Have you heard about "Sizzlers", a new sensation in Indian restaurant food industry? If not, it's high time you try them out..they are sizzling hot just like their name.
Here is some info about this new innovation :: (infos gathered from an authentic source)
Sizzlers probably originated a few centuries ago when meat was served on
a heated cast iron plate to keep it piping hot, while the diner ate his
meal. Today, however, they have become a cuisine of sorts by themselves as
many specialty restaurants serve only Sizzlers on their menu. A sizzler
is a combination of a main dish served with a choice of sauces and a
large variety of accompaniments, making it a complete meal by itself! "Sizzler" is a open-roasted, grilled or
shallow fried piece of meat, chicken, fish or vegetable patty, served on an oval shaped metal or stone hot plate, kept on a wooden base. The
word "sizzler" comes from the sizzle that one hears after heating
the dish under a grill. The metaal plate is heated to the point right before
service, that when the finished steak is placed on it, it sizzles(you can literally hear the hissing sound) and the smoky flavour makes the dish more enticing.
However, The sizzler’s Indian history,
began in Bombay in 1963, when Firoz Erani started a restaurant named
‘The Sizzler’ near Excelsior Cinema, to showcase this novelty. (The
secret of the perfect sizzler, apparently depends on the precise
temperature of the metal platter). After Firoz Erani passed away,
in 1967 his son Shahrookh Erani opened ‘Touche’ on Warden Road, where
he continued his father’s sizzler tradition. Both of those restaurants,
Sizzler and Touche, were cult restaurants in their time, inspiring
others like Kobe Sizzlers, Yoko’s an Fountain Sizzlers to follow. In
1971, Shahrookh Erani moved to Pune, and started ‘The Place: Touche’,
which is still pretty popular.
Though I have heard about this new sensation earlier, but never happened to try this in Kolkata. When I got an invitation to attend the blogger's table meet at Buzz, The Gateway Hotel to attend their ongoing "Winter Sizzler fest", I immediately said yes and was ready to explore this new sort of cuisine.
Representing Kolkata Food Bloggers, my foodie group, as I reached there with another blogger friend, the executive Chef of The Gateway, was ready to serve the hot sizzlers with his team. Chef Asish Roy, who has 28 years of culinary experience under his belt and is one of the finest chefs available in Kolkata these days and he is the most humble Chef I have ever met, always ready to share his culinary knowledge with others. Buzz, the multi-cuisine restaurant of The Gateway, has organised two month long "Sizzler Fest" starting from 2nd of January till end of February.
They have designed to menu to satisfy everyone's tastebud and variety of International flavours are included along with Indian flavours. Here are some of the dishes you can expect there like,
Non-Veg :
- Ham Steak Singapore : a steak of Ham served with char-grilled pineapple
- Croele Spiced grilled fish : an authentic Lousiana Croele rubbed on a filled of Bhetki and char grilled
- Grilled Fillet Steak : A classic beef fillet griddled as per your choice of doneness.
- Sheesh-touk with Aioli : Pita bread wrapped with Mediterranean spiced chicken with garlic mayonnaise sauce.
- Southern Spiced Chicken : Indian Coastal spice marinated chicken served with gravy
Apart from this they have Tandoori Raan and Croele Spiced grilled fish
Veg. :
- Char-roasted Minestra with Feta Chunks : exotic vegetables char grilled with splash of wine and balsamic vinegar.
- Roasted Potato with stuffed cottage cheese : oven roasted potato stuffed with spicy cottage cheese mixture.
- Broccoli & Cauliflower with Southern tempering : Duet of flowers marinated with southern spices
- Kathal ke Gelawat : spiced patty of jackfruit - a local delicacy.
- Bull's Eye : A classic Chocolate Dessert where Dark choco ganahe covered Chocolate sponge cake is placed on a sizzler plate, topped with a big scoop of vanilla ice-cream, melting on hot plate over the sponge cake. In one word, "Divine".
All dishes are accompanied with roast potato, small portion of tomato-jalapeno rice and a garlic toast. There is no buffet for this fest. It will be served for both lunch and dinner.
About the taste, all the dishes are made to perfect just like any creation by Chef Asish Roy. Meat, vegetables are perfectly cooked and flavoured.
Date : 2nd January to end of February
Menu : a-la-carte
Timing : Noon to midnight
Cost for two : Rs. 1300 approx.
For reservations call : 033 66653133
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