FOOD - 7 ::

ORCHID EMERGING AS ‘MOST PREFERRED' RESTAURANT

BY P S SUNDAR

The best aspect of Orchid Square Boutique Hotel in Coonoor on the way to the most popular picnic spots, Lamb’s Rock and Dolphin’s Nose, is its demonstrated determination to emerge as the ‘Most Preferred Food Serving Rendezvous in the Nilgiris’. 

“We are constantly working on this by introducing varieties with authentic culinary, including those which are unique in this district.   We gain our confidence by the repeat patronage of guests and the encouraging feedback from visitors from all over the world.   For about 45 days since mid-June this year, we had the privilege of catering to celebrities shooting ‘Kapur and Sons’ Hindi film here.   Officers and families of Defence Services Staff College (DSSC), Wellington, hailing from various parts of the country, regularly visit us for personal dining and celebration parties.   These are in addition to the tourists and Nilgiri residents”, Sudarshan Motwani, Orchid Managing Director, told me.

“At our ‘Aroma treat’ multi-cuisine restaurant, we have introduced two exotic specialties which attract Indian and foreign guests – Mexican and Italian – to complement the already popular Chinese, Thai and continental delicacies”, he disclosed.

The Mexican delicacies include Nachos and Tacos, both vegetarian and chicken.  Spicy Mayo and Salsa Sauce make them Mexican in letter and spirit!   The Salad Platter is rich and with combinations like Greek, Hawaiian and Russian and some come with chicken mixing.  I counted 10 varieties of Salads at Orchid Menu!

The Italian Speciality comprises Pasta and Pizza.  Pastas come with vegetables, mushroom cream or chicken.   Pizzas spread with vegetables, indigenous and exotica, or chicken, grilled or dressed.

In the evenings, Sizzlers make great attractions.   Vegetable, mushroom, paneer, prawn, fish and chicken are some varieties for sizzling hot sizzlers.

On the Indian counter, the latest addition is the ‘Dosa Fusion’. While plain and masala dosa do engage the traditional food lovers, for the adventurous, there are some two dozen fusion presentations.  Vegetarian in them include Chinese spring, paneer Schezwan, paneer Makhanwala, mushroom cheese,  palak and Chinese masala.   Non vegetarian varities in them include chilli chicken, garlic chicken, murgh masala and mutton kheema.    


Idli and Wada varieties add to the Indian delicacies.   But, the Indian menu is elaborate and wide-spread to cover North and South vegetarian and non-vegetarian varieties, including the Jain variant.   

 For that matter, even in the Chinese spread, a Jain variant is offered.  And, the Chinese compliment is equally exhaustive.

Among other highlights are Royal Falooda with ice-cream and over a dozen varities of desserts including Malpua Rabdi, mango-sticky coconut Thai Rice and ice-cream with Chinese taste!

“Importantly, we take care for guests’ safety.  We source ingredients from authentic suppliers to add authenticity to the menu.  And, we use the expensive olive oil to ensure that the food is healthy.  So, variety mixed with authenticity and healthy are the fundamentals driving us to make us ‘Most Preferred Food Serving Rendezvous’ here”, Sudarshan observed. 

(response can also be sent to: pssundar.coonoor@gmail.com)