Tag Archives: sizzlers

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.

Get Crack(l)ing this Monsoon

I can somehow never resist sizzlers. Something about that sizzling noise in the monsoons along with the aroma, makes me long for sizzlers.

Couldn’t believe my luck when I discovered that Cafe Mangii was hosting a Sizzlers Festival till the end of the month. I made my way to the Khar outlet, one that I have never visited before. Like all other Cafe Mangii outlets in Mumbai, it is elegance and informality personified. The relaxing ambience immediately beckons you.

The sizzlers menu set my taste buds tingling. Each one sounded more exotic than the other. What’s more! Each sizzler comes with traditional flavors and spices served with exotic veggies.

I was confused. But since I have a soft corner for sea food, I opted for the Harissa marinated Rawas steak. It was a treat for the eyes too with the colourful bell peppers, cheese fondue and of course the rawas steak and herbed risotto. My colleague tried the Pot Roast Chicken with mushroom pepper sauce and assured me it was lip-smacking.

Diced Pepper Steak

The rawas was grilled to perfection and simply melt in my mouth. The cheese fondue complimented it and the veggies added the right element of crunch.  There was an interesting amalgamation of flavours and textures. It was extremely filling and complete value-for money.  The mushroom sauce my friend said was a total palate pleaser.

Vegetarians can enjoy the perfectly grilled cottage cheese & pepper steak or dig into the corn, potato & jalapeno steak served with basil pesto sauce. Lamb Leg with rosemary and Grilled Pork Chops with traditional barbeque sauce is another hot favourite among meat lovers.

We skipped the Pizookie, a feisty dessert, but dessert lovers should try it. So while it rains outside, head to a Cafe Mangii outlet near you to have that incredible sizzling experience. I mean, for your taste buds!