Seasons @ Radisson Blu, Coimbatore – Restaurant Review

A couple of week’s back I got an invite from Radisson blu for a menu tasting session.


SEASONS – THE ALL DAY DINING RESTAURANT at the Radisson blu, were planning to introduce an A la Carte  menu along with the buffet lunch that is already being served. This new menu features signature dishes of their expert chefs.

Jinoo , Sharmi and myself were to attend this session and I knew it will a good experience after we went for a similar one to The Great Kebab Factory some time back.

Shall we start…

The entrance – Radisson Blu…

Season restaurant is just near entrance past the Pastry counter. The place is well lit and spacious.There is also a sort of pool side / outdoor dining space. The ambiance is really good.

The buffet was being set and we went to sit in a comfortable spot that will be easy to enjoy the experience as well as click pics

Mr. Madhusoodhanan (Director- Food & Beverage) gave us a briefing about the session mentioning that a series of signature dishes  are about to be launched very soon. These dishes have been hand picked and prepared by culinary experts.

The added bonus of this session was meeting those chefs and hearing about the dishes and the ingredients , methods used to prepare them!!!

The menu…

The names of dishes sounded interesting and we were ready to dive in!

The Chefs came in to give us an insight about their signature dishes.Here is Chef Inderjit Singh[On the extreme right] with a few of his team members…

He shared with us his work experiences in starting up the restaurants for the Radisson Blu in various places and about his dedicated team as well.

The dishes started coming in..

The first ones were the soups.Burmese Khow Suey and Asparagus Cappuccino.

The Burmese Khow Suey reminded me of the South African Bunny chow . The soup was served in hollowed out bread bowls. The soup was rich and so creamy and it comes with 7 toppings to choose from- Boiled Noodles, Fried Onions, Fried garlic, Crispy noodles,Chopped eggs,Chopped coriander leaves, chopped spring onions. The soup made with creamy coconut milk is so delicious and so filling too.

The other soup is Asparagus Cappuccino. IT was served in coffee cups and looked more like a cappuccino than a soup! The foam is whipped egg white and is served with a cinnamon stick.

Next is the salads…

Punjabi Kukkad Chaat is a chicken and capsicum dish served in a pappad cup.

Lebanese Mezze platter – Pitta served with Falafel, baba goulash ,hummas and a salad. The baba goulash had a smoky flavor and went well with the rest of the platter.

The Appetizers

Cracking Potatoes – This one was very delicious and one of my favorites in this menu.

Pichu potta Kozhi – A traditional take on the Chicken dish with the Chef’s twist

Shredded Lamb with peppers – I did not taste this dish but Jinoo and Sharmi felt that it was very soft and delicious as well

Then comes the Main Course

The first one is the New Zealand Lamb Chops with Chili and red wine sauce which is the signature dish introduced by Sous Chef Karthick

 

Chef special Pomfret – signature dish introduced by Master Chef Baskar.

Murgh Wajid Ali

Paan Briyani – The highlight of the meal is definitely this dish!! Pan flavored pulao served in a traditional Matka / pot that is so beautifully decorated. The aroma literally makes you hungry. Pan leaves are added to the Briyani and along with its aroma, saffron surely does entice you. Each grain of this dish was cooked to perfection and it is served with Bhurani raita which is a Hyderabadi special garlic flavored yogurt dish. These tow compliment each other so well!

Paneer Gulnar – signature dish introduced by Executive Sous Chef Negi . This is a mawa stuffed paneer side that goes with Naan/ Indian flat bread. It is delicious and a bit heavy with the addition of cream, dried fruits, nuts and of course the mawa stuffing..

And for Dessert , it was Baklava, the Turkish pastry that has been introduced here by Bakery Chef Kannan. The pastry is made in house and it was absolutely delicious!

Here is a clip of the preparation of the New Zealand Lamb Chops with Chili and red wine sauce ,one of the dish that was a part of the menu…

It was a definitely  nice experience trying out their new menu. I can certainly vouch for the deliciousness of the vegetarian dishes in the menu especially the Paan Briyani!

Special thanks to the Chefs for taking their time to explain to us each of the dishes and to Mr. Madhusoodhanan (Director- Food & Beverage)  for inviting us over to The Seasons for this menu tasting session.

So, if you haven’t been to The seasons yet, do visit the place and check out their new menu!

For reservations contact:

Radisson Blu Coimbatore,

164/165 Avinashi Road, Peelamedu, Coimbatore – 641 004, India

Website: www.radissonblu.com

Tel: +91 422 2226000

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