The new menu at The Westin Hotel's Sunset Grill bursts with flavours you definitely want to savour

Crisp onion rings, creamy curried crunchy seafood balls and The Libertine to wash it down
BBQ chicken wings with crisp chips at The Westin Hotel's Sunset Grill
BBQ chicken wings with crisp chips at The Westin Hotel's Sunset Grill

Twilight takes over as we seat ourselves for the new menu at Sunset Grill, a rooftop restaurant in The Westin Chennai Velachery, on a cool April summer’s night. The aroma from a live cookout, using 100-year-old brand Le Creuset cookware, made from enamelled cast-iron, wafts through the air. The lamps glowing, like Chinese lanterns on our tables, mount the eagerness to try our first dish and as if right on cue, the Crisp Onion Rings arrive. The French cookware brand Le Creuset also incidentally launched their first store in the city at Palladium Chennai earlier this year.

Munching on perfectly fried and delicious large onion rings, with crumbed brie and smoked jalapeno mayo, keeps us busy, but alert enough to notice Curried Crunchy Seafood balls appear. The flakey fish is delicious with a crisp coating and a creamy curry leaf gribiche. The menu is a treat for vegetarians and non-vegetarians alike and Executive Chef Ranjit Thomas, who joined The Westin five months ago, waves his ladle to cook up quite a storm with non-stick cookware. The cast-iron wok from Le Creuset lends the meaty Spiced Lamb Chops a smoky appeal, adding flavour and nutrients at the same time. Meanwhile, we agree that the restaurant’s signature whisky-based cocktail, The Libertine, with grilled pineapple and oranges, does complement the flavours here. 

Chef Ranjit Thomas cooking in Le Creuset cookware at Sunset Grill, The Westin Hotel Velachery, Chennai
Chef Ranjit Thomas cooking in Le Creuset cookware at Sunset Grill, The Westin Hotel Velachery, Chennai

“Each Le Creuset cast iron piece is intricately crafted by a team of 15 skilled artisans, who create individual black sand moulds, which are later destroyed to ensure that each vessel is unique,” Ankur Damani, Country Head, Le Creuset, India & SAARC tell us, even as we enjoy the Tomato Chickpea Cous Cous that makes for a simple yet uncomplicated treat for all vegetarians. Meat Stew with warm potato salad, on the other hand, is easily comforting with tender meat chunks cooked in a homestyle stew lending a spicy taste that lingers on the taste buds for a long time. The Tandoori Phool, a cauliflower and broccoli dal makhni with garlic naan has tantalising flavours that make us savour the dish served straight from the cast-iron skillet, entirely. 

Baked Alaska left us easily satiated as the ice cream and cake was topped with a potent meringue, leaving a lasting aftertaste as we headed home. 

“Cast iron conducts heat beautifully, seamlessly transitions from stovetop to oven and lasts for decades. Plus, cooking with cast iron is also good for your health. It’s naturally non-stick property makes it easy to clean. Also, it’s well accepted that cast iron increases iron content of food. As per researchers, acidic foods and those cooked for longer periods of time, accumulated the most iron. Even non-acidic and quick-cooking foods, like eggs and fried potatoes, averaged a five-fold increase in iron content when cooked in an iron skillet”, says Chef Ranjit Thomas. 

Meal for two is Rs 2,500 plus taxes.

Nascimento Pinto
nascimento@newindianexpress.com
Twitter handle: @honestscribbler

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