Drink & Dine

With unparalleled choice of restaurants and lounges, dining at Zuri can be one of its kinds. From the finest international cuisine to mouth watering local treats, the expert chefs at our properties prepare the most delicious dishes to tease your taste buds. Feast on some of the most delicious meals at the hotel restaurants, for some mouth watering dishes that cater to all different tastes. To each one his own- And then some; that’s the delicious variety of cuisine one can indulge in at The Zuri. No matter what your taste, you can be rest assured of the most appetizing spread from our team of renowned chefs.

Know more about our specialty restaurants across all Zuri destinations by clicking on the links below.

Chef’s Speak

Do you want to impress your guests with a fabulous Kerala cuisine, but don’t want to spend hours in the kitchen? Check out these authentic recipes from ‘ God’s Own Country’ - Kerala Fish Curry and Elaneer Payasam suggested by our expert chef, Chandrashekhar Pandey from The Zuri – Kumarakom, Kerala.

Try out these quick, easy and delicious recipes and you’re sure to leave a lasting impression on your guests.

Fish Molly

Ingredients:

Method:

Marinate the fish in some turmeric and salt. Keep it aside. Take luke warm water and dissolve the coconut milk powder to a creamy consistency. Heat the oil in a pan and add mustard seeds, curry leaves, ginger, garlic and onion. Cook this on a low flame. Add fish and coconut milk. Cook in a sim flame for around 3 minutes. Later add tomato and lemon. Season it with salt and sugar. Serve the dish with hot rice.

** The calorie count for the above dish is 1000 calories per serving

Elaneer Payasam (Tender Coconut Water Payasam)

Ingredients:

Method:

Strain the tender coconut water with the help of a tea strainer. Mix all the ingredients together and keep it in the refrigerator to cool. Before serving garnish it with fine chopped pieces of coconut flesh.

** The calorie count for the above dish is 66 calories per serving

Interesting Cooking Tips

• Add some sugar while boiling the vegetables. It helps retain the texture and colour better
• Add very little turmeric to the frying oil. It will keep the oil for a longer time.
• Coat the mixture with some eggwhites before crumbing. The product will be crisp
• Addition of nutmeg or mace while making a lamb curry helps it to become tender faster

About Chef Chandrashekhar Pandey

Chef Chandrashekhar Pandey, Executive Chef at The Zuri Kumarakom brings with him over 11 years of experience and has worked in some of the popular chain of hotels like The Oberoi and Grand Hyatt. He joined The Zuri – Kumarakom, Kerala in March 2008 and specializes in Contemporary / International cuisine.

In the inaugural issue of Chef’s Speak we bring to you a special recipe from our Executive Chef – N Laxmikanth from The Zuri Whitefield, Bangalore). He shares with us few secrets of making a tasty fish recipe using spinach, which is not only healthy but is also less in calories. So try out this exclusive dish and satisfy your gastronomical delights.

Spinach Stuffed Sea Sole Fish

Ingredients:

Directions:

Preheat the oven to 400 degrees. Spray nonstick cooking spray to a 10 x 6 inch baking dish. Heat oil in a skillet; sauté mushrooms for about 3 minutes or until it gets tender. Add spinach and continue cooking for about a minute or until the spinach is barely wilted. Remove from heat; drain the liquid into the already prepared baking dish.

Add oregano and garlic to the drained sautéed vegetables; stir to mix all the ingredients. Divide the vegetable mixture and place the filling in the center of each fillet. Roll the fillet around the mixture and place the seam-side down in a prepared baking dish.

Sprinkle with sherry and grated mozzarella cheese. Bake for about 15-20 minutes or until the fish flakes easily. Later remove it with the help of a slotted spoon.

** This recipe yields 4 servings of Spinach Stuffed Sole and the serving size is 1 fillet roll. It’s an ideal dish for those who are dieting and who are weight conscious.

Tip: A little oil along with partly skimmed mozzarella cheese will give this lower fat dish a Mediterranean flavour.

Chart for each serving

About Chef N. Laxmikanth

(** Chef Laxmikanth brings with him over 15 years of experience in the Hospitality Industry and has worked with reputed hotels in the past. In his career he had got the opportunity to cater to the likes of President A.P.J Abdul Kalam, Late Indira Gandhi, Late Rajiv Gandhi and many Celebrities. He has also featured in a number of National and International Food Magazines, News papers and Tele Shows. His name was registered in the Guinness Book of world records for making the World’s longest & heaviest cake (Dec ‘ 2006) and for making the Longest Pizza of 120 ft. created in India to raise the Tsunami Relief Fund in Feb , 2005.