metro travel: brunch time
SAN QI FOUR SEASONS HOTEL MUMBAI THE VENUE : The swanky restaurant’s open concept features tandoor kitchens and a wok station as an exciting feature. The upper level is dedicated to Thai and Japanese cuisine and is complete with sushi bar, Teppanyaki table and Robata grill. THE SUNDAY SPREAD: You can pick from myriad cuisines and different kitchens! On the Indian side go for Vodka Pani Puri (Tamarind flavored), Panee Puri (mint flavored), Live Kebabs like Zaffrani Tikka, Lamb Sheek and Paneer Tikka. Main Course covers Butter Chicken, Mangalore Fish Curry, Chicken Jalfrezi and Lamb Rogan Josh with Achari Paneer and Handi ki Subzi. Chinese delights include Momo Dim Sums, Laksa, Peking duck, Pot-stewed fowl duck, Roast chicken and Honey soy char siew. Hot dishes cover Garlic prawns, Black pepper pork and Mushroom pot. Thai specialties span Tom Yam Soup, Galangal & Coconut Flavour Soup Veg/ Chicken. G for it ! Appetizers are Grilled Chicken Satay, homemade peanut sauce, Thai Flavor marinated baby corn on skewer, Tod man Pla and Deep fried fish cake with Onion Cucumber relish. Main dishes are Stir fried Spicy Chicken Mince with hot basil, Stir fried chicken cashew Nut with bell peppers and Phad Thai Noodles – Stir fried Rice Noodles with Khao Pad, Pineapple Rice. Lots of traditional Thai Red & Green Curries. You just can’t miss the Japanese kitchen. Hijiki salad, Bok choy Goma-Ae, Grilled Okra Salad to fire off your tastebuds. Then its Nigiri of Norwegian salmon, Yellow fin tuna and Manali trout, TIPPLES: Celebrate with unlimited Veuve Cliquot Champagne, Absolut Vodka Martinis, Kingfisher/Budweiser beer, House Wines - Red & White. TIMINGS: 12.30pm – 4pm. WALLET WOWS: Rs. 3,200 inclusive of alcohol plus taxes. Rs. 2,400 exclusive of alcohol plus taxes. Rs. 1,000 for children below 5–12 years
Maki Roll, California Prawn Tempura, Teppanyaki Seafood & Meat Tenderloin, chicken, Pork belly, Foie Gras, Prawns, Sea bass and Squid. Okonomiyaki dishes make waves with Prawn, squid, chicken, cheese, chilli, Tempura crumb, sweet corn, spring onion, Beni Shoga, Aonori seaweed, forest mushroom. A Kid’s section, Ice cream Sundaes, Dessert layout (with truffles, fudges and mousse), a Waffle station and hot Souffle station add up to a mega Sunday deal. by KISHORE & SMITA IYENGAR
December 2012 go now
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