Speciality marinades and fine cuts at the Polo Club
As our coy winter chill turns alarmingly warm, it is time to dust off the barbecue and have friends over for some grilling and chilling. But since we heard chef Gautam Uchil has put together an interesting line up of meats and marinades at the Polo Lounge, we put the DIY idea on hold for a bit and check it out.
On the grill
Clearly meat lovers territory, the menu spans tender quail, fresh seafood a�� lobster, scampi, prawn and fish like grouper, snapper or pomfret (depending on the catch of the day), New Zealand lamb chops, sausages, chicken, tenderloin cuts, pork chops and Lebanese-style shish kebabs. And for vegetarians, there are cottage cheese steaks and skewers of vegetables like mushrooms and peppers.
Chef Uchil obligingly puts together a tasting platter using a mix of marinades from the North African chermoula to the fiery Tunisian harrissa. The sausages, an easy introduction, went nicely with a helping of silky mashed potato. The pomfret, fresh and coated in a light green layer of spice, complemented the succulent prawns which we eased gently out of their shells. The lamb chops, healthy pink on the inside while tender enough, needed to be tackled with a steak knife, while the moist quail is definitely a better bet than chicken. Shashank Sharma, the enthusiastic bartender can mix up some wonderful concoctions like aged barrel cocktails, cigar infusions and glowing citrus martinis. End with a serving of their warm molten Belgian chocolate cake.
Rs 850 upwards. Details: 25585858