Tucked away in the interiors of Utorda,
Royal Orchid Beach Resort & Spa has been standing tall and catering to the
tourists, mainly domestic. In return, the five star property with 73 rooms set
on 5 acres of lush beach-front gardens, has earned quite a few regulars who
seem to have made this property sort of their second home. Perhaps it is this
reason that prompted the hotel management to serve cuisines ranging from Goan
to Punjabi, from Kerala to even North Indian chaat at their restaurant, Cosmos.
After settling myself in at the balcony
overlooking the lawn and beach area, I chose to begin with white wine and was
soon offered Murgh Malai Tikka as its companion. A little hesitant being unsure
if the two go well together, I shed my inhibitions and sampled it and was
pleasantly surprised. One could tell that the chicken had been cooked properly
as it almost melted in my mouth and released the subtle North Indian flavours
that came with it. Next, came Safed Tamatar ka Shorba – tangy tomato and
fragrant coriander soup. Honestly, the soup was alright and nothing
exceptional. I was left cursing myself for not trying a few other variants of
soup on the menu that seemed interesting but had to be dismissed as I chose to
go with a classic. Murg Badami Shorba – Almond perfumed chicken soup, and Crab
Rasam – Kerala speciality spiced with pepper and ginger, will have to wait for
the next time.
The chaat menu had a few thing that caught
my eye too. Pani Poori shots – reminiscent of the ever so yummy pani puri or
gol gappas that taste the best on the streets, and Makai Bhel – Sweet and spicy
corn bhel that is served just warm, provided a necessary change. Next in the
appetiser section was Nashila Kukkad – Rum marinated chicken with Indian spices
and cooked in an Indian clay oven, and Shikampuri Kebab – Pan roasted lamb
mince cooked on a griddle, stuffed with hung curd. And while I was busy tacking
the chicken and lamb, my vegetarian friends seemed to be engrossed in dealing
with Makai seekh kebab – Seekh kebab flavoured with corn served with chutneys
and Malai Broccoli with almond flakes – Broccoli crusted with almond flakes and
cooked through in a tandoor with cashew and cream marination.
Just when I was feeling guilty of having
overstuffed myself much before the main course could arrive, Fish Chettinad –
Fish tossed in the famous chettinad spices, was presented before me. To
experiment, I asked for a serving of Goan par boiled rice to go with it and I
wasn’t surprised with the positive results. For those who’d rather go with
Pulao or Biryani, things like Jeera Rice, Vegetable Pulao, Mint and Onion Pulao
or Dum biryani with a choice of vegetable, chicken mutton or prawn should be a
good option. For the true-blue Goans, Goan sausage pulao is also available on
the menu.
