A second serve of Flame & Grill in South City Mall
A second serve of Flame & Grill in South City Mall
Flame & Grill Where: South City Mall, 4th floor Timings: 12.30pm to 3.30pm, 7pm to 11pm Pocket pinch: Lunch Monday to Friday Rs 825 and weekends Rs 949. Dinner Rs 949 on all days (all inclusive)
TT Bureau
Published 01.02.18, 12:00 AM
The restaurant is divided into three zones. The first zone, as soon as you enter, looks much more spacious than before. The decor highlight here is the wooden rack loaded with spice jars that separates it from the inside area. The bigger seating area inside has bare walls with wire mesh detailing on them.
What: Flame & Grill
Where: South City Mall, 4th floor
Timings: 12.30pm to 3.30pm, 7pm to 11pm
Pocket pinch: Lunch Monday to Friday Rs 825 and weekends Rs 949. Dinner Rs 949 on all days (all inclusive)
Make the most of the last leg of winter with some smoking grills on your table! And nowhere better to do that in the city than the revamped Flame & Grill in South City Mall. The grills-on-your-table format restaurant from the Speciality Restaurants stable is back in a bigger avatar, both in terms of space and menu.
“We have completed nine years in South City Mall and first let me say that I congratulate the mall for what they have done. It’s a very bold step to go for the renovation, keeping it shut for so long… at the cost of losing footfall… and they’ve spent a lot. And this is a renovation in the truest sense because they’ve not only changed the look, but also the mall mix… they’ve got in new big brands… they’ve contemporised the whole thing… so I call it South City Mall 2.0,” Speciality chief Anjan Chatterjee (inset) told t2.
The restaurant has expanded to 130 covers and 5,550sq ft. With wooden flooring, bare brick walls, dark wood furniture and a partition rack housing spice jars, the basic look has been retained, with new elements here and there.
What’s new, though, is a bigger buffet spread, a swank bar and of course a bigger menu. “Since we got a bigger space, we got the opportunity to do a lot of new things that earlier we couldn’t do due to lack of space. We have got new equipment, new ovens, a rotisserie grill, shawarma machine… so basically one can expect a lot more in terms of flavours,” said Chatterjee.
Not only has the buffet zone expanded in terms of layout, the spread is much wider too. While previously the focus was mainly on the starters, with a small main course buffet to complement it, in the new format the buffet in itself is quite extensive.
The USP of Flame & Grill is the unlimited supply of freshly grilled skewers of meat, chicken, fish, prawns, paneer and veggies that keep coming to your table. “This is a winner format all the way as it resonates with the Flame & Grill clientele, which is predominantly upper middle class Bengali crowd. The menu is different every day and is loaded with surprises... to start with we have complimentary welcome drinks and dessert. We also have one Bengali item on the menu every day,” said Chatterjee.
T2 RECOMMENDS
Dhania Murgh Tikka: The strong flavour of coriander marks this chicken tikka kebab, which is marinated with green chilli and yogurt and chargrilled.
Khaas Seekh Kebab: This seekh kebab is indeed khaas! Lamb mince mixed with lamb fat, mint leaves, red chilli, garam masala, chopped onion and capsicum and cooked on charcoal grill. The bits of onion and capsicum set this apart from regular seekh kebabs.
Ajwaini Jheenga: Succulent prawns marinated with chilli paste, yogurt, ginger and garlic and flavoured with carom seeds and char-broiled. The softness of the prawns and the zing of the carom seeds are the highlights of this dish.
Kalaunjee Mushroom: The nigella seeds add a Bengali hint to this mushroom kebab, which is simply marinated with yogurt and chilli.
Chicken Chaanp:
A new addition to the menu, this famous Mughlai dish is a must-have from the buffet. The chicken is cooked in a smooth mixture of poppy seed, cashew nut and melon seeds, flavoured with rose and mogra. Goes well with Tawa Paratha.
Fun additions to the dessert buffet are the live candyfloss and softie ice cream, to hook the kiddie guests.
Towering Inferno: A take on the popular Long Island Iced Tea, this one consists of a fiery combo of spirits — rum, gin, vodka, tequila and Cointreau — mixed with grenadine, orange juice and pineapple juice. Hic!
Coastal Mojito: The flavours of coconut and curry leaves give a coastal twist to the classic mojito.
