On really hectic work days, and this happens a lot with me, girl friends pinging me asking when can we go out. Ones I have not met in a long time. And we always promise each other a long Sunday brunch, long enough to catch up on lost times and recuperate from work at the same time. Somehow though, most of my plans end up as mere plans. This Sunday was different. I was asked by Sid to join him and a few friends, also bloggers, for a Sunday brunch at the Surajkund Claridges.
We decided to take a tour of the spread while we waited for the rest to join us. Unlike all other times when I fail to carry my camera, this time I remembered to carry my pink camera. The inviting sight of a whole leg of cured ham told me I was at the right place that afternoon – needless to say this salty flavourful piece of meat was the highlight of my meal.
I was also glad to see smoked salmon which I feel is quintessential for any brunch buffet if it has to interest me.The spread had individual salads with prawns, baby octopus, bits of tenderloin, a DIY salad counter, varieties of colourful sushi, basically an endless list of appetisers with freshly baked breads to match the delectable spread. I was also excited to see the pickled sardines, although with a notch up on acidity, and a couple of days longer of pickling would have been great.
As is always the case with me, by the time I worked my way through the appetizers, my appetite was giving up on me and I still had to try out some main course and dessert. I had a small dig at the junglee maas and quite liked its minimalistic flavours of goat meat cooked in bare minimum root spices, and chillies, lots of them. Very apt for the current chill in the air, plan to try it out at home pretty soon. The breads were fresh and impressive too.
The dessert counter looked quite elaborate, and although I quite liked the walnut brownie, I didn’t care much for the rest of the stuff I tasted. But I must say that while there was the stereotypical cheesecake and chocolate mousse, they did dare to experiment with items such as white wine jelly – I liked the bold attempt and I sure hope they would improve upon their executions on this counter. They had kept a variety of Indian sweets that predictably went untouched, people are still hungover from Diwali sweet assault.
The real dessert for me though, was from one of the plated set ups that the Chef had laid down for us to photograph, at our insistence. Nonchalantly, we wrapped up bruschetta toppings comprising brie, grapes and roquette and polished them off awkwardly leaving the nude bread behind on the plate.
The models we ended up eating
We ordered some ‘hot beverages’ (as Sheldon Cooper would say) to end the meal. The black coffee was passe but the green tea was pretty good, served with pretty tiny bottles of Bonne Maman honey – aptly savored with homemade oatmeal cookies brought in generously by Mukta Verma.