Into the City

India Today - - INSIDE - by Sukant Deepak

A check­list on what to eat, what to do and what to shop for.

Who says you can’t ex­per­i­ment with a veg­e­tar­ian menu? With a va­ri­ety of de­li­cious dishes served in Chandigarh’s Gar­lic and Greens, herbivores have much to cheer about. The restau­rant sets the mood with its per­fect vin­tage am­bi­ence. We started our culi­nary jour­ney with Shepherd's Melt—a taste­fully done up dish served with with soya, salsa and cheese sauce, and topped with jalapenos. Potato and bean salad with chives also caught our fancy and we were re­warded with fresh chives and mus­tard cream drap­ing a per­fectly made potato salad. The Farmer’s Skillet is not to be missed—sim­ple dish of hash browns with grilled onions and pep­pers. All this was brought in with the gar­lic soup that stood out with its quirky burnt gar­lic taste and pars­ley oil. In the main course, the wild mush­room and green bean ravi­oli with mush­room cap­puc­cino was an in­stant hit. You may also try the mini sea­sonal veg­etable lasagna. The pizza capri es­ca­role with pep­per, mush­rooms and as­para­gus tossed in with un­flavoured cheese tasted like a dish straight from the Ital­ian shores. With white mush­room and Amer­i­can corn patte en­closed in a multi grain bun, the mush­room and corn burger is also a must-try main course dish. Gar­lic and Greens also takes great pride in its dessert menu and the bread and but­ter pud­ding showed us ex­actly why. While the fresh fruit cup with honey and mint is a best­seller, the grilled banana with dou­ble choco­late and roasted nuts stole the show. Meal for two Rs 1,200 At SCF 18, Sec­tor 9D, Chandigarh Tel 01724665662

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