Festivities need no moth but April is always special, it’s the month of Easter Day after all! And, the moment we say Easter, what comes to our minds is the lavish spread of the cultural cuisines, the aromas of the rustic and traditional spices coming from the home kitchens…
Err, is your busy routine not allowing you get into the chef mode and do such elaborate preps this festive month? Well, you don’t need to as the best of the restaurants and hotels are offering you special Easter Brunch this week and we got to experience one such at the beautiful The Imperial Delhi.
A Luxurious Setting & Traditional Cuisine
We visited Lutyen & Baker room and Hardinge room at 1911 Bar of the famous 1911 restaurant at the hotel recently to try and experience the set menu of the Easter Brunch. The spread was just 5% of what the actual menu on the special day, i.e. 16th April will be, is what Chef Prem K Pogakula- Executive Chef The Imperial told us when we were all appreciations of the spread. Nonetheless, it felt like the variety was unending and delish at the same.
After placing the order for the drinks we decided to take a round of the buffet setting to check out the menu. Easter lunches and menu are supposed to be the traditional ones that especially comprise of ham, chicken and lamb but it was surprising to see a good variety of vegetarian spread here. And, since we usually review the veg options , we were certainly eager to try out each one of the dishes at this fab brunch.
Starting with the Beetroot, barley and thyme soup, which in no time tickled the taste buds for it was fresh and soothing for the weather of April, we shifted to grab delicacies like gratin asparagus hollandaise, Chateau potatoes, Ratatouille, baked Rigatoni, Ploughman’s platter with pickled vegetables, just to name a few. There was a certain freshness in each one, adding the old-world charm with the ingredients, simply revealing the expert hands of the chef behind the beautiful execution.
As if this was not enough, the dessert was the show-stopper, it seemed. Baba Au Rum, a name we were absolutely not familiar with was unusually best. The picture to the right is only telling more about it. The dessert had a cool liquor like Cognac and Rum as potent ingredient, with a subtle hint of cinnamon and star anise. While the liquor goes in the flames by the time it reaches your dessert place, you still get a strong hint of it to give you a pleasurable high!
Well, it’s Easter time and we must celebrate it on a high note of happiness and good food. Time to book your table for 16th April…