CELEBRATIONS -- 21:
The
children were awestruck when Executive Chef Ramalingam and Food and Beverage
Manager Balamurugan took them, along with their teacher Arputharaj, to the
expansive dining hall and encouraged them to enjoy whatever they liked from the
huge spread of Christmas dinner, the same which was served to the elite
guests.
“These children have not had such an experience before. We enjoyed giving them an unforgettable Christmas celebration”, Muralidharan said.
“Likewise,
the Christmas magic show by Ravindran engaged the children and elders alike", he said.
"And, the gifts given by our Santa Claus
made Christmas cheerful for those who had come from different places”, he
noted.
“We grow Christmas Tree permanently in our garden. We created the Christmas Crib with the plants taken from our garden. Tourists enjoyed taking photos with them as the place looked like typical English villa”, Housekeeping Manager Nagaraj said.
The entire campus right from the gate was illuminated with colour lights to enhance the festive ambience.
“Our
dinner spread covered Indian, Chinese and continental to suit the differing
palate including 11 varieties of bread, 13 types of salad, five types of
dressings, 18 Chaat items, four starters, six cheese and raitha items, six
heritage-style live counter dishes, eight barbeque items, 27 dishes in main
course, 14 dessert varieties and many fruit juices and soft drinks”, Executive
Chef Ramalingam disclosed.
In
particular, there were many dishes with tea base – green tea and white tea – as
in the case of vegetable wanton or fried wanton dipped in White Tea infusion as
a special attraction.
Executive Chef Ramalingam had listed the Menu for Christmas Eve celebrations as under::
White Tea Infused Fried Wanton
Prawn Bouillon
Quinoa Salad With Baby Spinach, Rocket Leaves And Watercress
Olives
Peri-Peri Tea Crusted Fried Prawns
Two Type Of The Local Cheese With Marinated Olives,
Lasooni Mahi Fish Tikka
Roasted Grilled Chicken Slice
Tea Roast Tenderloin Thyme Jus With Brown Garlic ,With Rosted Baby
Potato
Tea Roast Vegetable Stuffed With
Garden Blue Cheese With Crispy
Potato
Pulao
Hot Chocolate Sauce / Nut Praline /Butter Scotch Sauce
While the photos relating to food display were taken by me, all other photos were taken by Vishnu, Coonoor-based young photographer who is also engaged for photographic documentation for projects including by French Government and British Government..
(response can also be sent to: pssundar.coonoor@gmail.com)
WHEN CHILDREN MADE
TOURISTS SING CHRISTMAS CAROLS
By P
S SUNDAR
The
Gateway Coonoor, IHCL SeleQtions hotel from the top range Taj group, continued
with its practice of inviting children from low-income families for rendition
of Carols at Christmas Eve celebrations on Tuesday night, much to the
appreciation of the elite guests.
Interestingly,
the eight students of the Government-aided St Antony’s Higher Secondary School,
Coonoor, kept the visitors singing the Carols along with them. Another student played keyboard.
“Our
pianist Felix Marshall trained these children for this presentation. Now, they repose confidence for professional
rendition. That is the unforgettable
Christmas gift we could give to those from marginalised sections of society”,
Gateway General Manager R Muralidharan told me.
“They
are also symbol of ‘universal bonhomie’ as they belong to different religions
but render Christmas Carols in unison. We
highlighted the significance of love through our narration and songs”, Marshall
said.
The
children were awestruck when Executive Chef Ramalingam and Food and Beverage
Manager Balamurugan took them, along with their teacher Arputharaj, to the
expansive dining hall and encouraged them to enjoy whatever they liked from the
huge spread of Christmas dinner, the same which was served to the elite
guests. “These children have not had such an experience before. We enjoyed giving them an unforgettable Christmas celebration”, Muralidharan said.
“Likewise,
the Christmas magic show by Ravindran engaged the children and elders alike", he said.
"And, the gifts given by our Santa Claus
made Christmas cheerful for those who had come from different places”, he
noted. “We grow Christmas Tree permanently in our garden. We created the Christmas Crib with the plants taken from our garden. Tourists enjoyed taking photos with them as the place looked like typical English villa”, Housekeeping Manager Nagaraj said.
The entire campus right from the gate was illuminated with colour lights to enhance the festive ambience.
“For
this Christmas dinner, we had four divisions – barbeque in the open, live
Aappam, pasta and chaat counters, main course dishes and a huge counter for desserts
and fruits”, Balamurugan said.
“Our
dinner spread covered Indian, Chinese and continental to suit the differing
palate including 11 varieties of bread, 13 types of salad, five types of
dressings, 18 Chaat items, four starters, six cheese and raitha items, six
heritage-style live counter dishes, eight barbeque items, 27 dishes in main
course, 14 dessert varieties and many fruit juices and soft drinks”, Executive
Chef Ramalingam disclosed. 
In
particular, there were many dishes with tea base – green tea and white tea – as
in the case of vegetable wanton or fried wanton dipped in White Tea infusion as
a special attraction. Executive Chef Ramalingam had listed the Menu for Christmas Eve celebrations as under::
White Tea Infused Fried Wanton
Prawn Bouillon Cream Of Broccoli roasted almond /
Cheese Garlic Croute
Bread Display
Jewish Challah Bread
Garlic Pesto And Olive Focaccia
Multigrain Rolls
Oregano Rolls
Hard Rolls
Whole Wheat Rolls
Grissini
Oats Rolls.
Fancy Bread Displays/Hard Rolls/
Soup Sticks /Twisted
SALAD
Quinoa Salad With Baby Spinach, Rocket Leaves And Watercress
Pink Salt Crusted Roasted Sweet Potato Mustard Celery Mayonnaise
Grilled Pineapple In Jalapeno
Kothmir Salad
Roasted Brustchetta With Tomato Olives
Beetroot Honey Dill Leaf Salad
Pasta In Basil Pesto
Cucumber Tomato Feta Cheese Salad
Apple Celery S/W
Beanspourts Sundried Salad
Hummus Bi Tahini
Tabbouleh Salad
Roasted Potato Wedge Crust Nuts Spring Onion
CONDIMENTS
Olives
Sun Dried Tomatoes
Fried Lemon Chilli
Feta Cheese
Lettuce (Three Varieties)
Cherry Tomato
Sprouted Beans
Marinated Mushroom
Vegetable cruditรฉs
DRESSING
Coriander Mango Dressing
Curry Leaves Dressing
Honey Chilly Dressing
Citrus Vinaigreete
Lemon Chilly Jaggery
CHAT
COUNTER
Sweet Chutney
Jaljeera Water In Pot
Lemon Wedge
Chatmasala
Blacksalt
Dry Mango Powder
Coriander Chapped
Tomato Chopped
Onion Chopped
Chopped Chillysev
Panipuri
Papdi
Mixture
Puffed Rice
Boiled Channa
Green Peas
Potato Diced
Mint Chutney
Starter
Peri-Peri Tea Crusted Fried Prawns
Herbal Tea Dusted Chicken In Feta Cheese Dip
Samosa In Tea Tamarind Sauce-Veg/Non Veg
Marinated Tea Buds Cherry Tomato Kalamata Olives Tofu Saslik
CHEESE
PLATTER
Two Type Of The Local Cheese With Marinated Olives,
Celery Relish, Grapes, Crackers.
Raita
Pomegranate raita
Plain curd / Blackcurrant curd.
RoastPapad/Vadagams/
Applam
Heritage style –live counter
Appam & Vegetable S
Live –Coin Paratha ,Methi Paratha
SPOT: Risotto & Pasta
Penne,Spagetti,Fussli,Macroni
Sauce -: Bolognaise. Arabiata Spicy Tomato, Cheese Sauce.
Thyme, Basil, Rosemary, Parsely
Bar-Be-Que Live Counter :
Lasooni Mahi Fish Tikka
Chicken Bara Kebab
Chicken Surk Lala Tikka
Tiwali Babari Aloo & Mushroom
Tandoori Broccoli
Tandoor Baby Corn
Tandoor Grilled Pineapple
Mutton Shami Kebab
Veg &Non Veg Cold Counter
Roasted Grilled Chicken Slice
Roast Leg Of Lamb Slice In Mint Sauce
Vegetable Carving
Chicken Galantine
Thyme Rubbed Roast Butter Turkey With Cranberry Sauce
Non Veg –Hot Dish
Tea Roast Tenderloin Thyme Jus With Brown Garlic ,With Rosted Baby
Potato
Bhuna Shallots Jungle Gosht
Fish Chermoula Grilled With Olives
Chicken oyster Sauce
Vegetable Dish
Tea Roast Vegetable Stuffed With
Garden Blue Cheese With Crispy
Potato
Stir Fry Vegetable In Tofu
Lasooni Palak Kofta
Subzi Nizami Handi
Bendakka Fry With Nuts
Manchatti Mashroom Melgu Masala .
Fresh Avarai With Sweet Potato Tossed With Ground Coconut Masala
Makkai Mutter Kolanji
Nilgiri Vegetable Kurma
Kadalai Curry
Dal Bukhara
Dal Tempura
Pulao
Zafrani In Apricot Pulao
Vietnam Butter Fried Rice
Singaporean Vegetable Noodle
Plain Rice
Curd Rice
Kambu Curd Rice (Millet)
Desserts
Orange Crรจme Brulee –Non-veg
Kiwi Romanoff Oreo .Sugar Free-Veg
Red Velvet Cake--
Black Forest Cinnamon Yule Log--
Ice Box Lychees Cheese Cake
Holiday Stolen Bread
Lemon Pie
Apple Strudel--Veg
Plum Slice Cake
Angur Jamoon
Ada Pardhaman
Fruits display
Vanilla ice cream
Butterscotch ice cream.
Sauces
Hot Chocolate Sauce / Nut Praline /Butter Scotch Sauce
Nilgiri Tea/South Indian Filter Coffee
While the photos relating to food display were taken by me, all other photos were taken by Vishnu, Coonoor-based young photographer who is also engaged for photographic documentation for projects including by French Government and British Government..