Considering the variety available, Metrolife requests its readers to excuse in case it misses out any exact name of a particular dish.

A wave of sushis lands on the table and adds to the confusion. A taste of the pink
salmon balanced carefully on a bed of rice and the mind opens up to flavours from all across the world. Though at times it gets difficult to differentiate between the good, bad and average when it comes to the Japanese cuisine, both the non-vegetarian and vegetarian sushis break rules and come across as usually good! Apart from Inari which is on the sweeter side and can be ditched for a Red Snapper Dimsum – with flavours of
basic herbs and sensitive fish meat.

It is difficult to stop the generous server in order to try the mains and thus the appetiser Ajwaini Paneer Tikka and wrap Paneer Ka Lifafa are placed on the plates. Both are quite average and don’t deserve much attention in front of the salad – Caprese Our Way. Tasteful scoops of buffalo mozzarella, tomato, and lettuce in a basil-pine nut emulsion are nothing short of refreshing!

In a human-shaped blue-coloured glass, the mocktail Big Wave appears
attractive. Unfortunately it turns out to be a heady mix of guava, cranberry, lychee nectar and lime juice. Not to impressive.

In order to travel across the world, in this maze of cuisines, the best is to pick up the plate and go fetching for the dish that appeals to the eye the most.

It is thus realised that the Grilled Polenta with Cherry Tomato Sauce is a must try due to its tangy thick gravy that gels well with the mushy cake. From the same counter, the Cajun Spiced Potato, however, are balanced but don’t turn out to be as engrossing.
The major trouble, one realises, is in the preparation of fish. Be it the kebab – Aambedi Fish Tikka, Haryali Fish Tikka or Lemon and Mustard Marinated Fish, all are quite dry when tasted.

On the contrary, the Wok Fried Vegetables in the Asian Mains have the perfect tinge of garlic and go well with the chicken noodles from the same cuisine.

There are breads, salads and a lot of other dishes too but the dessert table entices leaving no choice but to indulge in sweets. As one digs into Lime Pie and Summer Berry Cake, it becomes clear that the former comprises mostly whipped creame while the latter isn’t maintained at the right temperature to let the gourmand enjoy the sponginess of
the cake.

However, when the chef pours out hot chocolate sauce on a chocolate ball, the dessert – Tamra Chocolate, takes shape of a volcano erupting sinful pleasures. One has to be at the table to cherish this experience!