From the European Continent
17th October at 8 pm

Presented by Chef Vijay Thukral

Starters
Seafood Salad
German Potato Salad
Peas and Baby Corn Salad
Salad Andalous
Salad Nicoise

Soup
Potage Solferino

Non-Vegetarian
Baked Salmon
Chicken Bourguignonne
Herb Roast Leg of Lamb

Vegetarian
Asparagus Florentine
Mushroom with Red Pepper Sauce
Zucchini with tomatoes and olives
Roasted Vegetables
Green Peas Paysanne
Potato Hongroise

Assortment of Rolls
Buttered Rice with Fresh Herbs
Desserts
Prune Crumble Cake
Beer Soufflé
Chocolate Savarin

Rs.400/- + 10% Service Charge + 12.5 % VAT

Continental food was brought to India by the British.  It originated in Italy and went with Catherine de Medici to the French court where it reached its present form through the imagination and creativity of legendary French chefs. Hot sauces- the béchamel or white sauce and the brown sauce- and the cold sauce, mayonnaise, form the bedrock of continental cuisine.  Buffets are very popular and comprise an array of cold cuts, salads and a variety of dressings.  The classic dishes are the roasts, stews, and the ubiquitous fried fish.  Soufflés, hot and cold, savoury and sweet, too are favourites.  

Vijay Thukral has been the Executive Chef at the IIC for the last 20 years.  He was trained by Roger Moncourt of the Ashoka Hotel whose haute cuisine made The Supper Club famous.  He also worked at the Hyatt Regency, Meridien and Maurya Sheraton. At the IIC he was guided by Bhicoo Manekshaw.