Want to Sizzle Your Taste buds?

Oh! the sound of a sizzler on the table, the aroma that  pervades the room and fills your nostrils, is irresistible in this weather. Right? I enjoy sizzlers immensely. And in Monsoons, even more. Something about that drama on the table,  is what appeals to me, apart from the taste of course.

Sizzlers are very popular and usually served sizzling hot and smoking in restaurants.  What is exciting is the fact that sizzlers can be from any cuisine- Indian, continental, Pan Asian.

Actually it is just any other meal, but being served on a sizzler plate is what makes it unique and give sit that wow factor. I love the way it is presented. The entire platter with colourful veggies, and the meat or sea food on a bed of rice or noodles or pasta, and of course the French fries. It  sure adds to my hunger.

Cafe Mangii in Mumbai serves some great sizzlers. Currently my favourites. In the good ol’ days there were Kobez and Yoko’s but sadly their standards have deteriorated. And they lack innovation too. Gondola’s in Bandra offered some great ones too in the 90’s.

 

The Harissa marinated Rawas steak at Cafe Mangii is a treat for the eyes and palate. A sensory overload actually.The Pot Roast Chicken with mushroom pepper sauce is another favourite.

In Oriental cuisine, I have a weakness for a Teriyaki prawns sizzler. Who wants chicken when there is sea food on offer?

 

For fish lovers, fish piri piri sizzler, a spicy Goan style dish is a treat. The balchao masala, a blend of garlic, clove and cinnamon, however, gives it a unique twist. I have tried this one in Goa and long for someone to replicate it in Mumbai. It certainly was all about innovation.

Tamari at Vivanta by Taj, Panjim serves great sizzlers. The Babrbeque of Cidade de Goa which opens around late October after the Monsoons is known for its ‘Sizzlers by the Sea.’ Chargril, Flat top, Teppenyaki, Tandoor are some of the forms used for sizzlers here. Chef Sunit Sharma, the Executive Chef, is a master of creativity.  Lamb, beef, pork, vegetables, sea food. Guests can choose from an array of these. The accompaniments are equally interesting. Garlic bread, vegetables, mashed or baked potatoes, Indian breads. I can never have enough of these.

Vegetarians generally relish paneer and mushroom sizzlers as other vegetables are already there. Here is where the real challenge lies for chefs to be creative. Cream Centre does a fantastic job here and their Paneer sizzler makes me miss no non-vegetarian sizzler. Been having this one for years and their quality is incomparable.

Sizzler at Cream Centre

I always feel it the sauces in a sizzler that make all the difference. Barbecue sauce does wonders. So does a pepper sauce. Adds that zing and spice to the dish. I have even tasted sizzlers with a schezwan sauce.

 

The iron plates used for plating sizzlers weigh 3.5 kg each. One has to heat them till they sizzle when sprinkled with water. They emanate heat for about 45 minutes, keeping your food hot while you eat it. I personally marvel the way a sizzler is served.

 

Oops! discussing sizzlers at length is making my mouth water now and I am definitely opting for one this afternoon for lunch. What’s more, the weather too is perfect.

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