Three days of classroom sessions with youngsters about product knowledge, easy quick recipes and some gyaan and tips on cooking demos took me to the cities of Delhi and Bengaluru. To be honest, I am not a buffet kinda guy for various reasons so I normally end up ordering from the a la carte menu. But for a change this buffet or boozy winey brunch menu at a trendy new hotel offered some great Italian and Spanish fare. Buffets have gone to another level now. They are no longer the run-of-the mill type with white tables and food lying in a chafing dish, saying nothing to you. Now it's all about interactive, live, freshly-made and artisinal fare. Great displays, props, cast iron, crock pots, large, modern (sometimes freaky-shaped) platters, slate, stone, marble and mirror. Some really great salads using fresh local artichokes, homemade pickles, relishes, smoked treats and a fab gravity slicer on display where a chef is actually slicing that smoked piece of parma ham or spicy salami for you. Impressive cheese boards, condiments, nuts, and pickles galore. I love the way that hotels are gearing up all the time - well atleast the good ones - and offering live stations of not just pasta and pizza but even a Peking duck oven with the full nine yards, ramen and noodle stations and a live bakery. There is no limit!
I was very impressed in particular with the Ravioli bar. Three kinds of giant raviolis, spinach ricotta, beef cheeks and mushrooms tossed in any kind of sauce or butter. Fantastic! Frozen table tops to create your own ice cream and toppings. At minus 32 where the chef is playing with two spatulas and creating a trippy ice cream for you.
A filter Kappi bar, live souffle station... it does not end here. A new posh hotel in Gurgaon is using LED lights to create a mood blew my mind away .
Freshly prepared right there, I gorged on a bowl of ramen with pork belly, morning glory and some wicked noodles. Top quality and value for money. Have a great weekend. Bon appetit!