When you can sit outside and dig into a platter of steaming meat, you know the weather is turning for the better, even though the morning heat might be just as sizzling as the food on your plate.
Taking advantage of the cool evenings, Park Plaza has introduced a sizzler festival. The best thing is it’s delicious and oh-so-healthy, so you needn’t worry about any pre-Puja calories.
t2 brandished the steak knife.
♦ Heat the iron plate on a high flame for about seven minutes. Carefully place this hot plate on the wooden tray.
♦ Make a base with cabbage to place the meat on, so the bottom of the steak won’t catch. Cabbage works best because it’s thick, but any leafy base will do.
♦ Place your grilled meat on the tray along with the accompaniments. Drizzling some butter around the hot iron plate will make it sizzle and smoke. So will ice or vinegar but those won’t emanate the delicious aroma we associate with a sizzler coming out of the kitchen.
Park Plaza executive chef Jayanta Banerjee tells us how to sizzle our sizzler
What: Sizzler festival
Where: Smoke Shack, Park Plaza
When: Till September 30, 4pm to11pm
Pocket pinch: Starts at Rs 595-plus (without alcohol) for one
Text: Ramona Sen
Pictures: Rashbehari Das
B’DAY BITES
Red Hot Chilli Pepper (RHCP) celebrated its 17th birthday with Anjan Dutt’s Byomkesh O Chiriakhana team on September 20. The first RHCP opened in 1999 in Ballygunge and later expanded to Alipore, Salt Lake, Guwahati and San Francisco. “We will open in Dallas by the end of this year. In 1999, we opened the restaurant because we wanted to bring star-quality food to the table at reasonable rates,” said RHCP director Ashim Mewar. To mark the moment, there were 17 different items plated up for guests.
Pictures: Chanchal Ghosh
