I had been eyeing Crowne Plaza’s Cafe G for quite a while and one day out of the blue decided to pay a visit. It was a magnificent revelation. The cafe has been very tastefully done up and the way to the cafe showcases some fabulous art work which lends a very elegant feel to this place. Inside is a hub of fiery activity. We went to savour the Fisherman’s Market Food Festival which is in addition to their regular buffet meal. The USP of their buffet is its health quotient. The salads served are devoid of mayonnaise or any heavy dressing. Infact surprisingly they even offer a low calorie ranch dressing made with yoghurt.
The sea food festival is held this time of the year due to the availability of fresh fish .This is also the right time to procure a huge variety of fishes and crustaceans . They use seven to eight types of fish everyday which changes daily so as to avoid monotony. The fish of the day were Sea bass, Tilapia, king Fish, Belgian Green Mussels, Jumbo Prawns and Calamari. We caught up with Chef Atul kumar whose passion for food is so contagious that it affects everybody. That contagious passion permeates to the food and even to the patrons. For me it was one of the best interactions I have had in a while. They offer eight different types of cuisine which includes Carribean, Scandinavian, Indian, Belgian , Italian etc. You get to pick the fish , choose the cuisine and it is prepared right in front of you in their live kitchen .Chef Atul explained to me the slightest differences between the texture of various fishes and how the right sauce made all the difference.
Now for the feast that we indulged in, We had Belgian Green Mussels cooked in white wine. It tasted sublime with the mussels having completely absorbed the flavour of wine. Next we had Tilapia with harissa. The lightly spiced harissa added a nice flavour to the otherwise mild flavoured fish. We also tried Calamari with chermoula sauce. The chermoula’s amazing flavours succeeded in enlivening the soft and well cooked calamari. Another dish that is highly recommended was the Spaghetti with seafood, fennel and tomato. The Tawa fried fish was particularly favoured by the Indian junta, due to its chatpata, spicy flavour. I also saw a lot of expats happily digging into the Spanish chicken. For the vegetarians, their sushis were awesome, infact I rarely enjoy sushi and this was one of those rare occasions. Their Trio of Mushroom with Leek Ragout was delightfully creamy.The mushrooms were cooked just right and that dash of mascarpone was awesome.A special mention of the salad that the chef made for me. Rocket leaves, lettuce, fresh oranges, with walnut for the crunch. He added beet vinaigrette, orange balsamic and honey reduction and transformed these simple ingredients into an affair to remember!
Finally the best part of the meal , Desserts.I had the Baked Yoghurt with Pineapple, Mascarpone with Blueberry Compote,Cream Cheese Pudding with Strawberry Compote, Lauki ke Laddu and Orange delight in glass. These desserts need no words for validation. The only way to describe them is to experience them.
So plan a visit to Cafe G as soon as possible, because this Seafood extravaganza is a limited period offering..
Food- 4.5/5, Ambience- 4/5, Service- 4.5/5
(I have rated the food on the basis of the seafood offering and not the regular buffet).
P.S – Chef Atul Kumar’s Profile
Chef Atul Kumar is Sous Chef at Crowne Plaza Today Gurgaon. Chef Atul Kumar experience spans around for over 12 years with in the hospitality industry. Prior to his present position at Crowne Plaza Today Gurgaon, he was working with Crowne Plaza Rohini.
Chef Atul’s expertise lies in the opening of various restaurants and he has been part of the preopening team for brands like The Med- the Mediterranean restaurant at Radisson hotel New Delhi,Pomodoro, at Hilton Hotel New Delhi, Baci – the authentic Italian restaurant in Delhi. Chef Atul has also worked with cruise liners like Freedom of Sea, Carnival Cruise Lines and many more brands.
Chef Atul Kumar has won many accolades and awards in his 12 years of culinary experience including Gold medal with distinction at AAHAR 2010, and at Bacardi Chef at Miami.
Atul Kumar is a management graduate and his strengths are his hard work, commitment and his passion towards work.
After receiving a tremendous response to their ongoing Sea Food festival, they have extended the food festival till October 31st, 2014. sea
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