Zeta: Had been there yesterday to have a taste on their new menu on their recently ongoing festival "Through the Alps ".
The ambience was very lucrative and the staff were also prompt in their service. They had a nice casual dining area for family, couples and friends.
They have their customized menu derived from the famous delicacies of the Alpine countries and they have added their flavours in it to serve something new to the customersâ
I had the below dishes :
Prawns Schnitzel: A schnitzel is a thin slice of meat fried in fat.
But the chef customized it by frying the prawns using multigrain seeds and then serving it with Avocado and Maharashtrian Thecha.
Potato Rosti - Rösti or rööschti is a Swiss dish consisting mainly of potatoes, in the style of a fritter.
Here they had prepared the dish by mixing potatoes, some cashew, butter, mushroom and multigrain. Overall it tasted good.
Kadaknath a VIN - Au Vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions.
But here the fusion was done with Kadaknath Chicken to keep it healthy. The Chicken was soaked with wine the whole night and then prepared the next day. It was indeed a healthy diet and was served with a bowl of risotto rice.
Spatzle - The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble.
It was prepared with Pasta as a main ingredient in a way to beat the chilly winter of Alps. The menu was indeed prepared considering a healthy diet and I loved itđ
Trout from the Seine - This dish has always been a sailor's sweetheart.
The fish was cooked well and had great taste.
Sitaphal Au Rhum - au Rhum (also know as rum baba) are lovely yeast-risen cakes studded with dried fruit and soaked in hot rum syrup. The chef had tried a fusion of serving this dessert by using Sitaphal and pouring old monk in the pastry.
Dulce le Leche Panna Cotta - This was a dessert served by mixing milk with cherries. The presentation was nice and attractive. The taste was good.
I had a pleasant experience at Zeta and had a chance to taste their fusion culinary chronicles of the Alps. Would love to visit again and try their different cuisines too.
The ambience was very lucrative and the staff were also prompt in their service. They had a nice casual dining area for family, couples and friends.
They have their customized menu derived from the famous delicacies of the Alpine countries and they have added their flavours in it to serve something new to the customersâ
I had the below dishes :
Prawns Schnitzel: A schnitzel is a thin slice of meat fried in fat.
But the chef customized it by frying the prawns using multigrain seeds and then serving it with Avocado and Maharashtrian Thecha.
Potato Rosti - Rösti or rööschti is a Swiss dish consisting mainly of potatoes, in the style of a fritter.
Here they had prepared the dish by mixing potatoes, some cashew, butter, mushroom and multigrain. Overall it tasted good.
Kadaknath a VIN - Au Vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions.
But here the fusion was done with Kadaknath Chicken to keep it healthy. The Chicken was soaked with wine the whole night and then prepared the next day. It was indeed a healthy diet and was served with a bowl of risotto rice.
Spatzle - The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble.
It was prepared with Pasta as a main ingredient in a way to beat the chilly winter of Alps. The menu was indeed prepared considering a healthy diet and I loved itđ
Trout from the Seine - This dish has always been a sailor's sweetheart.
The fish was cooked well and had great taste.
Sitaphal Au Rhum - au Rhum (also know as rum baba) are lovely yeast-risen cakes studded with dried fruit and soaked in hot rum syrup. The chef had tried a fusion of serving this dessert by using Sitaphal and pouring old monk in the pastry.
Dulce le Leche Panna Cotta - This was a dessert served by mixing milk with cherries. The presentation was nice and attractive. The taste was good.
I had a pleasant experience at Zeta and had a chance to taste their fusion culinary chronicles of the Alps. Would love to visit again and try their different cuisines too.