Double Tree by Hilton was once known for hosting numerous food festivals each focusing on different cuisine and theme. The trend had been on hold for way too long but if sources are to be believed, this is soon to change and go back to its old ways. The famous ‘3 Spices’ from Double Tree by Hilton, are back with a food fest and this time it’s sure to bring in some fresh perspective to your usual dining expectations. The theme and name of the festival that starts on 17th and which goes all the way until the 30th of April is called ‘The Beer and Sizzler’ festival. Now you may be thinking why the new perspective? Well for starters and quite literally speaking; the sizzlers on the menu here are starter sizzlers and not the full-fledged ones which is a meat or a veggie overload spread over a bed of rice. This concept is popular in fine dines and relatively new for Pune foodies. Now, a rather interesting concept what Chef Samarth has to offer for his patrons is the choice of assorted breads or rice that can be paired with these sizzlers. So while they are essentially starters served on a sizzling plate, the pairing up with bread or some rice variant gives it a volume of sorts and some fresh perspective. Chef Samarth has planned a lavish spread of sizzlers that see all sorts of veggies, mushrooms and meat.
A sneak peek into what the festival proffers for the foodie in you:
Mutton Sukha sizzler with chilly potatoes and Gilaffi/ Masala Naan: A rather interesting opening pair where the chilly potatoes were made to resemble prawns. The mutton was well cooked and juicy and the generous use of curry leaves gave it a rather sharp contrast which helped pair it really well against the masala naan. #LovedIT
Shanghai Fish sizzler was hands down the best dish for the night. The balanced use of Shaoxing rice wine, garlic, chilly and shallots that went in to create an awesome spicy thick gravy made the dish a signature dish for Chef. This was paired with sticky fried rice but honestly it didn’t need anything to accompany. We preferred eating it standalone. #MustHave You could also opt for a Jeera Rice if you prefer more of Indianized food.
Next, we had one of the vegan sizzlers on the menu – The Spanish potato sizzler with masala soft rolls, pesto rolls, Turkish chilli rolls and zatar rolls. The Spanish potatoes were more on the lines of potato wedges that we munch on however the salsa that came along made the difference. The mild salsa with just a hint of sour cream was actually nice. The sizzler came with 4 unique buns or rolls if you prefer. Again, the pairing (with bread or rice) as with any sizzler is left to your wild imagination and personal preference.
Next came in the Tandoori broccoli topped with walnut cream served with Gilaffi/ Masala Naan and accompanied by chilli potatoes. This was without a doubt the most amazing use of walnut cream ever. The crunch of the broccoli and the smooth silky walnut cream was simply a marriage made in heaven. Thanks to such recipes even the vegans have interesting options to look forward to at the fest. This was paired with a cheesy Naan. #LovedIt
Sambal Prawns with fried rice: Yet something again which has a recipe on the lines of Shanghai fish sizzler; thanks to all the generous use of shallots and garlic, but none the less it is quite different from Shanghai fish for it didn’t leverage on the rice wine and the Chinese 5 spice powder that goes in such recipes. The prawns were cooked just right to retain the crunch as they went in; the more so Indo – Chinese sauce that we are used to. #Delicious
No meal can be complete without some sweet indulgence. We had the Mirin and Honey glazed fruits with Ice cream and some molten choco lava cake with ice cream. The Mirin wine used is mainly to impart a smoky feel to it rather than contribute anything towards taste, so the dish was mainly a honey glazed fruit plate. I would expect more from a dessert than just mere cut fruits.
The Choco lava cake was nice and gooey as expected but missed on crunchy elements. A hint of walnut would have made the cake even more appealing. None the less it was simple and easy way to end a sizzling affair.
The pricing is the highlight of the meal. The vegans get to choose anything on the menu of sizzler for a mere 400 ++ while the meat lovers get to do the same for 450 ++. Ahh I almost forgot on the beer part. The fest is called ‘Beer and Sizzler festival’ remember? With each sizzler you order you get a complimentary pint of beer. Still need more? Then you need to hit the place and find all that’s there on the menu and discover that taste which has got what it takes to please your palate.
A huge shout out for team Double tree, Chef Samarth, Mridul and Ketki for having called me over for the special preview of the fest.
- Festival: ‘Beer and Sizzler Festival’
- Where: ‘3 spice’ – Double Tree by Hilton, Chinchwad
- Duration: 17th to 30th April
- Pricing: 400 ++ (Veg) and 450 ++ (Non Veg)
(Disclaimer: The views expressed are my own and from the single or multiple experiences that I have had with the food joint. While you are free to disagree with the opinion below; please respect the originality and fairness of the content. The taste and experience might differ from the one portrayed for varied reasons like the Chef and staff that serves you, Ingredients used and other factors that change from time to time. The opinion/ review is purely based on my experience and there is no biased, favoured or commercial angle to it. At times, I might have used a few references from the freely available information on the internet to draw a correct more accurate picture but the sole intent of the is review is to give back a piece of my experience to the foodie community.)