Me and Shashank went for Dinner Buffet at Park Plaza Hotel in Gurgaon. The deal included 2 starters and IMFL drinks at an open roof Rest-O-Bar called Sky Lounge. You can get 2 small or one large peg, there are no swap options available in case you don't drink and we never asked as well.
Each person can order one veg and one non-veg snack, so we ordered Lamb done in Chettinad Style, Maahi Seekh Kebab, Matar Tikki and Yam (Jimmiand) with Pineapple. The Jimmikand and Chettinad lamb stood out. Tikki was crisp and had the usual matar with flavors in it. The portions are small but good enough for one person and in our case good enough for two. We appreciated the ambiance at the sky lounge, it has a roof top pool so you get goodness of two in one.
|Aloo Matar ki Tikki|
|Lamb done in Chettinad Style|
|Yam and Pineapple|
The buffet is served in New Town Cafe on the ground floor, and there we were after the first round. We started with Salads and soups. The Tom yum chicken soup was well made and balanced while the Tomato Adraki Dhaniya Shorba was tasty.
In salads the surprise serving was Sausage with Corn Salad and Lamb with Green Beans. They had small Chickpea bowls with multiple types of condiments that one could add to suit personal taste or go experimenting. The tandoori style mixed salad was another novelty item, tasteful it was. We had apple with walnut in cream there, never had that before as well.
|Apple in cream with Walnuts|
|Khimchi was not good at all|
I started with Chicken in Green Curry Thai style, Fish in Red Curry Thai style, plain rice, grilled Aubergine with Mushroom. The Chicken in Green Curry was little bland considering my earlier experience with Green Sauce. The Fish in Red Curry was soul food, heavenly it was especially the tender, delicate and fresh Fish while the Red Curry had just the little tangy brush-off flavor. The grilled Aubergines with Mushroom were done to perfection and another deal maker. We ordered Spaghetti in Pesto sauce and Chicken Penne in Red Sauce from the live Pasta Counter. Both of them were cooked to perfection and a must order. Do ask them for fresh Garlic Bread which is very crunchy, and garlicy, superb it was. The Chicken Penne had Oregano flavoring added to it with Pepper seeds adding that zing to it, yum bum...:)
|Penne with Chicken in Red Sauce|
|Spaghetti in Pesto Sauce with vegetables|
In the next round I went for chicken gravy indian style, fish in red Thai (again), malai paneer, Chinese cabbage and broccoli in cornflour style gravy and lamb biryani. Really loved the texture and the flavors of biryani while I was impressed with the crunch of Chinese cabbage and broccoli, my personal fav's. The malai paneer was just as the name suggests soft and tender paneer in silky malai gravy which was cut above the rest. The dal makhani and mirch ka salam were done perfectly. The chicken gravy was not really there considering other super tasty items we have had so far. Time for deserts...:)
|Bitter Chocolate Cake, Mocha and other desserts|
|Kiwi Cake, Phirni, Gulab Jamun with other desserts|
We had Cherry n Vanilla Mousse, Walnut Pie with White Chocolate Sauce, Bitter Chocolate Cake with Dark Chocolate Sauce, Strawberry Mousse, Fruits in Custard, Kesar Kheer, Badam Phirni, Pistachio Baked Cheese Cake and Blueberry Baked Cheese Cake, Pineapple Gateaux, Kiwi Gateaux, Gulab Jamun, Fresh Fruits, a very unique item was a small vertical Croissant dipped in light sugar sauce on the outside with Lemon flavored whipped cream.
It was a very pleasant experience with nice ambiance and relaxed atmosphere especially what you need before manic Mondays. The meats and fish were fresh and so were the veggies. The staff was attentive and courteous, our dessert spoons were placed on the table while we were cherry picking the deserts...:). The deserts made it a VFM deal, super thumbs up and a must visit place.
Text by Kapil Bahl Pictures and Editing by Shashank Aggarwal To stay informed about FED outings and other activities please join us on our Facebook Page. For more information about FED Raids, click here.
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