As we inch closer to the burrp! Chef’s Table, Rajat Bigghe takes a closer look at the menus and tells you which dishes are a MUST TRY!

The Chef’s Table begins on 17th November at Haldi, Novotel Hyderabad Airport where Executive Chef, Gaurav Chakravarty is hosting the table and the evening promises to be full of fun and good food. The dish on the menu that sounds most tempting is the braised lamb shank with Guava Red Wine Jus served with salardaise potatoes, green beans, mushrooms and a rich red wine jus. The best part of their menu is that there’s a glass of wine to complement each course.

burrp! Chef’s Table No. 2 is on the 18th at Water Galaxy at Leonia Holistic Destination, where you can dine around the pool (for the faint hearted) or the more adventurous can actually dive right in. No, we aren’t pulling a fast one on you. Carry your shorts or you could roll up your jeans and be part of the Chef’s Table as you chill in the pool. It’s called Water Galaxy after all!

Chef Prasun Mandal will be hosting this table and has a fine selection of kebabs and curries planned for the evening. We are looking forward to the Kebab Joojeh, a popular dish of Iran. Chicken lovers will definitely love this dish. The saffron chicken is served right off the grill with aromatic rice, grilled tomatoes and onions. Also, grilled corn soaked in salted water will make a great side dish.

On 24th Nov, Mekong the pan-Asian restaurant of Marigold Hotel is hosting the third burrp! Chef’s Table. Chat with Chef T.N Mukherjee and watch your food being cooked at island live counter. Apart from the Sushi on offer, what draws us towards their menu is Wok tossed Lobster with Creamdi sauce. That is, lobster wok-tossed with vegetables in a light mandarin sauce. Also, a must have on their menu is Crust ice coconut milk with water chestnut for the ones with a sweet tooth.

Last of our burrp! Chef’s Table is on the 25th at the Sun & Moon at Leonia Holistic Destination. There is a modern Italian menu on offer with Chef Prasun Mandal being the host. Our pick would be the homemade ricotta stuffed ravioli with prosciutto di parma (homemade cheese, basil and pine nuts with spinach stuffed into a ravioli and topped with shaved prociutto di parma).

But remember, we have just picked out one dish from the menu. There are many more. Chefs have planned a 3-5 course exclusive menu specially designed for the burrp! Chef’s Table.  So don’t miss this chance to relish some amazing food in the company of fellow foodies and the chefs of course!