Hilton Garden Inn may be a business hotel but I had the most relaxing weekend at the hotel.
Most business guests prefer to relax on the weekend and order room service, so, Glass House, Hilton’s World cuisine restaurant wasn’t as crowded as we assumed. There were live performers and guests seemed to quite enjoy their singing. I know I did.
Chef Vikas Pant, the executive chef at the hotel has years of experience. He was cheerful and talked to us about his elaborate fare. We started with the Soups. First up, the Mulligatawny Soup (Rs. 315). This is a traditional lentils soup flavoured with Indian spices. Mulligatawny is an English soup after an Indian recipe. The name originates from the Tamil words mullaga/milagu and thanni and can be translated as “pepper-water”. This is much more than just pepper-water though. It is wholesome and filling.
We then moved on to the super-healthy salads. The Garden Salad (Rs. 375) was tossed mixed leaves with cucumber, sliced red onions & peppers finished with toasted walnuts & crumbs of blue cheese or parmesan flakes. Then came the Tomato & Mozzarella Salad (Rs. 375) that was drizzled with some really interesting basil dressing. The Artichoke & Prawns Salad (Rs. 495) had sautéed prawns & artichokes served with balsamic vinegar & lemon juice. All the ingredients within the salads were fresh and the salads were very well-balanced.
The vegetarian kebabs included Malai Paneer Tikka (Rs 525), Subzi aur Mewa Seekh (Rs 475) and Subzi aur Mewa Seekh (Rs 475). The paneer tikka had cardamom flavoured cottage cheese that had been marinated with cream & cheese – beautifully prepared. The mewa seekh wasn’t as heavy as we had expected. The skewers were made with finely chopped vegetables, cottage cheese & dried fruits that had been scented with freshly pounded Indian spices. The Bharwan Aloo was stuffed with mashed green peas, nuts, hint of dry mint & Indian spices and had been cooked in clay oven.
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