a bed of velvety cheese over crunchy tortilla chips served with a tangy salsa dip, a signature dish indeed. We then sampled the Parmesan Cream Cheese Potatoes – perfectly cut cubes of baby potatoes bathed in parmesan cheese. We loved the outburst of rosemary in this toothsome dish. We also tried the American Cream Cheese Balls- gooey cheese stuffed in golden brown corn balls fried to perfection. For main course, we were introduced to Thai Pattaya Sizzler an oriental east delicacy served with Hakka noodles or fried rice. The sharpness of lemon grass in stir fried vegetables perfectly complemented the tangy Thai Pattaya sauce and crispy wantons. While Thai food is predominantly non vegetarian, the restaurant has created a vegetarian counterpart without compromising on the authentic taste of oriental flavours. The wow factor of the dish was the stir fried vegetables and the omission of coconut milk in the sauce gave the dish an interesting twist. Sizzling Mumbai Special Pav Bhaji made its way to our table next, with
The garam masala used in the dishes here has a secret ingredient which hasn’t been disclosed to Ram Kumar himself till date. buttery hot pav and simmering bhaji served with mirchipakora and potato wedges. Good food always takes you through a nostalgic memorabilia of dining anecdotes and this one directly transported us to Chowpatty. While we were waiting for the next sizzler, Head Chef Ram Kumar who has been with Cream Center for the last 22 years explained to us that people in Chennai prefer a relaxed dining experience and are choosy about their food unlike Mumbaikars. The garam masala used in the dishes here has a secret ingredient which hasn’t been disclosed to Ram Kumar himself till date. Perhaps it is this ingredient that gives the extra punch in many of their signature dishes which are extremely popular. We finished the main course with the subtly delicious Continental Sizzler – delicious penne
À LA CARTE • DECEMBER 2011 35