Symphonies of flavor and aromas at Royal Orchid Central
The Baisakhi food spread at Pinxx in Royal Orchid Central had the most resounding symphonies of flavor and comprised of a popular medley of authentic Punjabi dishes.
Though Baisakhi isn’t widely celebrated across South India, restaurants in the city lay out a lavish spread so that everyone can get a taste of the vibrant and rich cultural virtues of the festival. Considered to be one of the most pious religious and cultural festivals of the Sikhs, the harvest festival of Punjab- Baisakhi or Vaisakhi marks the beginning of the much awaited harvest season. History marks Baisakhi as a celebration of the victory over tyranny and oppression. Till date the rural folk of Punjab and Haryana celebrate Baisakhi with exhilarating energy and color to remember the valor of the province.
This year I didn’t want to be left out of the celebrations and headed to Royal Orchid Central at Manipal Centre where Executive Chef Rana Dominic Gomes had conjured up some fine Punjabi delicacies like Sarson ka Saag, Makki ki roti, Amritsari Macchi, Kukkad Patiyala, Amritsari Kulcha, Pindi chole and lot more to tease the palate of Bangaloreans. Just one stroll through the counter was enough to make me hungry. The aromas wafting from the delectable Baisakhi food coupled with the colorful ambience set the tone for the evening. The food fiesta had some of the most resounding symphonies of flavor and comprised of a popular medley of authentic Punjabi dishes.
Chef Rana took me through the food counter explaining the fine intricacies, origin and significance of each dish. For starters there was a wide variety of fresh salads tossed up in aromatic spices. The Kukat Tikka Salad was quite refreshing and beautifully complimented the desi drink – Jaljeera. I was swarmed with options when it came to choosing my main course, but with a little help from the chef, I decided to try his ‘Top favourites’. I started off with Punjabi Kukad Biryani which is a combination of authentic spices cooked with tender pieces of chicken. The softness of the flavourful rice beautifully contrasted the crunchiness of the spicy Machli Amritsari; the Saag Gosht had chunks of mutton marinated and cooked in juices of coriander, garlic and chili paste and made for a wonderful accompaniment to Bhuna Pyaz ka Pulao.
The Ghar ka Bhatti da Dal with Makki Ki Roti was a welcome diversion from the rich curries; the Ambal made tiny pieces of Pumpkin and flavoured with tamarind sauce and other spices stirred my soul. After a near heavenly experience and with no space left for the deserts, all I could manage was the Gajjar Ka halwa which was just the perfect dish to round off the hearty meal. It was simply good food and you don’t really have to travel all the way up North to savour their cuisine, just head to Royal Orchid Central and Chef Rana will surprise you with his extraordinary culinary skills.