Citrus at The Leela Palace introduces a new menu 

Choose from appam and stew, vanjaram varuval, artisanal pizzas and more

Rashmi Rajagopal Lobo Published :  19th July 2019 12:00 AM   |   Published :   |  19th July 2019 12:00 AM
Appam_with_vegetable_stew

Appam with vegetable stew

The last time patrons of Citrus found themselves poring over a new menu was 2016. So it’s only understandable that when they recently revamped their menu, we were curious to check it out. While the old favourites have been left untouched, the latest additions are focussed on comfort food and familiar flavours presented in unique ways. 

Mezze platter
Mezze platter

We started our tasting session with a platter of appetisers that included Crab Cake, Quinoa Salad, Crisp Lamb and Soya Sukka among others. The crab cake was served with red pepper remoulade, beet and ginger relish, lemon and cilantro, which was a delicious balance of tangy, spicy and zesty notes. However, the crispy golden brown casing of the cake, with the rich crab meat flavour were the main draws. The lamb dish, spiced with lantern chilli, seasoned with toasted sesame seeds and tossed with spring onions was everything we expected it to be and is ideal to pair with drinks. This was followed by the Quinoa Salad which was refreshingly light. It served as a palate cleanser, before we proceeded to sample some of their soups. Of soups that were presented to us (Nandu Saaru (crab soup) and Wild Mushroom Soup), our favourite was the latter. Brimming with the rich flavour of button, chanterelle and oyster mushrooms, it vanished from our table in no time.

For mains, we opted for the Vanjaram Varuval — pan-fried kingfish, which was marinated in an aromatic blend of South Indian spices (ground on a stone) and curry leaves. The fish was accompanied with steamed Nellore rice and a thick, coconut milk-based fish curry. The kingfish was fresh and the marination, spicy without killing your taste buds, was spot on. We also couldn’t get enough of the curry which was flavoured with the distinctly sour notes of kudampuli or kokum. 

Vanjaram Varuval
Vanjaram Varuval

We drew the meal to a close with Caramel —  a reinterpretation of banoffee pie. Served in a jar, it was layered with caramelised banana toffee sauce, whipped cream, a dash of cinnamon and a scoop of caramel ice cream. Utterly decadent and delectable, we recommend you share this with your dining partner and don’t attempt to finish it yourself to avoid a sugar overdose.

Every dish brought to us was impressive and ticked all the boxes. Their decision to serve familiar flavours and comfort food in new and unique ways is sure to draw in a lot of diners. 

Rs.3,500++ for two. At The Leela Palace, Old Airport Road

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