<p>Grills, whether the hastily made ones that rest on top of bricks and wood or the shiny metal contraptions that evenly fire the meat, are an integral part of a non-vegetarian meal. Nothing could get better than a tender piece of meat that’s been rubbed down with the right kind of spices and lotioned with the perfect combination of marinades. <br /><br /></p>.<p>Whether it’s a signature barbecue marinade or the Japanese teriyaki sauce, one needs to know what goes with their meat. Can you marry chermoula with tenderloin? Or barbecue sauce with lamb chops? The art of grilling is a fashion disaster just waiting to happen. <br /><br />Chef Gautham of ‘The Oberoi’, who has mastered this art, will showcase his skill throughout this month at the hotel. The Polo Club is hosting a live grill in the nights and a variety of meats, ranging from pork, lamb to seafood, will be on the menu. He will be seen combining various rubs, marinades and meats before they are thrown on the grill. Gautham said, “If you want the perfect meat, you need the grill to be at the right temperature, and you should know what rubs and marinades to add. Also, if you keep the meat on the grill for too long or if it’s not at the right temperature, you will have charred or uncooked meat. While pork takes its time, fish is faster.” <br /><br />In an attempt to cater to different tastes, there are sauces, rubs and marinades from Japan, South American, Lebanon, and India (tandoors). There are different categories of meat: poultry, pork, lamb and seafood. There are specials for the day - fresh fish. A few dishes for the vegetarian palate have been included as well. The flavours linger on tastebuds long enough for us to savour each individual ingredient. Gautham said, “When one is eating, they should be able to hear, feel, see, taste and smell the food.” <br /><br />The skewers are a must have, and so is the seafood. All the grills are served with a choice of mashed baked potatoes, grilled vegetables or creamed spinach. To end the meal, you can relish on desserts like molten chocolate lava cake (with a scoop of vanilla ice cream) or a slice of cheesecake. <br /><br />The festival is on at The Oberoi till February 28, 7.30 pm onwards. <br /><br /></p>
<p>Grills, whether the hastily made ones that rest on top of bricks and wood or the shiny metal contraptions that evenly fire the meat, are an integral part of a non-vegetarian meal. Nothing could get better than a tender piece of meat that’s been rubbed down with the right kind of spices and lotioned with the perfect combination of marinades. <br /><br /></p>.<p>Whether it’s a signature barbecue marinade or the Japanese teriyaki sauce, one needs to know what goes with their meat. Can you marry chermoula with tenderloin? Or barbecue sauce with lamb chops? The art of grilling is a fashion disaster just waiting to happen. <br /><br />Chef Gautham of ‘The Oberoi’, who has mastered this art, will showcase his skill throughout this month at the hotel. The Polo Club is hosting a live grill in the nights and a variety of meats, ranging from pork, lamb to seafood, will be on the menu. He will be seen combining various rubs, marinades and meats before they are thrown on the grill. Gautham said, “If you want the perfect meat, you need the grill to be at the right temperature, and you should know what rubs and marinades to add. Also, if you keep the meat on the grill for too long or if it’s not at the right temperature, you will have charred or uncooked meat. While pork takes its time, fish is faster.” <br /><br />In an attempt to cater to different tastes, there are sauces, rubs and marinades from Japan, South American, Lebanon, and India (tandoors). There are different categories of meat: poultry, pork, lamb and seafood. There are specials for the day - fresh fish. A few dishes for the vegetarian palate have been included as well. The flavours linger on tastebuds long enough for us to savour each individual ingredient. Gautham said, “When one is eating, they should be able to hear, feel, see, taste and smell the food.” <br /><br />The skewers are a must have, and so is the seafood. All the grills are served with a choice of mashed baked potatoes, grilled vegetables or creamed spinach. To end the meal, you can relish on desserts like molten chocolate lava cake (with a scoop of vanilla ice cream) or a slice of cheesecake. <br /><br />The festival is on at The Oberoi till February 28, 7.30 pm onwards. <br /><br /></p>
