South of Vindhyas is located inside The Orchid Hotel which is a 5-star ecotel located adjacent to the domestic airport. The first thing to greet you at this ecotel is a majestic 70-foot indoor waterfall. The hotel has been designed, built & is maintained keeping environmental issues in mind. We were there to taste the brunch paired with a non-alcoholic drink with costs you around rs 1500 per person for the vegetarian section. It's more on the lines of the fixed menu and considering the fine-dine setup, everything is served on the table.
The food we had:
-Pan mojito: Very unique concept of mojito with a thick blend of ingredients used in paan and with an actual pan on top of the drink. Powerful taste and was thick throughout due to fewer ice cubes.
-Orange & Basil Drink: Served in a martini glass had a bit of sour taste to it. To mitigate the majority of that flavour, the edges of the glass were coated with sugar molecules. Unique and was worth trying.
-South Indian Styled Tikki: Predominantly filled with vegetable mash and a dip of tamarind chutney. Lacked salt flavour hence took a blandish curve of flavour. Tamarind chutney was flavoured perfectly.
-Papdam Basket with 3 dips: Perfect. The dahi based and tomato-based were to the point. Snacked on it till the starters were served. A complimentary basket and yet really good. Recommended
-Thaali With 5 Subzis: Veg stew was a surprise. Amazing, thick and solid flavour and essence.
The spinach based curry was a perfect combination with Malabari paratha which was itself made in pure ghee and had a soft texture.
Bhindi in south Indian style was a bit different. Good for timid eaters maybe. Carrot podthuval reminds me of my mother's kitchen where it is paired with sambhar rice and papadam to make it a complete meal.
The veg mix subzi was the special subzi and a bit of flavour retained from the north Indian style from the spice section. Perfect with both paratha and appam.
-Vella Payasam (Jaggery based) was the king of sweets for the day. The aroma has an instant attraction formula with the dosage of homemade ghee and nuts. Just perfect,
To end the day with curd rice is always satisfying and to put the extra dahi served separately upon it only makes it better. My everyday routine of curd rice continued.
-Hot Gulab Jamun and Rasmalai: The regular Indian dessert over and above the payasam that was served simply made out the day. I prefer the gulab jamuns when they are hot.
The food we had:
-Pan mojito: Very unique concept of mojito with a thick blend of ingredients used in paan and with an actual pan on top of the drink. Powerful taste and was thick throughout due to fewer ice cubes.
-Orange & Basil Drink: Served in a martini glass had a bit of sour taste to it. To mitigate the majority of that flavour, the edges of the glass were coated with sugar molecules. Unique and was worth trying.
-South Indian Styled Tikki: Predominantly filled with vegetable mash and a dip of tamarind chutney. Lacked salt flavour hence took a blandish curve of flavour. Tamarind chutney was flavoured perfectly.
-Papdam Basket with 3 dips: Perfect. The dahi based and tomato-based were to the point. Snacked on it till the starters were served. A complimentary basket and yet really good. Recommended
-Thaali With 5 Subzis: Veg stew was a surprise. Amazing, thick and solid flavour and essence.
The spinach based curry was a perfect combination with Malabari paratha which was itself made in pure ghee and had a soft texture.
Bhindi in south Indian style was a bit different. Good for timid eaters maybe. Carrot podthuval reminds me of my mother's kitchen where it is paired with sambhar rice and papadam to make it a complete meal.
The veg mix subzi was the special subzi and a bit of flavour retained from the north Indian style from the spice section. Perfect with both paratha and appam.
-Vella Payasam (Jaggery based) was the king of sweets for the day. The aroma has an instant attraction formula with the dosage of homemade ghee and nuts. Just perfect,
To end the day with curd rice is always satisfying and to put the extra dahi served separately upon it only makes it better. My everyday routine of curd rice continued.
-Hot Gulab Jamun and Rasmalai: The regular Indian dessert over and above the payasam that was served simply made out the day. I prefer the gulab jamuns when they are hot.