Special buffets for festive season in Coimbatore: With butterfly pea fried rice, tikkas and keema kebabs

Easter egg cookies
| Photo Credit: Special Arrangement

There’s a festive buzz in the air as you step into Urban Bar-B-Que on a Sunday afternoon. While an Easter bunny stares out of a watermelon carving, a dwell one in a fancy dress distributes vibrant Easter eggs to youngsters, smiling ear to ear. As we quiet down, it’s a platter of vibrant, juicy and scrumptious kebabs, organized in a dwell skewer on the desk that grabs our consideration.

Festive decor
| Photo Credit:
Special Arrangement

In basil heaven

While meat lovers dive into grilled fish, prawns in gochujang sauce, and mutton keema kebabs, vegetarians relish succulent mushroom chimichurri and basil paneer tikka that’s crisp and has flavours of contemporary basil. A dwell counter doles out fluffy appam and stew and there’s additionally roasted rooster with accompaniments like mashed potatoes and cranberry sauce to ring in the festive cheer. “Most of our festive buffets feature as many as 60 items. It is multi-cuisine starting with a welcome drink and served course by course. Vegetarian and non-vegetarian starters are served at the table. Buffet begins with two soups, salads, main course, and gravies,” explains A Swaminathan, F & B Manager. At the dessert counter, there are chocolate fountain and ice golas, and silky elaneer payasam, an enormous draw amongst youngsters.

A dwell bunny cheering up youngsters
| Photo Credit:
Special Arrangement

Season’s particular

Be it Halloween, thanksgiving, Tamil New Year or Holi, the restaurant whips up a festive buffet unfold with preparations now underway for the upcoming mango mania.

“As mangoes are in season, we want to offer mango treats to our diners. There will be a line up of mango cham cham, mango sandwiches, and traditional Malabar mango curry and more,” says Swaminathan including that there’s a festive menu each two months as we being our meal with the spicy mutton bone soup that’s gentle on the stomach.

Sous chef P Chandrahasan talks fondly of rooster cafreal. Chicken is marinated in a inexperienced cafreal masala that’s fragrant, spicy, scrumptious and tangy . “It’s a Goan dish and fresh coriander leaves give it a special edge. Our Kentucky fried egg is a play on devilled eggs,” he says as we strive the beautifully-coloured butterfly pea fried rice. “We distil blue pea flowers and use the water to boil the rice to get the colour,” says Chandrahasan including that his signature dishes are biryani varieties together with the flavourful jackfruit biryani that’s on the menu. While paneer nawabi is wealthy and creamy, the saiva kolaurundai kuzhambu is lip-smakcing curry that goes properly with white rice.

Flavourful kebabs

While the Anglo-Indian beef curry and rose rasamalai flavoured with distilled rose petals are added notably to the festive menu, the common buffet menu has a restricted variety of gadgets. However, kebabs are a continuing. Also, the amchur pudina and grilled pineapple dips. Chef Jayakumar Bhuyan, barbecue in-charge, talks of the mutton sheek and chapli kebabs, his speciality.

A dwell counter doling out roasted rooster with cranberry sauce
| Photo Credit:
Special Arrangement

“Made with beaten ground mutton, this simple and easy to make kebab tastes like it’s from an Afghani restaurant,” says Bhuyan, smiling as he talks of his one other speciality, the juicy cilantro rooster. “We use a variety of sauces including barbecue, Cajun, oyster, and the Korean gochujang sauce to bring in the flavours. We source our meat fresh which gives the dish an edge,” explains Bhuyan. The rooster drumstick with peri peri sauce, is a case in level in the case of packing a punch. So is honey-glazed pineapple.

Urban Bar-B-Que is positioned at Jenney’s Residency, Avinashi Road. The buffet prices ₹1000 roughly. Prices range over the weekends. For reservations, name 9500529333.