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    Executive chef Hushmoin Patell on what to expect at the Mexican festival at The Kitchen
    From the chilled margaritas to the tangy flavours, executive chef Hushmoin Patell is confident that the offerings on his 10-day Mexican buffet will be just what the doctor ordered for summer. Starting tonight, The Kitchen at The Raintree Anna Salai will have three salsas on every table, each with a different intensity of spice. a�?Ia��m doing one with jalapeA�o, one with roasted green chillies and the hottest, with habaA�ero,a�? says Patell, who is also trying to get his hands on the poblano, another hot favourite from Mexico. Aside from the chillies and tortilla sheets, beans play an important role in Mexican cuisine, says the chef. So expect to find kidney beans, black-eyed peas or red beans as fillings in the empanadas and gorditas, or cooked with the rice.

    The meats on offer will be chicken and beef, while pork, a staple in the Mexican diet, will feature in a couple of dishes that will not be on the buffet. a�?If a guest requests for pork, we can do pork carnitas or a pork adobo,a�? says Patell, pointing out that the cuisine believes in a�?top to taila�? cooking, where every part of the animal is used. a�?The prime cuts are grilled, while the rest is minced or shredded and used as fillings in the tortillas, etc,a�? he says, adding that though meats are loved a�� dishes like the albondigas (meatballs) feature beef, lamb or sometimes even a mix of both a�� seafood is not that popular, save for the prawns (try the ceviche salad). If you love your nachos, theya��ll be offering them with a cheese fondue, tomato fondue or the avocado-based guacamole. The chef also promises to plate up tamales, if he can get his hands on the white corn that it requires, but whatever you do, dona��t leave without trying the rich, chocolate flavoured, chicken mole.

    For dinner only, from Rs.1,050 plus tax onwards, per person. Details: 43939999

    Ryan Peppin


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