The framed menus kept on top of the counters, detail the choices of sandwiches and desserts, which the chef behind the counter will prepare for you in a matter of just few minutes. The kraft corn bread sandwich is a quick bite of multi-seed bread filled with your choice of vegetarian or non-vegetarian options, with crisp thin fries on the side. For the fillings, you can choose from a combination of tuna flakes, marinated onion, coriander, tomato and lemon juice or, shredded chicken, organic lettuce and mayonnaise or, sauteed cottage cheese, green bell pepper and mint chutney and, Greek salad, milk feta cheese and greens.[break]
When it comes to dessert, strawberry is the fruit of the month. The strawberry tart, crisp chocolate layered crust topped with about half a dozen strawberries is a good enough dessert, pre made but fresh, sitting inside the fridge next to the slice of pastry layered with strawberry and topped with chocolate pieces.
The strawberry flambé, on the other hand, is prepared right in front of you. As the freshly cut strawberry pieces sizzle in the pan for a while, catching your attention, and then sautéed with the strawberry coulis, after which brandy is added to flame up the warm dessert, perfect for winters.
Go for individual orders or ask for the French platter which brings you all these three delights in one plate.
“We believe in variety and offer different food items every month so that it’s not monotonous,” explained Exeutive Chef Subrata Debnath sharing that the specials on the menu is prepared with focus on the harvest of the month.
Related story
Three dead after food poisoning linked to hospital sandwiches
