The food menu was curated by Chef Edridge Vaz who is part of Park Hyatt, Goa and has come down to Chennai to play a special role in bringing the flavours and essence of Goan food to the plates of Chennai's foodies.
Food:
The meal kicked off with an intro with the chefs. It was great talking to Chef Edridge Vaz who shared his knowledge on Goan cuisine. The first dish to be served was the Peri- Peri Prawns which was simply exquisite. Spice, aroma and taste... WoW!
Next up was the Rava Fried Calamari which was crispy and little different to the batter fried types I am used to, but still irresistible. The taste quotient was upped by a several bars when the peri-peri masala of the prawns was used as a dipping sauce. The sole veg starter to be served - the Vegetable Jeri-Meri, was decent.
Moving away from the starters we were treated to Goan food medley which was part of the buffet. Before I dive deep into the Goan dishes, the Chicken Biryani which was part of the regular buffet menu is by far the best I have had by 5 star hotel standards. Mild, aromatic and filled with pieces of Chicken.
Coming back to the Goan dishes, the Mutton Buffaldo was tender and spiced right and cooked to perfection, little similar to the Rogan Josh but just a little milder I would say, made a fantastic combination with the rotis.
Goan Fish curry was little light for my liking, a little bit of heat would have made it outstanding. Finally the Chicken Green Curry was fantastic, very similar to Kerala Style Pepper Chicken. Made a terrific combination for the biryani. I left the veg dishes to be sampled by the veggie foodie who was in our company.
Before I move over to the desserts. I have seen many weird requests on Food forums for best Arabian food along with Indian food. Or which buffet has a good dessert spread. I must say, the quest ends here.
Finally the desserts!! The Goan speciality desserts were served on the table. Apart from the selection of speciality items, the buffet had the regular desserts as well, which was simply outstanding. The three speciality desserts served were fantastic but my star pick was the Dodal simply because it reminded me of Karputty Halwa from my native. Small bits of Dodal along with Vanilla Ice cream was simply devine.
My other pick was Bibinca which was slow cooked layered cake served with honey. Mix and match with the vanilla ice cream, again another delight. Finally there was the Alle Belle which was a Crepe with dates stuffing and honey drizzle which was good. All in all a fantastic experience. I must thank Chef Edridge Vaz for recreating the flavours of Goa in Chennai.
Ambiance:
Quirky Indian market theme fused with technology has stood the test of time in the last 3 years and I still love the feel of the resto.
Price:
Sussegado - Just Like Goa! is part of the dinner buffet at Spice Haat which is priced at Rs 1550/- plus taxes.
The Sussegado - Just Like Goa! is available at the Spice Haat as a part of the Dinner buffet. This food festival is on upto 14th of September.
Disclaimer : Invited review
Spice Haat is located in the lobby of Hyatt Regency.
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*A review about a place holds good only for 6 months as there can be a change in quality and quantity of the food, the service and the staff, due to reasons best known only to them. So kindly consider these factors while visiting the places.
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