The Telegraph
Thursday , July 24 , 2014
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Sigree Global Grill opens with flavours from around the world

Argentine Fish Chimichurri rubs shoulders with Japanese Teriyaki Chicken, Arabic Lamb Kafta hobnobs with Mexican BBQ Chicken. Flavours from around the world find place as grills on your table at Sigree Global Grill, the newest venture from Speciality Restaurants Ltd.

A “reinvention” of the fixed-meal format restaurant chain Sigree, Global Grill tasted success in Mumbai, Chennai, Pune and Bangalore, before opening the glass doors of its Calcutta outlet in Silver Arcade on Tuesday.

Speciality Restaurants chief Anjan Chatterjee samples the menu at his latest restaurant in town ó Sigree Global Grill in Silver Arcade

Why go global, you ask Speciality head honcho Anjan Chatterjee, and pat comes the reply: “Because going global is the global trend.” He goes on to explain the decision to reposition the brand. “We didn’t want to stick to Indian because people today don’t want to stick to Indian while eating out, especially the younger generation, between 18-45. That’s the trend everywhere.... It’s all about contemporising and bettering your own offerings. So, by changing Sigree to Global Grill we have taken a leap, in keeping with what’s happening in the world.”

The international bread platter

Your meal at Global Grill starts with the international bread platter that comes to the table as soon as you’re seated. This comprises an assortment like focaccia, garlic bread, lavash, nachos, masala buns and more, with dips like hummus, flavoured butter and cheese, different versions of salsa and the like.

Along with your soup and salads starts the avalanche of starters that are lined up on the live grill on your table and is refilled from time to time. The menu keeps changing every day, with five non-veg and five veg starters for lunch and seven non-veg and the same number of veg starters for dinner. “There’s marinated grill from across the world — British, Chinese, Mediterranean, Mexican and of course the Indian kebabs continue,” says Chatterjee. Flavours like Paanch Phoron Chicken add a local touch, while regional representations like Curry Patta Grilled Fish and Amritsari Jhinga are aplenty.

The 150-cover restaurant wears a brand new look where the Indian elements have been done away with to give the space a contemporary global feel, by the groupís interiors chief Suchhanda Chatterjee. Dark wood and glass dominate the space, with the ceiling covered in rows of white fabric lampshades. (Left) A 40-cover private dining area is done up in shades of red and wood, with a world map on one wall. Pictures: Rashbehari Das

While you attack the grilled starters with full gusto, remember to leave space for the extensive buffet that’s laid out along one wall of the restaurant, that serves up global fare too. From Rosemary Infused Roast Chicken to Lucknowi Gosht Biryani, from Vegetable in Thai Red Curry to Parmesan Baked Vegetables, from Grilled Fish with Spaghetti and Celery Sauce to Murgh Mirch Ka Salan. Then there are the pasta and pizza live counters rustling up dishes according to your specifications.

If you’ve still managed to leave space for desserts, take your pick from Blueberry Cheesecake to Moong Dal Halwa, Mascarpone Lemon Tart to Malpua with Rabri.

(L-R) Laxmi Ratan Shukla, Sambaran Banerjee, Soumili Biswas and Roopa Ganguly at the launch of Sigree Global Grill on Tuesday

All this comes for Rs 625 (veg) and Rs 675 (non-veg) for lunch; Rs 725 (veg) and Rs 795 (non-veg) for dinner (taxes included). But then, it’s the price point that determines the success of the fixed-meal format, says Chatterjee. “Price sensitivity is a very important issue while eating out and price is an important part of this format being successful,” he says, adding, “but then that’s the DNA of our brand... five-star food at affordable prices.”