Arundhati Gupta | @justearthnews | 05 Apr 2021, 07:36 am
“She's got style, she's got grace, she's a winner” these words from a Tom Jones’s number come to my mind as I sit down to write about my recent gastronomic experience at the Kenilworth Hotel.
Indeed there’s so much elegance in the way she stands tall amidst the rapidly changing hospitality scenario.
Steeped in tradition, the Kenilworth Hotel to me is like a graceful elderly lady who is proud of her roots. This is one property which has intrigued me for many years more because of how it has slowly evolved into a prestigious property without resorting to overt display. Kenilworth was quite a home to me in the late eighties when I would visit the city on professional assignments.
I loved the comfortable and safe confines of my allotted room, the courteous staff and the delicious food. Rarely would I visit the restaurants and opted for room service. After I moved to Calcutta, many of my events were held at the Kenilworth Hotel’s banquets…and, always with success. The food served at these events received immense appreciation from the invitees. Today, Kenilworth Hotel remains my preferred destination when planning a large meet with friends. Buffets are well curated and the ambience calming for the mind and body.
My recent visit to the hotel ended with a great adda session over a Sunday brunch served only at Aromas. Sunday Brunch has been designed keeping in mind the laid back feel of this special weekly day. People can saunter in after a good night’s sleep and savour the large spread…salads, soups, starters, non-vegetarian and vegetarian spread, cereals and breads, fruits, desserts and of course drinks—alcoholic and non-alcoholic.
The buffet is priced at Rs. 1299/- with non-alcoholic drinks and Rs. 1499/-with alcoholic drinks, plus taxes, respectively. Sunday Brunch with family and friends would be an ideal time out, more so during Covid times as the hotel is taking all precautions to sanitise and keep the venue safe. Because of this reason, the seating arrangement at Aromas has changed and about fifty-four people can be accommodated inside.
The attractive salad and dessert counter has been shifted to the covered outdoor area overlooking the lawn. The outdoor area is beautiful with the green well-maintained lawn adding to the attraction. Personally speaking I enjoy sitting inside Aromas and admire the greenery outside!
My experiments with the Sunday Brunch began with a mocktail to the accompaniment of Waldorf and Coucous Chickpea salads.
The latter was delicious! Fell for its simplicity and taste thus decided to pack it to savour the next day. Then came the paneer and fish tikkas both of which tickled my palate. Being a paneer fan I settled and voted for the paneer tikka—it was soft and juicy with just the right amount of spices. Loved the Waldorf salad as well…apple and walnut combination always goes well. As for me I usually go ‘nutty’ over nuts!
Relished three large helpings! And there was Kimchi too, perfectly prepared! What followed the main course…Veg Hakka Noodles, Chilli Fish in Gravy and Mix Veg Gravy…my favourite Chinese preparations! I love fish and Hakka noodles and the Chili Fish in gravy was the right combination with the noodles. I was tempted to have four –five helpings but I was already full. I was expecting dessert but was served Penne Pasta in Red Sauce. How could I not taste it…difficult to resist temptation when a well prepared plate of pasta stares at you invitingly! It was delicious!
Going back to the beginning…I must confess that the Coucous Chickpea salad bowled me over with its simplicity and freshness. It is easy to prepare at home, try out the recipe…
Coucous Chickpea Salad
Boiled Chickpea 50gm
Boiled couscous 50gm
Chopped onion - 20gm
Chopped bell pepper- 20gm
Chopped Parsley- 5gm
Roasted cumin powder- 1 tea spoon
Olive oil - 2 tea spoon
Lime juice - 1 tea spoon
Salt - to taste
Honey - half tea spoon
Mix all the ingredients together in bowl and serve.
What more was served? Well how can the dessert go missing…so finished my brunch with two large spoonful of caramel custard. But that was not enough! The Choco Lava came and it proved to be the most delicious conclusion to a hearty meal! It was ‘sinfully’ delicious and left me craving for more! Sharing the recipe for Choco Lava—
Dark chocolate- 30gm
Sugar - 10gm.
White floor - 10gm
Put all the ingredients in bowl and mix well. Spoon out the mix in a ceramic ramekin and bake at 230°F for 9 min. Serve hot.
Kenilworth Hotel is an experience! It charms you, woos you with personalised services, world class facilities and their well-curated menu. Sunday Brunch at Aromas is not worth missing!
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