Enjoying your food to the fullest, knowing the ingredients that go into it and being able to taste the flavours individually and together has become one of the most important aspects of dining out.
Keeping that in mind, Chef Ajit Raman of The Oberoi is taking guests on a culinary journey with some of his tastiest grills. Polo Club is turning up the heat with the advent of spring as the bar comes alive with live grills. It offers a range of fresh fish, seafood, meats and vegetables, grilled to perfection and prepared by complementing a selection of marinades and rubs handpicked by the chef.
Chef Ajit says, “We wanted to bring in the best of ingredients and present them in a grill format. What sets this festival apart is how the meats were prepared before they went on the grill.”
Instead of marinating the meats in spices, like many would do, the chef has introduced a new cooking technique called brining. It is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water. The meat will absorb the extra liquid and salt, resulting in a juicier and more flavourful final dish.
“This way, the meat cooks on its own and when it comes in contact with the grill, it produces this almost melt-in-your-mouth juicy dish. It’s great for lean cuts of meat that tend to dry out during cooking,” he explains.
Meat lovers can enjoy the ‘Lamb T-bone’, ‘Pork spare ribs’ which were brined in soy and coke, ‘Tenderloin medallions’ and ‘Lamb tomahawk chops’. If you prefer seafood, you can choose from Tiger prawns, Scampi, Norwegian salmon, and Turkish seabass which is wrapped in a banana leaf with a touch of spice.
But if you wish to stick to the classic meat, the ‘Italian brick chicken’, ‘Chicken pygostyle’ and ‘Chicken breast skewers’ are your options. However, for some sophisticated grill options — away from the cut meats — the ‘Pork bratwurst’, ‘Pork curlies’, ‘Chicken krainers’ and ‘Chicken knackwurst’ are recommended.
If you want, you can also choose sides like ‘Grilled vegetables’, ‘Jacket potatoes’, ‘Caesar salad’ and more.
The festival is on till February 19. The average cost is around Rs 1,500 to Rs 2,000 per person. For reservations, call 25585858.
Keeping that in mind, Chef Ajit Raman of The Oberoi is taking guests on a culinary journey with some of his tastiest grills. Polo Club is turning up the heat with the advent of spring as the bar comes alive with live grills. It offers a range of fresh fish, seafood, meats and vegetables, grilled to perfection and prepared by complementing a selection of marinades and rubs handpicked by the chef.
Chef Ajit says, “We wanted to bring in the best of ingredients and present them in a grill format. What sets this festival apart is how the meats were prepared before they went on the grill.”
Instead of marinating the meats in spices, like many would do, the chef has introduced a new cooking technique called brining. It is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water. The meat will absorb the extra liquid and salt, resulting in a juicier and more flavourful final dish.
“This way, the meat cooks on its own and when it comes in contact with the grill, it produces this almost melt-in-your-mouth juicy dish. It’s great for lean cuts of meat that tend to dry out during cooking,” he explains.
Meat lovers can enjoy the ‘Lamb T-bone’, ‘Pork spare ribs’ which were brined in soy and coke, ‘Tenderloin medallions’ and ‘Lamb tomahawk chops’. If you prefer seafood, you can choose from Tiger prawns, Scampi, Norwegian salmon, and Turkish seabass which is wrapped in a banana leaf with a touch of spice.
But if you wish to stick to the classic meat, the ‘Italian brick chicken’, ‘Chicken pygostyle’ and ‘Chicken breast skewers’ are your options. However, for some sophisticated grill options — away from the cut meats — the ‘Pork bratwurst’, ‘Pork curlies’, ‘Chicken krainers’ and ‘Chicken knackwurst’ are recommended.
If you want, you can also choose sides like ‘Grilled vegetables’, ‘Jacket potatoes’, ‘Caesar salad’ and more.
The festival is on till February 19. The average cost is around Rs 1,500 to Rs 2,000 per person. For reservations, call 25585858.
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